Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Antioxidative Activities of Dried and Fresh Citrus Peels in Jeju

제주산 감귤류 진피와 과피의 항산화 활성

  • Hyon, Jae-Seok (Department of Food & Nutrition, Jeju College of Technology) ;
  • Kang, Sung-Myung (School of Marine Biomedicinal Sciences, Jeju National University) ;
  • Senevirathne, Mahinda (Division of Food Science & Aqualife Medicine, Chonnam National University) ;
  • Koh, Won-Joon (R&D Center, Jeju Special Self-Governing Province Development Corp.) ;
  • Yang, Tai-Suk (Department of Tourism Hotel Culinary Art, Jeju College of Technology) ;
  • Oh, Myung-Cheol (Department of Tourism Hotel Culinary Art, Jeju College of Technology) ;
  • Oh, Chang-Kyung (Department of Tourism Hotel Culinary Art, Jeju College of Technology) ;
  • Jeon, You-Jin (School of Marine Biomedicinal Sciences, Jeju National University) ;
  • Kim, Soo-Hyun (Department of Food Bioengineering, Jeju National University)
  • 현재석 (제주산업정보대학 식품영양과) ;
  • 강성명 (제주대학교 해양의생명과학부) ;
  • 마힌다 (전남대학교 식품수산생명의학부) ;
  • 고원준 (제주특별자치도개발공사 연구소) ;
  • 양태석 (제주산업정보대학 관광호텔조리과) ;
  • 오명철 (제주산업정보대학 관광호텔조리과) ;
  • 오창경 (제주산업정보대학 관광호텔조리과) ;
  • 전유진 (제주대학교 해양의생명과학부) ;
  • 김수현 (제주대학교 식품생명공학과)
  • Received : 2009.09.30
  • Accepted : 2010.02.08
  • Published : 2010.02.28
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Abstract

This study was carried out to investigate the total polyphenol and flavonoid contents and antioxidative activities of the methanol extracts of Citrus sunki, C. unshiu and C. natsudaidai peels before and after drying. Total polyphenolic content was high in the citrus peels before drying compared to the dried peels, and highest in the order of C. sunki, C. natsudaidai and C. unchiu. On the other hand, flavonoid content was high in the dried citrus peels than in the citrus peels before drying, and was highest in the order of C. unshiu, C. natsudaidai, C. sunki, but in dried peels it was highest in the order of C. natsudaidai, C. unshiu, C. sunki. DPPH radical scavenging activity was highest in the order of C. natsudaidai, C. unchiu, C. sunki, and that in the citrus peels before drying was higher than in the dried peels. Inparticular, C. natsudaidai peels before drying showed higher activity than vitamin C in 0.5 or 1.0 mg/100 g. Hydrogen peroxide scavenging activity was highest in the order of C. unshiu, C. natsudaidai, and C. sunki in the citrus peels before drying. The dried peels were highest in the order of C. unshiu, C. natsudaidai, C. sunki at 0.5 mg/100 g, but high in order of C. natsudaidai, C. unshiu and C. sunki at more than 1.0 mg/100 g. Inparticular, all C. natsudaidai peels displayed high activity more than 87% at 2.0 mg/100 g. Clear patterns in alkyl radical scavenging activity could not be confirmed in Citrus species whether before or after drying of peels. Hydroxyl radical scavenging activity was highest in the order of C. natsudaidai, C. unshiu and C. sunki but was relatively low compared to the scavenging activity of other activated oxygen species.

본 연구는 진귤, 온주밀감 및 하귤의 진피(건조과피) 및 생과피의 메탄올 추출물의 총 폴리페놀 함량, 총 플라보노이드 함량 및 항산화활성을 조사하였다. 총 폴리페놀 함량은 진피에 비하여 생과피에서 높았으며, 또한 진귤, 하귤, 온주밀감의 순서로 높았다. 반면, 총 플라보노이드 함량은 생과피보다 진피에서 높았다. 생과피의 총 플라보노이드 함량은 온주밀감, 하귤, 진귤의 순서로 높았으나, 진피는 하귤, 온주밀감, 진귤의 순서로 높았다. DPPH radical 소거활성은 하귤, 온주밀감, 진귤의 순서로 높았으며, 생과피가 진피보다 높았다. 특히 하귤의 생과피는 0.5 및 1.0 mg/mL에서 비타민 C보다도 높은 활성을 보였다. Hydrogen peroxide 소거활성은 생과피에서 온주밀감, 하귤, 진귤의 순서로 높았다. 진피는 0.5 mg/mL에서 온주밀감, 하귤, 진귤의 순서로 높았으나, 1.0mg/mL 이상에서 하귤, 온주밀감, 진귤의 순서로 높았다. 특히 하귤의 생과피 및 진피는 2.0 mg/mL에서 높은 활성을 나타내었다. Alkyl radical 소거활성은 생과피와 진피의 여부는 물론 감귤 품종별에 따른 뚜렷한 규칙성을 확인할 수 없었다. Hydroxyl radical 소거활성은 하귤, 온주밀감, 진귤의 순서로 높았다. 그러나 Hydroxyl radical 소거활성은 다른 활성산소종 소거활성에 비하여 상대적으로 낮은 활성을 나타내었다.

Keywords

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