DOI QR코드

DOI QR Code

타임으로부터의 플라보노이드 화합물의 추출 조건 최적화

Optimization of extraction conditions of flavonoid compounds from Thyme (Thymus vulgaris Libiatae)

  • Park, Yunjin (Department of Food and Pharmaceutical Engineering & Institute of Basic Science, Hoseo University) ;
  • Lee, Jumi (Department of Food and Pharmaceutical Engineering & Institute of Basic Science, Hoseo University) ;
  • In, Man-Jin (Department of Chemical Engineering, Chungwoon University) ;
  • Chae, Hee Jeong (Department of Food and Pharmaceutical Engineering & Institute of Basic Science, Hoseo University)
  • 투고 : 2020.01.14
  • 심사 : 2020.03.13
  • 발행 : 2020.03.31

초록

타임, 바질, 로즈마리 등 20종의 허브 식물에 대한 80% 에탄올 추출물의 항산화 활성을 분석하였다. 탐색 대상 허브 식물 중 타임 추출물의 총 폴리페놀 함량은 6.90±0.02 mg CAE/100 g로 높은 값을 보였으며, 총 플라보노이드 함량은 1.71±0.19 mg NE/100 g으로 가장 높았다. 또한 DPPH radical 소거능은 93.14±0.23%로 매우 높은 수준의 항산화 활성을 나타냈다. 타임으로부터 플라보노이드를 추출하기 위하여 용매로서 물, 에탄올, 메탄올, 헥산 중 추출수율이 높은 헥산을 추출용매로 선정하였다. 반응표면분석법을 이용하여 타임 추출물의 최적화 추출조건으로 추출온도는 35.9 ℃, 농도는 1.63%, 시간은 192분이었다. 예측된 조건으로 제조한 타임 n-헥산 추출물의 총 플라보노이드 함량은 예측 값의 96.3%로 반응표면분석법에 의한 추출조건 최적화의 신뢰성이 검증되었다. 이상의 최적화된 추출 조건은 플라보노이드의 생산을 위한 타임의 용매추출 조건으로서 활용할 수 있을 것으로 기대된다.

Total polyphenol contents, flavonoid contents, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activities of ethanol extracts of 20 herbal plants (sage, turmeric, mace, bayleaf, fenugreek, oregano, blackpepper, whitepepper, clove, marjoram, cinnamon, coriander, basil, dillseed, mustard, cadamon, thyme, celery, rosemary, cumin) were analyzed for the screening of high flavonoid-containing plant resource. Thyme extract, showing the highest flavonoid content and a high degree of antioxidant activity, was selected as a bioactive cosmetic material. The total polyphenols and flavonoids contents of thyme extracts were measured as 6.90 mg chlorogenic acid equivalent (CAE)/100 g and 1.71 mg naringin equivalent (NE)/100 g, respectively, and DPPH radical scavenging activities was 90%. Among the tested organic solvents, hexane gave the highest extraction yield. Thus hexane was selected as the most suitable solvent for the extraction of thyme. Response surface method was used to obtain optimized extraction conditions for thyme: reaction temperature of 35.9 ℃, raw material to hexane ratio of 1.63:25 (w/v), and reaction time of 192 min. These predicted extraction conditions was validated by a total flavonoid extraction experiment showing a value equivalent to 96.3% of the predicted total flavonoid content. It is expected that the optimized solvent extraction conditions could be used for the production of flavonoid using thyme.

키워드

참고문헌

  1. Ryoo JW, Cha BC (1998) Mineral content and antioxidative activity in some herb plants. J Korean Medicinal Crop Sci 6: 28-32
  2. Chung HY, Kim HB (2000) in vitro studies on the superoxide scavenging activities, the cytotoxic and the immunomodulating effects of thirteen kinds of herbal extracts. J Korean Food Sci Technol 32: 699-705
  3. Choi IY, Bae YI, Shim KH (2010) DPPH radical scavenging effect and antimicrobial activities of some herbal extracts. J Korean Hort Sci Technol 28: 871-876
  4. Chorianopoulos N, Kalpoutzakis E, Aligiannis N, Mitaku S, Nychas GJ, Haroutounian SA (2004) Essential oils of satureja, origanum, and thymus species: chemical composition and antibacterial activities against foodborne pathogens. J Agric Food Chem 52: 8261-8267 https://doi.org/10.1021/jf049113i
  5. Park MH, Kim DY, Jang HJ, Jo YH, Jeong JT, Lee DY, Baek MI, Ryu HW, Oh SR (2019) Analysis of polyphenolic metabolites from Artemisia gmelinii Weber ex Stechm. and regional comparison in Korea. J Appl Biol Chem 62: 433-439 https://doi.org/10.3839/jabc.2019.059
  6. Kim HR (2016) Optimization of Polyphenol Extraction from Fruit and Non-edible Parts of Aronia melanocarpa and Biological Activity Evaluation. Master's thesis, Hoseo University
  7. Hu HN, Huang Y, Xiong MR, Luo SF, Chen Y (2006) The effects of natural flavonoids on lipoxygenase-mediated oxidation of compounds with a benzen ring structure-A new possible mechanism of flavonoids anti-chemical carcinogenesis and other toxicities. Int J Toxicol 25: 295-301 https://doi.org/10.1080/10915810600746122
  8. Moutsatsou P (2007) The spectrum of phytoestrogens in nature: our knowledge is expanding. Hormones (Athens) 6: 173-193
  9. Lee SB, Wang X, Yoon BH (2018) Optimization of total flavonoids extraction process from wheat sprout using central composite design model. Appl Chem Eng 29: 446-451 https://doi.org/10.14478/ACE.2018.1027
  10. Han KH, Jang HS, Hong IG (2019) Optimization of antioxidant extraction from dandelion (Taraxacum officinale) leaves using BBDRSM. Appl Chem Eng 4: 408-414
  11. Tohidi B, Rahimmalek M, Arzani A (2017) Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran. Food Chem 220: 153-161 https://doi.org/10.1016/j.foodchem.2016.09.203
  12. Cosentino S, Tuberoso CIG, Pisano B, Satta M, Mascia V, Arzedil E, Palmas F (1999) In-vitro antimicrobial activity and chemical composition of Sardinian thymus essential oils. Lett Appl Microbiol 29: 130-135 https://doi.org/10.1046/j.1472-765X.1999.00605.x
  13. Young HK, Lee JC, Choi YH (1994) Essential oils of Thymus quinquecostatus Celakov and Thymus magnus Nakai. J Korean Medicinal Crop Sci 2: 234-240
  14. Baik JA, Baek YH, Chiang MH (2009) Phenol contents of solvent extraction in several domestic Thymus quinquecostatus Celak. J Bio-Environ Control 18: 468-474
  15. Kim MK, Kim OM, Kim ID, Kim MH, Park IK, Kang MS, Lee NH, Kim SD (1998) The effects of water extracts from thyme (Thymus vulgaris L.) and tarragon (Artemisia dracuncculus L.) on shelf life and quality of kimchi. Korean J Postharvest Sci Technol 5: 49-56
  16. Lee SJ, Park GS (2004) The quality characteristics of beef jerky prepared with various spices. Korean J Food Cookery Sci 20: 489-497
  17. Lee HJ, Luo J, Choi JY, Moon KD (2018) Effect of thyme extract on quality characteristics of fresh-cut lettuce during storage. Korean J Food Preserv 25: 304-310 https://doi.org/10.11002/kjfp.2018.25.3.304
  18. KU JE, Han HS, Song JH (2013) The recent trend of the natural preservative used in cosmetics. Korean J Aesthet Cosmetol 11: 835-844
  19. Premkumar P, Kannan K, Natesan M (2008) Thyme extract of Thymus vulgar L. as volatile corrosion inhibitor for mild steel in NaCl environment. Asian J Chem 20: 445-451
  20. Simandi B, Hajdu V, Peredi K, Czukor B, Nobik-Kovacs A, Kery A (2001) Antioxidant activity of pilot-plant alcoholic and supercritical carbon dioxide extracts of thyme. Eur J Lipid Sci Technol 103: 355-358 https://doi.org/10.1002/1438-9312(200106)103:6<355::AID-EJLT355>3.0.CO;2-#
  21. Folin O, Denis W (1912) On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-243 https://doi.org/10.1016/S0021-9258(18)88697-5
  22. Hwang SJ, Yoon WB, Lee OH, Cha SJ, Kim DJ (2014) Radicalscavenging-linked antioxidant activities of extracts from black chokeberry and blueberry cultivated in Korea Food Chem 146: 71-77 https://doi.org/10.1016/j.foodchem.2013.09.035
  23. Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 https://doi.org/10.1038/1811199a0
  24. Kim KC, Kim JS (2019) Physiological activity of the extract from Dolwoe (Gynostemma pentaphyllum Makino) leaves tea by different ethanol concentrations. J Plant Biotechnol 46: 37-44 https://doi.org/10.5010/JPB.2019.46.1.037
  25. Chae IG, Kim HJ, Yu MH, Kim HI, Lee IS (2010) Antioxidant and antibacterial activity of commercially available herbs in Korean markets. J Korean Soc Food Sci Nutr 39: 1411-1417 https://doi.org/10.3746/JKFN.2010.39.10.1411
  26. Choi IY, Song YJ, Lee WH (2010) DPPH radical scavenging effect and antimicrobial activities of some herbal extracts. Korean J Hort Sci Technol 28: 871-876
  27. Kim EJ, Choi JY, Yu MR, Kim MY, Lee SH, Lee BH (2012) Total polyphenols, total flavonoid contents, and antioxidant activity of Korean natural and medicinal plants. Korean J Food Sci Technol 44: 337-342 https://doi.org/10.9721/KJFST.2012.44.3.337
  28. Zhoh CK, Kwon HJ, Ahn SR (2010) Antioxidative and antimicrobial effects to skin flora of extracts from peel of Allium cepa L. Korean J Aesthet Cosmetol 8: 49-58
  29. Kwon YJ, Noh JE, Lee JE, Lee SH, Choi YH, Kwon JH (2005) Prediction of optimal extraction conditions in microwave-assisted process for antioxidant-related components from Thymus quinquecostatus. Korean J Food Preserv 12: 344-349
  30. Kim IS, Yang MR, Lee OH, Kang SN (2011) Antioxidant activities of hot water extracts from various spices. Int J Mol Sci 12: 4120-4131 https://doi.org/10.3390/ijms12064120
  31. Kim EY, Baik IH, Kim JH, Kim SR, Rhyu MR (2004) Screening of the antioxidant activity of some medicinal plants. Korean J Food Sci Technol 36: 333-338

피인용 문헌

  1. Retraction to: Inhibitory activity against biological enzyme and anti-microbial activity of phenolics from Sambucus sieboldiana var. pendula Leaves vol.64, pp.2, 2020, https://doi.org/10.3839/jabc.2021.063
  2. Comprehensive comparison of nutritional constituents and antioxidant activity of cultivated ginseng, mountain-cultivated ginseng, and whole plant parts of mountain-cultivated ginseng vol.64, pp.4, 2020, https://doi.org/10.3839/jabc.2021.064