Journal of the Korea Convergence Society (한국융합학회논문지)

Korea Convergence Society (한국융합학회)
권호 표지
DOI QR코드

DOI QR Code

Optimization of polyphenol extraction from non-edible parts of Aronia melanocarpa for the development of functional bioconvergence materials

아로니아 비가식 부위로부터 기능성 바이오융복합 소재 개발을 위한 폴리페놀의 추출 공정 최적화

  • Kim, Hye Rim (Inkos Ltd) ;
  • Kim, Yeona (Department of Food Science & Biotechnology, Hoseo University) ;
  • In, Man-Jin (Department of Food and Pharmaceutical Engineering, Hoseo University) ;
  • Chae, Hee Jeong (Department of Chemical Engineering, Chungwoon University)
  • Received : 2020.01.15
  • Accepted : 2020.02.20
  • Published : 2020.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Polyphenols extraction conditions including extraction solvent, temperature, pH and time were optimized for the development of functional bio-convergence materials using non-edible parts of Aronia melanocarpa including its berry. Water, ethanol, and methanol were used for the extraction of polyphenol from aronia leaves, stem and twigs. Water was selected as an extraction solvent because water gave the highest extraction yields. Among the non-edible parts, aronia leaves had the highest total polyphenol content. The polyphenol extraction conditions from aronia leaves were statistically optimized using a experimental design method: reaction time of 4.5 h, extraction temperature of 79.3℃, and pH 7.2. These optimized extraction conditions could be used for the production of functional bio-material.

기능성 원료로 사용되는 아로니아 열매를 포함하여 열매 이외의 비가식 부위를 이용하여 바이오 융복합 소재로의 개발을 검토하기 위하여 폴리페놀의 추출 공정변수인 추출 용매, 온도, pH, 시간 등의 추출 조건을 최적화하였다. 아로니아 부위별(열매, 잎, 가지, 송이가지)로 물, 에탄올, 메탄올을 사용하여 추출하여 총 폴리페놀 추출율이 가장 높은 물을 추출용매로 선정하였다. 비가식 부위 중 가장 높은 총 폴리페놀 함량을 보인 아로니아 잎을 폴리페놀의 주원료로 선정하였고, 실험계획법을 이용하여 비가식 부위인 잎의 폴리페놀의 열수 추출 조건을 최적화하였다. 그 결과 79.3℃, 4.5시간, pH 7.2에서 추출하는 것이 최적의 추출 조건이었으며 폴리페놀의 최대 추출 수율은 139.4±2.5 mg/g이었다. 이와 같이 아로니아 비가식 부위인 잎의 최적화된 추출조건은 기능성 바이오 소재의 생산에 활용될 수 있을 것으로 판단된다.

Keywords

References

  1. H. M. Park & J. H. Hong. (2014). Physiological activities of Aronia melanocarpa extracts on extraction solvents. Korean Journal of Food Preservation, 21(5), 718-726. DOI : 10.11002/kjfp.2014.21.5.718
  2. H. J. Oh. (2018). Physico-Chemical Analysis and Melanogenesis Inhibitory Activity of Korean Aronia melanocarpa in B16-F10 Melanoma Cells. Master Thesis. Jeonbuk National University, Jeonbuk.
  3. H. A. Han. (2018). Comparison of Functional Components of Berries Species Native to Korea and Aronia Active Changes According to Treatment with Mushroom Mycelium. Master Thesis. Jeonbuk National University, Jeonbuk.
  4. J. Oszmianski & A. Wojdylo. (2005). Aronia melanocarpa phenolics and their antiocidant activity. European Food Research and Technology, 221(6), 809-813. DOI : 10.1007/s00217-005-0002-5
  5. X. Wu, G. R. Beecher, J. M. Holden, D. B. Haytowiz, S. E. Gebhardt & R. L. Prior. (2006). Concentrations of anthocyanins in common foods in the united states and estimation of normal consumption. Journal of Agricultural and Food Chemistry, 54(11), 4069-4075. DOI : 10.1021/jf060300l
  6. A. W. Atringl, E. Leitner & W. Pfannhauser. (1995). Die schwarze apfelbeere (Aronia melanoarpa) als natuerliche Farbstoffquelle. Deutscha Lebensmittel-Rundschau, 91, 177-180.
  7. J Niedworok, B Jankowska, E Kowalczyk, K Charyk & Z Kubat. (1997). Antiulcer activity of anthocyanin from Aronia melanocarpa eliot. Herba Polonica, 43(3), 222-227.
  8. S. Lee, H. K. Moon, S. W. Lee, J. N. Moon & J. K. Kim. (2016). Biological activities in Aronia melanocarpa depending on drying methods. Korean Journal of Food Preservation, 23(7), 1018-1025. DOI : 10.11002/kjfp.2016.23.7.1018
  9. L. Jekobek, M. Drenjancevic, V. Jukic & M. Seruga. (2012). Phenolic acids, flavonols, anthocyanins and antiradical activity of "Nero", "Viking", "Galicianka" and wild chokeberries. Scientia Horticulturae, 147(12), 56-63. DOI : 10.1016/j.scienta.2012.09.006
  10. H. M. Lee et al. (2013). Antioxidative activities of Aronia melanocarpa fruit and leaf extracts. Journal of The Society of Cosmetic Scientists of Korea, 39(4), 337-345. DOI : 10.15230/SCSK.2013.39.4.337
  11. H. J. Park & H. J. Chung. (2014). Influence of the addition of aronia powder on the quality and antioxidant activity of muffins. Korean Journal of Food Preservation, 21(5), 668-675. DOI : 10.11002/kjfp.2014.21.5.668
  12. S. Y. Song, M. K. Kim & H. Y. Ha. (2018). Optimal extraction conditions of phenolic compounds, flavonoids and chlorogenic acid of Lonicera japonica flos. Journal of Advanced Engineering and Technology, 11(1), 1-5.
  13. D. S. Jeong, D. A. Back, Y. R. Kwon, G. M. Kwon & K. S. Youn. (2015). Quality characteristics and antioxidant activity of onion peel extracts by extraction methods. Korean Journal of Food Preservation, 22(2), 267-274. DOI : 10.11002/kjfp.2015.22.2.267
  14. A. R. Cho. (2017). Physicochemical Components and Physiological Activities in Root and Aerial Parts of Zingiber Mioga R. Master Thesis. Sunchon National University, Sunchon, Korea.
  15. J. S. Kim. (2016). Effect of Pre-treatment on Physicochemical Characteristics and Antioxidant Activity for Edible Plant Resources. Master Thesis. Chungbuk National University, Chungbuk, Korea.
  16. Y. R. Choi & M. K. Kang. (2018). A convergence study of antibacterial effect of solanum nigrum extract on Candida albicans. Journal of the Korea Convergence Society, 9(12), 69-74. DOI : 10.15207/JKCS.2018.9.12.069
  17. E. S. Hwang & D. T. Nhuan. (2014). Antioxidant contents and antioxidant activities of hot-water extracts of aronia (Aronia melancocarpa ) with different drying methods. Korean Journal of Food Science and Technology, 46(3), 303-308. DOI : 10.9721/KJFST.2014.46.3.303
  18. H. J. Chung. (2016). Comparison of bioactive constituents and biological activities of aronia, blackcurrant, and maquiberry. Journal of the Korean Society of Food Science and Nutrition, 45(8), 1122-1129. DOI : 10.3746/jkfn.2016.45.8.1122
  19. Y. S. Kim, R. Kim, J. H. Moon, J. R. Ji, H. D. Choi & Y. K. Park. (2009). Optimization of extraction conditions of polyphenolic compounds from apple pomace by response surface methodology. Korean Journal of Food Science and Technology, 41(3), 245-250.
  20. J. M. Lee & M. J. Ryu. (2018). Efficacy of cosmetic materials using Aronia melanocarpa leaf extracts. Asian Journal of Beauty and Cosmetology, 16(2), 179-190. DOI : 10.20402/ajbc.2017.0166
  21. S. Park & S. Jung. (2017). Antioxidant compounds and activities as well as caffeine content of Aronia melanocarpa leaf tea according to pan-roasting conditions. Journal of the Korean Society of Food Science and Nutrition, 46(5), 639-645. DOI : 10.3746/jkfn.2017.46.5.639
  22. E. Y. Kim, I. H. Baik, J. H. Kim, S. R. Kim & M. R. Rhyu. (2004). Screening of the antioxidant activity of some medicinal plants. Korean Journal of Food Science and Technology, 36(2), 333-338.