Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Comparative study of antioxidant activity of imported tropical and subtropical fruits

수입산 열대·아열대 과일의 항산화 활성 비교연구

  • Chung, Hai-Jung (Department of Food Science and Nutrition, Daejin University)
  • 정해정 (대진대학교 식품영양학과)
  • Received : 2015.06.02
  • Accepted : 2015.07.28
  • Published : 2015.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to investigate the antioxidant activity of imported tropical and subtropical fruits including dragon fruits, green kiwi, papaya, pineapple, pomegranate, and yellow mango. A seventy percent of ethanol extracts were prepared. Total phenolic content, DPPH (1,1-diphenyl-2-picryl hydrazyl)-, ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)), superoxide anion radical scavenging activity, FRAP (ferric reducing antioxidant power), tyrosinase inhibitory activity, and reducing power were investigated for the comparisons of antioxidant activities. The phenolic content expressed as gallic acid equivalents (GAE) was found to be highest in pomegranate (12.22 mg GAE/g), followed by pineapple (3.77 mg GAE/g). Pomegranate and pineapple exhibited higher antioxidant activity than those of other fruits except for FRAP. DPPH and ABTS radical scavenging activity from pomegranate were 93.00%, and 98.98%, respectively, at a concentration of 5 mg/mL, which were equal to those of ascorbic acid used for a positive control.

본 연구에서는 수입산 열대 아열대 과일의 항산화 효과를 비교하기 위하여 총 폴리페놀 함량, DPPH radical 소거능, ABTS radical 소거능, superoxide anion radical 소거능, FRAP 활성, tyrosinase 저해효과, 환원력 등을 측정하였다. 총 폴리페놀 함량은 석류가 12.22 mg GAE/g으로 가장 높았고 그 다음 순으로 파인애플이 3.77 mg GAE/g이었으며, 용과, 그린키위, 파파야, 옐로우망고가 2.45~2.99 mg GAE/g의 범위로 나타났다. 석류는 DPPH, ABTS, superoxide anion radical 소거능, 환원력에서 다른 과일보다 높은 활성을 보여주었고 그 다음으로 파인애플이 높은 활성을 보였다. 특히 석류는 추출물의 농도가 증가함에 따라 전반적으로 활성이 증가하는 경향을 보였고 시료 농도 5 mg/mL에서는 DPPH radical 소거능과 ABTS radical 소거능 및 환원력이 양성대조군으로 사용한 ascorbic acid와 대등한 효과를 보였다. 반면에, 용과와 파파야는 대부분의 항산화 효과 실험에서 낮은 활성을 나타내었다.

Keywords

References

  1. Park SH, Hwang HS, Han JH (2004) Development of drink from composition with medicinal plants and evaluation of its physiological function. Korean J Nutr, 37, 364-372
  2. Jeong CH, Choi SG, Heo HJ (2008) Analysis of nutritional compositions and antioxidative activities of Korean commercial blueberry and raspberry. J Korean Sci Food Sci Nutr, 37, 1375-138 https://doi.org/10.3746/jkfn.2008.37.11.1375
  3. Moo-Huchin VM, Estrada-Mota I, Estrada-Leon R, Cuevas-Glory L, Ortiz-Vazquez E, Vargas MLV, Betancur-Ancona D, Sauri-Duch E (2014) Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico. Food Chem, 152, 508-515 https://doi.org/10.1016/j.foodchem.2013.12.013
  4. Yahia EM, Gutierrez-Orozco F, Arvizu-de Leon C (2011) Phytochemical and antioxidant characterization of the fruit of black sapote (Diospyros digyna Jacq.). Food Res Int, 44, 2210-2216 https://doi.org/10.1016/j.foodres.2010.11.025
  5. Lee MY, Yoo MS, Whang YJ, Jin YJ, Hong MH, Pyo YH (2012) Vitamin C, total polyphenol, flavonoid contents and antioxidant capacity of several fruit peels. Korean J Food Sci Technol, 44, 540-544 https://doi.org/10.9721/KJFST.2012.44.5.540
  6. Spínola V, Pinto J, Castilho PC (2015) Identification and quantification of phenolic compounds of selected fruits from Madeira island by HPLC-DAD–ESI-MSn and screening for their antioxidant activity. Food Chem, 73, 14-30
  7. Lim YY, Lim TT, Tee JJ (2007) Antioxidant properties of several tropical fruits : a comparative study. Food Chem, 103, 1003-1008 https://doi.org/10.1016/j.foodchem.2006.08.038
  8. Halliwell B (1996) Antioxidants in human health and disease. Ann Rev Nutr, 16, 33-50 https://doi.org/10.1146/annurev.nu.16.070196.000341
  9. Kim AR, Lee HJ, Jung HO, Lee JJ (2014) Physicochemical composition of ramie leaf according to drying methods. J Korean Soc Food Sci Nutr, 43, 118-127 https://doi.org/10.3746/jkfn.2014.43.1.118
  10. Rufino MSM, Alves RE, Brito ES, Pérez-Jiménez J, Saura-Calixto F, Mancini-Filho J (2010) Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chem, 121, 996-1002 https://doi.org/10.1016/j.foodchem.2010.01.037
  11. Lee WJ, Lee TM (2013) An exploratory study on consumer behavior on imported agro-product : focused on imported fruit. J Consumer Policy Studies 44, 1-25
  12. Martinez R, Torres P, Meneses MA, Figueroa JG, Pérez-Álvarez JA, Viuda-Martos M (2012) Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chem, 135, 1520-1526 https://doi.org/10.1016/j.foodchem.2012.05.057
  13. Bicas JL, Molina G, Dionisio AP, Cavalcante-Barros FF, Wagner R, Marostica MRJr (2011) Volatile constituents of exotic fruits from Brazil. Food Res Int, 44, 1843-1855 https://doi.org/10.1016/j.foodres.2011.01.012
  14. Dewanto V, Wu X, Liu RH (2002) Processed sweet corn has higher antioxidant activity. J Agric Food Chem, 50, 4959-4964 https://doi.org/10.1021/jf0255937
  15. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200 https://doi.org/10.1038/1811199a0
  16. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26, 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  17. Wang J, Yuan X, Jin Z, Tian Y, Song H (2007) Free radical and reactive oxygen species scavenging activities of peanut skins extract. Food Chem, 104, 242-250 https://doi.org/10.1016/j.foodchem.2006.11.035
  18. Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma as a measure of “antioxidant power”: the FRAP assay. Anal Biochem, 239, 70-76 https://doi.org/10.1006/abio.1996.0292
  19. Chang MI, Kim JY, Kim US, Baek SH (2013) Antioxidant, tyrosinase inhibitory, and anti-proliferative activities of gochujang added with cheonggukjang powder made from sword bean. Korean J Food Sci Technol, 45, 221-226 https://doi.org/10.9721/KJFST.2013.45.2.221
  20. Wong JY, Chye FY (2009) Antioxidant properties of selected tropical wild edible mushrooms. J Food Compos Anal, 22, 269-277 https://doi.org/10.1016/j.jfca.2008.11.021
  21. Kim EJ, Choi JY, Yu M, Kim MY, Lee S, Lee BH (2012) Total polyphenols, total flavonoid contents, and antioxidant activity of Korean natural and medicinal plants. Korean J Food Sci Technol, 44, 337-342 https://doi.org/10.9721/KJFST.2012.44.3.337
  22. Cha JY, Kim HJ, Chung CH, Cho YS (1999) Antioxidative activities and contents of polyphenolic compound of Cudrania tricuspidata. J Korean Soc Food Sci Nutr, 28, 1310-1315
  23. Kalt W, Hanneken A, Milbury P, Tremblay F (2010) Recent research on polyphenolics in vision and eye health. J Agric Food Chem, 58, 4001-4007 https://doi.org/10.1021/jf903038r
  24. Hossain MA, Rahman SMM (2011) Total phenolics, flavonoids and antioxidant activity of tropical fruit pineapple. Food Res Int, 44, 672-676 https://doi.org/10.1016/j.foodres.2010.11.036
  25. Ozgen M, Durgac C, Serce S, Kaya C (2008) Chemical and antioxidant properties of pomegranate cultivars grown in the mediterranean region of Turkey. Food Chem, 111, 703-706 https://doi.org/10.1016/j.foodchem.2008.04.043
  26. Liu FX, Fu SF, Bi XF, Chen F, Liao XJ, Hu XS, Wu JH (2013) Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China. Food Chem, 138, 396-405 https://doi.org/10.1016/j.foodchem.2012.09.111
  27. Patthamakanokporn O, Puwastien P, Nitithamyong A, Sirichakwa PP (2008) Changes of antioxidant activity and total phenolic compounds during storage of selected fruits. J Food Compos Anal, 21, 241–248 https://doi.org/10.1016/j.jfca.2007.10.002
  28. Yu MH, Lee SG, Im HG, Chae IG, Kim HJ, Lee J, Lee IS (2011) Antioxidant capacity and quinone reductase activity of methanol extracts and fractions from papaya seed. J Life Sci, 21, 775-782 https://doi.org/10.5352/JLS.2011.21.6.775
  29. Miller NJ, Rice-Evans CA (1997) The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple. Food Chem, 60, 331-337 https://doi.org/10.1016/S0308-8146(96)00339-1
  30. Kim MJ, Park E (2011) Feature analysis of different in vitro antioxidant capacity assays and their application to fruit and vegetable samples. J Korean Soc Food Sci Nutr, 40, 1053-1062 https://doi.org/10.3746/jkfn.2011.40.7.1053
  31. Roh BK, Kim JY, Kim JY (2005) Anti-oxidant activities of Punica granatum extracts. J Soc Cosmet Scientists Korea. 31, 207-212
  32. Chung HJ, Kim CJ, Choi YS (2015) Comparison of antioxidant and nitrite scavenging activities of different colored kiwis cultivated in Korea. J Korean Soc Food Cult, 30, 220-226 https://doi.org/10.7318/KJFC/2015.30.2.220
  33. Gülçin İ (2006) Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid). Toxicology, 217, 213-220 https://doi.org/10.1016/j.tox.2005.09.011
  34. Jin SY (2011) Study on antioxidant activities of extracts from different parts of Korean and Iranian pomegranates. J Korean Soc Food Sci Nutr, 40, 1063-1072 https://doi.org/10.3746/jkfn.2011.40.8.1063
  35. Jeong SJ, Lee H, Song HN, Seong NS, Lee SE, Baeg NI (2004) Screening for antioxidant activity of plant medicinal extracts. J Korean Soc Appl Biol Chem, 47, 135-140
  36. Lee YJ, Kim JH, Oh JW, Shin GH, Lee JS, Cho JH, Park JJ, Lim JH, Lee OH (2014) Antioxidant and anti-adipogenic effects of kohlrabi and radish sprout extracts. Korean J Food Sci Technol, 46, 531-537 https://doi.org/10.9721/KJFST.2014.46.5.531
  37. Guo C, Yang J, Wei J, Li Y, Xu J, Jiang Y (2003) Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutr Res, 23, 1719-1726 https://doi.org/10.1016/j.nutres.2003.08.005
  38. Lee HJ, Do JR, Kwon JH, Kim HK (2010) Physiological activities of Cucurbita moschata Duch. extracts with different extraction conditions J Korean Soc Food Sci Nutr, 39, 165-171 https://doi.org/10.3746/jkfn.2010.39.2.165
  39. Shin YS, Lee JE, Yeon IK, Do HW, Cheung JD, Kang CK, Choi SY, Youn SJ, Cho JG, Kwoen DJ (2008) Antioxidant effects and tyrosinase inhibition activity of oriental melon (Cucumis melo L. var makuwa Makino) extracts. J Life Sci, 18, 963-967 https://doi.org/10.5352/JLS.2008.18.7.963

Cited by

  1. Comparison of proximate compositions, antioxidant, and antiproliferative activities between blueberry and Sageretia thea (Osbeck) M.C.Johnst fruit produced in Jeju Island vol.60, pp.2, 2017, https://doi.org/10.3839/jabc.2017.027
  2. Quality characteristics and antioxidant activities of jelly containing honeyberry powder vol.27, pp.1, 2015, https://doi.org/10.11002/kjfp.2020.27.1.111
  3. 문헌 고찰을 통해 본 영산재(靈山齋)에 등장한 여름 과실(果實)의 생리활성 효과 규명(I) vol.21, pp.9, 2015, https://doi.org/10.5762/kais.2020.21.9.269
  4. Effect of Extraction Methods on the Quality of Pomegranate Juice and Physiological Activity vol.50, pp.2, 2021, https://doi.org/10.3746/jkfn.2021.50.2.136
  5. 비타민나무(Sea Buckthorn, Hippophae rhamnoides) 잎 에탄올 농도별 추출물의 항산화활성 비교 vol.53, pp.1, 2015, https://doi.org/10.9721/kjfst.2021.53.1.55
  6. Black Ginseng Extract Attenuates TNF-ɑ-Induced Inflammation via Downregulation of NF-κB Signaling in Human Keratinocytes vol.50, pp.10, 2015, https://doi.org/10.3746/jkfn.2021.50.10.1030