생명과학회지 (Journal of Life Science)

  • 제22권3호
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  • Pages.373-379
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  • 2012
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
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계피 초임계 추출물 및 박 추출물의 항균·항산화 활성 비교

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

  • 박성진 (계명대학교 식품가공학 전공) ;
  • 유미희 (계명대학교 식품가공학 전공) ;
  • 김지은 (계명대학교 식품가공학 전공) ;
  • 이삼빈 (계명대학교 식품가공학 전공) ;
  • 이인선 (계명대학교 식품가공학 전공)
  • 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)
  • 투고 : 2011.12.09
  • 심사 : 2012.03.14
  • 발행 : 2012.03.30
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초록

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.

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.

키워드

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  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