Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Biofunctional Activities of Sanguisorbae officinalis L. Leaves Ethanol Extract

오이풀잎 에탄올 추출물에 대한 기능성 연구

  • Park, Sung Jin (Dept. of Tourism and Food Service, Hallym Polytechnic University) ;
  • Rha, Young Ah (Dept. of Food Technology and Service, Eulji University)
  • 박성진 (한림성심대학교 관광외식조리과) ;
  • 나영아 (을지대학교 식품산업외식학과)
  • Received : 2015.09.08
  • Accepted : 2015.10.20
  • Published : 2015.10.31
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Abstract

This study was conducted to investigate the antioxidant activity and the bioactive compounds found in 70% ethanol extracts taken from Sanguisorbae officinalis L. leaves(SO) cultivated in Korea. The extracts were tested for their total phenolic contents (TPC), total flavonoid contents (TFC), phenolic compounds, and antioxidative activities using various in vitro assay such as DPPH, ABTS radical scavenging activity, FRAP activity, and reducing power. The TPC and TFC were found to be $119.3{\pm}1.54mg$ gallic acid and $59.6{\pm}1.43mg$ rutin at mg of 70% ethanol extracts, respectively. Catechin was the major material among the phenolic compounds in SO extracts. The DPPH radical scavenging activity, ABTS radical scavenging activity, FRAP activity, and reducing power of SO extracts were increased in a dose-dependent manner. These results suggest that SO extracts could be considered as a good source of natural antioxidants and functional food ingredient.

본 연구의 목적은 한국에서 재배된 70% 오이풀 에탄올 추출물을 이용하여 총페놀, 총플라보노이드, 페놀릭 화합물과 항산화성(DPPH, ABTS, FRAP, 환원력)에 대해 실험결과를 제공하는 것이다. 연구결과 총페놀과 총플라보노이드의 함량은 각각 $119.3{\pm}1.54mg$ gallic acid and $59.6{\pm}1.43mg$ rutin를 나타내었다. 또한, 추출물에 함유된 페놀릭 화합물의 주된 물질은 Catechin으로 나타났으며, 항산화성을 나타내는 DPPH, ABTS, FRAP, 환원력은 농도의존적으로 증가하는 경향을 나타내었다. 이상의 결과로 오이풀 추출물은 천연 항산화성 및 기능성 식품 첨가물로서 좋은 재료가 될 것으로 판단된다.

Keywords

References

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