Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Effect on Antioxidant Ability and Physiological Activities from Seed Extract of Gardenia jasminoides Ellis in Namhae Korea

남해산 치자(Gardenia jasminoides Ellis fructus) 씨 추출물의 항산화 능 및 생리활성에 미치는 영향

  • Jin, Dong-Hyeok (Department of Food Science and Technology, Pusan National University) ;
  • Kim, Han-Soo (Department of Food Science and Technology, Pusan National University) ;
  • Lee, Young-Guen (Department of Food Science and Technology, Pusan National University) ;
  • Oh, Da-Young (Department of Food Science and Technology, Pusan National University)
  • Received : 2017.05.02
  • Accepted : 2017.06.29
  • Published : 2017.06.30
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Abstract

The purpose of this study was to measure the antioxidant and physiological activities of seed from Gardenia jasminoides Ellis fructus (GJE) in Namhae Korea. We determined proanthocyanidin. GJE seed were extracted by 70% ethanol, chloroform:methanol, 2:1 volume ratio (CM) and n-butanol of three solvents. To investigate by the solvent extract of flavonoid content and value as a functional food ingredient of GJE seed through various antioxidant activities were performed. Solvent extract antioxidant activity of increasing concentrations (0.2, 0.4, 0.6 mg/mL) were significantly increased (p<0.05). The content of proanthocyanidin in GJE seed was $70.035{\pm}0.772mg$ catechin eqivalents/g dry weight. As a result of bioactivity assay, by a solvent of seed were found that the relationship with the increase of flavonoid content increased bioactivities. The antioxidant activity of the extract from the other except for the n-butanol extract on seed was observed at a high level. The results suggest that Gardenia jasminoides Ellis fructus seed can be used as a natural antioxidant.

치자(Gardenia jasminoides Ellis fructus, GJE) 씨에서의 70% 에탄올, CM (chloroform: methanol, 부피 비 2:1(CM)) 및 노르말 부탄올 추출 용매별 flavonoid 함량 및 항산화 능, 금속 킬레이트 능력 측정을 통하여 치자 씨의 기능성 식품 소재로서의 가치를 검토한 결과, 치자 씨의 proanthocyanidin 함량은 건조 무게(g) 중 카테킨(catechin) 당량으로 계산하여 $70.035{\pm}0.772mg$으로 나타났으며, 추출 수율은 CM (36.39%), 70% 에탄올(27.32%), 노르말 부탄올(26.23%) 순으로 나타났다. 추출 용매별 항산화 능은 농도(0.2, 0.4, 0.6 mg/mL)가 증가할수록 유의적으로 증가하였으며(p<0.05), 양성대조군으로 사용된 ascorbic acid, butylated hydroxyanisole (BHA), ethylenediamnetetraacetic acid (EDTA) 보다는 낮은 활성이 확인되었다. Flavonoid 함량(mg)은 시료 g당 케르세틴(quercetin) 당량으로 계산하여 70% 에탄올(0.830), CM (0.752), 노르말 부탄올(0.105) 순으로 확인되었으며, 항산화 능 분석 실험과 금속 킬레이트 능력 실험에서도 이와 유사한 양상으로 동정되어 모든 분석에서 70% 에탄올과 CM 추출물이 강한 생리활성을 나타내었다. 따라서 치자 씨의 용매별 flavonoid 함량에 따라 항산화 능 및 금속 킬레이트 능력이 증가하는 것으로 관찰되었다. 이에, 치자씨는 proanthocyanidin과 flavonoid 화합물을 다량 함유하고 있으며, 높은 항산화 능과 생리활성을 가지고 있어 기능성 식품 및 천연 항산화제로서의 가치가 있을 것으로 추정된다.

Keywords

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