산업식품공학 (Food Engineering Progress)

  • 제22권4호
  • /
  • Pages.304-308
  • /
  • 2018
  • /
  • 1226-4768(pISSN)
  • /
  • 2288-1247(eISSN)
한국산업식품공학회 (Korean Society for Industrial Food Engineering)
권호 표지
DOI QR코드

DOI QR Code

추출방법이 육계피 추출물의 향기 성분과 항산화 활성에 미치는 영향

Effect of Extraction Methods on Flavoring Compounds and Antioxidant Activity of Extracts from Cinnamon (Cinnamomum cassia Blume)

  • 차재윤 (동아대학교 식품영양학과) ;
  • 김종태 (한국식품연구원 가공공정연구단) ;
  • 조용진 (한국식품연구원 가공공정연구단)
  • Cha, Jaeyoon (Department of Food Science and Nutrition, Dong-A University) ;
  • Kim, Chong-Tai (Research Group of Process Engineering, Korea Food Research Institute) ;
  • Cho, Yong-Jin (Research Group of Process Engineering, Korea Food Research Institute)
  • 투고 : 2018.08.14
  • 심사 : 2018.09.13
  • 발행 : 2018.11.30
⟨ 이전 논문 다음 논문 ⟩

초록

건강 지향적인 사회 추세의 영향으로 건강 기능 식품의 관심과 개발이 증가되고 있다. 계피는 기능적 특성으로 인해 한약뿐만 아니라 식품 성분으로도 사용되고 있어서 본 연구에서는 추출용매와 추출방법을 달리하여 육계피 추출액의 향기 성분과 항산화활성도를 조사하였다. 육계피 추출물의 향기 성분인 coumarin, cinnamic acid, cinnamaldehyde, cinnamyl alcohol의 함량을 조사하였다. 에탄올 70%의 추출물에서 courmarin, cinnamic acid 그리고 cinnamylaldehyde의 함량은 증류수를 이용한 열수추출물과 아임계추출물에 비하여 높게 나타났다. 증류수를 이용한 아임계추출물의 courmarin, cinnamic acid, 그리고 cinnamaldehyde 함량은 열수추출물보다 높게 나타났지만, cinnamyl alcohol은 반대로 낮게 나타났다. DPPH 분석을 통한 항산화활성도 측정에서 DPPH scavenging activity는 추출물의 농도가 증가할수록 증가하였고, 70% 에탄올 추출물의 항산화활성도가 가장 크게 나타났다. FRAP 분석을 통한 항산화활성도 측정에서 70% 에탄올 추출물의 ascorbic acid 함량이 가장 크게 나타났고, 열수추출물과 아임계추출물은 유의적인 차이가 없었다(p<0.05).

The interest in and development of healthy foods and nutraceuticals have increased because of the trend for a health-oriented society. Cinnamon is used as a food ingredient as well as a herbal medicine because of its functional properties. In this study, flavoring compounds and antioxidative activities of cinnamon extracts were investigated with different extraction solvents and extraction methods. The contents of flavoring compounds such as coumarin, cinnamic acid, cinnamaldehyde, and cinnamyl alcohol were investigated. The contents of courmarin, cinnamic acid, and cinnamylaldehyde in 70% ethanol extract were higher than those in hot water and subcritical water extracts. The contents of courmarin, cinnamic acid, and cinnamaldehyde in subcritical water extract were higher than those in hot water extract, whereas the content of cinnamyl alcohol was lower. DPPH scavenging activity increased with increasing concentration of the extracts, and the 70% ethanol extract showed the highest antioxidant activity. The ascorbic acid content of the 70% ethanol extract was largest in the antioxidative activity measurement by FRAP analysis. The ascorbic acid contents of the hot water and subcritical water extracts were similar.

키워드

과제정보

연구 과제 주관 기관 : 한국식품연구원

참고문헌

  1. AOAC. 1990. Official method of analysis. Association of Official Analytical Chemists. (No. 934.06), Arlington, VA, USA.
  2. Benzi IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The frap assay. Anal. Biochem. 239: 70-76. https://doi.org/10.1006/abio.1996.0292
  3. Carr AG, Mammucari R, Foster NR. 2011. A review of subcritical water as a solvent and its utilisation for the processing of hydro-phobic organic compounds. Chemical Eng. J. 172: 1-17. https://doi.org/10.1016/j.cej.2011.06.007
  4. Corrales M, Toepfl S, Butz P, Knorr D, Tauscher B. 2008. Extraction of anthocyanins from graph by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison. Innov. Food Sci. Emer. Technol. 9: 85-91. https://doi.org/10.1016/j.ifset.2007.06.002
  5. Dodonne S, Vitrac X, Coutiere P, Woillez M, Merillon JM. 2009. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DOOP, ABRS, FRAP, SOD, and ORAC assays. J. Agri. Food Chem. 57: 1768-1774. https://doi.org/10.1021/jf803011r
  6. Durling NE, Catchpole OJ, Grey JB, Webby RF, Mitchell KA, Foo LY, Perry NB. 2007. Extraction of phenolics and essential oil from dried sage (Salvia officinalis) using ethanol-water mixtures. J. Food Chem. 101: 1417-1424. https://doi.org/10.1016/j.foodchem.2006.03.050
  7. He L, Zhang X, Xu H, Xu C, Yuan F, Knez Z, Novak Z, Gao Y. 2012. Subcritical water extraction of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant activities with HPLC-ABTS+ assay. Food Biopro. Proc. 90: 215-223. https://doi.org/10.1016/j.fbp.2011.03.003
  8. Hiromu K, Katudi O, Nenokichi H. 1974. Constituents of the essential oil from Cinnamomum Loureirri Nees. R. Sci. Res. Inst. 10: 47-50.
  9. Inokuchi J, Okabe, H., Yamauch, T., Nagamatsu, A., 1984. Inhibitors of angiotensin converting enzyme in crude drugs. I., Chem. Pharm. Bul. 32: 3615-3619. https://doi.org/10.1248/cpb.32.3615
  10. Kadam SU, Tiwari BK, O'Donnell CP. 2013. Application of novel extraction technologies for bioactives from marine algae. J. Agric. Food Chem. 61: 4667-4675. https://doi.org/10.1021/jf400819p
  11. Kanmaz EO. 2014. Subcritical water extraction of phenolic compounds from flaxseed meal sticks using accelerated solvent extractor (ASE). Eur. Food Res. Technol. 238: 85-91. https://doi.org/10.1007/s00217-013-2088-5
  12. Khuwijitjaru P, Sayputikasikorn N, Samuhasaneetoo S, Penroj P, Siriwongwilaichat P, Adachi S. 2012. Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (Cinnamomum zeylanicum). J. Oleo Sci. 61: 349-355. https://doi.org/10.5650/jos.61.349
  13. Kim MB, Park JE, Woo SW, Lim SB, Hwang JK. 2014. Optimization of high hydrostatic pressure process for the extraction of kirenol from Siegesbeckia orientalis L. using response surface methodology. J. Food Sci. Biotechnol. 23: 731-738. https://doi.org/10.1007/s10068-014-0099-z
  14. Kim NM, Yang JW, Kim WJ. 1993. Effect of ethanol concentration on index components and physicochemical characteristics of cinnamon extracts. Korean J. Food Sci. Techol. 25: 282-287
  15. Kim SH, Hyun SH, Choung SY. 2006. Anti-diabetic effect of cinnamon extract on blood glucose in db/db mice. J. Ethnophar. 104: 119-123 https://doi.org/10.1016/j.jep.2005.08.059
  16. Kya P, Calista N. 1969. Studies on some local cinnamomum species. U. Burma J. Life Sci. p.197
  17. Llorach R, Espin JC, Tomas-Barberan FA, Ferreres F. 2002. Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics. J. Agric. Food Chem. 50: 3713-3717. https://doi.org/10.1021/jf020071c
  18. Plaza M, Amigo-Benavent M, del Castillo MD, Ibanez E, Herrero M. 2010. Neoformation of antioxidans in glycation model systems treated under subcritical water extraction conditions. Food Res. Inter. 43: 1123-1129. https://doi.org/10.1016/j.foodres.2010.02.005
  19. Prasad KN, Yang B, Zhao M, Wang BS, Chen F, Jiang Y. 2009. Effects of high-pressure treatment on the extraction yield, phenolic content and antioxidant activity of litchi (Litchi chinensis Sonn.) fruit pericarp. Inter. J. Food Sci. Technol. 44: 960-966. https://doi.org/10.1111/j.1365-2621.2008.01768.x
  20. Wijesekera ROB, Jayewardene AL, Fonseke H. 1975. Essential oil IV. Recent studies on the volatile oils in cinnamon. J. Nat. Sci. Coun. Sri Lanka. 3: 101-107.
  21. Zhang S, Xi J, Wang C. 2005. High hydrostatic pressure extraction of flavonoids from propolis. J. Chem. Technol. Biotechnol. 80: 50-54. https://doi.org/10.1002/jctb.1153

피인용 문헌

  1. Comparative Study of Litsea japonica Fruit and Leaf Extract on the Antioxidant and Anti-proliferation Effects in Breast Cancer Cells vol.31, pp.3, 2018, https://doi.org/10.7856/kjcls.2020.31.3.365