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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Extraction Temperature and Time on Antioxidant Activities of Rhus verniciflua Extract

추출 온도와 시간이 옻나무 추출물의 항산화활성에 미치는 영향

  • Park, Hye Jin (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Yoon, Gun Mook (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Sang Hoon (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jang, Gwi Yeong (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Min Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Meishan, Li (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Junsoo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • Received : 2013.07.30
  • Accepted : 2013.09.11
  • Published : 2013.11.30
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Abstract

Rhus verniciflua was extracted at different temperatures and times, and the extracts were evaluated for contents of total phenolics and flavonoids, and antioxidant activities using DPPH and ABTS radical scavenging activities. Extraction temperatures and times were 80, 100, 120, 140 and $160^{\circ}C$, and 1, 3 and 5 hr. The total phenolic and flavonoid contents as well as antioxidant activities by DPPH and ABTS increased as the extraction temperature increased. The total phenolic contents did not significantly increase at less than $100^{\circ}C$ with different extraction times. However, they were increased at 3 hr and decreased at more than $120^{\circ}C$. The total flavonoid contents reached a high value of 8.04 mg CE/g at $140^{\circ}C$. The antioxidant activity by DPPH increased as the extraction temperature increased and reached high values of 34.28 mg TE/g at $140^{\circ}C$. The total antioxidant activity by ABTS was similar to DPPH. These results presumed that the optimum extraction temperature and time in the process of Rhus verniciflua extraction are $140^{\circ}C$ for 3 hr.

추출 온도와 시간에 따른 옻나무 부위별 추출물의 총 페놀 및 플라보노이드 함량과 항산화활성을 측정하였다. 옻나무 추출물의 총페놀 함량은 추출 온도 $160^{\circ}C$에서 47.82 mg GAE/g으로 가장 높았으며, $100^{\circ}C$ 이하의 추출 온도에서는 유의적인 차이가 없었으나 $120^{\circ}C$ 이상의 추출 온도에서는 추출 시간 3시간까지는 증가하다가 5시간에서는 감소하였다. 총 플라보노이드는 추출 온도가 증가함에 따라 증가하여 $140^{\circ}C$, 1시간에서 8.04 mg CE/g으로 가장 높은 함량을 나타내었다. DPPH 라디칼 소거활성은 추출 시간의 증가에 따라 증가하여 $140^{\circ}C$, 3시간에서 34.23 mg TE/g으로 가장 높았으며, 그 이후에는 감소하였다. ABTS 라디칼 소거활성은 DPPH 라디칼 소거활성과 유사하였고 $140^{\circ}C$에서 3시간 추출한 수피 추출물에서 51.58 mg AEAC/g으로 높게 나타났다. 총 페놀과 총 플라보노이드 함량과 DPPH와 ABTS 라디칼 소거활성을 감안할 때 옻나무 부위별 효율적인 추출조건은 추출 온도 $140^{\circ}C$와 추출 시간 3시간이었다.

Keywords

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