DOI QR코드

DOI QR Code

Effect of Organic Acid Pre-Treatment followed by Hydrothermal Treatment on Antioxidant Activity of Rice Hull Extract

유기산 전처리 후 수열처리가 왕겨 추출물의 항산화능에 미치는 영향

  • Park, Sun-Min (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
  • 박선민 (경남대학교 식품생명학과) ;
  • 이승철 (경남대학교 식품생명학과)
  • Published : 2009.10.31

Abstract

Antioxidative effects of rice hull extracts pre-treatment with various organic acids were evaluated. After incubating rice hull in 50 mM of five different organic acid solutions (acetic, citric, lactic, phosphoric, and tartaric acid) for 18 hours at room temperature, hydrothermal treatment at $121^{\circ}C$ for 30 min was carried out. Antioxidant activity of the rice hull extract was evaluated by determining total phenol contents (TPC), DPPH radical scavenging activity (RSA), reducing power (RP), and ABTS RSA. Pre-treatment with 50 mM phosphoric acid significantly increased TPC, DPPH RSA, and RP, while it decreased ABTS RSA. The effect of phosphoric acid concentration was also determined. TPC and DPPH RSA of rice hull extract increased with concentration of pre-treated phosphoric acid; in contrast, RP showed the reverse pattern. The results indicated that pre-treatment of rice hull with organic acid was very effective for increasing phenolic compounds and antioxidant activity of rice hull extract.

왕겨 10 g에 5종류(초산, 구연산, 젖산, 인산, 주석산)의 50 mM 유기산 100 mL을 가하여 18시간 동안 상온에서 방치한 후, $121^{\circ}C$에서 30분간 수열처리 하여 왕겨 추출물을 제조한 후 항산화능을 측정하였다. 대조구로 증류수를 사용한 경우에 총 페놀 함량, DPPH 라디칼 소거능, 환원력, ABTS 라디칼 소거능은 각각 0.44 mg/mL, 70.97%, 1.00 OD, 88.98%이었으며, 비교적 효과가 좋았던 인산의 경우에는 각각 0.82 mg/mL, 81.34%, 1.18 OD, 64.03%로 측정되었다. 인산의 농도별 전처리 효과를 보기 위해 10, 25, 50, 100 mM의 농도에서 같은 조건으로 왕겨 추출물을 제조하여 항산화능과 관련된 지표를 분석한 결과, 총 페놀 함량과 DPPH 라디칼 소거능은 인산 농도가 증가할수록 증가하는 경향을 보였으나, 환원력은 인산의 농도가 증가할수록 감소하는 경향을 나타내었으며 ABTS 라디칼 소거능은 50 mM 인산 농도까지는 인산의 농도가 증가할수록 감소하였으나 100 mM 인산에서는 다시 증가하였다. 이상의 결과로 왕겨에 존재하는 페놀성 항산화물질을 유기산 전처리로 효율적으로 유리화시킬 수 있음을 확인하였다.

Keywords

References

  1. Moure A, Cruz JM, Franco D, Dominguez JM, Sineiro J, Dominguez H, Nunez MJ, Parajo JC. 2001. Natural antioxidants from residual sources. Food Chem 72: 145-171. https://doi.org/10.1016/S0308-8146(00)00223-5
  2. Larson RA. 1988. The antioxidants of higher plants. Phytochemistry 27: 969-978. https://doi.org/10.1016/0031-9422(88)80254-1
  3. Tsuda T, Osawa T, Ohshima K, Kawakishi S. 1994. Antioxidative pigments isolated from the seeds of Phaseolus vulgaris L. J Agric Food Chem 42: 248-251. https://doi.org/10.1021/jf00038a004
  4. Ramarathnam N, Osawa T, Namiki M, Kawakishi S. 1989. Chemical studies on novel rice hull antioxidants. 2. Identification of isovitexin, a c-glycosyl flavonoid. J Agric Food Chem 37: 316-319. https://doi.org/10.1021/jf00086a009
  5. Wu K, Zhang W, Addis PB, Epley RJ, Salih AM, Lehrfeld J. 1994. Antioxidant properties of wild rice. J Agric Food Chem 42: 34-37. https://doi.org/10.1021/jf00037a004
  6. Asamarai AM, Addis PB, Epley RJ, Krick TP. 1996. Wild rice hull antioxidants. J Agric Food Chem 44: 126-130. https://doi.org/10.1021/jf940651c
  7. Niwa Y, Kanoh T, Kasama T, Neigishi M. 1988. Activation of antioxidant activity in natural medicinal products by heating, brewing and lipophilization. A new drug delivery system. Drugs Exp Clin Res 14: 361-372.
  8. Lee SC, Lim JH, Jeong SM, Kim DR, Ha JU, Nam KC, Ahn DU. 2003. Effect of far-infrared radiation on the antioxidant activity of rice hulls. J Agric Food Chem 51: 4400-4403. https://doi.org/10.1021/jf0300285
  9. Park JH, Jin JH, Kim HJ, Park HR, Lee SC. 2005. Effect of far-infrared irradiation on the antioxidant activity of extracts from rice hulls. J Korean Soc Food Sci Nutr 34: 131-134. https://doi.org/10.3746/jkfn.2005.34.1.131
  10. Lee SC, Kim JH, Nam KC, Ahn DU. 2003. Antioxidant properties of far infrared treated rice hull extract in irradiated raw and cooked turkey breast. J Food Sci 68: 1904-1909. https://doi.org/10.1111/j.1365-2621.2003.tb06991.x
  11. Nam KC, Kim JH, Ahn DU, Lee SC. 2004. Far-infrared radiation increases the antioxidant properties of rice hull extract in cooked turkey meat. J Agric Food Chem 52: 374-379. https://doi.org/10.1021/jf035103q
  12. Jeon KI, Park EJ, Park HR, Jeon YJ, Lee SC. 2006. Antioxidant activity of rice hull extracts on reactive oxygen species scavenging and oxidative DNA damage in human lymphocytes. J Med Food 9: 42-48. https://doi.org/10.1089/jmf.2006.9.42
  13. Park SM, Lee SC. 2009. Effect of hydrothermal treatment on the antioxidant activity of rice hull extracts. Food Sci Biotechnol in press.
  14. Gutfinger T. 1981. Polyphenols in olive oils. J Am Oil Chem Soc 58: 966-968. https://doi.org/10.1007/BF02659771
  15. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  16. Oyaizu M. 1986. Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. J pn J Nutr 44: 307-315. https://doi.org/10.5264/eiyogakuzashi.44.307
  17. Muller HE. 1985. Detection of hydrogen peroxide produced by microorganism on ABTS-peroxidase medium. Zentralbl Bakteriol Mikrobiol Hyg 259: 151-158.
  18. SAS Institute. 1995. SAS/STAT User's Guide. SAS Institute Inc., Cary, NC.
  19. Shahidi F, Wanasundara PK. 1992. Phenolic antioxidant. Crit Rev Food Sci Nutr 32: 67-103. https://doi.org/10.1080/10408399209527581
  20. Yamaguchi T, Takamura H, Matoba T, Terao J. 1998. HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl. Biosci Biotechnol Biochem 62: 1201-1204. https://doi.org/10.1271/bbb.62.1201
  21. Lee SO, Kim MJ, Kim DG, Choi HJ. 2005. Antioxidative activities of temperature-stepwise water extracts from Inonotus obliquus. J Korean Soc Food Sci Nutr 34: 139-147. https://doi.org/10.3746/jkfn.2005.34.2.139
  22. Wang MF, Shao Y, Yi JG, Zhu NQ, Rngarajan M, Lavoie EJ, Ho CT. 1998. Antioxidative phenolic compounds from sage (Salivia officinalis). J Agric Food Chem 46: 4869-4873. https://doi.org/10.1021/jf980614b
  23. Herrmann K. 1989. Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods. Crit Rev Food Sci Nutr 28: 315-347. https://doi.org/10.1080/10408398909527504
  24. Niwa Y, Miyachi Y. 1986. Antioxidant action of natural health products and chinese herbs. Inflammation 10: 79-91. https://doi.org/10.1007/BF00916043
  25. Kosr M, Dorman HJD, Hiltunen R. 2005. Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species. Food Chem 91: 525-533. https://doi.org/10.1016/j.foodchem.2004.06.029
  26. Waterman PG, Mole S. 1994. Qualitative and quantitative separation methods. In Methods in Ecology: Analysis of Phenolic Plant Metabolites. Blackwell Scientific Publications, Oxford, UK. p 143-167.
  27. Schlesier K, Harwat M, Bohm V, Bitsch R. 2002. Assessment of antioxidant activity by using different in vitro methods. Free Radic Res 36: 177-187. https://doi.org/10.1080/10715760290006411
  28. Diplock AT. 1997. Will the good fairies please prove to us that vitamin E lessens human degenerative disease? Free Radic Res 27: 511-532. https://doi.org/10.3109/10715769709065791

Cited by

  1. Valorization of the major agrifood industrial by-products and waste from Central Macedonia (Greece) for the recovery of compounds for food applications vol.65, 2014, https://doi.org/10.1016/j.foodres.2014.09.013
  2. Impact of alkaline or acid digestion to antioxidant activity, phenolic content and composition of rice hull extracts vol.54, pp.1, 2013, https://doi.org/10.1016/j.lwt.2013.05.005
  3. Physiological Activity and Development of a Beverage from Radish Leaves vol.31, pp.4, 2009, https://doi.org/10.17495/easdl.2021.8.31.4.250