Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant and Synergistic Activities of Fruit and Vegetable Concentrates

과채류 농축액의 항산화 및 상승효과

  • Jeong, Su Ji (Department of Food and Nutrition, Hanyang University) ;
  • Shim, Hee Ryung (Department of Food and Nutrition, Hanyang University) ;
  • Lee, Ji-Soo (Department of Food and Nutrition, Hanyang University) ;
  • Nam, Hee Sop (Research & Development Center, Dongwon F&B) ;
  • Lee, Hyeon Gyu (Department of Food and Nutrition, Hanyang University)
  • 정수지 (한양대학교 식품영양학과) ;
  • 심희령 (한양대학교 식품영양학과) ;
  • 이지수 (한양대학교 식품영양학과) ;
  • 남희섭 (동원F&B 동원식품과학연구원) ;
  • 이현규 (한양대학교 식품영양학과)
  • Received : 2014.08.14
  • Accepted : 2014.12.26
  • Published : 2015.04.30
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Abstract

The principal objective of this study was to investigate the antioxidant and synergistic effects of fruit and vegetable concentrates. Ten foods from two categories, including fruits (raspberry, blackberry, blueberry, acai berry, aronia, cranberry, wild berry, and red grape) and vegetables (spinach and cabbage) were combined in pairs. The antioxidant activity of the individual and combined samples was measured using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and FRAP (ferric reducing antioxidant power) assays. Synergistic antioxidant activities of the combinations of cabbage and acai berry, and blueberry and cranberry showed the most significant (p<0.05) increase in the DPPH and FRAP assays, respectively. In addition, the combination of cabbage and red grape demonstrated significantly high synergistic interaction in both DPPH and FRAP assays (p<0.05). These results indicate the importance of strategic selection of foods and their composition ratio for maximum synergistic antioxidant activity.

대표적인 항산화 식품들의 혼합에 따른 항산화 활성의 변화와 가장 우수한 상승작용을 나타내는 복합군 및 그 혼합 비율을 알아보기 위하여, 먼저 항산화 활성이 우수한 과일류 8종(라즈베리, 블랙베리, 블루베리, 아사이베리, 크랜베리, 산머루, 적포도, 아로니아)와 채소류 2종(시금치, 양배추)의 총 페놀함량 및 항산화 활성을 측정하였다. 전체 시료 중 아사이베리가 총 페놀함량이 유의적으로 가장 높았으며 DPPH 라디컬 소거능과 FRAP 환원능 모두에서 가장 유의적으로 높은 활성을 나타냈다. 항산화 상승효과를 알아보기 위하여 총 10종의 시료를 활성 비율 1:1로 혼합한 45군의 복합군의 항산화 활성을 DPPH 라디컬과 FRAP 환원능을 통하여 측정하였다. DPPH 라디컬 소거능 측면에서는 양배추+아사이베리가 가장 높은 상승작용을 나타냈으며 50:50의 활성비율에서 8.7%의 유의적으로 높은 상승효과를 나타냈다. FRAP 환원능에서는 블루베리+크랜베리가 가장 높은 상승작용을 나타냈으며 30:70의 활성비율에서 12%의 유의적으로 높은 상승효과를 나타냈다. 또한 DPPH 라디컬 소거능과 FRAP 환원능 모두에서 상승작용을 나타낸 양배추+적포도 복합군은 활성비율 70:30(%:%)에서 산출값과 비교했을 때 DPPH 라디컬 소거능과 FRAP환원능 모두 산출값보다 약 17%와 11%가 증가된 것을 확인할 수 있었다. 이상과 같이 항산화 식품간의 혼합에 의해 항산화 상승효과를 발현시킬 수 있었으며 혼합비율에 따라 상승효과에 유의적인 차이가 나타남을 확인할 수 있었다. 이러한 결과는 항산화 식품들간의 상승작용을 이용한 활성 개선 및 상승작용의 기전 규명을 위한 기초자료로 활용할 수 있을 것으로 사료된다.

Keywords

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