한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제28권4호
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  • Pages.337-341
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  • 2013
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  • 1229-1153(pISSN)
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  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
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채소류의 항산화 효과 비교 연구

Study on the Antioxidant Activity in the Various Vegetables

  • 서정혁 (식품의약품안전평가원 식품평가부) ;
  • 백옥진 (식품의약품안전평가원 식품평가부) ;
  • 강영운 (식품의약품안전평가원 식품평가부) ;
  • 안지은 (식품의약품안전평가원 식품평가부) ;
  • 윤지숙 (식품의약품안전평가원 식품평가부) ;
  • 오금순 (식품의약품안전처 건강기능식품기준과) ;
  • 안영순 (식품의약품안전처 위해사범중앙조사단) ;
  • 박선희 (식품의약품안전평가원 식품평가부) ;
  • 이상재 (식품의약품안전평가원 식품평가부)
  • Suh, Junghyuck (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation) ;
  • Paek, Ock Jin (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation) ;
  • Kang, YoungWoon (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation) ;
  • Ahn, Ji Eun (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation) ;
  • Yun, Jisuk (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation) ;
  • Oh, Keum-Soon (Functional Food Standards Division, Ministry of Food and Drug Safety) ;
  • An, Yeong-Soon (Criminal Investigations Office, Food Safety Evaluation Department, Ministry of Food and Drug Safety) ;
  • Park, Sun-Hee (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation) ;
  • Lee, Sang-Jae (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation)
  • 투고 : 2013.04.23
  • 심사 : 2013.11.05
  • 발행 : 2013.12.31
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초록

항산화 기능은 암이나 심혈관질환 발생을 억제하는 것으로 보고되고 있어서 다양한 식물들에 대해서 항산화 효과가 연구되고 있다. 그러나, 채소류에 대해서는 항산화 효과에 대한 광범위한 조사는 이루어지지 않아 단지 몇몇 천연 항산화제만이 식품 산업에서 이용되고 있다. 따라서, 본 연구에서는 식품 산업에서 다양한 천연 항산화제를 이용할 수 있도록, 여러 가지 채소류에 대해 항산화 활성을 조사하여 채소류 중 항산화 효과에 대한 과학적 자료를 제공하기 위해 수행되었다. 24 품목의 채소류를 대상으로 총 275개의 시료를 구입하여 항산화 효과를 측정하였다. 총 페놀 함량(TPCs)은 gallic acid를 대조 표준용액으로 Folin-Ciocalteu 시약을 사용하여 비색법으로 측정하였으며 DPPH 라디컬 소거능은 $IC_{50}$(DPPH 라디칼을 50% 저해하는데 필요한 추출물의 농도) 농도로 측정하였다. 조사 결과 여러가지 채소류에 대한 총 페놀 함량은 $0.32{\sim}49.26{\mu}g/kg$였으며 DPPH 라디컬 소거 활성은 0.0~2.43 mg/mL로 조사되었다. 본 연구에서 조사된 채소류 중 항산화 효과가 가장 좋은 채소는 2가지 항산화 측정 방법에서 모두 마늘이였다.

After it was known that an antioxidant function was associated with a reducing risk of cancer and cardiovascular disease, a large number of plant have been investigated for their antioxidant activity. However, lacking of the extensive antioxidant data in vegetables, a few natural antioxidant was used in the food industry. Therefore, this study was carried out to provide some scientific antioxidant activity data in the various vegetables. The samples (n = 275) including 24 kinds of vegetables were examined for antioxidant activity. Total Phenol Contents (TPCs) were measured colorimetric determination method using the Folin-Ciocalteu reagent by gallic acid as the control group. DPPH radical scavenging activity were also investigated using calculation of $IC_{50}$(concentration of extracted needed to inhibit 50% of the DPPH radical). The contents of TPCs were $0.32{\sim}49.26{\mu}g/kg$ and DPPH radical scavenging activity ($CI_{50}$) was 0.0~2.43 mg/mL in vegetables. The best antioxidant effect was shown in Garlic for both antioxidant assay methods.

키워드

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  3. Changes in Carotenoid and Anthocyanin Contents, as well as Antioxidant Activity during Storage of Lettuce vol.44, pp.9, 2015, https://doi.org/10.3746/jkfn.2015.44.9.1325
  4. Comparison of lymphocyte DNA damage levels and total antioxidant capacity in Korean and American diet vol.11, pp.1, 2017, https://doi.org/10.4162/nrp.2017.11.1.33
  5. Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria vol.26, pp.2, 2017, https://doi.org/10.1007/s10068-017-0060-z
  6. Physicochemical Properties and Antioxidant Activities of Black Raspberry, Black Chokeberry, Mulberry, and Blueberry during Lactic Acid Fermentation vol.33, pp.5, 2017, https://doi.org/10.9724/kfcs.2017.33.5.479