한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제32권5호
  • /
  • Pages.371-380
  • /
  • 2017
  • /
  • 1229-1153(pISSN)
  • /
  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
권호 표지
DOI QR코드

DOI QR Code

유색 농산물 중 안토시아닌과 폴리페놀 함량 비교 연구

A Comparative Study on Anthocyanin and Polyphenol Contents in Colored Agricultural Products

  • 정일형 (경기도보건환경연구원 보건연구기획팀) ;
  • 오문석 (경기도보건환경연구원 보건연구기획팀) ;
  • 전종섭 (경기도보건환경연구원 보건연구기획팀) ;
  • 김한택 (경기도보건환경연구원 보건연구기획팀) ;
  • 홍세라 (경기도보건환경연구원 보건연구기획팀) ;
  • 박광희 (경기도보건환경연구원 보건연구기획팀) ;
  • 윤미혜 (경기도보건환경연구원 보건연구기획팀)
  • Jeong, Il-Hyung (Public Health Research Planning Team, Gyeonggi-do Institute of Health and Environment) ;
  • Oh, Moon-Seog (Public Health Research Planning Team, Gyeonggi-do Institute of Health and Environment) ;
  • Jeon, Jong-Sup (Public Health Research Planning Team, Gyeonggi-do Institute of Health and Environment) ;
  • Kim, Han-Taek (Public Health Research Planning Team, Gyeonggi-do Institute of Health and Environment) ;
  • Hong, Se-Ra (Public Health Research Planning Team, Gyeonggi-do Institute of Health and Environment) ;
  • Park, Kwang-Hee (Public Health Research Planning Team, Gyeonggi-do Institute of Health and Environment) ;
  • Yoon, Mi-Hye (Public Health Research Planning Team, Gyeonggi-do Institute of Health and Environment)
  • 투고 : 2017.07.10
  • 심사 : 2017.09.21
  • 발행 : 2017.10.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구에서는 인터넷 쇼핑몰에서 유통되는 컬러푸드 중 블랙푸드 76건을 대상으로 폴리페놀 17종 및 안토시아닌 5종을 동일한 전처리 방법으로 HPLC, HPLC-MS/MS 분석하여 정량 및 정성시험을 실시하였다. 분석대상 폴리페놀은 gallic acid, protocatechuic acid, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, t-ferulic acid, t-cinnamic acid 등 9종의 phenolic acid와 (+)catechin, syringic aldehyde, rutin, epicatechin gallate, naringin, luteolin, naringenin, kaempferol 등 8종의 flavonoid로 총 17종의 폴리페놀을 동시분석 하였고, 안토시아닌은 delphinidin-3-glucoside, delphinidin-3-rutinoside, cyanidin-3-galactoside, cyanidin-3-glucoside, cyanidin-3-arabinoside 등 5종을 동시분석 하였다. 폴리페놀 17종의 총 함량은 서리태 $255.1{\pm}7.5{\mu}g/g$, 서목태 $275.8{\pm}5.3{\mu}g/g$, 흑미 $78.5{\pm}4.6{\mu}g/g$, 흑임자 $75.8{\pm}3.2{\mu}g/g$, 블루베리 $143.3{\pm}5.5{\mu}g/g$, 아로니아 $195.2{\pm}4.9{\mu}g/g$, 블랙커런트 $131.6{\pm}3.2{\mu}g/g$로 나타나 서목태 > 서리태 > 아로니아 > 블루베리 > 블랙커런트 > 흑미 > 흑임자 순으로 높은 함량을 나타냈다. 안토시아닌 5종의 총 함량은 서리태 $82.4{\pm}17.2{\mu}g/g$, 서목태 $95.2{\pm}6.1{\mu}g/g$, 흑미 $74.1{\pm}9.7{\mu}g/g$, 흑임자 불검출, 블루베리 $110.8{\pm}1.9{\mu}g/g$, 아로니아 $218.9{\pm}6.1{\mu}g/g$, 블랙커런트 $209.7{\pm}4.0{\mu}g/g$로 나타나 아로니아 > 블랙커런트 > 블루베리 > 서목태 > 서리태 > 흑미 순으로 높은 함량을 나타났다. 본 실험결과 폴리페놀은 서목태, 안토시아닌은 아로니아가 가장 높은 함량을 나타내었으며 향후 유색 농산물을 활용한 기능식품 개발이 필요한 것으로 판단된다.

In this study, 17 kinds of polyphenols and 5 kinds of anthocyanins were analyzed to compare the contents of polyphenols and anthocyanins in 76 colored agricultural products. A total of 17 polyphenols were analyzed simultaneously by 9 phenolic acids (gallic acid, protocatechuic acid, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, t-ferulic acid, t-cinnamic acid) and 8 flavonoids ((+)catechin, syringic aldehyde, rutin, epicatechin gallate, naringin, luteolin, naringenin, kaempferol) and 5 anthocyanins (delphinidin-3-glucoside, delphinidin-3-rutinoside, cyanidin-3-galactoside, cyanidin-3-glucoside, cyanidin-3-arabinoside) were simultaneously analyzed. The total content of 17 polyphenols was determined as seoritae $255.1{\pm}7.5{\mu}g/g$, seomoktae $275.8{\pm}5.3{\mu}g/g$, black rice $78.5{\pm}4.6{\mu}g/g$, black sesame $75.8{\pm}3.2{\mu}g/g$, blueberry $143.3{\pm}5.5{\mu}g/g$, aronia $195.2{\pm}4.9{\mu}g/g$ and blackcurrent $131.6{\pm}3.2{\mu}g/g$, the highest content was found in the order of seomoktae > seoritae > aronia > blueberry > blackcurrant > black rice > black sesame. The total content of 5 anthocyanins was determined as seoritae $82.4{\pm}17.2{\mu}g/g$, seomoktae $95.2{\pm}6.1{\mu}g/g$, black rice $74.1{\pm}9.7{\mu}g/g$, black sesame were not detected, blueberry $110.8{\pm}1.9{\mu}g/g$, aronia $218.9{\pm}6.1{\mu}g/g$ and blackcurrent $209.7{\pm}4.0{\mu}g/g$, the highest content was found in the order of aronia > blackcurrant > blueberry > seomoktae > seoritae > black rice. These results indicated that seomoktae and aronia possessed the high level of functional components and further study will be needed to develop high value-added foods based on the colored agricultural products.

키워드

참고문헌

  1. Lee J.J.: Colored foods and diabetes. J. Korean Diabetes, 12, 219-224 (2011). https://doi.org/10.4093/jkd.2011.12.4.219
  2. Kim D.O., Jeong S.W. and Lee C.Y.: Antioxidant capacity of phenolic phytochemicals from various cultivars of plum. Food Chemistry, 81, 321-326 (2003). https://doi.org/10.1016/S0308-8146(02)00423-5
  3. Oliver Chen, C.Y. and Blumberg, J.: Phytochemical composition of nuts. Asia Pac. J. Clin. Nutr., 17, 329-332 (2008).
  4. Tsao, R.: Chemistry and biochemistry of dietary polyphenols. Nutrients, 2(12), 1231-1246 (2010). https://doi.org/10.3390/nu2121231
  5. Cieslik, E., Greda, A., Adamus, W.: Contents of polyphenols in fruit and vegetables. Food Chemistry, 94, 135-142 (2006). https://doi.org/10.1016/j.foodchem.2004.11.015
  6. Schijlen, E.G., de Vos, R.C.H., van Tune, A.J., Bovy, A.G.: Modification of flavonnoid biosysthesis in crop plants. Phytochemistry, 65, 2631-2648 (2004). https://doi.org/10.1016/j.phytochem.2004.07.028
  7. Havsteen, B.: Flavonoids a class of natural products of high pharmacological potency. Biochem. Pharmaco., 32, 1141-1148 (2003).
  8. Kim Y.H., Yun H.T., Park K.Y. and Kim, S.D.: Extraction and separation of anthocyanins in black soybean. Korean J. Crop Sci., 39(1), 35-38 (1997).
  9. Kong J.M., Chia L.S., Goh N.K., Chia T.F. and Brouillard, R.: Analysis and biological activities of anthocyanins. Phytochemistry, 64, 923-933 (2003). https://doi.org/10.1016/S0031-9422(03)00438-2
  10. D'Incalci, M., Steward, W.P., Gesoher, A.J.: Use of cancer chemopreventive phytochemicals as antineoplastic agents. Lancet Oncol, 6, 899-904 (2005). https://doi.org/10.1016/S1470-2045(05)70425-3
  11. Steinberg, F.M., Bearden, M.M., Keen, C.L.: Cocoa and chocolate flavonoids: implications for cardiovascular health. Am J. Diet. Assoc., 103, 215-223 (2003). https://doi.org/10.1053/jada.2003.50028
  12. Sforcin, J.M. Orsi, R.O., Bankova, V.: Effect of propolis, some isolated compounds and its source plant on antibody production. J. Ehthopharmacol, 98, 301-305 (2005). https://doi.org/10.1016/j.jep.2005.01.042
  13. Blaylock, R.L.: Neurodegeneration and aging of the central nerous system : prevention and treatment by phytochemicals and metabolic nutrients. Integ. Med., 1, 117-133 (1999). https://doi.org/10.1016/S1096-2190(98)00032-8
  14. Zhang M.W., Guo B.J., Zhang R.F., Chi J.W., Wei Z.C., Xu Z.H., Zhang Y. and Tang X.J.: Separation, purification and identification of antioxidant compositions in black rice. Agricultural Sciences in China, 5(6), 431-440 (2006). https://doi.org/10.1016/S1671-2927(06)60073-4
  15. Zhang M.W., Zhang R.F., Zhang F.X. and Liu R.H.: Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties. Journal of Agricultural and Food Chemistry, 58, 7580-7587 (2010). https://doi.org/10.1021/jf1007665
  16. Choung M.G., Han W.Y., Kang S.T., Baek I.Y., Shin D.C., Kim S.D., Kim S.C., Moon H.P. and Kang K.H.: Structural analysis of anthocyanins in black soybean. Korean Soybean Digest, 19(2), 68-77 (2002).
  17. Kim S.L., Kim H.B., Choi H.Y., Park N.K., Son J.R., Yun H.T. and Kim S.J.: Variation of anthocyanins and isoflavones between yellow-cotyledon and green-cotyledon seeds of black soybean. Food Sci. Biotechnol., 14(6), 778-782 (2005).
  18. Fujioka, K. and Shibamoto, T.: Chlorogenic acid and caffeine contents in various commercial brewed coffees. Food Chem., 106(1), 217-221 (2008). https://doi.org/10.1016/j.foodchem.2007.05.091
  19. Ceirwyn, S.J.: Analytical chemistry of foods. Blackie Academic and Professional, London, 153 (1995).
  20. Seo M.C., Ko J.Y., Song S.B., Lee J.S., Kang J.R., Kwak D.Y., Oh B.G., Yoon Y.N., Nam M.H., Jeong H.S., Woo K.S.: Antioxidant compounds and activities of foxtail millet, proso millet and sorghum with different pulverizing methods. J. Korean Soc. Food Sci. Nutr., 40(6), 790-797 (2011). https://doi.org/10.3746/jkfn.2011.40.6.790
  21. Choung M.G.: Optimal HPLC Condition for Simultaneous Determination of Anthocyanins in Black Soybean Seed Coats. Korean J. Crop Sci., 53(4), 359-368 (2008).
  22. Kim H.W., Kim J.B., Chu S.M., Kim S.Y., Kim S.N., Cho Y.S., Cho S.M., Baek H.J., Kim J.H., Park H.J., Lee D.J., Hiba A. Ali and Derek, S.: Analysis of Anthocyanin Composition and Content Contained from Grains of the Korean Purple Rice Varieties by Liquid Chromatography with Diode Array Detection and Electrospray Ionization/Mass Spectrometry (LC-DAD-ESI/MS). Korean J. Intl. Agri., 22(3), 267-272 (2010).
  23. Shin S.O., Shin S.H., Lim S.G., Lee J.H., Kang N.S., Suh D.Y., Park K.Y., Ha T.J.: Isolation and Identification of New Anthocyanins from the Black Seed Coat of Soybean (Glycine max L.) by HPLC-DAD-ESI/MS Analysis. Korean Soybean Digest, 24(1), 23-33 (2007).
  24. AOAC. Guidelines for Single Laboratory Validation of Chemical Methods for Dietary Supplements and Botanicals (2002).
  25. The International Council for Harmonisation (ICH): Validation of analytical procedures, text and methodology Q2(R1), 1-17 (2005).
  26. Folin, O. and Denis, W.: On phosphotungstic-phosphomolybdic compounds as color reagents. J. Biol. Chem., 12, 239-249 (1912).
  27. Prior, R., Wu, X., Schaich, K.: Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem., 53, 4290-4302 (2005). https://doi.org/10.1021/jf0502698
  28. Box, J.D.: Investigation of the Folin-Ciocalteu phenol reagent for the determination of polyphenolic substances in natural waters. Water Res., 17, 511-525 (1983). https://doi.org/10.1016/0043-1354(83)90111-2
  29. Ikawa, M., Schafer, T., Dollard, C., Sasner, J.: Utilization of Folin-Ciocalteu reagent for the detection of certain nitrogen compounds. J. Agric. Food Chem., 51, 1811-1815 (2003). https://doi.org/10.1021/jf021099r
  30. Bradley, W.B., Oliver Chen, C.Y., Diane, L.M., Jeffrey, B.B.: Tree nut phytochemicals: composition, antioxidant, capacity, bioactivity, impact factors. A systemic review of almonds, brazils, cashews, hazelnuts, macadamia, pecans, pine nuts, pistachios and walnuts. Nutrition Research Reviews, 24, 244-275 (2011). https://doi.org/10.1017/S095442241100014X
  31. Rice-Evans, C.A., Miller, N.J., Paganga, G.: Antioxidant properties of phenolic compounds. Trends in Plant Sci., 2, 152-159 (1997). https://doi.org/10.1016/S1360-1385(97)01018-2
  32. Bang I.S., Yu C.Y., Lim J.D.: Effects of temperature and UV irradiation on stability of anthocyanin-polyphenol copigment complex in mulberry fruits. Korean Journal of Medicinal Crop Science, 18(3), 191-200 (2010).
  33. Novakova, L1., Vildova, A., Mateus, J.P., Goncalves, T. and Solich, P.: Development and application of UHPLC-MS/MS method for the determination of phenolic compounds in Chamomile flowers and Chamomile tea extracts. Talanta, 82(4), 1271-1280 (2010). https://doi.org/10.1016/j.talanta.2010.06.057
  34. Gruz, Jiri, Novak, Ondrej and Strnad Miroslav.: Rapid analysis of phenolic acids in beverages by UPLC-MS/MS. Food chemistry, 111(3), 789-794 (2008). https://doi.org/10.1016/j.foodchem.2008.05.014
  35. Kim H.W., Kim J.B., Chu S.M., Kim S.Y., Kim S.N., Cho Y.S., Cho S.M., Baek H.J., Kim J.H., Park H.J., Lee D.J., Ali, H.A. and Stewart, D.: Analysis of anthocyanin composition and content contained from grains of the korean purple rice varieties by liquid chromatography with diode array detection and electrospray ionization/mass spectrometry. Korean J. Intl. Agri., 22(3), 267-272 (2010).