한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제41권6호
  • /
  • Pages.733-738
  • /
  • 2012
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

수세미오이의 이화학적 특성과 항산화활성

Physicochemical Characteristics and Antioxidant Activities of Luffa cylindrica (L.) Roem

  • 투고 : 2012.02.20
  • 심사 : 2012.05.22
  • 발행 : 2012.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 수세미오이의 일반성분과 생리활성 평가를 위한 추출방법에 따른 항산화활성을 분석하였다. 수세미오이는 수분 93.69%, 조섬유 1.64%, 조단백 0.52%, 조지방 0.27%, 조회분 0.06%을 함유하고 있었다. 주요 무기질로 K, P, Ca, Mg 등이 분석되었고, 주요 유기산은 아세트산과 호박산으로 나타났다. 유리아미노산으로 ${\beta}$-aminoisobutyric acid가 100.74 mg/100 g으로 가장 높게 나타났고 phosphoethanolamine, urea, asparagine, valine의 순으로 분석되었다. 구성 아미노산으로 glutamic acid가 1,039.99 mg/100 g으로 가장 높았으며 aspartic acid, lysine, arginine 순으로 분석되었다. 수세미오이의 생리활성을 평가하기 위해 물, 80% 에탄올, 메탄올을 이용하여 열수추출물(LCH), 냉수추출물(LCC), 80% 에탄올추출물(LCE), 메탄올추출물(LCM)을 수득하고 각 추출물간 라디칼 소거활성에 기인한 항산화활성을 비교하였다. 총 페놀성 화합물 및 플라보노이드 함량 측정에서는 LCE가 다른 추출물에 비하여 통계적으로 유의한 차이를 나타내었다. 또한, DPPH radical 소거활성과 ABTS 라디칼소거활성 및 superoxide anion radical 소거활성에서도 80% 에탄올추출물이 각각 12.13%, 16.88%, 26.61%로 다른 추출물에 비해 높은 활성을 나타내었다. 이의 결과를 바탕으로 수세미오이 80% 에탄올추출물은 항산화활성을 갖는 기능성식품 소재로써 활용될 수 있을 것이며 수세미오이의 성분함량은 수세미오이를 이용한 식품개발의 기초자료로 활용할 수 있을 것으로 판단된다.

Physiochemical characteristics of Luffa cylindrica (L.) Roem and antioxidant activities of its four extracts were analyzed. The chemical composition of L. Roem contained 93.69% moisture, 1.64% crude fiber, 0.52% crude protein, 0.27% crude fat, and 0.06% crude ash. The major minerals were potassium, phosphrous, and calcium. We also analyzed the major organic acids, acetic acid and succinic acid. In free amino acids, ${\beta}$-aminoisobutyric acid showed the highest concentration (100.74 mg/100 g), followed by phosphoethanolamine, urea, asparagine, and valine. Glutamic acid was the highest hydrolyzed amino acid with 1,039.99 mg/100 g followed by aspartic acid, lysine, and arginine. Four extracts from L. Roam, hot-water (LCH), cold-water (LCC), 80% ethanol (LCE), and methanol (LCM), were prepared. Total phenolic and flavonoid levels of LCE exhibited higher than three extracts. The antioxidant potential of extracts from L. Roem were investigated using DPPH, ABTS, and NBT assays. Of the four extracts, LCE had relatively high antioxidant capability on DPPH and superoxide anion radical scavenging activities (12.13%, 16.88%, and 26.61%). Based on the above results, it is suggested that an 80% ethanolic extract from L. Roem was a natural antioxidant material for health food and should be a good ingredient for functional food.

키워드

참고문헌

  1. Lee SM, You YH, Kim KM, Park JJ, Jeong CS, Jhon DY, Jun WJ. 2012. Antioxidant activities of native gwangyang Rubus coreanus Miq. J Korean Soc Food Sci Nutr 41: 327-332. https://doi.org/10.3746/jkfn.2012.41.3.327
  2. Halliwell B, Gutterridge JMC, Aruoma OI. 1987. The deoxyribose method: a simple "test tube" assay for determination of rate constants for reaction of hydroxyl radical. Anal Biochem 165: 215-219. https://doi.org/10.1016/0003-2697(87)90222-3
  3. Yoshikawa T, Naito Y, Kondo M. 1990. The role of free radicals in the pathogenesis of human diseases. J Act Oxyg Free Rad 1: 83-102.
  4. Lee OH. 2004. Effects of supplementation of Puerariae radix ethanol extract on the antioxidative defense system in rats. Korean J Nutr 37: 872-880.
  5. Steinmetz KA, Potter JD. 1996. Vegetables, fruit, and cancer prevention: a review. J Am Diet Assoc 10: 1027-1039.
  6. Stocker R. 1999. Dietary and pharmacological antioxidants in atherosclerosis. Curr Opin Lipidol 10: 589-597. https://doi.org/10.1097/00041433-199912000-00014
  7. Chang KW, Moon CS, Lee HD, Lee CJ, Lee VC. 1991. Determination of the effective components in the various parts of Luffa cylindrica (L.) Roemer and development to remove the flesh from its fruit; (I) Determination of chemical components in the various parts of Luffa cylindrica (L.) Roemer by GC and GC/MS. J Korea Agric Chem Soc 34: 366-372.
  8. You TB, No TH. 1991. Cultivation of sponge-gourd [Luffa cylindrica (L.) Roemer] and utilization in the various parts of the plants. Korean Ministry of Educations Science and Technology Report.
  9. Qizhen D, Yuanjin X, Lei L, Yang Z, Gerold J, Peter W. 2006. Antioxidant constituents in the fruits of Luffa cylindrica (L) Roem. J Agric Food Chem 54: 4186-4190. https://doi.org/10.1021/jf0604790
  10. AOAC. 1990. Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA.
  11. Lin H, Huang AS. 1991. Chemical composition and some physical properties of a water-soluble gum in taro (Colocasia esculenta) maturation. Food Chem 48: 403-408.
  12. Spackman DH, Stein WH, Moore S. 1958. Automatic recoding apparatus for usa in the chromatography of amino acids. Anal Chem 30: 1190-1206. https://doi.org/10.1021/ac60139a006
  13. Lee KW, Kim YJ, Lee HJ, Lee CY. 2003. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. J Agric Food Chem 51: 7192-7295.
  14. Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
  15. Brand-Williams W, Cufelier ME, Berset C. 1995. Use of free radical method to evaluate antioxidant activity. Lebensmittel Wissenschaft Technologie 28: 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
  16. Pellegrini RN, Proteggente A, Pannala A, Yang M, Rice- Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  17. Nishikimi M. 1975. Oxidation of ascorbic acid with superoxide anion generated by the xanthine-xanthine oxidase system. Biochem Biophys Res Commun 63: 463-468. https://doi.org/10.1016/0006-291X(75)90710-X
  18. R.D.A. 2007. Food composition table. 7th edition. National Rural Living Science Institute, Nongchonjinheungcheong. p 142-143.
  19. Park JS, Chang KW, Lee JI. 1996. Inorganic components and some physical properties of sap from sponge-gourd (Luffa cylindrica L.) as affected by collection time. Agric Chem Biotechnol 39: 67-69.
  20. Dickson JS, Anderson ME. 1991. Control of salomonellae on beef tissue surfaces in a model system by pre- and postevisceration washing and sanitizing with and without spray chilling. J Food Prot 54: 514-518. https://doi.org/10.4315/0362-028X-54.7.514
  21. Chung HD, Choi YJ, Shin SH, Youn SJ. 2000. Chemical composition, quality evaluation and characteristics of immature fruits of Korea native bottle gourd. J Korean Soc Hortic Sci 41: 319-328.
  22. Cha JY, Jin JS, Cho YS. 2011. Biological activity of methanolic extract from Ganoderma lucidum, Momordica charantia, Fagopyrum tataricum, and their mixtures. J Life Sci 21: 1016-1024. https://doi.org/10.5352/JLS.2011.21.7.1016
  23. Joung YM, Park SJ, Lee KY, Lee JY, Suh JK, Hwang SY, Park KE, Kang MH. 2007. Antioxidative and antimicrobial activities of Lilium species extracts prepared from different aerial parts. Korean J Food Technol 39: 452-457.
  24. Lee SO. 2005. Antioxidative activity of temperature-stepwise water extracts from Inonotus obliquus. J Korean Soc Food Sci Nutr 34: 139-147. https://doi.org/10.3746/jkfn.2005.34.2.139
  25. Kwon OC, Woo KS, Kim TM, Kim DJ, Hong JT, Jeoung HS. 2006. Physicochemical characteristics of garlic on the high temperature and pressure by different assays. Korean J Food Culture 22: 353-358.
  26. Cho WG, Han SK, Shn JH, Lee JW. 2008. Antioxidant of heating pork and antioxidative activities of Rubus coreanus Miq. extracts. J Korean Soc Food Sci Nutr 37: 820-825. https://doi.org/10.3746/jkfn.2008.37.7.820
  27. Chaudhury S, Saeker PK. 1983. Stimulation of tubulin synthesis by thyroid hormone in the developing rat brain. Biochem Biophys Acta 763: 93-98. https://doi.org/10.1016/0167-4889(83)90030-7

피인용 문헌

  1. Nutritional Components and Antioxidant Activity of Dry Bitter Melon (Momordica charantia L.) vol.45, pp.4, 2016, https://doi.org/10.3746/jkfn.2016.45.4.518
  2. Antioxidant activity of various extracts of selected gourd vegetables vol.53, pp.4, 2016, https://doi.org/10.1007/s13197-015-1886-0
  3. Phenolic profile and antioxidant activity of thermally processed sponge gourd (Luffa cylindrica) as studied by using high performance thin layer chromatography (HPTLC) vol.20, pp.9, 2017, https://doi.org/10.1080/10942912.2016.1230872
  4. Quality Characteristics of Tomato Packaged with Functional Film Applied to Essential Oil of Artemisia Princeps Pampanini vol.30, pp.6, 2015, https://doi.org/10.7318/KJFC/2015.30.6.766
  5. 옻씨 추출물의 항산화 활성과 옻씨 추출물을 첨가한 발효유의 품질특성 vol.23, pp.6, 2012, https://doi.org/10.11002/kjfp.2016.23.6.825
  6. Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contents vol.41, pp.4, 2012, https://doi.org/10.1590/fst.35520