Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Antioxidant and antimicrobial activities of black Doraji (Platycodon grandiflorum)

흑도라지의 항산화 및 항균 활성

  • Lee, Soo-Jin (Department of Food and Nutrition, Yeungnam University) ;
  • Bang, Woo-Suk (Department of Food and Nutrition, Yeungnam University) ;
  • Hong, Ju-Yeon (Faculty of Herbal Food and Nutrition, Daegu Haany University) ;
  • Kwon, O-Jun (Daegyeong Institute for Regional Program Evaluation) ;
  • Shin, Seung-Ryeul (Faculty of Herbal Food and Nutrition, Daegu Haany University) ;
  • Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University)
  • 이수진 (영남대학교 식품영양학과) ;
  • 방우석 (영남대학교 식품영양학과) ;
  • 홍주연 (대구한의대학교 한방식품조리영양학부) ;
  • 권오준 (대경지역사업평가원) ;
  • 신승렬 (대구한의대학교 한방식품조리영양학부) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Received : 2013.06.05
  • Accepted : 2013.08.01
  • Published : 2013.08.30
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Abstract

This study was conducted to investigate the antioxidant and antimicrobial activities of the hot-water and methanol extracts of raw and black Doraji to increase its utilization. In order to prepare the black Doraji, it was steamed for 15 days at a temperature of $60^{\circ}C$ and then it was dried at a temperature of $30^{\circ}C$ for 3 hr. The methanol extract from the black Doraji (BM) contained the highest levels of total polyphenols among the extracts, and the total polyphenol content of the extract from a black Doraji was higher than that of the extract from a raw Doraji. The total flavonoid contents of the hot-water extract from a black Doraji (BW) was the highest (7.94 mgQE/g) among the samples. The DPPH and ABTS radical scavenging activities increased according to the increase in the concentrations of the Doraji extracts. The BM has the highest radical scavenging activity among the extracts. Each extract showed a slight difference in the antibacterial activity according to the tested strains. The Black Doraji showed a higher antimicrobial activity compared to the raw Doraji. The hot-water extracts demonstrated higher activities than the methanol extracts, and the BW revealed the strongest activity. In this study, the black Doraji showed more effect of the antioxidant and anti-microbial activities than the raw Doraji. These results will provide fundamental data for improving the sitological value and the black Doraji can be used as a valuable resource for the development of nutraceutical foods.

본 연구는 다양한 생리활성을 지닌 도라지를 이용하여 흑도라지를 제조하고 이들의 항산화 활성 및 항균 활성을 일반 도라지와 비교하여 측정하였다. 흑도라지는 도라지를 $60^{\circ}C$ 항온기에서 15일간 증숙한 후 $30^{\circ}C$ dry oven에서 3시간 건조하여 제조하였다. 총 폴리페놀 함량은 흑도라지의 메탄올 추출물이 28.38 mg/g으로 가장 높았다. 흑도라지가 생도라지보다 폴리페놀 함량이 높았으며, 메탄올 추출물이 열수 추출물에 비해 더 높은 함량을 나타냈다. DPPH 및 ABTS 라디칼 소거능은 흑도라지 메탄올 추출물이 가장 높은 소거능을 나타내었다. Hydroxyl 라디칼 소거능의 경우 $2000{\mu}g/mL$의 농도까지는 흑도라지의 메탄올 추출물이 소거능이 좋았으나, $8000{\mu}g/mL$의 농도에서는 흑도라지 열수 추출물이 소거능이 가장 우수하였다. 도라지 추출물의 항균활성 결과는 균마다 약간의 차이는 있었으나, 흑도라지 열수 추출물이 일반 세균 2종을 포함하여, 기관지염 관련 미생물 3종에서도 가장 높은 항균 활성을 나타냈다. 이상의 결과로 흑도라지는 생도라지에 비해 높은 폴리페놀 함량과 항산화 및 항균 활성을 나타내어 기능성 식품 소재로서의 이용성이 매우 높을 것으로 판단된다.

Keywords

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