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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Activity of Stevia Leaf Extracts Prepared by Various Extraction Methods

다양한 추출방법으로 조제된 스테비아 잎 추출물의 항산화 활성

  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Sung, Nak-Yun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kwon, Sun-Kyu (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Jung, Pil-Moon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Jong-Il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Yoon, Yo-Han (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Yoon, Tai-Young (Korea Stevia Co. Ltd.) ;
  • Kee, Hee-Jin (Korea Stevia Co. Ltd.) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소) ;
  • 성낙윤 (한국원자력연구원 정읍방사선과학연구소) ;
  • 권선규 (한국원자력연구원 정읍방사선과학연구소) ;
  • 정필문 (한국원자력연구원 정읍방사선과학연구소) ;
  • 최종일 (한국원자력연구원 정읍방사선과학연구소) ;
  • 윤요한 (한국원자력연구원 정읍방사선과학연구소) ;
  • 송범석 (한국원자력연구원 정읍방사선과학연구소) ;
  • 윤태영 (한국스테비아(주)) ;
  • 기희진 (한국스테비아(주)) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소)
  • Published : 2010.02.27
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Abstract

This study was carried out to evaluate the antioxidant activity of stevia extracts from Stevia rebaudiana Bertoni leaves. Stevia extracts were prepared by three different methods including hot water extraction (HWE) at $120^{\circ}C$ for 4 hr, vacuum extraction (VE) at $65^{\circ}C$ for 4 hr under 0.08 MPa, and fermentation of hot water extract (FHWE) using Lactobacillus buchneri. The antioxidant activities measured by radical scavenging activity, ferric-reducing antioxidant potential ability, and thiobarbituric acid reactive substance showed the highest values in vacuum extract. Also, the antioxidant activities of all extracts were higher than those of stevioside and rebaudioside at the same concentrations, known as the major active components in stevia. To define the antioxidative compound in stevia extracts, the total phenol content was measured, and it was shown that the highest contents of total phenolic compounds were in vacuum extract. These results suggest that the antioxidant activity of stevia extract was due to the phenolic compound components. In addition, vacuum extraction was the proper method to prepare stevia extract with higher antioxidant activity.

본 연구는 추출처리 방법별 스테비아 추출물의 항산화능을 비교하기 위하여 수행되었다. 스테비아 추출물은 열수(HWE), 발효(FHWE) 및 감압(VE)추출의 처리과정을 통하여 추출되었다. DPPH 라디칼 소거능과 환원력(FRAP) 및 지방산화 억제능을 통하여 알아본 항산화능의 평가는 감압처리되어 추출된 스테비아 추출물(VE)의 경우 그 활성이 가장 높게 관찰되었으며, 3가지 추출물 모두, 동일 농도에서 stevia의 주요한 활성성분인 stevioside와 rebaudioside보다 항산화활성이 월등히 높게 관찰되었다. 이러한 항산화능의 증가에 관한 이유를 알아보기 위하여 총 phenolic compounds의 함량을 측정한 결과 감압(VE) 추출물에서 유의적으로 높게 관찰되었다. 따라서 감압(VE) 처리 방법은 항산화 활성이 증진된 스테비아 추출물을 얻기 위한 효과적인 처리공정이라 사료된다.

Keywords

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