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

  • 제38권10호
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  • Pages.1392-1396
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  • 2009
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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유기산 전처리 후 수열처리가 왕겨 추출물의 항산화능에 미치는 영향

Effect of Organic Acid Pre-Treatment followed by Hydrothermal Treatment on Antioxidant Activity of Rice Hull Extract

  • 박선민 (경남대학교 식품생명학과) ;
  • 이승철 (경남대학교 식품생명학과)
  • Park, Sun-Min (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
  • 발행 : 2009.10.31
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초록

왕겨 10 g에 5종류(초산, 구연산, 젖산, 인산, 주석산)의 50 mM 유기산 100 mL을 가하여 18시간 동안 상온에서 방치한 후, $121^{\circ}C$에서 30분간 수열처리 하여 왕겨 추출물을 제조한 후 항산화능을 측정하였다. 대조구로 증류수를 사용한 경우에 총 페놀 함량, DPPH 라디칼 소거능, 환원력, ABTS 라디칼 소거능은 각각 0.44 mg/mL, 70.97%, 1.00 OD, 88.98%이었으며, 비교적 효과가 좋았던 인산의 경우에는 각각 0.82 mg/mL, 81.34%, 1.18 OD, 64.03%로 측정되었다. 인산의 농도별 전처리 효과를 보기 위해 10, 25, 50, 100 mM의 농도에서 같은 조건으로 왕겨 추출물을 제조하여 항산화능과 관련된 지표를 분석한 결과, 총 페놀 함량과 DPPH 라디칼 소거능은 인산 농도가 증가할수록 증가하는 경향을 보였으나, 환원력은 인산의 농도가 증가할수록 감소하는 경향을 나타내었으며 ABTS 라디칼 소거능은 50 mM 인산 농도까지는 인산의 농도가 증가할수록 감소하였으나 100 mM 인산에서는 다시 증가하였다. 이상의 결과로 왕겨에 존재하는 페놀성 항산화물질을 유기산 전처리로 효율적으로 유리화시킬 수 있음을 확인하였다.

Antioxidative effects of rice hull extracts pre-treatment with various organic acids were evaluated. After incubating rice hull in 50 mM of five different organic acid solutions (acetic, citric, lactic, phosphoric, and tartaric acid) for 18 hours at room temperature, hydrothermal treatment at $121^{\circ}C$ for 30 min was carried out. Antioxidant activity of the rice hull extract was evaluated by determining total phenol contents (TPC), DPPH radical scavenging activity (RSA), reducing power (RP), and ABTS RSA. Pre-treatment with 50 mM phosphoric acid significantly increased TPC, DPPH RSA, and RP, while it decreased ABTS RSA. The effect of phosphoric acid concentration was also determined. TPC and DPPH RSA of rice hull extract increased with concentration of pre-treated phosphoric acid; in contrast, RP showed the reverse pattern. The results indicated that pre-treatment of rice hull with organic acid was very effective for increasing phenolic compounds and antioxidant activity of rice hull extract.

키워드

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