산머루 과피에서 분리한 proanthocyanidin 획분의 항산화 특성

Antioxidant Properties of Proanthocyanidin Fraction Isolated from Wild Grape (Vitis amurensis) Peel

  • Lee, Hye-Ryun (Department of Food Science and Technology, Kyungpook National University) ;
  • Hwang, In-Wook (Department of Food Science and Technology, Kyungpook National University) ;
  • Zheng, Hu-Zhe (Food and Bio-industry Research Institute, Kyungpook National University) ;
  • Jeong, Woo-Sik (Food Science Institute, School of Food and Life Science, Inje University) ;
  • Kim, Young-Chan (Korea Food Research Institute) ;
  • Chung, Shin-Kyo (Department of Food Science and Technology, Kyungpook National University)
  • 투고 : 2010.02.25
  • 심사 : 2010.05.06
  • 발행 : 2010.08.31

초록

산머루 부산물을 기능성 소재로 이용하기 위하여 산머루 과피에서 proanthocyanidin 획분을 분리하고 그 항산화 특성을 조사하였다. 산머루 과피의 70% 아세톤 조추출물을 헥산, 에틸아세테이트 및 물층으로 순차적으로 분획하였으며, 에틸아세테이트 분획물을 Sephadex LH-20 column chromatography에 의하여 50% 메탄올, 75% 메탄올, 75% 아세톤으로 용출하여 9개의 획분을 얻었다. Proanthocyanidin 특성 및 함량은 BuOH-HCl 방법과 vanillin-$H_2SO_4$법을 이용하여 측정하였으며 Fr. 6의 proanthocyanidin 함량($49.35{\pm}2.75\;g%$)이 가장 높았다. 각 획분의 FRAP값과 총 페놀 함량은 각각 3.54-32.25 mmol/kg과 4.48-50.80 g/100 g이었으며 proanthocyanidin 함량은 DPPH radical 소거활성, FRAP값, 총 페놀 함량과 높은 상관성을 나타내었다. 산머루 가공 부산물 중의 proanthocyanidin 획분은 향후 항산화성 건강기능 소재로 활용이 가능할 것으로 사료된다.

The proanthocyanidin fraction was isolated from the wild grape (Vitis amurensis) peel and its antioxidant capacities were examined to promote the utilization of wild grape by-products. The 70% acetone crude extract of the wild grape peel was fractionated with hexane, ethyl acetate, and water. The ethyl acetate fraction was applied to a Sephadex LH-20 column chromatograph, which was eluted with 50% methanol, 75% methanol, and 75% acetone. The proanthocyanidin characteristics and contents of the isolated fractions were investigated by the vanillin-$H_2SO_4$ and BuOH-HCl methods. Fraction 6 had the highest proanthocyanidin content ($49.35{\pm}2.75\;g%$) among the isolated fractions. The antioxidant activities of the proanthocyanidin fraction were examined by DPPH radical scavenging, FRAP assay, and total phenolic contents. The FRAP values and total phenolic contents of the fractions ranged from 3.54 to 32.25 mmol/kg and from 4.48 to 50.80 g/100 g, respectively. The proanthocyanidin contents was strongly correlated with DPPH radical scavenging activities, FRAP values, and total phenolic contents.

키워드

참고문헌

  1. Woo SG, Lee JH, Song JK, Sohn JH, Kim BG, Choi JH, Koh SH. Farm business performances of minor horticultural crops. Res. Rep. Rural Development Administration, Suwon, Korea. pp. 113-119 (2008)
  2. Kim SK. Deacidification of new wild grape wine. Korean J. Food Nutr. 9: 265-270 (1996)
  3. Choi SY, Cho HS, Kim HJ, Ryu CH, Lee JO, Sung NJ. Physicochemical analysis and antioxidative effects of wild grape (Vitis coignetiea) juice and its wine. Korean J. Food Nutr. 19: 311-317 (2006)
  4. Ji SH, Han WC, Lee JC, Kim BW, Jang KH. Fermentation characteristics of moru wine fermented with Rose rugoga Thun. Korean J. Food Sci. Technol. 41: 186-190 (2009)
  5. Cosme F, Ricardo-da-Silva JM, Laureano O. Effect of various proteins on different molecular weight proanthocyanidin fractions of red wine during wine fining. Am. J. Enol. Viticult. 60: 74-81 (2009)
  6. Lee HR, Bak MJ, Jeong WS, Kim YC, Chung SK. Antioxidant properties of proanthocyanidin fraction isolated from wild grape (Vitis amurensis) seed. J. Korean Soc. Appl. Biol. Chem. 52: 539-544 (2009) https://doi.org/10.3839/jksabc.2009.091
  7. Hughes-Formella B, Wunderlich O, Williams R. Anti-inflammatory and skin-hydrating properties of a dietary supplement and topical formulations containing oligomeric proanthocyanidins. Skin Pharmacol. Physi. 20: 43-49 (2007) https://doi.org/10.1159/000096171
  8. Bagchi D, Bagchi M, Stohs SJ, Das DK, Ray SD, Kuszynski CA, Joshi SS, Pruess HG. Free radicals and grape seed proanthocyanidin extract: Importance in human health and disease prevention. Toxicology 148: 187-197 (2000) https://doi.org/10.1016/S0300-483X(00)00210-9
  9. Gunjima M, Tofani I, Kojima Y, Maki K, Kimura M. Mechanical evalution of effect of grape seed proanthocyanidins extract on debilitated mandibles in rats. Dent. Mater. J. 23: 67-74 (2004) https://doi.org/10.4012/dmj.23.67
  10. Ray SD, Parikh H, Bagchi D. Proanthocyanidin exposure to B6C3F1 mice significantly attenuates dimethylnitrosamine-induced liver tumor induction and mortality by differentially modulating programmed and unprogrammed cell deaths. Mutat. Res. 579: 81-106 (2005) https://doi.org/10.1016/j.mrfmmm.2005.02.017
  11. Yoo MA, Chung HK, Kang MH. Optimal extract methods of antioxidant compounds from coat of grape dreg. Korean J. Food Sci. Technol. 36: 134-140 (2004)
  12. Torres JL, Varela B, Garcia MT, Carilla J, Matito C, Centelles JJ, Cascante M, Sort X, Bobet R. Valorization of grape (Vitis vinifera) byproducts. Antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonol content. J. Agr. Food Chem. 50: 7548-7555 (2002)
  13. Hwang IW, Lee HR, Kim SK, Zheng HZ, Choi JU, Lee SH, Lee SH, Chung SK. Proanthocyanidin content and antioxidant characteristics of grape seeds. Korean J. Food Preserv. 15: 859-863 (2008)
  14. Andriambeloson E, Magnier C, Haan-Archipoff G, Lobstein A, Anton R, Beretz A, Stoclet JC, Andriantsitohaina R. Natural dietary polyphenolic compounds cause endothelium-dependent vasorelaxation in rat thoracic aorta. J. Nutr. 128: 2324-2333 (1998)
  15. Beart JE, Lilley TH, Haslam E. Polyphenol interactions. Part 2. Covalent binding of procyanidins to proteins during acid-catalysed decomposition; observation on some polymeric proanthocyanidins. J. Chem. Soc. Perk. Trans. 2: 1439-1443 (1985)
  16. Porter LJ, Hrstich LN, Chan BG. The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochemistry 25: 223-230 (1986)
  17. Benzie IFF, Stranin JJ. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal. Biochem. 239: 70-76 (1996) https://doi.org/10.1006/abio.1996.0292
  18. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
  19. Slinkard K, Singleton VL. Total phenol analysis: automation and comparison with manual methods. Am. J. Enol. Viticult. 28: 49-55 (1977)
  20. Kim SY, Kim SK. Winemaking from new wild grape. Korean J. Food Nutr. 10: 254-262 (1997)
  21. Baoshan S, Jorge MR, Isabel S. Critical factors of vanillin assay for catechins and proanthocyanidins. J. Agr. Food Chem. 46: 4267-4274 (1998) https://doi.org/10.1021/jf980366j
  22. Xu C, Zhang Y, Cao L, Lu J. Phenolic compounds and antioxidant properties of different grape cultivars grown in China. Food Chem. 119: 1557-1565 (2010) https://doi.org/10.1016/j.foodchem.2009.09.042
  23. Yu J, Ahmedna M, Goktepe I, Dai J. Peanut skin procyanidins: Composition and antioxidant activities as affected by processing J. Food Compos. Anal. 19: 364-371 (2006) https://doi.org/10.1016/j.jfca.2005.08.003
  24. Negro C, Tommasi L, Miceli A. Phenolic compounds and antioxidant activity from red grape marc extracts. Bioresource Technol. 87: 41-44 (2003) https://doi.org/10.1016/S0960-8524(02)00202-X
  25. Luximon-Ramma A, Bahorun T, Soobrattee MA, Aruoma OI. Antioxidant activities of phenolic, proanthocyanidin, and flavonoid components in extracts of Cassia fistula. J. Agr. Food Chem. 50: 5042-5047 (2002) https://doi.org/10.1021/jf0201172