Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지

Effect of Far-Infrared Irradiation and Heat Treatment on the Antioxidant Activity of Extracts from Citrus Pomaces

감귤박 추출물의 항산화능에 대한 원적외선과 열처리 효과

  • Kim, Jong-Wan (Division of Food Science and Biotechnology, Kyungnam University) ;
  • Jeon, You-Jin (Department of Marine Biotechnology, Cheju National University) ;
  • Lee, Jonh-Hwa (School of Bioresource Sciences, Andong National University) ;
  • Lee, Seung-Cheol (Division of Food Science and Biotechnology, Kyungnam University)
  • 김종완 (경남대학교 식품생명공학부) ;
  • 전유진 (제주대학교 해양생물공학과) ;
  • 이종화 (안동대학교 생명자원과학부) ;
  • 이승철 (경남대학교 식품생명공학부)
  • Published : 2006.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

The effect of far-infrared (FIR) irradiation and heat treatment on the antioxidant activity of extracts from citrus pomaces (CP) was evaluated. CP were placed in pyrex petri dishes (8.0 cm diameter) and irradiated at $100^{\circ}C$ and $150^{\circ}C$ for 5, 10, 15, 20, 40 or 60 min with a FIR heater or simple heater, respectively. After FIR irradiation or simple heat treatment, 70% ethanol extracts (EE) and water extracts (WE) of CP were prepared and radical scavenging activity (RSA) and reducing power of the extracts were determined. The antioxidant activities of the extracts increased as the time of heating or FIR-irradiation increased. When CP were FIR-irradiated at $100^{\circ}C$ far 30min, the values of RSA and reducing power of EE increased from 14.9% to 44.2%, and 0.290 to 0.886, respectively, compared to the untreated control. Simple heat treatment of CP at $100^{\circ}C$ for 60 min also increased RSA and reducing power of EE to 44.7%, and 1.045, respectively. FIR irradiation and heat treatment increased RSA and reducing power of WE from CP, too. These results indicated the antioxidant activity of CP extracts was significantly affected by FIR irradiation and heating temperature and duration on CP, and that the FIR irradiation and heat treatment process can be used as a tool for increasing the antioxidant activity of CP.

원적외선 조사 및 일반 열처리가 감귤박의 항산화능에 미치는 영향을 조사하기 위하여 100, $150^{\circ}C$에서 각각 0, 10, 20, 30, 40, 50, 60분간 처리한 후, 70% 에탄올 추출물(EE)과 물추출물(WE)을 제조하여 DPPH 라디칼 소거능과 환원력을 측정하였다. 이들 측정 결과, 무처리구 EE의 라디칼 소거능과 환원력은 각각 14.9%, 0.290이었으나 $100^{\circ}C$에서 30분간 원적외선 조사한 EE는 44.2%, 0.886이었고, $100^{\circ}C$에서 60분간 열처리한 EE는 44.7%, 1.045로 크게 증가하였다. 또한, 무처리구 WE의 라디칼 소거능과 환원력은 각각 13.3%, 0.322였으나 $100^{\circ}C$에서 20분간 원적외선 조사한 WE는 54.0%, 0.938이었고, $100^{\circ}C$에서 50분간 열처리한 WE는 48.6%, 1.146로 각각 증가하였다. 이상의 결과는 적당한 조건에서의 원적외선 조사 및 열처리 공정이 감귤박의 항산화능을 향상시킴을 의미하였다.

Keywords

References

  1. Gutteridge, J. M. C. and Halliwell, B. (1994) In Antioxidants in nutrition, health, and disease. Oxford University Press, pp. 1-62
  2. Jayat, C. and Ratinaud, M. H. (1993) Cell cycle analysis by flow cytometry: principles and applications. Biol. Cell 78, 15-25 https://doi.org/10.1016/0248-4900(93)90110-Z
  3. Chance, B., Sies, H. and Boveris, A. (1979) Hydroperoxide metabolism in mammalian organs. Physiol. Rev. 59, 527-605 https://doi.org/10.1152/physrev.1979.59.3.527
  4. Miyake, Y., Yamamoto, K., Tsujihara, N. and Osawa, T. (1998) Protective effects of lemon flavonoids on oxidative stress in diabetic rats. Lipids 33, 689-695 https://doi.org/10.1007/s11745-998-0258-y
  5. Jeong, W. S., Park, S. W. and Chung, S. K. (1997) The antioxidative activity of Korean Citrus unshiu peels. Foods Biotechnol. 6, 292-296
  6. Mouly, P. P. M., Arzouyan, C. G., Gaydou, E. M. and Estienne, J. M. (1994) Differentiation of citrus juices by factorial discriminant analysis using liquid chromatography of flavanone glycosides. J. Agric. Food Chem. 42, 70-79 https://doi.org/10.1021/jf00037a011
  7. Rousff, R. L., Martin, S. F. and Youtsey, C. O. (1987) Quantitative survey of narirutin, naringin, hesperidin and neohesperidin in citrus. J. Agric. Food Chem. 35, 1027-1030 https://doi.org/10.1021/jf00078a040
  8. Sohn, J. S. and Kim, M. K. (1998) Effect of heperidin and naringin on antioxidative capacity in the rat. Korean Nutr. Soc. 31, 687-696
  9. Kawaguchi, K., Mizuno, T., Aida, K. and Uchino, K. (1997) Hesperidin as an inhibitor of lipases from porcine pancreas and Pseudomonas. Biosci. Biotechnol. Biochem. 61, 102-104 https://doi.org/10.1271/bbb.61.102
  10. Chen, Y. T., Zheng, R. L., Jia, Z. L. and Ju, Y. (1990) Flavonoides as superoxide scavengers and antioxidants. Free Radical Biol. Med. 9, 19-21
  11. Guengerich, E. P. and Kim, D. M. (1990) In vitro inhibition of dihydropyridine oxidation and aflatoxin B1 activation in human liver microsomes by naringenine and other flavonoids. Carcinogenesis 11, 2275-2279 https://doi.org/10.1093/carcin/11.12.2275
  12. Francis, A. R., Shetty, T. K. and Bhattacharya, R. K. (1989) Modulating effect of plant flavonoids on the mutagenecity of N-methyl-N-nitro-N-nitrosoguanidine. Carcinogenesis 10, 1953-1955 https://doi.org/10.1093/carcin/10.10.1953
  13. Braddock, R. J. and Crandall, P.G. (1981) Carbohydrate fiber from orange albedo. J. Food Sci. 46, 650-655 https://doi.org/10.1111/j.1365-2621.1981.tb04936.x
  14. Braddock, R. J. (1983) Utilization of citrus juice vesicle and peel fiber. Food Tech. 12, 85-89
  15. Inoue, S. and Kabaya, M. (1989) Biological activities caused by far-infrared radiation. Int. J. Biometeorol. 33, 145-150 https://doi.org/10.1007/BF01084598
  16. Masushits, K. 1988. Evaluation of the state of water by NMR spectrometry, FIR Joho 5, 6-10
  17. Niwa, Y. and Miyachi, Y. (1986) Antioxidant action of natural health products and chinese herbs. Inflammation 10, 79-91 https://doi.org/10.1007/BF00916043
  18. Lee, S. C., Kim, J. H., Jeong, S. M. and Kim, D. R. (2003) Effect of far-infrared radiation on the antioxidant activity of rice hulls. J. Agric. Food Chem. 51, 4400-4403 https://doi.org/10.1021/jf0300285
  19. Jeong, S. M., Kim, S. Y., Kim, D. R., Jo, S. C., Nam, K. C., Ahn, D. U. and Lee, S. C. (2004) Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J. Agric. Food Chem. 52, 3389-3393 https://doi.org/10.1021/jf049899k
  20. Jeong, S. M., Kim, S. Y., Park, H. R. and Lee, S. C. (2004) Effect of far-infrared radiation on the activity of extracts from Citrus unshiu peels. J. Korean Soc. Food Sci. Nutr. 33, 1580-1583 https://doi.org/10.3746/jkfn.2004.33.9.1580
  21. Oyaizu, M. (1986) Studies on product of browning reaction prepared from glucose amine. Jap. J. Nutr. 44, 307-315 https://doi.org/10.5264/eiyogakuzashi.44.307
  22. SAS Institute. (1995) SAS/STAT User's Guide. SAS Institute Inc., Cary, NC, USA
  23. Blois, M. S. (1958) Antioxidant determination by the use of a stable free radical. Nature 18, 1199-1200
  24. Larson, R. A. (1988) The antioxidants of higher plants. Phytochemistry 27, 969-978 https://doi.org/10.1016/0031-9422(88)80254-1
  25. Manthey, J. A. and Grohmann, K. (2001) Phenolics in citrus peel byproducts. Concentrations of hydroxycinnamates and polymethoxylated flavones in citrus peel molasses. J. Agric. Food Chem. 49, 3268-3273 https://doi.org/10.1021/jf010011r
  26. Herrmann, K. (1989) Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods. Crit. Rev. Food Sci. Nutr. 28, 315-347 https://doi.org/10.1080/10408398909527504
  27. Jeong, S. M., Kim, S. Y., Kim, D. R., Nam, K. C., Ahn, D. U. and Lee, S. C. (2004) Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. J. Food Sci. 69, 377-381
  28. Meir, S., Kanner, J., Akiri, B. and Philosoph-Hadas, S. (1995) Determination and involvement of aqueous reducing compounds in oxidative defense systems of various senescing leaves. J. Agric. Food Chem. 43, 1813-1819 https://doi.org/10.1021/jf00055a012
  29. Diplock, A. T. (1997) Will the good fairies please prove to us that vitamin E lessens human degenerative disease? Free Rad. Res. 27, 511-532