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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Properties and Antioxidant Activities of High-Sugar Fermented Pinus koraiensis Cone Extract

잣송이 추출물의 이화학적 특성 및 항산화 활성

  • Jang, Ki-Hyo (Department of Food and Nutrition, Kangwon National University) ;
  • Surh, Jeonghee (Department of Food and Nutrition, Kangwon National University)
  • Received : 2016.08.23
  • Accepted : 2016.10.10
  • Published : 2017.01.31
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Abstract

Pinus koraiensis cone (PKC) extract was prepared by mixing PKC with sugar at a weight ratio of 1:1 and then removing PKC after incubating the mixture at room temperature for 100 days. The resulting PKC extract was examined for its physicochemical properties and antioxidant activities using Prunus mume fruit extract, which is similar to PKC extract in terms of preparation procedure and product usage, as a control. PKC extract consisted mainly of moisture (21.76%) and sugar (70.03%), leading to high viscosity. PKC extract was apparently yellowish, and therefore its browning index and color intensity were appreciably lower than the control (P=0.0000), indicating that Maillard reaction was not facilitated during fermentation. Compared with the control, PKC extract was not appreciably different in terms of total flavonoid content, whereas its organic acid content and total reducing capacity were significantly lower. Nevertheless, its metal-chelating activity and DPPH radical scavenging activity were comparable to those of the control. In addition, SOD-like activity of PKC extract was 2-fold higher than that of 6.6 mM quercetin, which had a higher total flavonoid content than PKC extract. This indicates that PKC extract contains certain flavonoids with higher antioxidant activities than quercetin. The results show that PKC extract provides antioxidant activity as well as characteristically different sensory properties due to its higher sugar and lower organic acid contents compared with Prunus mume fruit extract.

본 연구에서는 식품으로 활용하기 위해 제조된 잣송이 추출물의 이화학적 품질 특성과 항산화 활성을 탐색하였다. 잣송이 추출물은 수분과 탄수화물이 구성성분 대부분을 차지하고 있었으며, 특히 대조군으로 사용된 매실 추출물보다 수분함량은 낮고 당 함량은 높아 유의적으로 높은 점도를 나타내었다. 또한, 갈색도와 색도는 모두 낮아 매실 추출물과 비교해 숙성 중 Maillard 갈변 반응의 정도가 상대적으로 낮았음을 시사해주었다. 잣송이 추출물은 매실 추출물보다 플라보노이드 함량은 유의적으로 다르지 않았으나 유기산 함량과 갈변도는 1/10 수준으로 유의적으로 낮았고, 총환원력은 매실 추출물의 60% 수준으로 측정되었다. 그런데도 잣송이 추출물에서 매실 추출물과 유사한 높은 금속 소거능과 라디칼 소거 활성이 관찰되었다. 또한, 잣송이 추출물 속 플라보노이드 총량보다도 많은 양인 6.6 mM quercetin과 비교할 때 2배나 높은 SOD 유사 활성을 나타내었다. 이는 잣송이 추출물에 quercetin보다 항산화 활성이 높은 플라보노이드가 존재할 가능성을 보여주며, 플라보노이드 조성에 대한 후속연구의 필요성을 시사해주었다. 본 연구는 잣송이 추출물이 제조법과 용도가 유사한 매실 추출물에 버금가는 항산화 활성을 부여하면서도 상대적으로 높은 당 함량과 낮은 유기산 함량으로 매실 추출물과는 관능적 측면에서 차별화될 수 있는 식품으로서의 활용 가능성을 보여주었다.

Keywords

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