Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Stabilization of Ascorbic Acid by Hydroxycinnamic Acid Incorporation and BGsome Encapsulation

Hydroxycinnamic Acid 첨가와 BGsome 포집에 의한 Ascorbic Acid의 안정화

  • Jeon, Se-Eun (Department of cosmetic and esthetic, Dongduk Women's University) ;
  • Kim, Seok-Joong (Department of Food and Nutrition, Dongduk Women's University) ;
  • Jin, Byung-Suk (Department of Applied Chemistry, Dongduk Women's University)
  • 전세은 (동덕여자대학교 비만미용향장대학원 향장에스테틱과) ;
  • 김석중 (동덕여자대학교 자연과학대학 식품영양학과) ;
  • 진병석 (동덕여자대학교 자연과학대학 응용화학과)
  • Received : 2012.06.10
  • Accepted : 2012.06.25
  • Published : 2012.06.30
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Abstract

Ferulic and caffeic acids are hydroxycinnamic acid derivatives, which are potent plant antioxidants. Their free radical scavenging abilities in aqueous solution exposed to DPPH radical, and chemical stabilities against oxidative stress like high temperature and metal ion, were evaluated. To improve the stability of ascorbic acid solution, ferulic acid or caffeic acid was incorporated into ascorbic acid solution. Stability improvement of ascorbic acid was verified through $SC_{50}$ value change according to storage time. Ascorbic acid in combination with ferulic acid or caffeic acid was encapsulated with high efficiency inside BGsome. In this form, its stability was remarkably enhanced compared to that in free aqueous solution.

hydroxycinnamic acid인 ferulic acid와 caffeic acid는 강력한 식물성 항산화제 이다. DPPH 수용액에서 이들의 자유라디칼 소거능과 높은 온도, 금속 이온과 같은 산화촉진 요인에 대한 화학적 안정성 등을 살펴보았다. 아스코르빅 산의 안정성 향상을 위해 ferulic acid와 caffeic acid를 아스코르빅산 수용액에 첨가하였다. 아스코르빅 산의 안정성 향상은 시간경과에 따른 $SC_{50}$ 값의 변화로부터 확인하였다. 아스코르빅 산을 ferulic acid 또는 caffeic acid와 조합하여 BGsome 안에 포집시켜본 결과, 아스코르빅 산의 안정성이 순수한 용액 상태로 있을 때에 비해 크게 향상되었다.

Keywords

References

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