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

  • 제42권4호
  • /
  • Pages.534-541
  • /
  • 2013
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

열처리 온도에 따른 현미 에탄올 추출물의 항산화 성분 및 활성 변화

Effects of Heat-treated Brown Rice on Total Phenolics and Antioxidant Activities

  • 곽지은 (농촌진흥청 국립식량과학원) ;
  • 오세관 (농촌진흥청 국립식량과학원) ;
  • 김대중 (농촌진흥청 국립식량과학원) ;
  • 이정희 (농촌진흥청 국립식량과학원) ;
  • 윤미라 (농촌진흥청 국립식량과학원) ;
  • 김혜원 (농촌진흥청 국립식량과학원) ;
  • 이점식 (농촌진흥청 국립식량과학원)
  • Kwak, Jieun (National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea-Kwan (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Dae-Jung (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jeong-Heui (National Institute of Crop Science, Rural Development Administration) ;
  • Yoon, Mi-Ra (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hye-Won (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jeom-Sig (National Institute of Crop Science, Rural Development Administration)
  • 투고 : 2012.11.26
  • 심사 : 2013.01.21
  • 발행 : 2013.04.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 일반벼에 비하여 폴리페놀 함량이 뛰어나고 항산화력이 우수한 품종인 홍진주벼와 흑광벼의 총 폴리페놀 함량 및 항산화력 향상을 위한 열처리법 개발을 위하여 수행되었으며, 우수한 생리활성을 가지고 있는 큰눈벼와 대조품종인 화성벼를 함께 비교 분석하였다. 분석 결과 홍진주벼의 총 폴리페놀 함량은 $60^{\circ}C$의 열처리 조건에서 $6.50{\pm}0.32$ mg GAE/g(대조군의 약 23%)으로 가장 높았고, 흑광벼는 $40^{\circ}C$와 $180^{\circ}C$의 열처리 조건에서 각각 6.57 mg GAE/g(대조군의 약 14%)과 6.89 mg GAE/g(대조군의 약 20%)의 높은 총 폴리페놀의 함량을 나타내었다. 또한 열처리를 실시한 시료에 대한 총 플라보노이드 함량 및 항산화 활성의 변화는 상관관계 분석에 있어서도 총 폴리페놀 함량 분석 결과와 상당히 높은 상관관계를 가지는 것을 확인하였다. 지금까지의 많은 연구결과에 따르면 열처리에 따른 반응은 식물의 종류 및 열처리 방법에 따라 상당히 큰 차이를 나타내므로 본 실험에서 사용한 열처리 방법을 통하여 홍진주벼 및 흑광벼의 항산화력이 상당히 증가되었던 연구 결과는 매우 의미 있는 것으로 생각된다. 따라서 향후 본 실험에서 확인된 열처리 효과를 바탕으로 다양한 열처리 방식, 온도 및 열처리 시간에 대한 연구를 추가적으로 진행한다면 더욱 효율적으로 유리형의 폴리페놀 함량을 높일 수 있을 것으로 생각되며, 이러한 결과를 통해 유색미를 식품산업에 이용할 수 있는 다양한 방안을 마련할 수 있을 것으로 생각된다.

In the present study, the effects of heat treatments on the phenolic components and antioxidative activities of various rice cultivars (from Hwaseongbyeo, Keunnunbyeo, Hongjinjubyeo, and Heugkwangbyeo) were investigated. Each brown rice cultivar was heated at six temperatures (40, 60, 90, 120, 150, and $180^{\circ}C$) for 15 min. The total polyphenolic content (TPC) and total flavonoid content (TFC) of 70% ethanol extracts from heated brown rice were quantified using spectrophotometrical methods, and antioxidant activities determined using DPPH, ABTS radical scavenging activities and reducing power. Hongjinjubyeo had the highest TPC (6.50 mg GAE/g, DB) and ABTS radical scavenging activity (5.85 AAE/g, DB) at $60^{\circ}C$. Also, Heugkwangbyeo showed considerable values for TPC (6.57 and 6.89 mg GAE/g, DB) and ABTS radical scavenging activity (6.29 and 6.11 AAE/g, DB) at $40^{\circ}C$ and $180^{\circ}C$, respectively. Overall, the antioxidant activities of both Hongjinjubyeo and Heugkwangbyeo extracts had a strong positive correlation ($R^2{\geq}0.916$, ${\alpha}$=0.01) with TPC and TFC. These results indicate that heat treatment effectively enhances the antioxidant activity of Hongjinjubyeo and Heugkwangbyeo.

키워드

참고문헌

  1. Choi HC, Oh SK. 1996. Diversity and function of pigments in colored rice. Korean J Crop Sci 41: 1-9.
  2. Hartley RD, Morrison WH, Himmelsbach DS, Borneman WS. 1990. Cross-linking of cell wall phenolics to arabinoxylans in graminaceous plants. Phytochemistry 29: 3705-3709. https://doi.org/10.1016/0031-9422(90)85317-9
  3. Temple NJ. 2000. Antioxidants and disease: More questions than answers. Nutr Res 20: 449-459. https://doi.org/10.1016/S0271-5317(00)00138-X
  4. Kim DJ, Oh SK, Yoon MR, Chun AR, Choi IS, Lee DH, Lee JS, Yu KW, Kim YK. 2011. The change in biological activities of brown rice and germinated brown rice. J Korean Soc Food Sci Nutr 40: 781-789. https://doi.org/10.3746/jkfn.2011.40.6.781
  5. Dewanto V, Wu X, Adom KK, Liu RH. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50:3010-3014. https://doi.org/10.1021/jf0115589
  6. Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem 99: 381-387. https://doi.org/10.1016/j.foodchem.2005.08.004
  7. Woo KS, Hwang IG, Noh YH, Jeong HS. 2007. Antioxidant activity of heated licorice (Glycyrrhiza uralensis Fisch) extracts in Korea. J Korean Soc Food Sci Nutr 36: 689-695. https://doi.org/10.3746/jkfn.2007.36.6.689
  8. Chandrasekara N, Shahidi F. 2011. Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa. J Agric Food Chem 59: 5006-5014. https://doi.org/10.1021/jf2000772
  9. Turkmen N, Sari F, Velioglu YS. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem 93: 713-718. https://doi.org/10.1016/j.foodchem.2004.12.038
  10. Seo SJ, Choi Y, Lee SM, Kong S, Lee J. 2008. Antioxidant activities and antioxidant compounds of some specialty rices. J Korean Soc Food Sci Nutr 37: 129-135. https://doi.org/10.3746/jkfn.2008.37.2.129
  11. Velioglu YS, Mazza G, Cao L, Oomah BD. 1998. Antioxidant activity and total phenolics in selected fruit, vegetables, and grain products. J Agric Food Chem 46: 4113-4117. https://doi.org/10.1021/jf9801973
  12. Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
  13. Tepe B, Sokmen M, Akpulat HA, Sokmen A. 2006. Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chem 95: 200-204. https://doi.org/10.1016/j.foodchem.2004.12.031
  14. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  15. Mau JL, Lin HC, Song SF. 2002. Antioxidant properties of several specialty mushrooms. Food Res Int 35: 519-526. https://doi.org/10.1016/S0963-9969(01)00150-8
  16. Kim DJ, Oh SK, Yoon MR, Chun AR, Hong HC, Lee JS, Kim YK. 2010. Antioxidant compounds and antioxidant activities of the 70% ethanol extracts from brown and milled rice by cultivar. J Korean Soc Food Sci Nutr 39: 467-473. https://doi.org/10.3746/jkfn.2010.39.3.467
  17. Sellappan S, Akoh CC, Krewer G. 2002. Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries. J Agric Food Chem 50: 2432-2438. https://doi.org/10.1021/jf011097r
  18. Sohn HY, Kwon CS, Son KH, Kwon GS, Kwon YS, Ryu HY, Kum EJ. 2005. Antithrombosis and antioxidant activity of methanol extract from different brand of rice. J Korean Soc Food Sci Nutr 34: 593-598. https://doi.org/10.3746/jkfn.2005.34.5.593
  19. Lee SC, Kim 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
  20. Francisco MLLD, Resurreccion AVA. 2009. Total phenolics and antioxidant capacity of heat-treated peanut skins. J Food Compos Anal 22: 16-24. https://doi.org/10.1016/j.jfca.2008.05.012
  21. Ross CF, Hoye C Jr, Fernandez-Plotka VC. 2011. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour. J Food Sci 76: C884-C890. https://doi.org/10.1111/j.1750-3841.2011.02280.x
  22. Kim WM, Lee YS. 2007. A study on antioxidant activity of bread with waxy black rice flour added. Korean J Culinary Res 13: 178-185.
  23. Hong MJ, Lee GD, Kim HK, Kwon JH. 1998. Changes in functional and sensory properties of Chicory roots induced by roasting processes. Korean J Food Sci Technol 30: 413-418.
  24. Rye KC, Chung HW, Lee GD, Kwon JH. 1997. Color changes and optimization of organoleptic properties of roasted Polygonatum odoratum tea. J Korean Soc Food Sci Nutr 16:831-837.
  25. Yu JS, Woo KS, Kwang IG, Chang YD, Jeong JH, Lee CH, Jeong HS. 2008. Quality characteristics of Chrysanthemum indicum L. flower tea in relation to the number of panfiring. J Korean Soc Food Sci Nutr 37: 647-652. https://doi.org/10.3746/jkfn.2008.37.5.647
  26. Woo KS, Song SB, Oh BG, Seo MC, Ko JY, Lee JS, Kang JR, Nam MH, Jeong HS. 2009. Antioxidant activity of ethanol extracts from horseweed (Erigeron canadensis L.) with pretreatment conditions. J Korean Soc Food Sci Nutr 38:1279-1283. https://doi.org/10.3746/jkfn.2009.38.9.1279
  27. Xu B, Chang SKC. 2009. Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing. J Agric Food Chem 57: 4754-4764. https://doi.org/10.1021/jf900695s
  28. Woo KS, Jang KI, Kim KY, Lee HB, Jeong HS. 2006. Antioxidative activity of heat treated licorice (Glycyrrhiza uralensis Fisch) extracts. Korean J Food Sci Technol 38:355-360.
  29. Woo JH, Shin SL, Jeong HS, Lee CH. 2010. Influence of applied pressure and heat treatment on antioxidant activities of young leaves from Achillea alpina and Solidago virgaurea subsp. gigantea. Korean J Plant Res 23: 123-130.
  30. Choi Y, Kim M, Shin JJ, Park JM, Lee J. 2003. The antioxidant activities of the some commercial teas. J Korean Soc Food Sci Nutr 32: 723-727. https://doi.org/10.3746/jkfn.2003.32.5.723
  31. Lee SH, Lee YR, Hwang IG, Woo KS, Kim KH, Kim KJ, Jeong HS. 2009. Antioxidant activities and quality characteristics of germinated rough rice tea according to roasting temperature, time and leaching condition. Korean J Food Sci Technol 41: 386-391.
  32. Shin SH, Chung NJ. 2011. Variation of antioxidant and anticancer activities of hull and bran extracts in different colored rices. Kor J Breed Sci 43: 218-224.
  33. Duh PD, Yen GC, Yen WJ, Chang LW. 2001. Antioxidant effects of water extracts from barley (Hordeum vulgare L.) prepared under different roasting temperatures. J Agric Food Chem 49: 1455-1463. https://doi.org/10.1021/jf000882l

피인용 문헌

  1. Effect of Roasting Conditions on the Antioxidant Activities of Tartary Buckwheat vol.46, pp.3, 2014, https://doi.org/10.9721/KJFST.2014.46.3.390
  2. Phenolic Contents of Different Parts of Rhus verniciflua Stokes according to Extraction Conditions vol.44, pp.1, 2015, https://doi.org/10.3746/jkfn.2015.44.1.097
  3. Optimization of thermal processing conditions for brown rice noodles vol.59, pp.4, 2016, https://doi.org/10.1007/s13765-016-0187-2
  4. Effect of the Enhanced Biological Activities and Reduced Bitter Taste of Bitter Melon(Momordica charantia L.) by Roasting vol.49, pp.2, 2015, https://doi.org/10.14397/jals.2015.49.2.107
  5. Physicochemical properties of aromatic rice prepared using different milling recoveries and roasting procedures vol.25, pp.3, 2018, https://doi.org/10.11002/kjfp.2018.25.3.289
  6. 볶음 공정에 따른 발아 향미차의 향기성분 및 이화학적 특성 vol.23, pp.5, 2013, https://doi.org/10.11002/kjfp.2016.23.5.673
  7. Change of Physiological Activities of Chungkukjang according to the Addition Stage of Cornus officinalis, Heat Treatment and Salt Concentration vol.27, pp.6, 2013, https://doi.org/10.17495/easdl.2017.12.27.6.600
  8. Physicochemical Properties of Oat (Avena sativa) Flour According to Various Roasting Conditions vol.62, pp.1, 2017, https://doi.org/10.7740/kjcs.2016.62.1.032
  9. 탄수화물 가수분해효소 처리가 옥수수 가루의 페놀산과 항산화활성에 미치는 영향 vol.50, pp.2, 2013, https://doi.org/10.9721/kjfst.2018.50.2.132
  10. 품종별 유색미 및 현미 추출물의 항산화 활성 및 지방축적 억제 효과 vol.33, pp.2, 2013, https://doi.org/10.9799/ksfan.2020.33.2.149
  11. Optimization of Ultrasound-Assisted Extraction of Antioxidant from Cirsium setidens Using Response Surface Methodology vol.50, pp.3, 2013, https://doi.org/10.3746/jkfn.2021.50.3.285
  12. Evaluation of antioxidant activity and lipid oxidative stability of roasted buckwheat according to in vitro digestive system vol.28, pp.5, 2013, https://doi.org/10.11002/kjfp.2021.28.5.612