Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Far - Infrared Radiation on the Antioxidant Activity of Extracts from Citrus unshiu Peels

감귤 과피 추출물의 항산화능에 대한 원적외선 처리의 효과

  • Jeong, Seok-Moon (Division of Food Science and Biotechnology, Kyungnam University) ;
  • Kim, So-Young (Division of Food Science and Biotechnology, Kyungnam University) ;
  • Park, Hae-Ryong (Division of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Division of Food Science and Biotechnology, Kyungnam University)
  • 정석문 (경남대학교 식품생명공학부) ;
  • 김소영 (경남대학교 식품생명공학부) ;
  • 박해룡 (경남대학교 식품생명공학부) ;
  • 이승철 (경남대학교 식품생명공학부)
  • Published : 2004.11.01
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Abstract

The effect of far-infrared (FIR) radiation on the antioxidant activity of extracts from Citrus unshiu peels (CPs) was evaluated. CPs (5 g) were placed in Pyrex petri dishes (8.0 cm diameter) and irradiated at 150$^{\circ}C$ for 10, 20, 30, 40 or 50 min with a FIR heater. After FIR irradiation, 70% ethanol extract of CPs were prepared and total phenol contents (TPC), radical scavenging activity (RSA) and reducing power of the extracts were determined. FIR radiation of CPs at 150$^{\circ}C$ for 30 min increased the TPC and RSA of ethanol extract from 71.9${\mu}$M to 133.9 ${\mu}$M and from 29.64% to 51.27%, respectively, and reducing power was increased from 0.451 to 0.675, compared to those of non-irradiated control. These results indicated that FIR radiation onto CPs could liberate and activate covalently bound phenolic compounds that have antioxidant activities.

원적외선 조사가 감귤 과피의 항산화능에 미치는 영향을 조사하기 위하여 10, 20, 30, 40 그리고 50분 간격으로 원적외선을 조사한 후, 70% 에탄올 추출물을 제조하여 총 페놀함량, DPPH 라디칼 소거능 그리고 환원력의 변화를 측정하였다. 무처리구의 경우 각각 71.9 ${\mu}$M, 29.64%, 0.451(흡광도)인 것에 비해 원적외선을 30분 처리한 경우 133.9 ${\mu}$M, 51.27%, 0.675의 최고 값을 나타내었다. 이 결과는 원적외선 조사에 의해 감귤 과피에 존재하는 불활성화된 페놀성 화합물이 유리 활성화됨으로서 감귤 과피 에탄올 추출물의 항산화능이 증가하였음을 시사한다.

Keywords

References

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