The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of Antioxidative Activities and Antibrowning of Extracts from Onion, Apple and Mandarin Orange Peel as Natural Antibrowning Agents

천연 갈변 억제제 개발을 위한 양파, 사과 및 감귤 과피 추출물의 항산화 및 갈변 저해 효과

  • Received : 2011.08.15
  • Accepted : 2011.09.09
  • Published : 2011.09.30
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Abstract

This study was carried out to investigate antioxidative properties of various extracts and antibrowning effects of extracts in apple slices were investigated by ${\Delta}E$ value and PPO relative activity. Apples were cut into 1.5 cm thickness and they were dipped in 1% extract solutions(OW: water extracts of onion, OE: 80% EtOH extracts of onion, AW: water extracts of apple, AE: 80% EtOH extracts of apple, MW: water extracts of mandarin orange peel, ME: 80% EtOH extracts of mandarin orange peel) for 1 min. OW showed higher than the other treatments for total phenolic contents(94.35 mg/g), PPO inhibition(74.00%). And the highest DPPH free radical scavenging activity(40.27%) measured in ME. ${\Delta}E$ value of apple slices dipped in MW was 2.37 whereas ${\Delta}E$ value of apple slices dipped in AW was 12.12. These results suggest that onion and mandarin orange peel extracts should be a potential source for controlling browning during storage of apple slices.

천연 갈변 저해제 소재를 발굴하기 위하여 양파, 사과 그리고 감귤 과피를 열수 및 80% 에탄올로 추출하고, 그 추출물에 대하여 PPO 저해활성을 측정하고, DPPH radical 소거능, 총 페놀 함량, 총 플라보노이드 함량 등을 통하여 항산화 효과를 조사하였다. 또한 추출물을 사과슬라이스에 침지하여 외관의 변화를 관찰하였다. 그 결과, 양파 및 감귤 과피 추출물이 사과 추출물보다 PPO 저해활성, DPPH radical 소거능, 총 페놀에 대하여 높은 함량을 나타냈으며, 또한 $Fe^{2+}$의 chelating 효과가 우수하였다. 각 추출물에 대하여 사과 슬라이스에 침지하여 처리한 결과에서도 양파 및 감귤 과피 추출물에서 L값과 ${\Delta}E$값이 낮게 나타나, 색 변화가 적게 일어났음을 알 수 있었다. 본 연구를 통하여 양파와 감귤 과피 추출물이 천연 갈변 저해제로의 사용이 가능할 것이라 판단된다.

Keywords

References

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