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

  • 제39권2호
  • /
  • Pages.313-318
  • /
  • 2010
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

다양한 추출방법으로 조제된 스테비아 잎 추출물의 항산화 활성

Antioxidant Activity of Stevia Leaf Extracts Prepared by Various Extraction Methods

  • 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)
  • 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)
  • 발행 : 2010.02.27
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

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.

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.

키워드

참고문헌

  1. Fridovich I. 1978. The biology of oxygen radicals. Science 201: 875-880. https://doi.org/10.1126/science.210504
  2. Bodaness RS, Chan PC. 1977. Singlet oxygen as a mediator in the hematoporphyrin-catalyzed photooxidation of NADPH to NADP+ in deuterium oxide. J Biol Chem 252: 8554-8560.
  3. Aust SD, Morehouse LA, Thomas CE. 1985. Role of metals in oxygen radical reactions. J Free Radic Biol Med 1: 3-25. https://doi.org/10.1016/0748-5514(85)90025-X
  4. Trush MA, Mimnaugh EG, Gram TE. 1982. Activation of pharmacologic agents to radical intermediates. Implications for the role of free radicals in drug action and toxicity. Biochem Pharmacol 31: 3335-3346. https://doi.org/10.1016/0006-2952(82)90609-8
  5. Halliwell B, Gutteridge JMC, Cross CE. 1992. Free radicals, antioxidants and human disease. J Lab Clin Med 119: 598-620.
  6. Reiter RJ. 1995. Oxidative process and antioxidative defense mechanism in the aging brain. FASEB J 9: 526-533. https://doi.org/10.1096/fasebj.9.7.7737461
  7. Yang JH, Kim DK, Yun MY, An JK. 2006. Antioxidative activity and therapeutic effect of the hydrogel preparations of Scutellariae Radix and Zingiberis Rhizoma on dermatitis. J Korean Pharm Sci 36: 253-262.
  8. Choe SY, Yang KH. 1982. Toxicological studies of antioxidants, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). Korean J Food Sci Technol 12: 283-288.
  9. Hanson JR, De Oliverira BH. 1993. Stevioside and related sweet diterpenoid glycosides. Nat Prod Prp 10: 301-309.
  10. Kim HI, Lee BM. 1996. Stevioside, a natural sweetener. J Food Hyg Safety 11: 323-327.
  11. Yamamoto N, Mizue S, Sano K, Takano N, Miyamoto A, Ueno Y, Kudo K, Mochizuki S. 2001. Characterization of food composition and functionality of herbs cultivated in Oita. Report 36, Oita, Japan. p 144-149.
  12. 이주운. 2008 차 문화 산업의 과거와 현재, 미래. 1th 세계 차 학술대회. 컨벤션센터, 서울, 한국. p 85-93.
  13. Tadhani MB, Patela VH, Subhash R. 2007. In vitro antioxidant activities of Stevia rebaudiana leaves and callus. J Food Comp Anal 20: 32-329.
  14. 정일환, 조윤길, 이은미, 이재홍, 기희진, 김수희, 황이남. 2007. 락토바실러스속균의 배양 배지 및 이를 이용한 균의 생산방법. Korean Patent 10-0745654.
  15. Blois MS. 1958. Antioxidant activity determination by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  16. Benzie IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal Biochem 230: 70-79.
  17. Gao X, Bjork L, Trajkovski V, Uggla M. 2000. Evaluation of antioxidant activities of rosehip ethanol extracts in different test system. J Sci Food Agric 80: 2021-2027. https://doi.org/10.1002/1097-0010(200011)80:14<2021::AID-JSFA745>3.0.CO;2-2
  18. Flurkey WH. 1991. Identification of tyrosinase in mushrooms by isoelectric focusing. J Food Sci 55: 93-95.
  19. Park SI, Jung DW. 2005. Effect of green tea powder on the growth inhibition of oral bacteria in yoghurt. Korean J Soc Food Sci Ani Resour 4: 500-506.
  20. Jung SJ, Lee JH, Song HN, Seong NS, Lee SE, Baek NI. 2004. Screening for antioxidant activity of plant medicinal extracts. J Korean Soc Appl Biol Chem 47: 135-140.
  21. Moon GS, Ryu BM, Lee MJ. 2003. Components and antioxidative activities of buchu (Chinese chives) harvested at different times. Korean J Food Sci Technol 35: 493-498.
  22. Osawa T. 1994. Novel natural antioxidant for utilization in food and biological system. In Postharvest Biochemistry of Plant Food Material in the Tropics. Uritani I, Garcia VV, Mendoza EM, eds. Japan Scientific Societies Press, Tokyo, Japan. p 241-251.
  23. Holasova M, Fiedlerova V, Smrcinova H, Orsak M, Lachman J, Vavreinova S. 2002. Buckwheat the source of antioxidant activity in functional foods. Food Res Int 35: 207-211. https://doi.org/10.1016/S0963-9969(01)00185-5
  24. Brewer MS, Ikins WG, Harbers CA. 1992. TBA values, sensory characteristics and volatiles in ground fork during long-term frozen storage: effects of packaging. J Food Sci 57: 558-563. https://doi.org/10.1111/j.1365-2621.1992.tb08042.x
  25. Shin SE, Kim AK. 2004. Effect of dried powders or ethanol extracts of garlic flesh and peel on antioxidantive capacity in 16-month-old rat. Korean J Nutr 37: 633-644.
  26. Kang YH, Park YK, Oh SR, Moon KD. 1995. Studies on the physiological functionality of pine needle and mugwort extracts. Korean J Food Sci Technol 27: 978-984.
  27. Kim NY, Kim YK, Bae KJ, Choi JH, Moon JH, Park GH, Oh DH. 2005. Free radical scavenging effect and extraction condition of ethanol extracts and fractions of wild grape seed (Vitis coignetiea). J Korean Soc Food Sci Nutr 34:755-758. https://doi.org/10.3746/jkfn.2005.34.6.755
  28. Cho CH, Kim S, Yoo G, Son MH, Park K, Lim BL, Kim DC, Chae HJ. 2008. Resveratrol extraction from grape fruit stem and its antioxidant activity. J Korean Soc Appl Biol Chem 51: 11-16.
  29. Yoda SK, Marques MOM, Petenate AJ, Meireles MAA. 2003. Supercritical fluid extraction from Stevia rebaudiana Bertoni using $CO_2$ and $CO_2$＋water: extraction kinetics and identification of extracted components. J Food Eng 57: 125-134. https://doi.org/10.1016/S0260-8774(02)00281-9

피인용 문헌

  1. Quality Characteristics and Antioxidant Activity of Cookies with Stevia Powder vol.28, pp.6, 2012, https://doi.org/10.9724/kfcs.2012.28.6.665
  2. Antibacterial Activity and Protective Role against Gastric Cancer by Sedum sarmentosum vol.55, pp.3, 2012, https://doi.org/10.3839/jabc.2012.024
  3. Physiological Activities of Rubus coreanus Miq. Extracts Using Different Extraction Methods vol.28, pp.1, 2012, https://doi.org/10.9724/kfcs.2012.28.1.025
  4. Changes of Antioxidant Enzymes in Stevia Plants under Clinorotation, Shaking, and Low Temperature Stresses vol.24, pp.4, 2011, https://doi.org/10.7732/kjpr.2011.24.4.343
  5. Effects of Dietary Fiber and Stevioside Mixture on Quality Attributes of Sausage and the Blood Properties of Rats vol.32, pp.2, 2012, https://doi.org/10.5851/kosfa.2012.32.2.142
  6. Antioxidative Activity of Kalopanax pictus Shoot Extracted Using Different Extraction Methods vol.41, pp.12, 2012, https://doi.org/10.3746/jkfn.2012.41.12.1686
  7. Antioxidative and antimicrobial activities of Oenothera biennisextracted by different methods vol.23, pp.2, 2016, https://doi.org/10.11002/kjfp.2016.23.2.233
  8. Quality Characteristics of Radish Pickles added with Different Amounts of Stevia Leaf vol.27, pp.3, 2017, https://doi.org/10.17495/easdl.2017.6.27.3.295
  9. 추출 방법에 따른 쑥 추출물의 항산화 활성 vol.42, pp.8, 2013, https://doi.org/10.3746/jkfn.2013.42.8.1249
  10. 스테비아 잎 추출물을 첨가한 그릭 요거트의 항산화 활성 변화 vol.34, pp.4, 2010, https://doi.org/10.22424/jmsb.2016.34.4.263
  11. 스테비아 잎 추출물을 첨가한 그릭 요거트의 항산화 활성 변화 vol.34, pp.4, 2010, https://doi.org/10.22424/jmsb.2016.34.4.263
  12. 스테비아 잎 추출물을 첨가한 그릭 요거트의 항산화 활성 변화 vol.34, pp.4, 2010, https://doi.org/10.22424/jmsb.2016.34.4.263
  13. 쓴메밀 종자의 추출방법에 따른 루틴 및 퀘세틴 함량 비교 vol.49, pp.3, 2010, https://doi.org/10.9721/kjfst.2017.49.3.258
  14. 스테비아 잎 분말 첨가 오미자편의 품질 특성 및 항산화 특성 vol.30, pp.4, 2017, https://doi.org/10.9799/ksfan.2017.30.4.653