Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Antioxidative Effect of Extracts from Different Parts of Kohlrabi

콜라비 부위별 추출물의 항산화 효과

  • Pak, Won-Min (Department of Food science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University) ;
  • Kim, Min-Ji (Institute of Fisheries Sciences, Pukyong National University) ;
  • Kang, Bo-Kyeong (Department of Food science & Technology/Institute of Food Science, Pukyong National University) ;
  • Bark, Si-Woo (Department of Food science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Bo-Ram (Department of Food science & Technology/Institute of Food Science, Pukyong National University) ;
  • Ahn, Na-Kyung (Department of Food science & Technology/Institute of Food Science, Pukyong National University) ;
  • Choi, Yeon-Uk (Department of Food science & Technology/Institute of Food Science, Pukyong National University) ;
  • Yoon, Sung-Ryul (Yongmun Elementary School) ;
  • Ahn, Dong-Hyun (Department of Food science & Technology/Institute of Food Science, Pukyong National University)
  • Received : 2014.06.09
  • Accepted : 2014.07.18
  • Published : 2014.12.31
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Abstract

Antioxidant activities of ethanol and water extracts of flesh, leaves, and peels of green and purple Kohlrabi were measured by rancimat method, total phenolic compound (TPC), DPPH radical scavenging effect, chelating effect, and reducing power analysis. The highest TPC was observed in ethanol extract from green peel and water extract from purple leaf with 12.00 and 11.70 mg/g of dry sample, respectively. The ethanol extracts from purple Kohlrabi leaf and peel exhibited strong DPPH radical scavenging effects with reducing power while water extracts from purple Kohlrabi leaf and peel also showed strong DPPH radical scavenging with chelating effects. Antioxidant index of ethanol and water extracts from green and purple Kohlrabi measured by rancimat was lower than butylated hydroxytoluene. These results suggest that extracts from purple Kohlrabi leaf and peel exhibited higher antioxidant activities than those of green Kohlrabi, and can be potentially used as proper natural antioxidants.

본 연구는 녹색 및 보라색 콜라비 부위(껍질, 잎, 엽육)에 따른 항산화 효과에 대해서 검증하고자 물 및 95% 에탄올에서 추출하였다. 항산화 활성을 측정하기 위하여 총 폴리페놀 함량, DPPH 라디칼 소거능, 금속봉쇄력, 환원력, rancimat에 의한 산화도를 측정하였다. 그 결과, 녹색 껍질 에탄올 추출물 및 보라색 잎 물 추출물이 각각 12.00 및 11.70 mg/mL로 가장 높은 총 폴리페놀 함량을 가졌다. DPPH 라디칼 소거능의 경우 보라색 잎 및 껍질의 물 및 에탄올 추출물에서 뛰어난 라디칼 소거능을 가졌으며, 금속봉쇄력의 경우 보라색 잎 물 추출물이 가장 높은 금속봉쇄력을 나타냈다. 반면, 환원력 및 rancimat에 의한 항산화도의 경우 콜라비 추출물은 대조구에 비하여 낮은 항산화력을 나타내었다. 따라서, 본 연구는 보라색 콜라비의 잎과 껍질 부위가 항산화 소재로서의 활용 가능성이 높음을 확인하였다.

Keywords

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