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추출 방법이 개두릅 추출물의 항산화 활성에 미치는 영향

Antioxidative Activity of Kalopanax pictus Shoot Extracted Using Different Extraction Methods

  • 강경명 (대구가톨릭대학교 식품가공학과) ;
  • 노홍균 (대구가톨릭대학교 식품가공학과) ;
  • 박창수 (대구가톨릭대학교 식품가공학과) ;
  • 윤광섭 (대구가톨릭대학교 식품가공학과) ;
  • 홍주헌 (대구가톨릭대학교 식품가공학과) ;
  • 이신호 (대구가톨릭대학교 식품가공학과)
  • Kang, Kyoung-Myoung (Dept. of Food Service & Technology, Catholic University of Daegu) ;
  • No, Hong-Kyoon (Dept. of Food Service & Technology, Catholic University of Daegu) ;
  • Park, Chang-Su (Dept. of Food Service & Technology, Catholic University of Daegu) ;
  • Youn, Kwang-Sup (Dept. of Food Service & Technology, Catholic University of Daegu) ;
  • Hong, Joo-Heon (Dept. of Food Service & Technology, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Dept. of Food Service & Technology, Catholic University of Daegu)
  • 투고 : 2012.08.20
  • 심사 : 2012.10.22
  • 발행 : 2012.12.31

초록

개두릅 추출물의 항산화 활성을 증가시킬 수 있는 적정추출방법을 개발하기 위하여 상온교반, 초음파, 감압, 환류냉각, 환류냉각과 초음파 병행 추출법을 이용하여 추출한개두룹 추출물의 항산화 활성을 비교하였다. 추출수율은 환류냉각과 초음파 병행 추출물에서 높게 나타났다. 총 폴리페놀 및 총 플라보노이드의 함량 또한 환류냉각과 초음파 병행추출물이 각각 153.43 mg GAE/g, 62.53 mg RE/g으로 높았으며, 모든 추출물은 항산화 실험에서 농도 증가에 비례하여 활성이 증가하였다. 환류냉각과 초음파 병행 추출물은 추출농도 1,000 ${\mu}g/mL$에서 DPPH와 ABTS 라디칼 소거능(90.85%, 99.83%), 환원력(OD 0.95, 700 nm), 아질산염 소거능(55.46%), ferrous ion chelating 효과(45.12%)가 우수하거나 유사하였다.

The antioxidative activity of Kalopanax pictus shoots extracted using five different methods, stirrer extraction (SE), ultrasonification extraction (USE), vacuum extraction (VE), reflux extraction (RE), and reflux extraction after ultrasonification extraction (RUE), was evaluated to determine the most effective extraction method. RUE showed the highest yield of extract, and total polyphenol and flavonoid content. Additionally, the RUE extract showed higher antioxidative activity than that of the other extracts based on DPPH and ABTS free radical scavenging (90.85%, 99.83%), reducing power activity (OD 0.95, 700 nm), nitrite scavenging activity (55.46%), and ferrous ion chelating effect (45.12%).

키워드

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