추출조건별 블루베리의 항산화 활성 및 안토시아닌 분석 (Antioxindant Activity and Anthocyanin Analysis of Blueberry with Different Extraction Conditions)

서지정보

· 발행기관 : 한국식품영양과학회
· 수록지 정보 : 한국식품영양과학회지 / 48권 / 11호 / 1223 ~ 1232페이지
· 저자명 : 전현일, 장소원, 오현화, 정도연, 송근섭

초록

본 연구에서는 다양한 생리활성을 가졌다고 알려진 블루베리의 식품산업 이용률을 높이고자 3종의 추출용매(water, 15% ethanol, 30% ethanol solution)를 4개의 추출온도(20°C, 40°C, 60°C, 80°C)에서 추출하여 항산화 성분(TAC, TPC, TFC)의 함량을 살펴본 결과, 3종의 추출용매에 적합한 추출온도를 60°C로 선정하였다. 선정된 추출조건(60°C, 3시간)으로 추출하여 동결건조 한 블루베리 추출물의 항산화 성분(TAC, TPC, TFC)은 추출용매의 에탄올 농도가 증가할수록 증가하여 water 추출물보다 30% 에탄올 추출물의 TAC, TPC, TFC가 각각 1.58배, 1.72배, 3.33배가 증가하였으며, 항산화 활성(DPPH radical scavenging activity, ABTS radical scavenging activity, reducing power)과도 양의 상관성을 나타내었다. 한편 블루베리 추출물의 주된 안토시아닌은 malvidin 3-O-galactoside, delphinidin 3-O- galactoside, petunidin 3-O-arabinoside 등 3종으로 나타났다. 결과적으로 블루베리 추출물 중에서 water 추출물보다 30% 에탄올 추출물은 항산화 성분과 항산화 활성이 증가하였기에 건강기능식품 소재로 적합할 것으로 판단된다.

영어초록

This study was carried out to investigate the effects of antioxidant activity and anthocyanins in blueberries under various extraction conditions. Four extraction temperature (20°C, 40°C, 60°C, and 80°C) for three aqueous mixtures of ethanol (water, 15% ethanol, and 30% ethanol) were analyzed in order to determine the most effective extraction temperature. We selected for 60°C as the extraction temperature for the antioxidant activity of blueberries containing total anthocyanin content (TAC), total phenolic content (TPC), and total flavonoid content (TFC) compared to the other extraction temperatures. The antioxidant activities of three extracts from three aqueous mixtures of ethanol (60°C and 3 h) were investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay, 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical assay, and reducing power analysis. Among the three extracts, 30% ethanol extract showed the highest antioxidant activity as well as TAC, TPC, and TFC. The EC50 values of 30% ethanol extract were 1.44, 1.54, and 1.55 times lower than those of water extract in the DPPH radical assay, ABTS radical assay, and reducing power, respectively. In addition, the major anthocyanins of the three extracts were malvidin 3-O-galactoside, delphinidin 3-O-galactoside, and petunidin 3-O-arabinoside. These results suggest that 30% ethanol extract may be useful as a potential functional food ingredient for enhancing health.

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