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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidative Properties of Asparagus cochinchinensis Root

천문동 건근의 항산화 효과에 관한 연구

  • Koo, Kyoung Yoon (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Kim, Won Baek (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Park, So Hae (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Kim, Minji (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Kim, Bo Ram (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Hwang, Jihoe (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Kim, Min Jung (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Son, Hong Joo (Department of Life Science and Environment Biochemistry, Pusan National University) ;
  • Hwang, Dae Youn (Department of Biomaterials Science, Pusan National University) ;
  • Kim, Dong Seob (Department of Food Science & Technology, Pusan National University) ;
  • Lee, Chung Yeoul (Gangrim Organics) ;
  • Lee, Heeseob (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
  • 구경윤 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김원백 (부산대학교 식품영양학과 및 김치연구소) ;
  • 박소해 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김민지 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김보람 (부산대학교 식품영양학과 및 김치연구소) ;
  • 황지회 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김민정 (부산대학교 식품영양학과 및 김치연구소) ;
  • 손홍주 (부산대학교 생명환경화학과) ;
  • 황대연 (부산대학교 바이오소재과학과) ;
  • 김동섭 (부산대학교 식품공학과) ;
  • 이충열 (강림오가닉) ;
  • 이희섭 (부산대학교 식품영양학과 및 김치연구소)
  • Received : 2015.12.03
  • Accepted : 2016.02.12
  • Published : 2016.04.30
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Abstract

This study was performed to compare the antioxidative activities of methanol extracts from Asparagus cochinchinensis with whole root (W-AC), flesh (F-AC), and root bark (B-AC). To evaluate the antioxidative properties of their methanol extracts, 1,1-diphenyl-2-picrylhydrazyl radical, nitrite, hydroxyl radical, 2,2'-azino-bis(3-ethylbenz thiazoline-6-sulfonate) radical scavenging activities, and contents of total flavonoid and polyphenol contents were measured. B-AC extract showed the highest antioxidative activity, whereas F-AC extract showed the lowest. For B-AC extract, caffeic acid was isolated by preparative high-performance liquid chromatography and confirmed by liquid chromatography-mass spectrometry and absorption spectroscopy, which showed 1.6% of total polyphenol contents among all methanol extracts.

본 연구에서는 천문동 건근의 부위에 따른 항산화 활성을 비교하여 이와 관련된 물질을 탐색하고 동정하였다. 천문동 건근에서 항산화 활성이 높은 부위는 껍질에 해당하고 DPPH radical 소거능, nitrite 소거능, hydroxy radical 소거능 및 ABTS 양이온 소거능과 같은 항산화 활성이 껍질 부위에서 상대적으로 높은 것을 확인할 수 있었으며, 이러한 결과는 껍질에 존재하는 폴리페놀 화합물에 의한 것으로 판단되었다. 껍질에 존재하는 항산화 활성 물질을 HPLC를 이용하여 분리하고 동정한 결과 리그닌의 생합성에 중요한 전구물질인 caffeic acid가 주요 항산화 활성 물질이었으며, 이러한 결과를 토대로 천문동이 지닌 효능을 최대로 사용하기 위해서는 천문동의 건조 후에 껍질을 제거하지 않고 사용하는 것이 바람직한 것으로 생각한다.

Keywords

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