Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of extract temperature and duration on antioxidant activity and sensory characteristics of Ulmus pumila bark extract

추출온도 및 시간에 따른 유백피 추출물의 항산화 활성과 음료의 관능적 특성

  • Cho, Myoung Lae (Department of Food science and Biotechnology, Kangwon National University) ;
  • Oh, Yu-Na (Department of Food science and Biotechnology, Kangwon National University) ;
  • Ma, Jin-Gyeong (Department of Food science and Biotechnology, Kangwon National University) ;
  • Lee, Su-Jin (Department of Hotel Cuisine, Suseong College) ;
  • Choi, Young-Hee (Department of Hotel Cuisine, Suseong College) ;
  • Son, Dong-Hwa (Department of Bakery and Barista, Suseong College) ;
  • Jang, Eun Hee (Department of Food service Management and Nutrition, Sangmyung University) ;
  • Kim, Jong-Yea (Department of Food science and Biotechnology, Kangwon National University)
  • 조명래 (강원대학교 식품생명공학과) ;
  • 오유나 (강원대학교 식품생명공학과) ;
  • 마진경 (강원대학교 식품생명공학과) ;
  • 이수진 (수성대학교 호텔조리학과) ;
  • 최영희 (수성대학교 호텔조리학과) ;
  • 손동화 (수성대학교 제과제빵커피과) ;
  • 장은희 (상명대학교 외식영양학과) ;
  • 김종예 (강원대학교 식품생명공학과)
  • Received : 2016.09.12
  • Accepted : 2016.10.26
  • Published : 2016.12.30
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Abstract

Ulmus pumila L. bark underwent distilled water extraction under three temperature condition ($4^{\circ}C$, room temperature, or $80^{\circ}C$) and two extraction times (1, or 5 min) in order to develop a functional beverage products. Changes in yield, pH, color, total phenolic (TP) content, tannin content and antioxidant activity of the aqueous extracts were evaluated for each extraction temperature and duration. Extraction conditions did not affect yield or pH value of the extracts; however CIE $b^*$ values were high in extracts prepared under high extraction temperature ($80^{\circ}C$) and long extraction duration (5 min) conditions. Both extraction temperature and duration affected the TP and tannin contents of the extracts; however, all extraction conditions resulted in ${\geq}450\;mg\;GAE/g$ TP content and ${\geq}80\;mg\;CE/g$ tannin content. All extracts exhibited ABTS and DPPH radical scavenging ability similar to that of vitamin C. Nitric oxide inhibition activity was lower in the 5 min duration sample than in the 1 min sample. The $4^{\circ}C$ extraction temperature produced an extract with the highest reducing power and hydrogen peroxide values. Extraction temperature also affected sensory evaluation results with the $80^{\circ}C$ extraction temperature producing significantly higher flavor, bitterness, and color score, than those obtained under $4^{\circ}C$ and room temperature extraction conditions.

본 연구는 유백피를 기능성 음료로 사용하고자 유백피를 다양한 온도(4, RT, $80^{\circ}C$)및 시간(1, 5분)으로 수용성 추출물을 제조하였으며, 추출된 유백피 수용성 추출물의 항산화 활성 및 total phenolic 및 tannin 함량을 분석하고, 유백피 음료의 관능평가를 실시하였다. 그 결과, 유백피 수용성 추출물의 pH는 추출온도 및 추출시간에 따라 크게 변하지 않았으나, 황색도를 나타내는 b 값의 경우 $80^{\circ}C$ 5분 추출물에서 가장 높게 나타났다. 한편, 다양한 유백피 추출물의 항산화 활성에서 DPPH 라디칼 소거능은 온도가 높아질수록 항산화 활성이 증가하였으나, $H_2O_2$ 라디칼 소거능 및 환원력은 $4^{\circ}C$ 1분 추출물에서 가장 높게 나타났다. 이들 유백피 추출물에 함유된 total phenolic의 함량은 유백피 $80^{\circ}C$ 수용성 추출물에서 가장 높았으며, total tannin content는 $4^{\circ}C$ 1분 추출물에서 가장 높게 나타났다. 또한, 각 온도에서 5분간 추출한 유백피 음료를 관능평가한 결과 $80^{\circ}C$ 열수 추출물의 기호도가 가장 높게 나타났다. 따라서, 본연구의 결과에 의하면 유백피 추출물은 phenolic 및 tannin compound 등을 다량 함유하고 있으며, 높은 항산화 능력을 나타내기 때문에 기능성 음료로의 개발 가능성이 충분할 것으로 생각된다.

Keywords

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