Korean Journal of Organic Agriculture (한국유기농업학회지)

Korean Association of Organic Agriculture (한국유기농업학회)
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A Comparison of Antioxidant Activity from Schisandra chinensis Water Extracts depending on Stir-frying and Stir-frying with Liquids Process

청초와 주정 전처리에 따른 오미자 물 추출물의 항산화 활성 비교

  • 남현화 (전북대학교 농업생명과학대학 작물생명과학과) ;
  • 김홍준 (우석대학교 한의과대학 방제학교실) ;
  • 최낙진 (전북대학교 농업생명과학대학 동물자원과학과) ;
  • 노성수 (대구한의대학교 한의과대학 본초약리학교실) ;
  • 추병길 (전북대학교 농업생명과학대학 작물생명과학과)
  • Received : 2015.12.03
  • Accepted : 2015.12.08
  • Published : 2015.12.31
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Abstract

Schisandra chinensis (Sc), a species of the family Schisandraceae used fruits as medicinal herbs. In the study, we performed to determine a comparison of antioxidant activity from Sc water extracts depending on stir-frying and stir-frying with liquids by 30% ethanol pretreatments. The contents of polyphenol and flavonoid, DPPH radical scavenging, ABTS radical scavenging and reducing power activity were measured to evaluate the antioxidant activity. Total polyphenol and flavonoid contents of Sc extracts were increased in stir-frying and 30% ethanol stir-frying pretreatments compared to a control. In particular, contents of stir-frying pretreatments Sc were highest increased at $220^{\circ}C$ treatments. The DPPH radical scavenging activity were highest increased in stir-frying pretreatments at $220^{\circ}C$. And result that measurement of the ABTS radical scavenging, it showed higher activity in 30% ethanol stir-frying pretreatments at $180^{\circ}C$ and $220^{\circ}C$. But Sc in the $140^{\circ}C$ showed higher activity in stir-frying pretreatments. In the reducing power activity, stir-frying pretreatments increased higher than 30% ethanol stir-frying pretreatments at $220^{\circ}C$. As in results, antioxidant activity of Sc water extracts in stir-frying and stir-frying with liquids process increased higher than a control, and it was most effectively in stir-frying pretreatments at $220^{\circ}C$.

오미자의 포제방법에 따른 생리활성 변화를 비교하기 위해 항산화 활성을 평가하였다. 항산화 활성 평가를 위해 총 폴리페놀 및 플라보노이드 함량 측정, DPPH radical 소거활성, ABTS radical 소거활성 그리고 환원력을 측정하였다. 총 폴리페놀 함량은 포제처리를 하지 않은 오미자에 비해 청초 전처리, 주정 전처리를 한 오미자 모두 함량이 증가하였고 $220^{\circ}C$에서 12분 동안 청초 전처리를 하였을 때 가장 높게 증가하였으며 플라보노이드 함량에서도 폴리페놀 함량과 유사한 결과를 나타냈다. DPPH radical 소거활성에서는 $220^{\circ}C$에서 처리하였을 때 생오미자 보다 활성이 증가하였으며 12분 동안 처리된 청초오미자에서 효과적이었다. ABTS radical 소거활성에서는 $140^{\circ}C$에서 3분 동안 처리한 청초오미자의 활성이 효과적으로 나타났고 환원력을 측정한 결과 생오미자, 청초 전처리, 주정 전처리에서의 활성 차이는 미비하였으나 비교적 $220^{\circ}C$에서 12분간 처리를 하였을 때 가장 효과적이었다. 이 결과는 포제처리 과정 중 열에 의한 오미자의 약리성분이 변화됨으로써 생리활성 변화에 기인한 것으로 판단되어진다. 따라서, 오미자의 항산화 활성은 비교적 청초 전처리에서 효과적이었으며 $220^{\circ}C$에서 12분간 처리하였을 때 가장 효과적으로 활성이 증가함을 확인하였다.

Keywords

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