Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Physiological Activities of Sesame, Black Sesame, Perilla and Olive Oil Extracts

참기름, 흑참기름, 들기름 및 올리브유 추출물의 생리활성

  • Kim, Eun-Joo (Dept. of Food and Biotechnology.Food & Biotechnology Research Center, Hankyong National University) ;
  • Hwang, Seong-Yun (Dept. of Food and Biotechnology.Food & Biotechnology Research Center, Hankyong National University) ;
  • Son, Jong-Youn (Dept. of Food and Biotechnology.Food & Biotechnology Research Center, Hankyong National University)
  • 김은주 (한경대학교 식품생물공학과.식품생물산업연구소) ;
  • 황성연 (한경대학교 식품생물공학과.식품생물산업연구소) ;
  • 손종연 (한경대학교 식품생물공학과.식품생물산업연구소)
  • Published : 2009.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the physiological activities and antimicrobial effects of sesame, black sesame, perilla and olive oil extracts. Total flavonoid contents of sesame, black sesame, perilla and olive oil extracts were 2.7, 1.9, 3.0 and 1.4%, respectively, while total phenol contents were 6.5, 4.5, 4.1 and 10.1%, respectively. The electron donating abilities of sesame oil extract were markedly higher than black sesame, perilla or olive oil extract (p<0.05). The SOD-like activities of black sesame, perilla and olive oil extracts were 67.2%, 90.2% and 46.7%, respectively; in contrast, sesame oil extract did not show SOD-like activity. The order of the nitrite-scavenging abilities of sesame, black sesame, perilla and olive oil extracts was sesame> black sesame> perilla> olive oil extract (p<0.05). Olive oil extract showed strong antimicrobial activity to Bacillus cereus, Micrococcus luteus, Escherichia coli and Salmonella Enteritidis. The black sesame oil extract showed weak antimicrobial activity to Micrococcus luteus and Escherichia coli; conversely, sesame and perilla oil extracts did not show any antimicrobial activity.

본 연구에서는 참기름, 흑참기름, 들기름 및 올리브유 추출물의 생리활성을 비교, 분석하고자 하였다. 참기름, 흑참 기름, 들기름 및 올리브유 추출수율은 각각 0.94%, 0.70%, 0.48% 및 0.30%로 참기름의 경우, 추출수율이 가장 높았으며, 올리브유의 경우 가장 낮았다. 참기름, 흑참기름, 들기름 및 올리브유 추출물의 총 플라보노이드 함량은 각각 2.7%, 1.9%, 3.0% 및 1.4%이었고, 총 페놀 함량은 각각 6.5%, 4.5%, 4.1% 및 10.1%이었다. DPPH radical 소거능은 참기름> 올리브유> 들기름> 흑참기름 추출물의 순으로, 참기름 추출물이 가장 강한 효과를 보였다. 참기름, 흑참기름, 들기름 및 올리브유의 SOD 유사활성은 1,000 ppm일 때 0.1%, 36.2%, 34.5% 및 31.0%, 5,000 ppm일 때 0.2%, 67.2%, 90.2% 및 46.7%이었다. 아질산염 소거능은 참기름> 흑참기름> 들기름> 올리브유 추출물의 순으로, 참기름 추출물이 가장 강했다. 올리브유 추출물의 경우 B. cereus, M. luteus, E. coli, S. Enteritidis 모두에서 강한 항균효과를 보인 반면, 흑참기름 추출물의 경우는 M. luteus와 E. coli에서만 약한 항균효과를 보였다. 한편 참기름 및 들기름 추출물에서는 항균활성이 나타나지 않았다.

Keywords

References

  1. Fukuda Y, Osawa T, Namiki M, Ozaki T. 1985. Studies on antioxidantive substance in sesame seed. Agric Biol Chem 49: 301-306 https://doi.org/10.1271/bbb1961.49.301
  2. Shahidi F, Amarowixz R, Abou-Gharbia HA, Shehata AA. 1997. Endogenous antioxidants and stability of sesame oil as affected by processing and storage. J Am Oil Chem Soc 74: 143-148 https://doi.org/10.1007/s11746-997-0159-0
  3. Fukuda Y. 1990. Functional properties of sesame oil. Food Science Japan 32: 11-13
  4. Wu WH. 2007. The content of lignans in commercial sesame oils of Taiwan and their changes during heating. Food Chem 104: 341-344 https://doi.org/10.1016/j.foodchem.2006.11.055
  5. Katsuzaki H, Kawasumi M, Kawakishi S, Osawa T. 1992. Structure of novel antioxidantive lignan glucosides isolated from sesame seed. Biosci Biotech Biochem 56: 2087-2088 https://doi.org/10.1271/bbb.56.2087
  6. Hwang SZ, Ko YS. 1982. Studies on the constituents of Korean edible oils and fats - Part 5: Analysis of fatty acids in sesame and perilla oil by high performance liquid chromatography. BiochemNet 15: 15-21
  7. Kang MH, Kawai Y, Naito M, Osawa T. 1999. Dietary defatted sesame flour decreases susceptibility to oxidative stress in hypercholesterolemic rabbits. J Nutr 129: 1885-1890
  8. Hirata F, Fujita K, Ishikura Y, Hosoda K, Oshikawa T, Nakamura H. 1996. Hypocholesterolemic effect of sesame lignan in humans. Atherosclerosis 122: 135-136 https://doi.org/10.1016/0021-9150(95)05769-2
  9. Brenes M, Garcia A, Carcia P, Rios JJ, Garrido A. 1999. Phenolic compounds in Spanish olive oil. J Agric Food Chem 47: 3535-3540 https://doi.org/10.1021/jf990009o
  10. Tasioula-Margari M, Okogeri O. 2001. Isolation and characterization of virgin olive oil phenolic compounds by HPLC/UV and GC/MS. J Food Sci 66: 530-534 https://doi.org/10.1111/j.1365-2621.2001.tb04597.x
  11. Fakourelis N, Lee EC, Min DB. 1987. Effects of chlorophyll and $\beta$-carotene on the oxidation stability of olive oil. J Food Sci 52: 234-235 https://doi.org/10.1111/j.1365-2621.1987.tb14018.x
  12. Endo Y, Usuki R, Kaneda T. 1984. Prooxidants activities of chlorophyll and their decomposition products on the photooxidation of methyl linoleate. J Am Oil Chem Soc 61: 781-784 https://doi.org/10.1007/BF02672135
  13. Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28: 232-239
  14. Teresa-Satue M, Huang SW, Frankel EN. 1995. Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached and deodorized olive oil. J Am Oil Chem Soc 72: 1131-1137 https://doi.org/10.1007/BF02540978
  15. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 https://doi.org/10.1038/1811199a0
  16. Iio M, Moriyama A, Matsumoto Y, Takai N, Fukumoto M. 1985. Inhibition of xanthine oxidase by flavonoids. Agric Biol Chem 49: 2173-2182 https://doi.org/10.1271/bbb1961.49.2173
  17. Gray JI, Dugan JLR. 1975. Inhibition of N-nitrosamine formation in model food system. J Food Sci 40: 981-985 https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
  18. Kim MS, Lee DC, Hong JE, Chang KS, Cho HY, Kwon YK, Kim HY. 2000. Antimicrobial effects of ethanol extracts from Korean and Indonesian plants. Korean J Food Sci Technol 32: 949-958
  19. SAS. 1987. SAS/STAT guide for personal computer. version 6th ed. SAS Institute Inc., Cary, North Carolina. p 60
  20. Shin KA. 1997. Antioxidative effects and characteristics of oils from perilla seeds roasted for different time. MS Thesis. HanYang University
  21. Kang DW. 2003. Oxidation stability and synergistic effect of lignan compound extracted from sesame oil. MS Thesis. HanKyong University
  22. Moon JS. 2005. The oxidation stability of virgin and pure olive oil on autoxidation and thermal oxidation. MS Thesis. HanKyong University. p 21
  23. Benavente-Garcia O, Castillo J, Lorente J, Ortuno A, Del Rio JA. 2000. Antioxidant activity of phenolics extracted from Olea europaea L. leaves. Food Chem 68: 457-462 https://doi.org/10.1016/S0308-8146(99)00221-6
  24. Skerget M, Kotnik P, Hadolin M, Hras AR, Simonic M, Knez Z. 2005. Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem 89: 191-198 https://doi.org/10.1016/j.foodchem.2004.02.025
  25. Kim JH, Kim JK, Kang WW, Ha YS, Choi, SW, Moon KD. 2003. Chemical composition and DPPH radical scavenger activity in different section of safflower. J Korean Soc Food Sci Nutr 32: 733-738 https://doi.org/10.3746/jkfn.2003.32.5.733
  26. Ahn CY. 1991. Investigation of antioxidative substances in black sesame seed. MS Thesis. Jeonnam National University. p 77
  27. Lee OH. 2005. Analysis of food compound and physiological activities of olive leaf. PhD Thesis. ChungBuk National University
  28. Kim SM, Cho YS. 2001. The antioxidant and nitrite scavenging ability of waste resource extracts (sesame meal, Korean tangrin peal, crab shell). J Life Reso & Indus 5: 1-8
  29. Chung EJ, Lee YC. 1998. Effects of dietary fatty acids and vitamin E on rat brain antioxidant system & mineral concentrations. Yonsei Journal of Human Ecology 12: 18-22
  30. Kim SM, Cho YS, Sung SK. 2001. The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Sci Technol 33: 626-632
  31. Calliste CA, Trouilla P, Allais DP, Simon A, Duroux JL. 2001. Free radical scavenging activities measured by electron spin resonance spectroscopy and B16 cell antiproliferative behaviors of seven plants. J Agric Food Chem 49: 3321-3327 https://doi.org/10.1021/jf010086v
  32. Kim HK, Choi YJ, Kim KH. 2002. Functional activities of microwave-assisted extracts from Flammulina velutiped. Korean J Food Sci Technol 34: 1013-1017
  33. Lee-Huang S, Zhang L, Huang PL, Chang YT, Huang PL. 2003. Anti-Hiv activity of olive leaf extract (OLE) and modulation of host cell gene expression by HIV-1 infection and OLE treatment. Biochem Biophys Res Commun 307: 1029-1037 https://doi.org/10.1016/S0006-291X(03)01292-0
  34. Benavenete-Gastillo O, Castillo J, Lorente J, Alcaraz M. 2002. Radioprotective effects in vivo of phenolics extracted from Olea europaea L. leaves against X-ray-induced chromosomal damage: comparative study versus several flavonoids and sulfur-containing compounds. J Med Food 5: 125-135 https://doi.org/10.1089/10966200260398152
  35. Khayyal MT, El-Ghazaly MA, Abdallah DM, Nassar NN, Okpanyi SN, Kreuter MH. 2002. Blood pressure lowering effect of an olive leaf extract (Olea europaea) in L-NAME induced hypertension in rats. Arzneimittelforschung 52: 797-802

Cited by

  1. Comparison of Antioxidant and Anti-proliferative Activities of Perilla (Perilla frutescens Britton) and Sesame (Seasamum indicum L.) leaf extracts vol.29, pp.3, 2013, https://doi.org/10.9724/kfcs.2013.29.3.241
  2. Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat vol.27, pp.2, 2014, https://doi.org/10.5713/ajas.2013.13417
  3. Physiological Activities of Enzyme Hydrolysates in Ethanol Extracts from Sesame, Black Sesame and Perilla cake vol.29, pp.4, 2013, https://doi.org/10.9724/kfcs.2013.29.4.407
  4. Antiradical Capacities of Perilla, Sesame and Sunflower Oil vol.15, pp.1, 2010, https://doi.org/10.3746/jfn.2010.15.1.051
  5. 참깨의 볶음 조건이 참깨 착즙액의 이화학적 및 생화학적 특성에 미치는 영향 vol.49, pp.4, 2009, https://doi.org/10.9721/kjfst.2017.49.4.421
  6. Influence of Roasting Temperature on the Functional Components of Perilla and Sesame Oils vol.50, pp.2, 2021, https://doi.org/10.3746/jkfn.2021.50.2.149
  7. Simultaneous Recovery of High Quality Black Sesame Oil and Defatted Meal by a New Aqueous Method: Optimization and Comparison with Other Methods vol.70, pp.9, 2009, https://doi.org/10.5650/jos.ess21067