Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of Antioxidant and Antimicrobial Activities of Supercritical Fluid Extracts and Marc Extracts from Cinnamomum verum

계피 초임계 추출물 및 박 추출물의 항균·항산화 활성 비교

  • Park, Sung-Jin (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Yu, Mi-Hee (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Kim, Ji-Eun (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Lee, Sam-Pin (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Lee, In-Seon (The Center for Traditional Microorganism Resources, Keimyung University)
  • 박성진 (계명대학교 식품가공학 전공) ;
  • 유미희 (계명대학교 식품가공학 전공) ;
  • 김지은 (계명대학교 식품가공학 전공) ;
  • 이삼빈 (계명대학교 식품가공학 전공) ;
  • 이인선 (계명대학교 식품가공학 전공)
  • Received : 2011.12.09
  • Accepted : 2012.03.14
  • Published : 2012.03.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to evaluate the antioxidant and antimicrobiological effects of supercritical fluid extracts (SFEs) and Marc methanol extracts (SFMs) from Cinnamomum verum. Reducing effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and ABTS radical scavenging were investigated. SFM exhibited higher antioxidant activities in DPPH and ABTS radical scavenging assay. Measurements of the antimicrobial activity were used for Gram-positive bacteria (four strains) and Gram-negative bacteria (four strains). The antimicrobial activities of the SFE and SFM against gram-positive and gram-negative bacteria revealed that SFE had a higher inhibition zone than SFM. Cinnamaldehyde, the active compound of C. verum, had a higher content in SFM (35% at 300 bar, $30^{\circ}C$) than methanol extracts from C. verum (0.5%). These results indicate that not only SFE oil, but also SFM, could be a good source for the food industry.

본 연구에서는 계피 초임계 추출물(SFE oil)과 박 추출물(SFM), 80% methanol 추출물, cinnamaldehye의 항균, 항산화력을 비교하였다. 그 결과 추출조건에 따라 뚜렷한 효과의 차이를 나타내었으며, 80% methanol 추출물과 SFM이 강력한 항산화능 보였다. 반면에 항균효과에서는 cinnamaldehyde와 SFE oil에서 식중독균에 대한 항균효과가 뛰어났으며, 초임계를 이용한 추출에서 cinnamaldehyde 이외에 다른 camphene, cineole, eugenol 등의 정유성분들이 항균효과에 영향을 미친 것으로 생각된다. 이러한 결과로부터, 초임계 추출법이 항균물질 및 정유성분 추출에 매우 용이할 뿐만 아니라, 초임계 추출 후 폐기되고 있는 박에서도 유용성분이 함유되어 있음을 확인하였으므로 계피의 초임계 추출물 및 박 추출물 모두 기능성 천연소재로의 활용이 가능할 것으로 기대된다.

Keywords

References

  1. Block, G. and L. Langseth. 1994. Antioxidants vitamins and disease prevention. Food Technol. 48, 80-84.
  2. Cherry, J. P. 1999. Improving the safety of fresh produce with antimicrobials. Food Technol. Chicago 53, 53-59.
  3. Cho, M. H., E. K. Bae, S. D. Ha, and J. Y. Park. 2005. Application of natural antimicrobial to food industry. Food Sci. Indus. 38, 36-45.
  4. Cho, S. Y., Y. B. Han, and K. H. Shin. 2001. Screening for antioxidants activity of edible plants. J. Korean Soc. Food Sci. Nutr. 30, 133-137
  5. Doldberg, I. 1994. Functional Foods. pp. 3-550, Chapman & Hall Press. New York.
  6. Donald, G. and M. D. Barceloux. 2009. Cinnamon (Cinnamomum Species). pp. 39-43, Toxicology of Natural Substance.
  7. Fukuzawa, K. and Y. Takaishi. 1990. Antioxidant. J. Act. Oxyg. Free Rad. 1, 55-70.
  8. Gurdi, S., M. Sumitra, M. P. Delampasona, and A. N. Cesar. 2007. A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresin and their constituent. Food Chem. Toxicol. 45, 1650-1661. https://doi.org/10.1016/j.fct.2007.02.031
  9. Ka, H., H. J. Park., H. J. Jung., J. W. Choi., K. S. Cho, J. H. Ha, and K. T. Lee. 2003. Cinnamaldehyde induces apoptosis by ROS-mediated mitochondrial permeability transition in human promyelocytic leukemia HL-60 cells. Cacncer Lett. 196, 143-152. https://doi.org/10.1016/S0304-3835(03)00238-6
  10. Kang, M. H., C. S. Choi, Z. S. Kim, H. K. Chung, K. S. Min, C. G. Park, and H. W. Park. 2002. Antioxidative Activities of Ethanol Extract Prepared from Leaves, Seed, Branch and Aerial Part of Crotalaris sessiflora L. Korean J. Food Sci. Alcohol 34, 1098-1102.
  11. Kim, N. M., H. S. Sung, and W. J. Woo. 1993. Effect of solvents and someextraction codition on antioxidant activity in Cinnamon extracts. Korean. J. Food Sci. Technol. 25, 204-209.
  12. Kim, S. H., M. J. Chung, H. D. Jang, and S. S. Ham. 2010. Antioxidative activities of the Codonopsis lanceolata extract in vitro and in vivo. J. Korean Soc. Food Sci. Nutr. 39, 193-202. https://doi.org/10.3746/jkfn.2010.39.2.193
  13. Kim, S. K., H. J. Lee, and M. K. Kim. 2001. Effect of water and ethanol extracts of persimmon leaf and green tea different condition on lipid metabolism and antioxidative capacity in 12-month-old rats. J. Korean Nutr. 34, 499-512.
  14. Kim, Y. S., I. S. Park, and S. D. Ha. 2009. Application sanitizer for the control of microorganism in food. Food Sci. Indus. 42, 26-51.
  15. Lee, E. J., S. A. Yang, H. D. Choi, H. G. Im, K. Whang, and I. S. Lee. 2011. Comparison of gingerols in various fraction and the antioxidative effects of supercritical fluid extracts from Ginger. J. Korean Soc. Food. Sci. Nutr. 32, 723-727. https://doi.org/10.3746/jkfn.2003.32.5.723
  16. Lee, H, and Y. O. You. 2004. Inhibitory effect of Caeaslpinia sappan on caries inducing properties of Streptococcus mutans and isolation of antibacteria component, brazilian. Wonkwang Univ. Dent. 13, 63-68.
  17. Libby, P. P., M. Ridker, and A. Maseri. 2002. Inflammation and atherosclerosis. Circulation 105, 1135-1143. https://doi.org/10.1161/hc0902.104353
  18. Mchugh, M. A. and V. J. Krukonis. 1986. Supercritical fluid extraction: Principle and practice. pp. 608, Butterworths, Stoneham, MA, USA.
  19. Ohta, T., K. Watanabe, M. Moriya, and Y. Shirasu. 1983. Antimutagenic effects of cinnamaldehyde on chemical mutagenesis in Escherichia coli. Mutat. Res.-Fund. Mol. M. 107, 219-227. https://doi.org/10.1016/0027-5107(83)90164-1
  20. Ross, R. 1999. An inflammatory disease. New Engl. J. MED. 340, 115-126. https://doi.org/10.1056/NEJM199901143400207
  21. Sadaki, O. 1996. The development of functional foods and materials. Bioindustry 13, 44-50.
  22. Scott, L. T., J. W. King, J. L. Richard, and J. I. Greer. 1993. Analytical-scale supercritical fluid extraction of aflatoxin B1 from field-inoculate corn. J. Agric. Food Chem. 41, 910-913. https://doi.org/10.1021/jf00030a014
  23. Shim, J. H., M. R. Kim, and M. S. Kim. 2001. Study on the solvent extraction and surpercritical fluid extration method of $\beta$-ecdysone in achyranthis radix. J. Korean Soc. Agric. Chem. Biotechnol. 44, 197-201.
  24. Van den Berg, R., G. R., Haenen, H., Van den Berg, A. and Bast. 1999. Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxi- dant capacity measurements of mixtures. Food Chem. 66, 511-517. https://doi.org/10.1016/S0308-8146(99)00089-8
  25. Yu, B. P. 1996. Aging and oxidative stress: Modulation by dietary restriction. Free Radic. Biol. Med. 21, 651-668. https://doi.org/10.1016/0891-5849(96)00162-1
  26. Yu, M. H., I. G. Chae, J. H. Choi, H. G. Im, S. A. Yang, J. H. Lee, and I. S. Lee. 2010. Effects of supercritical fluid Marc extracts from actinidia polygama Max. on inflammation and atherosclerosis. J. Korean Soc. Food. Sci. Nutr. 42, 475-480.
  27. Yuan, A. X., L. Qin, and D. G. Jiang. 1981. Studies on chemical constituents of Cinnamum cassia. Chinese Pharmaceutical Bulletin 16, 631.
  28. Yuan, A. X., L. Tan, and D. G. Jiang. 1982. Studies on chemical constituents of Cinnamum cassia. I. Bulletin of Chinese Materia Medica. 7, 26-28.
  29. Yuan, A. X., L. Tan, S. X. Wei, S. H. Kang, and D. G. Jiang. 1984. Chemical constituents og Giuzi (Cinnamomum cassia), a traditional Chinese medicine. Bulletin of chinese Materia Medica 9, 127-128.

Cited by

  1. Inhibition of Adipocyte Differentiation and Adipogenesis by Supercritical Fluid Extracts and Marc from Cinnamomum verum vol.23, pp.4, 2013, https://doi.org/10.5352/JLS.2013.23.4.510
  2. Quality and Antioxidant Properties of Cookies Supplemented with Cinnamon Powder vol.43, pp.9, 2014, https://doi.org/10.3746/jkfn.2014.43.9.1457
  3. Comparison of Volatile Compounds Identified in Different Parts of Peucedanum japonicum Thunberg by Harvest Time vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1871
  4. Microbial Growth Characteristics on Foods Containing Collagen vol.28, pp.3, 2013, https://doi.org/10.13103/JFHS.2013.28.3.241
  5. Antioxidant activities and physicochemical properties of tteokbokki rice cakes containing cinnamon powder vol.23, pp.2, 2014, https://doi.org/10.1007/s10068-014-0058-8
  6. Preparation and Characteristics of Anti-Fungal Paper with Natural Extractives vol.47, pp.1, 2015, https://doi.org/10.7584/ktappi.2015.47.1.045