Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Comparison of antioxidant activity and prevention of lymphocyte DNA damage by fruit and vegetable juices marketed in Korea

시판 천연 과일주스와 채소주스의 항산화능과 임파구 DNA 손상 방지 효능 비교

  • Cho, Miran (Department of Food & Nutrition, Hannam University) ;
  • Lee, Hye-Jin (Department of Food & Nutrition, Hannam University) ;
  • Kang, Myung-Hee (Department of Food & Nutrition, Hannam University) ;
  • Min, Hyesun (Department of Food & Nutrition, Hannam University)
  • 조미란 (한남대학교 식품영양학과) ;
  • 이혜진 (한남대학교 식품영양학과) ;
  • 강명희 (한남대학교 식품영양학과) ;
  • 민혜선 (한남대학교 식품영양학과)
  • Received : 2016.11.25
  • Accepted : 2017.01.16
  • Published : 2017.02.28
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Abstract

Purpose: Fruit and vegetable juices are known to be rich sources of antioxidants, which have beneficial effects on diseases caused by oxidative stress. The purpose of this study was to directly compare the antioxidant activities of fruit and vegetable juices marketed in Korea. Methods: We analyzed four fruit juices, two vegetable juices, two yellow-green juices, and six mixed vegetable juices. Antioxidant activities were analyzed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) test, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonate) (ABTS) test, and oxygen radical absorbance capacity (ORAC) assay. Protective effects against DNA damage were determined using an ex vivo comet assay with human lymphocytes. Results: DPPH radical scavenging activities were in the following order: blueberry juice > mixed vegetable C juice > kale juice > mixed vegetable P juice > grape juice. ABTS radical scavenging activities were in the following order: blueberry juice > mixed vegetable C juice > grape juice > mixed vegetable P juice > kale juice. Peroxyl radical scavenging activities as assessed by ORAC assay were in the following order: blueberry juice > kale juice > mixed vegetable C juice > grape juice. Grape or blueberry juice showed strong abilities to prevent DNA damage in lymphocytes, and the difference between them was not significant according to the GSTM1/GSTT1 genotype. Conclusion: Antioxidant activities of fruit and vegetable juices and ex vivo DNA protective activity increased in the order of blueberry juice, grape juice, and kale juice, although the rankings were slightly different. Therefore, these juices rich in polyphenols and flavonoids deserve more attention for their high antioxidant capacity.

우리나라에서 많이 이용되고 있으며 항산화 활성이 높은 것으로 알려진 시판 100% 천연 과채류 주스 중 과일주스, 채소주스, 녹즙 및 채소혼합주스의 항산화 활성을 측정하여 비교하였다. 항산화 활성의 측정법으로는 DPPH, TEAC, ORAC 법 등 세 가지 in vitro 측정법과 comet assay를 이용한 ex vivo 분석법으로 과채류 주스의 항산화능을 비교 분석하였다. DPPH 분석법으로 항산화능을 측정한 결과 블루베리주스, 채소혼합주스 C, 케일 녹즙, 채소혼합주스 P, 포도주스 순으로 높았으며, TEAC 방법으로 측정한 주스 시료들의 항산화 활성은 블루베리주스, 채소혼합주스 C, 포도주스, 채소혼합주스 P, 케일 녹즙 순으로 높았다. 또한, ORAC으로 측정한 항산화 활성은 블루베리 주스, 케일 녹즙, 채소혼합주스 C, 포도주스, 오렌지주스 순으로 나타났다. 세 가지 in vitro 측정법에 따른 결과를 종합하였을 때 블루베리 주스가 항산화능이 가장 우수했으며 이어서 포도 주스, 채소혼합주스 C, 케일 녹즙 순으로 항산화 활성이 높았다. 인체의 임파구 DNA의 손상을 감소시키는 정도를 ex vivo 분석법인 comet assay로 분석한 결과 블루베리 주스와 포도 주스의 DNA 손상 감소 효과가 가장 우수한 것으로 나타난 반면, GSTM1/GSTT1 유전형에 따른 차이가 크지 않았다. 결론적으로 본 연구에서 조사한 국내에서 시판하고 있는 100% 천연 주스 14종 가운데 페놀성 화합물과 플라보노이드가 풍부한 것으로 알려진 블루베리 주스, 포도 주스의 항산화 활성이 가장 높았으며 채소혼합주스로는 안토시아닌이 풍부한 보라색을 띄는 주스류의 항산화 활성도가 높은 것으로 조사되었다.

Keywords

References

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