Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Antioxidative and Antimicrobial Activities of Pomegranate Seed Extracts

석류씨 추출물의 항산화 및 항균활성

  • Koh Jong-Ho (Hanilyanhhang Co. Ltd.) ;
  • Hwang Myeong-O (Hanilyanhhang Co. Ltd.) ;
  • Moon Joo-Soo (Institute of Food Industry and Biotechnology, Department of Food and Biotechnology, Hankyong National University) ;
  • Hwang Seong-Yun (Institute of Food Industry and Biotechnology, Department of Food and Biotechnology, Hankyong National University) ;
  • Son Jong-Youn (Institute of Food Industry and Biotechnology, Department of Food and Biotechnology, Hankyong National University)
  • 고종호 ((주) 한일양행) ;
  • 황명오 ((주) 한일양행) ;
  • 문주수 (한경대학교 식품생물공학과 식품생물산업연구소) ;
  • 황성연 (한경대학교 식품생물공학과 식품생물산업연구소) ;
  • 손종연 (한경대학교 식품생물공학과 식품생물산업연구소)
  • Published : 2005.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was investigated on antioxidative and antimicrobial activities of PSW(pomegranate seed water extract), PSE(pomegranate seed ethanol extract) and PSO(pomegranate seed oil). The extraction yields of PSW, PSE and PSO were 28.9, 13.0 and $4.9\%$, respectively. Total phenol contents of PSW, PSE and PSO were 47, 78 mg/g(dry basis) and 40 mg/g, respectively. Electron donating abilities of PSW, PSE and PSO at 1,000 ppm were 18.8, 28.5 and $9.7\%$, respectively. Antioxidative activities in Iinoleic acid substrates at 500 ppm were in order of PSE > $\alpha-tocopherol$ > PSW > PSO. Antioxidative activities in Iinoleic acid emulsion substrates at 200 ppm were in order of $\alpha-tocopherol$l > PSE > PSW > PSO. In antimicrobial activity, PSO showed growth inhibition effect against Micrococcus luteus, Salmonella enteritidis and PSW showed growth inhibition effect against Bacillus cereus, Escherichia coli. Whereas antimicrobial activity of PSE was not observed. The nitrite-scavenging abilities of PSW, PSE and PSO at 2,000 ppm were 27.5, 23.7 and $39.6\%$, respectively. And the SOD-like activities of PSW, PSE and PSO at 1,000 ppm were 15.9, 34.9 and $0.10\%$, respectively.

본 연구에서는 석류씨의 물 추출물, 에탄을 추출물 및 석류씨 기름의 항산화 및 항균효과에 대하여 비교, 조사하였다. 석류씨의 물 추출물, 에탄을 추출물 및 석류씨 기름의 추출수율은 각각 28.9, 13.0 및 4.9%이었고 건조물에 대한 총 페놀 함량은 물 추출물은 47 mg/g, 에탄을 추출물은 78 mg/g, 석류씨 기름은 40 mg/g이었다. 1000 ppm에서 이들 추출물들의 전자공여능은 각각 18.8, 28.5 및 $9.7\%$이었다. 리놀레인산 기질에서의 항산화효과는 에탄을 추출물 > $\alpha-tocopherol$ > 물 추출물 > 석류씨 기름의 순이었고 리놀레인산 에멀젼 기질에서의 항산화효과는 $\alpha-tocopherol$ > 에탄을 추출물> 물 추출물> 석류씨 기름 순이었다. 항균효과의 경우, 석류씨 기름은 Micrococcus luteus, Salmonella enteritidis에 대해서, 물추출물은 Bacillus cereus, Escherichia coli에 대해서만 항균효과를 보였을 뿐, 에탄을 추출물의 경우에는 모든 균에 대하여 항균효과를 보이지 않았다. 아질산염 소거능은 2,000 ppm 농도에서 물 추출물 $27.5\%$, 에탄올 추출물 $23.7\%$, 석류씨 기름 $39.6\%$이었고, SOD 유사활성은 1,000 ppm의 농도에서 물 추출물 $15.9\%$ 에탄을 추출물 $34.9\%$, 석류씨 기름 $0.10\%$이었다.

Keywords

References

  1. 생약학교재편찬위원회공저. 2000. 생약학. 동명사. pp. 261-262
  2. 한국생약학교수협의회저. 2000. 본초학. 아카데미서적. pp. 850-852
  3. 한국 약용식물학 연구회저. 2001. 종합 약용식물학. 학창사. pp. 240-241
  4. AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists Washington, DC. U.S.A
  5. AOAC. 1984. Official Methods of Analysis. 14th ed. Method 9.110. Association of Official Analytical Communities Arlington, VA. U.S.A
  6. AOAC. 1990. Official Methods of Analysis. 15th ed. Association of official analytical chemists. Washington, D.C., Cd 8-35
  7. Aviram M, Dornfeld L. 2001. Pomegranate juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure. Atherosclerosis, 158(1) : 195-198 https://doi.org/10.1016/S0021-9150(01)00412-9
  8. Blois MS. 1958. Antioxidant determmation by the use of a stable free radical. Nature 26 : 1199-1200
  9. Choi OK, Chung KC, Cho GS, Hwang MO, Yoo YS. 2002. Proximate compositions and Selected Phytoestrogens of Iranian Black Pomegranate Extract and Its Products. Korean J Food & Nutr.15 : 119-125
  10. Goldfien A, Monroe SE. 1997. In Basic & clinical endocrin-ology, 5th Ed.(Greenspan, F.S. and Strewler, G.J. eds) Appleton Lange Company, London, 474-477
  11. Gray JI, Dugan JLR 1975. Inhibition of N-nitrosamine formation in model food system. J. Food Sci., 40(4) : 981-985 https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
  12. Gray JI, Dugan JLR. 1975. Inibhition of N-nitrosantine formation in model food systems. J. Food Sci., 40 :981-984 https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
  13. Hopkins CY, Chrisholm MJ. 1968. Survey of the conjugated fatty acids of seed oils, J. Amer. Oil Chemist's Soc., 45 178 https://doi.org/10.1007/BF02915346
  14. Husain SR, Cillard J, Cullard P. 1987. Hydroxyl radical scavenging activity of flavonoids, Phytochem, 26 : 2489-2491 https://doi.org/10.1016/S0031-9422(00)83860-1
  15. lio M., Moriyanm A, Matsumoto Y, Takai N, Fukumoto, M. 1985. Inhibition of xanthine oxidase by flavonoids. Agric. BioI. Chem., 49 : 2173-2182 https://doi.org/10.1271/bbb1961.49.2173
  16. JOCS. 1984. Standard methods for the analysis of fats, oils and related materials. Japan Oil Chemists' Society 2.4.12-71
  17. Junko MO, Yoko OH, Hideyuki YH, Hioryuki Y. 2004. Pomegranate extract improves a depressive state and bone properties in menopausal syndrome model ovariectomized mice. Journal of Ethnopharmacology. 92(1):93-101 https://doi.org/10.1016/j.jep.2004.02.006
  18. Kato H, Lee IE, Chyune NY, Kim SB, Hayase F. 1987. Inhibitory of nitrosamine formation by nondilyzable melanoidins. Agric. BioI. Chem 51(1) 1333-1338
  19. Kim MS, Lee DC, Hong JE, ChagnKS, Cho HY, Kwon YK, Kim HY. 2000. Antimicrobial effects of ethanol extracts from Korean and Indonesian plants. Korean J. Food Sci Technol., 32(4) : 949-958
  20. Leaf CD, Vecchio AJ, Roe DA, Hotchkiss JH. 1987. Influence of ascobic acid dose on N-nitrosoproline fomtation in humans. Cacrinogenesis, 8 791-795 https://doi.org/10.1093/carcin/8.6.791
  21. Lee GD, Chang HG, Kim HK. 1997. Antioxidative and Nitrite-scavenging Activities of Edbile Mushrooms. Korean J Food Sci Technol. 29 : 432-436
  22. Longtin, R. 2003. The pomegranate nature, s power fruit? . J. Natl. Cancer Inst., 95 346-348 https://doi.org/10.1093/jnci/95.5.346
  23. Melgarejo P, Salazar DM, Amoros A. 1995. Total Lipids Content and Fatty Acid Composition of Seed Oils from Six Pomegranate Cultivars. Journal of the Science of Food and Agriculture, 69(2) 253-256 https://doi.org/10.1002/jsfa.2740690216
  24. Nugteren DH, Christ-Hazelhof E.1987. Naturally occurring conjugated octadecatrienoic acids are strong inhibitors of prostaglandin biosynthesis. Prostaglandins, 33 403-417 https://doi.org/10.1016/0090-6980(87)90022-0
  25. Poyrazoglu E. Gokmen V, Atrik, N. 2002. Organic acids and phenolic compounds in pomegranates (Punicca granatum L.) grown in Turkey. Journal of Food Composition and Analysis, 15(5) : 567-575
  26. Schubert SY, Lansky EP, Neeman I. 1999. Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids. J Ethnopharmacol, 66 : 11-17 https://doi.org/10.1016/S0378-8741(98)00222-0
  27. Suzuki R, Noguchi R, Ota T, Abe M, Miyashita K, Kawada T. 2001. Cytotoxic effect of conjugated trienoic fatty acids on mouse tumor and human monocycytic leukemia cells. Lipids, 36 477-482 https://doi.org/10.1007/s11745-001-0746-0
  28. Takagi T. 1966. Stearic configurations of parinaric and punicic acid, J. Amer. Oil Chemist's Soc., 43 : 249 https://doi.org/10.1007/BF02641096
  29. Takahara U. 1985. Inhibition of lipoxygenase-dependent lipid peroxidation by quercetin. Phytochemistry, 24 : 1443-1446 https://doi.org/10.1016/S0031-9422(00)81040-7
  30. Teresa-Satue M, Huang SW, Frankel EN. 1995. Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached and deodorized oilve oil. J Am. Oil Chem. Soc., 72(4) : 1131-1137 https://doi.org/10.1007/BF02540978