Journal of Sericultural and Entomological Science (한국잠사곤충학회지)

Korean Society of Sericultural Science (한국잠사학회)
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Anti-oxidative Capacity Analysis of Water-Soluble Substances According to Varieties and Maturity Stages in Mulberry Leaves and Fruits

뽕나무 품종별.시기별 뽕잎과 오디의 항산화능 분석

  • Kim Hyun-Bok (Department of Agricultural Biology, National Institute of Agriculture Science and Technology, Rural Development Administration)
  • 김현복 (농업과학기술원 농업생물부)
  • Published : 2005.12.01
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Abstract

Much attention has been focused on the activity of the natural antioxidants present in fruits and vegetables, because potentially these components may reduce the level of oxidative stress. Especially, mulberry leaves containing many natural components are considerable resource far natural antioxidants. The antioxidant capacity of mulberry leaves was investigated with minilum L-100 device and ARAW-KIT (anti-radical ability of water-soluble substance), in comparison to the ascorbic acid. The appropriate conditions for pre-treatments of mulberry leaves were 80% MeOH, 30 sec. vortex mixing. The antioxidant capacity of 16 varieties was 3303.4 nmol (ascorbic acid equivalents) at opening stage of five leaves in spring. The highest stage of antioxidant capacity (3708.0 nmol) and yield rate was just before the coloration stare with anthocyanin in fruits, whereas the lowest stage was middle of June (2231.6 nmol) and about two months growing stage after summer pruning (2064.6 nmol). But after summer pruning, the antioxidant capacity of mulberry.

장려뽕 16 품종에 대한 뽕잎과 오디의 항산화능을 시기별로 채취하여 비교분석 하였다. 항산화능 측정장치(munilum L-100, ABCD GmbH) 및 ARAW-KIT(antiradical ability of water-soluble substance)를 사용하였으며, ascorbic acid를 표준물질로 사용하여 calibration curve를 작성하였다. 시료의 항산화능과 분석에 소요되는 전처리 시간을 고려하여 80% MeOH, 30 sec. vortex mixing 방법을 기준 전처리 방법으로 하였다. 16품종 전체의 뽕잎에 대한 항산화능을 분석한 결과 5개엽기의 어린 뽕잎의 항산화능은 3303.4 nmol로 높았으며, 오디가 착색되기 직전 3708.0 nmol으로 최대 값을 나타낸 후 시기가 경과함에 따라 점차 감소 및 하벌 후 점차 증가 하다가 뽕잎이 경화되기 직전 춘기 어린 잎 정도의 항산화능을 유지하는 것으로 나타났다. 항산화능이 높은 뽕잎을 이용하기 위해서는 5월 하순에 채취하는 것이 수율도 높아 경제성이 있을 것으로 판단되며, 생과 또는 가공식품의 원료로 사용하기 위해 오디를 수확한 후 남은 뽕잎의 이용도 충분히 가능하므로 이를 활용하기 위해서는 하벌 전에 뽕잎의 수확 작업이 이루어지도록 해야 할 것이다. 뽕잎 수확 후 저장하는 방법보다 시기에 따른 뽕잎 자체의 성숙 정도가 뽕잎의 항산화능을 결정하는 것으로 판단된다.

Keywords

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