Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Antioxidative and Nitrite Scavenging Activity of Pine Needle and Green Tea Extracts

솔잎 및 녹차추출물의 항산화성 및 아질산염 소거작용

  • Published : 2002.03.01
Download PDF
⟨ Previous Next ⟩

Abstract

The natural sources extracted from green tea and pine needle were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The degree of lipid oxidation is very sensitive to kinds of oil emulsion reacted with iron sources and oxygen species. The antioxidants of extracts from green tea and pine needle were different depending on concentration of extracts, which were a lower TBARS value in 0.3% extracts concentration, compared to 0.1% extracts concentration. And also, the binding ability on iron sources was superior in hot water extracts, but oxygen scavenging ability was the lowest TBARS values in ethanol extracts. The hydroxyl radical scavenging ability of green tea and pine needle extracts had a little low TBARS value in 0.1% and 0.3% extracts concentration in deoxyribose. The ethanol extracts of pine needle were higher than those of hot water extracts on the basis of Fe$\_$2+/ ion content. The ascorbic acid content of green tea showed 14.3 mg/100g in hot water extracts and 16.7 mg/100 g in ethanol extracts. Electron donating ability of extracts showed difference depending on extracts concentration, which were higher in ethanol extracts than those of hot water extracts. The nitrite scavenging effects were tended to be different depending on pH value, however they were decreased overall as pH value was increased. Especially, the nitrite scavenging ability of 0.3% extracts from green tea and pine needle were the mosts effective in pH 1.2 and pH 3.0, which were showed 95% nitrite scavenging ability.

솔잎과 녹차의 열수와 에탄올 추출물을 이용하여 free radical 반응 및 지방산화에 미치는 영향과 아질산염 소거작용을 검토하였다. 각종 항산화제와 항산화력 비교에서 추출물 농도별 지방산화 억제능력은 0.1%보다는 0.3%가 낮은 TBARS값을 나타내었고, iron sources에 대한 binding 능력은 열수추출물이 우수하였다. Deoxyribose상에서의 hydroxyl radical 포집능력은 솔잎과 녹차 에탄올추출물이 대조구 보다 낮은 TBARS값을 나타내었다. 추출물의 iron 함량은 솔잎 에탄올 추출물이 가장 높은 함량을 나타내었으며, ascorbic acid 함량은 녹차의 열수와 에탄올 추출물에서 높은 값을 나타내었다. 전자공여능은 열수추출보다는 에탄올 추출물이 높은 활성을 나타내었다. 또한 솔잎과 녹차추출물은 각종 항산화제에 비하여 높은 전자공여능을 나타내었다. 아질산염 소거작용은 pH의 감소에 따라 높게 나타났으며, 0.3%의 솔잎과 녹차 추출물은 pH 1.2와 pH 3.0에서 95% 이상의 소거능을 나타내었으며, ascorbic acid 자체보다도 높은 소거능을 나타내었다. 이상의 결과로 보아 솔잎과 녹차추출물은 각종 육제품 제조시 첨가물로서 산화방지 효과 및 아질산염 소거제로서의 사용을 시사하는 것이다.

Keywords

References

  1. Ando, N. (1974) 'Some compounds ifluencing color formation.' Korl, B. and Tinbergen, J.(Ed.), p.149. Proc. Int. Symp. Nitrite Meat Prod. Pudoc, Wageningen, The Netherlands
  2. Blois, M. S. (1058) Antioxidant determination by the use of a stable free radical. Nature, 26, 1198
  3. Branen, A. I. (1975) Toxicology and biochemistry of butylated hydroxy anisole and butlylated hydroxy toluene. J. Am. Oil Chem. Soc., 52, 59 https://doi.org/10.1007/BF02901825
  4. Braughler, J. M., Duncan, L. A. and Chase, R. L. (1986) The involvement of iron in lipid peroxidation. Biochem., 261, 10282
  5. Buege, J. A. and Aust, S. D. (1978) Microsomal lipid peroxidation. Method in enzymol, 105, 302
  6. Carter, P. (1971) Spectrophotometric determination of serum iron at the submicrogram level with a new reagent(ferrozine). Anal. Biochem., 40, 450 https://doi.org/10.1016/0003-2697(71)90405-2
  7. Cheigh, H. S., Lee, J. S., Moon, G. S. and Park, K. Y. (1990) Antioxidative characteristics of fermented soybean sauce on the oxidation of fatty acid mixture. Korean Food Sci. Technol., 22(3), 332
  8. Deluca, H. F. (1978) Handbook of lipid research. 2. The fat-soluble vitamins, Plenum press, New York, p.141
  9. Gutteridge, J. M. C. (1984) Reactivity of hydroxyl and hydroxyl-like radicals discrimnated by release of thiobarbituric acid-reactive material from deoxy sugars, mucleosides and benzoate. Biochem. J., 224, 761 https://doi.org/10.1042/bj2240761
  10. Halliwell, B., Murcia, M. A., Chirico, S. and Aruoma, O. I. (1995) Free radicals and antioxidants in food and in vivo: Wath they do and how they work.CRC Rev. Food Sci. Nutr., 35(1&2), p.7 https://doi.org/10.1080/10408399509527682
  11. Han, J. S., Moon, S. Y. and Ahn, S. Y. (1997) Effect of oil refining processes on oxidative stability and antioxidative substances of sesame oil. Korean J. Food Sci. Technol., 29(1), 15
  12. Hiroe, K. and Nobuji, N. (1989) Structure of a new antioxidative phenolic acid from oregano. Agric. Biol. Chem., 53, 519
  13. Jeong, Y. S., Hong, J. H., Kim, I. S. and Byun, D. S. (1995) Effect of phospholipid extract from squid viscera on lipid oxidation of fish oil. J. Korean Soc. Food Nutr., 24(3), 378
  14. K-ang, Y. H., Park, Y. K., Oh, S. R. and Moon, K. D. (1995) Studies on the physiological functionality of pine needle and mugwort extracts. Korean J. Food Sci. Technol., 27(6), 978
  15. Kato, H., Lee, I. E., Chuyen, N. V., Kim, S. B. and Hayase, F. (1987) Inhibition of nitrosamine formmation by nondialyzable melanoidins. Agric. Biol.Chem., 51, 1333
  16. Keneko, J. J. (1980) Clinical biochemistry of domestic animals, 3rd ed, Acadimic Press. p.649
  17. Kim, K. O., (1998) Rapid determination of ascorbic acid in red pepper leaves by near-infared reflectance spectroscopic analysis. J. Korean Soc. Food Sci. Nutr., 27(3), 393
  18. Kim, O. K., Kung, S. S., Park, W. B., Lee, M. W. and Ham, S. S. (1992) The national components of aerial whole plant and juice of Angelica keiskei Koidz. Korean J. Food Sci. Technol., 24(6), 592
  19. Kim, S. D., Do, J. H. and Oh, H. I. (1981) Antioxidant Activity of Panax Ginseng Browning Products. J. Korean Agricultural Chem. Soc., 24(3), 161-166
  20. King, D. L., Hahm, T. S. and Min, D. B. (1993) Chemistry of antioxidants in relation to shelf life of foods. In 'Shelf life studies of foods and beverages'. Charalambous, G(ed), Elsevier, p.629
  21. Lee, G. D., Chang, H. G. and Kirn, H. K. (1997) Antioxidative and nitrite-scavenging activities of edible mushrooms. Korean J. Food Sci. Technol., 29(3), 432
  22. Lee, J. S. (1989) Studies on antioxidative activity of browning products fractionated from fermented soybean sauve. M.S. thesis, Pusan Univ., Pusan, Korea
  23. Lee, K. T., Park, S. M., Hwang, Y. G. and Kang, O. J. (1994) Relationship between physical and chemical properties of frying vegetable oils. J. Korean Soc. Food Nutr., 23(4), 654
  24. Lee, M., Cassens, R. G. and Fennema, O. R. (1981) Effect of metal ions on residual nitrite. J. Food Process. Preserv., 5, 191 https://doi.org/10.1111/j.1745-4549.1981.tb00634.x
  25. Lim, D. K., Choi, U. and Shin, D. H. (1996) Antioxidative activity of some solvent extracts from Caesalpinia sappan L. Korean J. Food Sci. Technol., 28(1), 77
  26. Martin, D. W., Mates, P. A. and Ridwell, V. W. (1983) Haper' s review of biochemistry, 18th ed., Lange Medical Pub., p.559
  27. Nha, Y. A. and Yang, C. B. (1996) Changes of constituent Components in chestnut during storage. Korean J. Food Sci. Technol., 28(6), 1164
  28. Oski, F. A. and Barness, L. A. (1967) Vitamin E deficiency: A previously unrecognized cause of hemolytic anemia in the premature infant. J. Ped., 70, 211 https://doi.org/10.1016/S0022-3476(67)80416-5
  29. Park, Y. J., Kang, M. H., Kim, J. I., Park, O. J., Lee, M. S. and Jang, H. D. (1995) Changes of vitamin C and superoxide dismutase (S0D)-1ike activity of persimmon leaf tea by processing method and extraction condition. Korean J. Food Sci. Technol., 27(3), 281
  30. Rief, D. W. (1992) Ferritin as a source of iron for oxidative damage. Free Rad. Biol. Med., 12, 417 https://doi.org/10.1016/0891-5849(92)90091-T
  31. Rose, C. S. and Gyorgy, P. (1950) Tocopherol requirements of rats by means of the hemolytic test. Proc. Soc. Exp. Biol. Med., 74, 411
  32. Sikic, B. I., Mimnaugh, E. G., Litterst, C. L., and Gram, T. E. (1977) The effects of ascorbic acid deficiency and repletion on pulmonary, renal and hepatic drug metabolism in the guinea pig. Arch. Biochem. and Biophys. 179, 663 https://doi.org/10.1016/0003-9861(77)90155-2
  33. Tappel, A. L. (1980) Vitamin E and selnium protection from in vivo lipid peroxidation. Ana, N,Y, Acad, Sci., 355, 18 https://doi.org/10.1111/j.1749-6632.1980.tb21324.x
  34. Thomas, M. J. (1995) The role of free radicals and antioxidans: How do you know that they are working? CRC Rev. Food Sci. Nutr., 35(1&2), p.21 https://doi.org/10.1080/10408399509527683
  35. Yang, J. H., Chang, Y. S. and Shin, H. S. (1988) Realtive effectiveness of some antioxidants on storage stability of instant noodle (Ramyon) fried by palm oil and beef tallow. Korean J. Food Sci. Technol., 20(4), 569
  36. 정해영 (1991)활성산소, 암, 노화. 의학총설, 2(4), 25