Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant and Physiological Activities of Capsicum annuum Ethanol Extracts

고추 에탄올 추출물의 항산화 효과 및 생리활성에 관한 연구

  • Kim, Hun-Joong (Division of Food Bioscience & Technology, College of Life Sciences & Biotechnology, Korea University) ;
  • Hong, Chung-Oui (Division of Food Bioscience & Technology, College of Life Sciences & Biotechnology, Korea University) ;
  • Nam, Mi-Hyun (Division of Food Bioscience & Technology, College of Life Sciences & Biotechnology, Korea University) ;
  • Ha, Young-Min (Division of Food Bioscience & Technology, College of Life Sciences & Biotechnology, Korea University) ;
  • Lee, Kwang-Won (Division of Food Bioscience & Technology, College of Life Sciences & Biotechnology, Korea University)
  • 김헌중 (고려대학교 생명과학대학 식품공학부) ;
  • 홍충의 (고려대학교 생명과학대학 식품공학부) ;
  • 남미현 (고려대학교 생명과학대학 식품공학부) ;
  • 하영민 (고려대학교 생명과학대학 식품공학부) ;
  • 이광원 (고려대학교 생명과학대학 식품공학부)
  • Received : 2011.08.25
  • Accepted : 2012.06.11
  • Published : 2012.06.30
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Abstract

The goal of this study is to determine the activities of antioxidants and antiglycation from the extracts of various Capsicum annum (known as pepper) ethanolic extract (CAE). We tested the extracts of Capsicum annum seeds and pericarps using 70% ethanol. The CAE showed antioxidant activities in a 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation assay, 1,1-diphenyl-2-picrylhydrazyl free radical-scavenging assay, ferric-reducing antioxidant power assay, total flavonoid content, and total polyphenol content. Also, the physiological activities of CAE on glycation inhibition activities, anti-${\alpha}$-glucosidase activities, and tyrosinase activities were measured. As a result, green and red Capsicum annuum seeds show higher levels of antioxidant activities. In addition, the physiological activities are also more effective in the seeds than in the plant pericarps. A radar chart proves that antioxidants and physiological activities are more effective coming from the seeds. And the red Capsicum annuum seeds are more effective than the green ones.

고추(Capsicum annuum)의 항산화 효과 및 생리활성 측정을 통하여 기능성식품의 소재로 활용하기 위한 기초 연구를 진행하였다. 폴리페놀 함량은 과육보다는 씨에서 높게 나타났다. 그러나 플라보노이드 함량은 풋고추 과육에서 높은 함량을 보였다. DPPH radical 소거활성에서 $SC_{50}$값은 홍고추 씨 $1,935{\pm}162\;{\mu}g\;DM/mL$, ABTS radical 소거활성에서는 $SC_{50}$값이 풋고추 씨 $3,354{\pm}76\;{\mu}g\;DM/mL$로 과육에 비해 높았다. 최종당화산물(AGEs) 생성 억제활성은 풋고추와 홍고추 씨, 풋고추와 홍고추 과육 순으로, ${\alpha}$-glucosidase 저해활성은 풋고추 과육, 홍고추 씨, 홍고추 과육, 풋고추 씨 순이었다. Tyrosinase 억제활성은 홍고추와 풋고추 씨, 홍고추와 풋고추 과육 순이었다. 종합해보면 기능성식품 소재로서 홍고추 씨 및 풋고추 씨가 과육보다 활용도가 높은 것으로 결론지을 수 있다.

Keywords

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