한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제26권1호
  • /
  • Pages.18-25
  • /
  • 2010
  • /
  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

온주밀감 및 당유자 진피 효소 추출물의 항산화 활성

Antioxidative Activities of Enzymatic Digests from Dried Citrus unshiu and Citrus grandis Peels

  • 현재석 (제주산업정보대학 식품영양과) ;
  • 강성명 (제주대학교 해양의생명과학부) ;
  • 마힌다 (전남대학교 식품수산생명의학부) ;
  • 고원준 (제주특별자치도개발공사 연구소) ;
  • 양태석 (제주산업정보대학 관광호텔조리과) ;
  • 오명철 (제주산업정보대학 관광호텔조리과) ;
  • 오창경 (제주산업정보대학 관광호텔조리과) ;
  • 전유진 (제주대학교 해양의생명과학부) ;
  • 김수현 (제주대학교 식품생명공학과)
  • Hyon, Jae-Seok (Department of Food & Nutrition, Jeju College of Technology) ;
  • Kang, Sung-Myung (School of Marine Biomedicinal Sciences, Jeju National University) ;
  • Senevirathne, Mahinda (Division of Food Science & Aqualife Medicine, Chonnam National University) ;
  • Koh, Won-Joon (R&D Center, Jeju Special Self-Governing Province Development Corp.) ;
  • Yang, Tai-Suk (Department of Tourism Hotel Culinary Art, Jeju College of Technology) ;
  • Oh, Myung-Cheol (Department of Tourism Hotel Culinary Art, Jeju College of Technology) ;
  • Oh, Chang-Kyung (Department of Tourism Hotel Culinary Art, Jeju College of Technology) ;
  • Jeon, You-Jin (School of Marine Biomedicinal Sciences, Jeju National University) ;
  • Kim, Soo-Hyun (Department of Food Bioengineering, Jeju National University)
  • 투고 : 2009.09.30
  • 심사 : 2010.01.22
  • 발행 : 2010.02.28
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초록

온주밀감 및 당유자 진피 추출물의 추출수율은 탄수화물분해효소인 viscozyme 추출물과 단백질분해효소인 kojizyme 추출물에서 높았으며, 당유자의 효소 추출물들이 온주밀감에 비하여 높게 나타내었다. 총 폴리페놀 함량은 탄수화물분해효소인 ultaflo와 단백질분해효소인 alcalase 및 flavourzyme에서 높았으며, 온주밀감 추출물들이 당 유자에 비하여 높게 나타내었다. 총 플라보노이드 함량은 탄수화물분해효소인 ultaflo와 단백질분해효소인 alcalase 및 물 추출물에서 높았다. DPPH radical 소거활성은 온주밀감에 비하여 당유자의 효소 추출물에서 매우 높게 나타났으며, 탄수화물분해효소인 viscozyme과 단백질분해효소인 kojizyme에서 가장 높았다. 특히 viscozyme 추출물은 86% 이상의 매우 높은 활성을 나타내었다. Hydrogen peroxide 소거활성은 추출물의 농도가 증가됨에 따라 약간씩 증가하였으나, 2.0 mg/mL에서는 온주밀감 진피의 kojizyme 추출물을 제외하고는 91% 이상의 매우 높은 활성을 나타내었다. Alkyl radical 소거활성은 추출물의 농도가 증가됨에 따라 급격히 증가하였으며, 모든 효소 추출물들은 0.5 mg/mL 이상에서 매우 높은 활성을 나타내었다. Hydroxyl radical 소거활성은 추출물의 농도가 증가됨에 따라 급격히 증가하였으며, 모든 효소 추출물들은 다른 활성산소종들의 활성에 비하여 상대적으로 낮은 활성을 나타내었다.

This study was carried out to investigate the total polyphenol and flavonoid contents and antioxidative activities of enzymatic digests from dried Citrus unshiu and C. grandis peels. The yields of digests from dried C. unshiu and C. grandis peels were high in viscozyme (a carbohydrase) and kojizyme (a protease), and enzymatic digests from dried C. grandis peels appeared highly comparable to those of C. unshiu. Total polyphenol contents were high in ultaflo (a carbohydrase) and alcalase and flavourzyme (proteases), and the digests from dried C. unshiu peels appeared high in comparison to C. grandis. Total flavonoid contents were high in ultaflo, alcalase, and water extract. DPPH radical scavenging activities appeared very high in digests from dried C. grandis peels in comparison to C. unshiu, and was the highest in viscozyme and kojizyme. The viscozyme digest displayed particularly high activity. Hydrogen peroxide scavenging activities increased somewhat with increasing amounts of digests, but displayed very high activity, more than 91%, except kojizyme the digest from dried C. unshiu peel, at 2.0 mg/mL. Alkyl radical scavenging activities increased rapidly with increasing amounts of digest, and all enzyme digests from dried C. unshiu and C. grandis peels displayed very high activities at more than 0.5 mg/mL. Hydroxyl radical scavenging activities increased rapidly with increasing amounts of digests, and all enzymatic digests from dried C. unshiu and C. grandis peels displayed relatively low activities in comparison to other activated oxygen species.

키워드

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