Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Optimal Extract Methods of Antioxidant Compounds from Coat of Grape Dreg

포도부산물인 과피로부터 항산화 물질 최적 추출방법 확립

  • Yoo, Mi-Ae (Department of Food Science & Nutrition, College of Natural Science, Hoseo University) ;
  • Chung, Hae-Kyung (Department of Food Science & Nutrition, College of Natural Science, Hoseo University) ;
  • Kang, Myung-Hwa (Department of Food Science & Nutrition, College of Natural Science, Hoseo University)
  • 유미애 (호서대학교 자연과학부 식품영양전공) ;
  • 정혜경 (호서대학교 자연과학부 식품영양전공) ;
  • 강명화 (호서대학교 자연과학부 식품영양전공)
  • Published : 2004.02.28
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Abstract

Optimal extraction method for antioxidant compounds from coat of grape dreg was established. Extracts were prepared with ethanol solutions containing phosphoric, formic, acetic, HCl, TFA, and citric acids. Antioxidant compounds of grape coat were determined by HPLC analysis and evaluated for antioxidizing effects using in vitro model system. Peonidin-3-glucoside content was the highest in 0.1% HCl-added ethanol extract. The extract prepared from pure ethanol without organic acids showed the highest content of cyanidin-3-glucoside among samples tested. Resveratrol and quercetin contents, the most important antioxidants, were highest in 0,1% HCl-added extract. Electron-donating ability was high in 0.1% acetic acid-added extract. SOD-like activities were 95.08% and 94.39% in 0.1% formic and 0.1% citric acid extracts, respectively. Inhibitory effects on peroxidation of egg yolk lecithin were observed in phosphoric (60.51%), citric (59,27%), and formic acid (56,77%) extracts. Hydrogen radical-scavenging activity was 59.47% in 0,1% HCl extract. Results suggest addition of 0.1% HCl in ethanol solution affords the highest yield in antioxidant compounds and antioxidant activities.

Anthocyanin색소의 추출은 일반적으로 산을 첨가하면 그 추출효율이 증가한다고 보고되어진 바가 있다. 따라서 본 실험에서는 campbell early 포도의 부산물인 과피로부터 항산화 물질을 추출하기 위한 최적추출조건을 확립하기 위하여 ethanol 용매에 산의 종류를 달리하여 추출한 후 anthocyanin, resveratrol, quercetin함량을 측정하고, 이들의 항산화 효과를 분석하였다. 그 결과, anthocyanin색소 중 peonidin-3-glucoside는 0.1% HCl을 첨가한 추출물에서 가장 효과적이었으며, cyanidin-3-glucoside는 오히려 산을 첨가하지 않은 ethanol 용매에서 추출한 campbell early 과피 추출물이 가장 효과적이었다. 또한 항산화 활성을 가지고 있는 페놀성 화합물인 resveratrol과 quercetin의 함량은 0.1% HCl을 첨가한 campbell early 과피 추출물에서 각각 8.1 mg/100g coats로 다른 종류의 산을 처리한 것보다 더 많은 양이 함유되어 있는 것으로 나타났다. DPPH에 의한 항산화 효과 측정에서는 산을 첨가한 추출물 모두 15분 이내에 모든 반응이 정지되었으며, 대조군에 비해 높은 전자공여능을 보였다. Lecithin을 이용한 TBARS는 citric acid와 phosphoric acid, formic acid를 첨가한 경우 각각 59.3, 60.5, 56.8%로 유의적으로 높은 수준을 보였다. 이러한 결과로부터 campbell early 과피에 0.1% HCl가 첨가된 ethanol용매로 추출시 항산화 활성이 높은 추출물을 제조할 수 있었다.

Keywords

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