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

  • 제45권11호
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  • Pages.1685-1690
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  • 2016
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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시판 과일 주스와 식초의 유기산 함량과 Xanthin Oxidase 저해 활성 비교

Comparison of Organic Acid Contents and Xanthine Oxidase Inhibitory Activities of Commercial Fruit Juices and Vinegars

  • 황지영 (성신여자대학교 식품영양학과) ;
  • 표영희 (성신여자대학교 식품영양학과)
  • Hwang, Ji-Young (Department of Food and Nutrition, Sungshin Women's University) ;
  • Pyo, Young-Hee (Department of Food and Nutrition, Sungshin Women's University)
  • 투고 : 2016.07.20
  • 심사 : 2016.09.21
  • 발행 : 2016.11.30
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초록

시판 과일 주스와 발효식초의 총 페놀 함량, 플라보노이드함량, 유기산 함량, 그리고 xanthine oxidase(XO) 저해 활성을 비교하였다. 과일 주스와 식초에 함유된 총 페놀(mg gallic acid equivalent/100 mL)과 플라보노이드(mg catechin equivalent/100 mL) 함량은 각각 82.8~157.6 mg과 15.7~85.8 mg으로 측정되었다. 주스류에서는 사과 주스, 식초류에서는 흑초가 각각 가장 높은 총 페놀 함량과 플라보노이드를 함유하였다. 유기산의 함량 중 citric acid, malic acid, ascorbic acid는 주로 과일 주스에서 검출되었다. Acetic acid가 주성분인(688.3~4,413.7 mg/100 mL) 식초류 중에서 흑초는 acetic acid뿐 아니라 citric acid, malic acid, tartaric acid를 함유하여 유기산의 분포가 가장 다양하였다. XO 저해 활성은 과일 주스보다 식초가 평균 34.2% 더 높게 측정되었으며, 흑초는 64.9%로 가장 높은 저해 활성을 나타내었다. 특히 유기산의 종류 중에서 아세트산의 함량과 XO 저해 활성 간에 높은 정의 상관성이 존재하여($R^2=0.7192$) 식초류의 XO 저해 활성의 주요 지표물질로 나타났다.

Xanthine oxidase (XO) inhibitors play an important role in the treatment of gout and many other diseases related to superoxide anion metabolism. In this study, four commercial fruit juices and three vinegars were evaluated for their inhibitory activity of XO (XOI), as well as contents of organic acids by HPLC with UV detection. Five different organic acids were detected in commercial samples: acetic acid and malic acid were the most prominent in vinegars and fruit juices, respectively. The vinegars showed high XOI activity (33.8~64.9%) related to the great concentration of acetic acid ($R^2=0.7192$). The presence of acetic acid in vinegar could be responsible for its XOI effect.

키워드

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피인용 문헌

  1. 첨가당의 종류에 따른 저장 중 식초음료의 품질특성 vol.52, pp.4, 2016, https://doi.org/10.9721/kjfst.2020.52.4.325