추출방법과 감마선 조사에 따른 귤피 추출물 생리활성의 변화

Physiological Activities of Citrus Peel Extracts by Different Extraction Methods and Gamma Irradiation

  • 강호진 (한국원자력연구소 방사선식품ㆍ생명공학연구팀) ;
  • 조철훈 (한국원자력연구소 방사선식품ㆍ생명공학연구팀) ;
  • 김덕진 (대구대학교 식품공학과) ;
  • 서재수 (고신대학교 식품영양학과) ;
  • 변명우 (한국원자력연구소 방사선식품ㆍ생명공학연구팀)
  • 발행 : 2003.09.01

초록

가공 과정에서 대량 발생하는 폐기물 중 하나인 귤피를 천연 기능성 소재로 개발하기 위한 기초자료를 마련하고자 추출방법을 달리한 귤피 추출물의 생리활성을 확인하였다. 또한 감마선 조사에 의한 귤피 추출물의 생리활성 변화에 관하여도 관찰하였다. 정치추출의 경우 열수추출에 비해 초기 L$^{*}$ 값이 낮은 반면 a$^{*}$ 값과 b$^{*}$ 값이 높았으나 저장기간 또는 감마선 조사에 의해 차이가 없어졌으며, 감마선 조사선량의 증가에 따라 귤피추출액의 L$^{*}$ 값과 a$^{*}$ 값은 증가하였으며, b$^{*}$ 값은 감소하였다. 전자공여능, tyrosinase 저해효과, nitrite 소거능은 감마선 조사에 의해 영향을 받지 않았으나 저장기간동안 이러한 생리활성이 감소함을 확인하였다. 또한 추출방법(열수 vs 정치)에 따른 귤피 추출물의 생리활성의 차이는 나타나지 않았으며 감마선 조사는 천연물 추출물의 생리활성에 영향을 주지 않음을 확인하였다. 그러므로 경제적인 추출방법을 선택한다면 감귤가공후 폐자원인 귤피를 다양한 용도의 기능성 소재로 활용할 수 있다고 판단된다.

Citrus peel extract was prepared using 70% ethanol solution by two extraction conditions (20$^{\circ}C$ for 72 hours and 85$^{\circ}C$ for 3 hours). The effect of gamma-irradiation on the changes of physiological activity also investigated at 0, 5, 10 and 20 kGy of absorbed doses. Color characteristics, DPPH radical scavenging, tyrosinase inhibition and nitrite scavenging activities of the extracts were measured at 41$^{\circ}C$ for 30 days. Color values were different by extraction methods at the initial stage, which heat-extracted sample had lower L$\^$*/ - but higher a$\^$*/ - and b$\^$*/ -values than those extracted at room temperature. Irradiation changed color of the extract lighter by increasing Hunter color L$\^$*/ - and a$\^$*/ -values. DPPH radical scavenging, tyrosinase inhibition and nitrite scavenging activities were not affected by either extraction methods or irradiation but significantly reduced by storage time. Therefore, when the cost-effective extraction methods is selected, the citrus peel extracts, which is a major byproduct in citrus processing, could be used as a functional material in various applications.

키워드

참고문헌

  1. Meyer, A, Yi, O., Pearson, D., Waterhouse, A.L. and Frankel, E. (1997) Inhibition of human low-density lipoproteins oxidation in relation to phenolic antioxidants in grapes. J. Agric. Food Chem., 43, 1638-1643
  2. Williams, R.L. and Elliot, M.S. (1997) Antioxidants in grapes and wines: Chemistry and health effects. In Shahidi F., Natural Antioxidants: Chemistry, Health Effects and Applications, Illinois, AOCS Press., 150-173
  3. Carrol, K.K, Kurowska, E.M. and Guthrie, N. (1999) Use of citrus limonoids and flavonoids as well as tocotrienols for the treatment of cancer. International patent WO 9916167
  4. Lam, L.K.T., Zhang, J. and Hasegawa, S. (1994) Citrus lirnonoid reduction of chemically induced tumorigensis. Food Technol., 48, 104-108
  5. Miller, E.G., Gonzales-Sanders, A.P., Couvillion, A.M., Binnie, W.H, Hasegawa, S. and Lam L.K.T. (1994) Citrus lirnonoids as inhibitors of oral carcinogenesis. Food Technol., 48, 110
  6. Middleton, E.Jr. and Kandaswami, C. (1994) Potential health-promoting properties of citrus flavonoids. Food Technol., 48, 115
  7. 고정삼 (1994) 제주농업과 감귤가공산업. 광일문화사, 38-40
  8. Brack, M.E., Bruyneel, E.A., Vermeulen, S.J., Vennekens, K., Marek, V.V. and Mareel, M.M. (1994) Citrus flavonoid effect on twmor invasion and metastasis. Food Technol., 48, 121-124
  9. Han, S.S and You, I.J. (1988) Studies on antimicrobial activities and safety of natural naringin in Korea. Korean J. Mycol., 16, 33-40
  10. Son, H.S., Kim, H.S., Kwon, T.B. and Ju, J.S. (1992) Isolation, purification and hypotensive effect of bioflavonoids in Citrus sinensis. J. Korean Soc. Food Sci. Nutr., 21, 136-142
  11. Braddock, R.J (1995) Products from juice extraction residues have many functional uses in food and beverage processing. Food Technol., 49, 74-77
  12. Jo, C., Son, J.H. and Byun, M.W. (2003) Irradiation application for color removal and purification of green tea leaves extract. Radiat. Phy. Chem., 66, 179-184 https://doi.org/10.1016/S0969-806X(02)00273-6
  13. Jeon, T.W, Jo, C., Kim, K.H. and Byun, M.W. (2002) Inibitory effect on tyrosinase and xanthine oxidase, and nitrite scavenging activities of Schizandrae Fructus Extract by gamma irradiation. Korean J. Food Preserv., 9, 369-374
  14. Jo, C, Kim, M. C., Kim, K.S., Kang, S.M, Kim, C.B., Lee, H.J. and Byun, M.W. (2002) Comparison of physiological properties of gamma irradiated root and stolon extracts of gamcho (Licorice, Glycyrrhiza uralensi Fischer). Nutraceuticals Food., 7, 273-277 https://doi.org/10.3746/jfn.2002.7.3.273
  15. Blois, M.S. (1958) Antioxidant activity determination by the use of a stable free radical. Nature., 181, 1199-1200 https://doi.org/10.1038/1811199a0
  16. Masamoto, Y, lida, S. and Kubo, M. (1980) Inhibitory effect of Chinese crude drugs on tyrosinase. Planta Med., 40, 361-365 https://doi.org/10.1055/s-2008-1074986
  17. Kato, H., Lee, I.E., Chuyen, N.V., Kim S.B. and Hayase, F. (1987) Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric. Boil. Chem., 51, 1333-1336 https://doi.org/10.1271/bbb1961.51.1333
  18. Statistical Analysis System. (1989) User's Guide: Statisties, Version 5 edition, SAS Institute. Cary, NC.
  19. Song, T.H., Kim, D.H., Park, B.J., Shin, M.G. and Byun, M.W. (2001) Changes in microbiological and general quality characteristics of gamma irradiated Kanjang and Shoyu. Korean J. Food Sci. Technol., 33, 338-344
  20. Kim, J.H., Ahn, H.J., Kim, J.O, Ryu, K.H., Yook, H.S., Lee, Y.N. and Byun, M.W. (2000) Sanitation and quality improvement of salted and fermented anchovy sauce by gamma irradiation. J. Korean Soc. Food Sci. Nutr., 29, 1035-1041
  21. Arano, M.B. (2000) Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case. Trends Food Sci. Technol., 11, 419-421 https://doi.org/10.1016/S0924-2244(01)00027-9
  22. Jung, S.W, Lee, N.Y., Kim, S.J. and Han, D.S. (1995) Screening of tyrosinase inhibitor from plants. Korean J. Food Sci. Technol., 27, 891-896
  23. Son, J.H., Jo, C, Kim, M.R., Kim, J.O. and Byun, M.W (2001) Effect of gamma irradiation on removal of undesirable color from green tea extracts. J. Korean Soc. Food Sci. Nutr., 30(6), 1305-1308
  24. Byun, M.W., Jo, C., Lee, K.H. and Kim, K.S. (2002) Chlorophyll breakdown by gamma irradiation in a model system containing linoleic acid. J. Am. Oil Chem. Soc., 79, 145-150 https://doi.org/10.1007/s11746-002-0449-y
  25. Byun M.W., Son, H.J. Yook, H.S., Jo, C. and Kim, D.H. (2002) Effect of gamma-irradiation on physiological activities of Korean soybean fermented foods, Chungkookjang and Doejang. Radiat. Phy. Chem., 64, 245-248 https://doi.org/10.1016/S0969-806X(01)00492-3
  26. Byun, M. W, Jo, C. and Jeon, T. W. (2003) Effect of gamma irradiation on color characteristics and biological activities of extracts of Lonicera japonica with methanol and acetone. Lebensm.-Wiss. u. Technol., (In Press)
  27. Kang, Y.H., Park, Y.K. and Lee, G.D. (1996) The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci. Technol., 28, 232-239
  28. Noh, K.S., Yang, M.O. and Cho, E.J. (2002) Nitrite scavenging effect of Umbelligeraeceae. J. Korean Soc. Food Sci. Cook., 18, 8-12
  29. Chen, J.H. and Ho, C.T. (1997) Antioxidant activities of caffeic acid and its related hydroxy cinnamic compounds. J, Agric. Food. Chem., 45, 2374-2378 https://doi.org/10.1021/jf970055t