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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Compounds and Activities of Methanolic Extracts from Steam-Dried Allium hookeri Root

증포 삼채뿌리 메탄올추출물의 항산화 성분 및 항산화 활성

  • Jun, Hyun-Il (Department of Food Science and Technology, Chonbuk National University) ;
  • Yang, Jae-Heon (Center for Healthcare Technology Development, Chonbuk National University) ;
  • Song, Geun-Seoup (Department of Food Science and Technology, Chonbuk National University) ;
  • Kim, Young-Soo (Department of Food Science and Technology, Chonbuk National University)
  • Received : 2016.08.16
  • Accepted : 2016.11.11
  • Published : 2016.12.31
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Abstract

This study was carried out to investigate the effects of steam-drying on antioxidant compounds and antioxidant activity of Alliun hookeri root (AHR). The yield of methanolic extracts, total phenolic content (TPC), browning intensity (280 nm and 420 nm), and organosulfur compound contents (alliin and cycloalliin) in raw and steam-dried AHRs were 10.71~37.40%, $15.53{\sim}36.36{\mu}g/mg$, 0.48~2.09, 0.01~0.25, $1.46{\sim}700.61{\mu}g/mg$, and $1,173.95{\sim}2,182.60{\mu}g/mg$, respectively. Yield, TPC, and browning intensity of AHRs increased by steam-drying, whereas organosulfur compound contents decreased. Of all methanolic extracts from raw and steam-dried AHRs, four-time steam-drying showed the lowest $EC_{50}$ values (0.43, 7.53, 0.34, and 0.48 mg/mL, respectively) for DPPH radical scavenging activity, ABTS radical scavenging activity, SOD-like activity, and reducing power, whereas four-time steam-drying resulted in the highest TPC ($36.36{\mu}g/mg$) and browning intensity (2.09 and 0.25 at 280 and 420 nm, respectively). The antioxidant activities of methanolic extracts from raw and steam-dried AHRs were closely correlated with their TPC, browning intensity, and organosulfur compound content, showing correlation determination coefficient ($R^2$) values higher than 0.82. As a result, four-time steam-drying of AHRs could be useful as potential antioxidant sources.

증포처리가 삼채뿌리 메탄올추출물의 항산화 성분(총 페놀성 화합물 함량, 갈변물질, 함황화합물) 및 항산화 활성(DPPH 라디칼 소거 활성, ABTS 라디칼 소거 활성, SOD 유사 활성, 환원력)에 미치는 영향을 조사하였다. 증포 횟수가 2회에서 4회로 증가함에 따라 생 삼채뿌리보다 총 페놀성 화합물 함량이 각각 2.1배와 2.3배 증가했으며 갈변물질도 파장에 상관없이 유사한 경향이었다. 반면 함황화합물은 alliin이 각각 159.2배와 479.9배, cycloalliin이 각각 1.9배와 1.7배 감소하였다. 생 및 증포 삼채뿌리 메탄올추출물의 항산화 활성의 $EC_{50}$ 값은 DPPH 라디칼 소거 활성이 0.43~1.81 mg/mL, ABTS 라디칼 소거 활성은 7.53~13.71 mg/mL, SOD 유사 활성은 0.34~3.23 mg/mL, 환원력은 2.20~8.38 mg/mL로 증포처리에 의해서 생 삼채뿌리보다 $EC_{50}$ 값이 감소하였다. 항산화 성분과 각 항산화 활성에 대한 $EC_{50}$ 값의 결정계수($R^2$)는 0.82 이상의 높은 값을 나타내어 강한 상관성을 나타내었다. 결과적으로 증포처리는 삼채뿌리의 항산화 활성을 증가시키는 데 효과적인 가공방법으로 판단된다.

Keywords

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