한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제28권1호
  • /
  • Pages.1-8
  • /
  • 2015
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

식물공장에서 재배한 브로콜리 새싹 용매 분획물의 항산화 활성

Antioxidant Activity of Solvent Fraction from Broccoli Sprouts Cultivated at the Plant Factory System

  • 김은지 (호서대학교 생명보건과학대학 식품영양학과 및 기초과학연구소) ;
  • 김미혜 (호서대학교 생명보건과학대학 식품영양학과 및 기초과학연구소)
  • Kim, Eun-Ji (The Research Institute for Basic Sciences, Dept. of Food and Nutrition, Hoseo University) ;
  • Kim, Mi-Hye (The Research Institute for Basic Sciences, Dept. of Food and Nutrition, Hoseo University)
  • 투고 : 2013.10.14
  • 심사 : 2014.12.05
  • 발행 : 2015.02.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study was designed to determine the antioxidant activity of solvent fractions of broccoli sprouts grown by controlling the growing environment at the plant factory system. Fractionation was achieved with chloroform, n-hexane, ethyl acetate, butanol, water by 70% EtOH extract of the broccoli sprouts. Each solvent fraction was put through TLC and HPLC to separate active components. Higher antioxidant activities were observed for the butanol and ethyl acetate layers. Further evaluation of each of the 5 layers (LH1 to LH5) of the butanol fraction showed that the refined LH3 extract had a high antioxidant effect. Components with similar Rf values from TLC had the same retention times and peaks in the HPLC analysis. It was also determined that the sulforaphane content was high at the chloroform and butanol layers and the sulforaphane was responsible for, the high antioxidant activity. Thus, to use for functional materials, the butanol extract/layer of broccoli sprouts is recommended as the most effective.

키워드

참고문헌

  1. Bevenuti S, Pellati F, Melegari M, Bertelli D. 2004. Polyphenols, anthocyanins, ascorbic acid and radical scavenging activity of rubus, ribes and aronia. J Food Sci 69:164-169
  2. Brooks JD, Paton VG, Vidanes G. 2001. Potent induction of phase 2 enzymes in human prostate cells by sulforaphane. Cancer Epidemiol Biomarkers Prev 10:949-954
  3. Cheng HC, Kim SM, Kim YH, Lee KS, Seo JH, Shim IS. 2011. Change of antioxidant content in broccoli (Brassica oleracea L.). Korean Journal of Horticultural Science & Technology 29:116-116
  4. Choi JH. 2004. SFE/HPLC detection and quantitative changes during cooking process of sulforaphane in broccoli. Master's thesis, Chonnam National Univ. Gwangju. Korea
  5. Choi NY, Lee JH, S HS. 2008. Antioxidant activity and nitrite scavenging ability of olive leaf (Olea europaea L.) fractions. Korean J Food Sci Technol 40:257-264
  6. Choi Y, Ku JB, Chang HB, Lee J. 2005. Antioxidant activities and total phenolics of ethanol extracts from several edible mushrooms produced. Korea Food Sci Biotech 14:700-703
  7. Chung SK. 1997. Hydroxyl radical-scavenging effects of spices and scavengers from brown mustard. Biosci Biotech Biochem 61:118-123 https://doi.org/10.1271/bbb.61.118
  8. Fahey JW, Haristory X, Dolan PM, Kensler TW, Scholtus I, Stephenson KK, Talaly P, Lozniewski A. 2002. Sulforaphane inhibits extracellular, intracellular, and antibioticresistant strains of Helicobacter pylori and prevents benzo [$\alpha$]pyrene-induced stomach tumors. Proc Natl Acad Sci USA 99:7610-7615 https://doi.org/10.1073/pnas.112203099
  9. Gerhauser C, You M, Liu J, Moriarty RM, Hawthorne M, Mehta RG, Moon RC, Pezzuto JM. 1997. Cancer chemopreventive potential of sulforamate, a novel analogue of sulforaphane that induces phase 2 drug-metabolizing enzymes. Cancer Res 57:272-278
  10. Han YH, Lee GY, Soh HS, Lee YS, Cho IS, Park KY, Lim JW. 2008. Physiological activity effects of sulforaphane in broccoli. Korean Journal of Horticultural Science & Technology 26:52-52
  11. Kang HC, Hong SY. 2009. The evolution of agriculture that respond to climate change: Plants factories. Seri Economy Focus 225:1-25
  12. Kang MH, Park CG, Cha MS, Seong ES, Chung HK, Lee JB. 2001. Component characteristic of each extract prepared by different extract methods from by-products of Glycyrrhizia uralensis. J Kor Soc Food Sci Nutr 30:138-142
  13. Kim HY, Ko JY, Song SB, Kim JI, Seo HI, Lee JS, Kwak DY, Jung TW, Kim KY, Oh IS, Jeong HS, Woo KS. 2012. Antioxidant activities of solvent fractions from methanolic extract of cocksome (Celosia cristata L.) flowers. J Korean Soc Food Sci Nutr 41:1502-1507 https://doi.org/10.3746/jkfn.2012.41.11.1502
  14. Kim JY, Park SH, Lee KT. 2009. Sulforaphane content and antioxidative effect of cooked broccoli. Journal of the East Asian Society of Dietary Life 19:564-569
  15. Kim MH, Kim TS, Kim EJ. 2013. Physicochemical and antioxidant properties of broccoli sprouts cultivated in the plant factory system. Korean J Food Culture 28:57-69 https://doi.org/10.7318/KJFC/2013.28.1.057
  16. Kim MR, Lee KJ, Kim HY. 1997. Effect of processing on the content of sulforaphane of broccoli. Korean Society of Food & Cookery Science 13:422-426
  17. Kim MR, Lee KJ, Kim JH, Sok DE. 1997. Determination of sulforaphane in cruciferous vegetable by SIM. Korean J Food Sci Technol 29:882-887
  18. Kim TS, Lee SP, Park JY, Lee JY, Lee SY, Jun HJ. 2011. Physico-chemical properties of broccoli sprouts cultivated in a plant factory system with different lighting conditions. J Korean Soc Food Sci Nutr 40:1757-1763 https://doi.org/10.3746/jkfn.2011.40.12.1757
  19. Kjaer A. 1960. Naturally derived isohio cyanates (mustard oils) and their parent glucosides. Fortschr Chem Org Naturst 18:122-122
  20. Kwon YD, Ko EY, Hong SJ, Park SW. 2008. Comparison of sulforaphane and antioxidant contents according to different parts and maturity of broccoli. Kor J Hort Sci Technol 26:344-349
  21. Lee HS, Park YW. 2005. Antioxidant activity and antibacterial activities from different parts of broccoli extracts under high temperature. J Korean Soc Food Sci Nutr 34:759-764 https://doi.org/10.3746/jkfn.2005.34.6.759
  22. Lee JG, Jang SW, Kim SY, Oh SS, Um YC, Kim JG, Choi JW, Kim WB. 2011. Growth and anthocyanin development of red leaf lettuce germplasms in plant factory system. Korean Journal of Horticultural Science & Technology 29:63-64
  23. Lee JJ, Lee YM, Kim AR, Lee MY. 2009a. Physicochemical composition of broccoli sprouts. Korean J Life Sci 19:192-197 https://doi.org/10.5352/JLS.2009.19.2.192
  24. Lee JJ, Shin HD, Lee YM, Kim AR, Lee MY. 2009b. Effect of broccoli sprouts on cholesterol-lowering and anti-obesity effects in rats fed high fat diet. Journal of the Korean Society of Food Science and Nutrition 38:309-318 https://doi.org/10.3746/jkfn.2009.38.3.309
  25. Muller HE. 1985. Detection of hydrogen peroxide produced by microorganisms on an ABTS peroxidese medium. Zentralblatt Bakteriol Mikrobiol Hyp A 259:151-154
  26. Nishimura T, Zobayed SMA, Kozai T, Goto E. 2006. Effect of light quality of blue and red fluorescentlamps on growth of St. John's wort (Hypericum perforatum L.). J SHITA 18:225-229 https://doi.org/10.2525/shita.18.225
  27. Nozue H, Shimada A, Taniguchi Y, Nozue M. 2010. Improving the productivity of plants using an LED light equipped with a control module. J SHITA 22:81-87 https://doi.org/10.2525/shita.22.81
  28. Ody P. 1995. Herbal insight: A close look at active constituents of medicinal herbs. Soaps, oils, fats and waxes. Journal 121:8-11
  29. Soh JW, Sim MY, Lee YB. 2001. Effect of dissolved oxygen (DO) concentration of nutrient solution on growth and quality in plant factory. Korean Journal of Horticultural Science & Technology 19:67-67
  30. Sok DE, Kim JH, Kim MR. 2003. Isolation and identification of bioactive organosulfur phytochemicals from solvent extract of broccoli. J Korean Soc Food Sci Nutr 32:315-319 https://doi.org/10.3746/jkfn.2003.32.3.315
  31. Surh YJ, Kundu JK, Na HK. 2008. Nrf2 as a master redox switch in turning on the cellular signaling involved in the induction of cytoprotective genes by some chemopreventive phytochemicals. Planta Med 74:1526-1539 https://doi.org/10.1055/s-0028-1088302
  32. Surh YJ. 2003. Cancer chemoprevention with dietary phytochemicals. Nat Rev Cancer 3:768-780 https://doi.org/10.1038/nrc1189
  33. TIIC, Technical Information Institute Co TD. 2009. Aplant Factory Business Strategy and the Latest Cultivation Technology. pp 451-478. TIIC, Tokyo, Japan
  34. Tsuda T, Oshinori YF, Katsumi O, Yamamoto A, Kawakishi S, Osawa T. 1995. Antioxidative activity of tamarined extract prepared from the seed coat. Nippon Shokuhin Kaishi 42: 430-435 https://doi.org/10.3136/nskkk.42.430
  35. Um YC, Oh SS, Lee JG, Kim SY, Jang YA. 2010. The development of container-type plant factory and growth of leafy vegetables as affected by different light sources. Journal of Bio-Environment Control 19:333-342
  36. Yeo KH, Cho YY, Lee YB. 2007. Shoot development of singlenode cutting roses based on growing degree-days in a plant factory. Korean Journal of Horticultural Science & Technology 24:127-127
  37. Yoon MY, Kim JY, Hwang JH, Cha MR, Lee MR, Jo KJ, Park HR. 2007. Protective effect of methanolic extracts from Dendrobium nobile Lindl. on $H_{2}O_{2}$-induced neurotoxicity in PC12 cells. J Korean Soc Appl Biol Chem 50:63-67
  38. Yoon YH, Lee JG, Jeong JC, Ok HC, Kim CG. 2006. Effect of temperature and light on the antioxidative polyphenils contents in tatary buckwheat sprout. Kor J Med Crop Sci 14:378-379

피인용 문헌

  1. 브로콜리 새싹 용매 추출물의 항산화 및 면역조절 활성 vol.32, pp.1, 2019, https://doi.org/10.9799/ksfan.2019.32.1.001