Korean Journal of Organic Agriculture (한국유기농업학회지)

Korean Association of Organic Agriculture (한국유기농업학회)
권호 표지
DOI QR코드

DOI QR Code

A Quality Characteristic in Schisandra chinensis by Puff processing

팽화처리에 의한 오미자의 품질 특성

  • 남현화 (전북대학교 농업생명과학대학 작물생명과학과) ;
  • 추병길 (전북대학교 농업생명과학대학 작물생명과학과)
  • Received : 2016.10.18
  • Accepted : 2016.11.14
  • Published : 2016.11.30
Download PDF
⟨ Previous Next ⟩

Abstract

Puff processing is one of the preparation and processing methods of herbal medicines. This study analyzed the quality characteristics in schisandra chinensis extracts by puff processing ($1kgf/cm^2$, $3kgf/cm^2$, $5kgf/cm^2$) through changes of the lignan contents and antioxidant activity. The lignan contents and antioxidant activity of puff processing schisandra chinensis extracts (PPSCE) increased higher than compared to a control. Also, as lignan contents and antioxidant activity of PPSCE was increased with the increasing pressure but it was reduced from $5kgf/cm^2$. The results suggest that puff processing was attributed to the quality increase schisandra chinensis.

본 연구에서는 팽화처리 된 오미자의 lignan 성분 함량과 항산화 활성 평가를 통해 가공에 따른 품질 특성을 비교하고자 하였다. 팽화오미자의 lignan 성분 함량은 대조구에 비해 모두 증가하였고, $5kgf/cm^2$의 압력에서는 다소 감소하는 경향을 보였다. 항산화 활성 또한 오미자를 팽화처리 하였을 때 총 폴리페놀 함량과 플라보노이드 함량은 대조구에 비해 모두 증가하였고, 압력이 높아질수록 함량이 증가하다가 $5kgf/cm^2$의 압력에서는 다시 감소하였으며 DPPH radical, ABTS radical 소거능에서도 유사한 경향을 보였다. 이는 팽화 처리에 의한 추출수율의 증가 및 약리성분이 변화됨으로써 생리활성 변화에 기인한 것으로 판단되어지며 어느 일정 압력의 이상으로 처리할 경우 오히려 lignan 성분 함량과 항산화 활성이 감소하는 것을 확인할 수 있었다. 따라서, 오미자를 팽화처리 하였을 때 lignan 성분 함량이 증가하였으며 항산화 활성 또한 대조구에 비해 증가하였고 $3kgf/cm^2$의 압력으로 처리하였을 때 가장 효과적이었다.

Keywords

References

  1. Chae, S. K., G. S. Kang, S. J. MA, K. W. Bang, M. W. Oh, and S. H. Oh. 2002. Standard Foo Analysis, Jigu-moonwha Sa: 381-382.
  2. Han, C. K., H. D. Hong, Y. C. Kim, S. S. Kim, and G. S. Sim. 2007. Effect of Puffing on Quality Characteristics of Red Ginseng Tail Root. J. Ginseng Res. 31(3): 147-153. https://doi.org/10.5142/JGR.2007.31.3.147
  3. Hertog, M. G. L., P. C. H. Hollman and D. P. Venema. 1992. Optimization of a Quantitative Hplc Determination of Potentially Anticarcinogenic Flavonoids in Vegetables and Fruits. Journal of Agricultural and Food Chemistry 40(9): 1591-1598. https://doi.org/10.1021/jf00021a023
  4. Ju, Y. S. 2013. UNGOK HERBOLOGY. Woosuk Press, Korean. pp. 232-240, 1398.
  5. Kim, H. S., H. K. Moon, Y. J. Lee, C. Y. Lee, K. H. Hwang, O. H. Kim, I. S. Yoo, and K. Jung. 2015. Comparison of the Content of Shizandrin, Gomisin A and Gomisin N in Schisandra Fruit by Water Extraction Condition. J. Fd Hyg. Safety. 31(1): 59-64.
  6. Kim, J. H., S. C. Ahn, S. W. Chio, N. Y. Hur, B. Y. Kim, and M. Y. Baik. 2008. Changes in Effective Components of Ginseng by Puffing. Journal of Korean Society for Applied Biology Chemistry 51(3): 188-193.
  7. Kim, J. S. and S. Y. Choil. 2008. Physicochemical Properties and Antioxidative Activities of Omija (Schizandra chinensis Bailon). J Korean Soc Food Sci Nutr. 21(1): 35-42.
  8. Kim, M. J. and E. J. Park. 2010. Antioxidative and Antigenotoxic Effect of Omija (Schizandra chinensis B.) Extracted with Various Solvents. J Korean Soc Food Sci Nutr. 39(4): 487-493. https://doi.org/10.3746/jkfn.2010.39.4.487
  9. Kim, S. H., J. S. Kang, S. J. Lee, and Y. J. Chung. 2008. Antidiabetic Effect of Korean Red Ginseng by Puffing Process in Streptozotocin-Induced Diabetic Rats. J Korean Soc Food Sci Nutr. 37(6): 701-707. https://doi.org/10.3746/jkfn.2008.37.6.701
  10. Kim, S. I., K. H. Sim, S. Y. Ju, and Y. S. Han. 2009. A study of Antioxidative and Hypoglycemic Activities of Omija (Schizandra chinensis Bailon) Extract under Variable Extract Conditions. J Korean Soc Food Sci Nutr. 22(1): 41-47.
  11. Kim, S. T., J. H. Jang, J. H. Kwon, and K. D. Moon. 2009. Changes in the Chemical Components of Red and White Ginseng after Puffing. Korean J. Food Preserv. 16(3): 355-361.
  12. Lee, S., H. K. Moon, S. W. Lee, J. N. Moon, and J. K. Kim. 2014. Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinensis bailon). Korean J Food Preserv. 21(3): 341-349. https://doi.org/10.11002/kjfp.2014.21.3.341
  13. Michael G. L. Hertog, Peter C. H. Hollman, and Betty van de Putte. (1993). Content of Potentially anticarcinogenic Flavonoids of Tea infusions, Wines, and Fruit Juices. Agricultural and Food Chemistry 41(8): 1242-1246. https://doi.org/10.1021/jf00032a015
  14. Nam, S. Y., J. Y. Lee, J. S. Ko, J. B. Kim, H. H. Jang, H. R. Kim, and Y. M. Lee. 2014. Changes in Antioxidant and Antimicrobial Activities of Schizandra chinensis Baillon under Different Solvent Extraction. Korean J. Int. Agric. 26(4): 513-518. https://doi.org/10.12719/KSIA.2014.26.4.513
  15. Oh, S. C. 2014. The Quality Properties in Herbal Tea Containing Astragalus membranaceus, Schizandra chinensis, Liriope platyphylla and Platycodon grandiflorum which are affected by the Processing Conditions. J. of Korean Oil Chemists' Soc. 31(3): 534-540. https://doi.org/10.12925/jkocs.2014.31.3.534
  16. Osawa, T. 1994. Novel natural antioxidants for utilization in food and biological system. In: Uritani 1, Garcia VV, Mendoza EM (Eds) Post harvest biochemistry of plant food-materials in the tropics.: 241-251.
  17. Park, S. J., A. Y. Kim, H. S. Lee, B. Y. Kim, and M. Y. Baik. 2012. Effects of Puffing Process on the Saponin Components in Platycodon grandiflorus (jacqin) A.De Candle. Food Engineering Progress. 16(2): 164-171.
  18. Roverta Re, Nicoletta Pellegrini, Anna Proteggente, Ananth Pannala, Min Yang, and Catherine Rice-Evans. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med. 26(9-10): 1231-127. https://doi.org/10.1016/S0891-5849(98)00315-3
  19. Shin, S. H., Y. O. Shin, J. Y. Lee, A. R. Lee, M. Y. Kim, C. H. Park, and S. S. Roh. 2015. Ethanol-Heated Processed Scutellariae Radix Improve Inflammatory Response through an Inhibitory Effect against Oxidative Stress in Mice with the Lipopolysaccharide-induced Intestine Injury of Mice. Kor. J. Herbol. 30(4): 81-88 https://doi.org/10.6116/kjh.2015.30.4.81.
  20. Shin, Y. S. 2010. Comparisons of Ginsenosides and Anti-inflammatory Effects of White Ginseng and Puffed Red Ginseng. KOREAN J. FOOD COOKERY SCI. 26(4): 475-480.
  21. Velioglu, T. S., G. Mazza, L. Gao, and B. D. Oormah. 1998 Antioxidant activity and total phenolics in selected fruits, and grain products. Journal of Agricultural and Food Chemistry. 46(10): 4113-4117. https://doi.org/10.1021/jf9801973
  22. Yoon, S. R., G. D. Lee, H. K. Kim, and J. H. Kwon. 2010. Monitoring of Chemical Changes in Explosively Puffed Ginseng and the Optimization of Puffing Conditions. Journal of Ginseng Research. 34(1): 59-67. https://doi.org/10.5142/JGR.2010.34.1.059