식용 덖음 꽃차 추출물의 총 폴리페놀, 플라보노이드 함량 및 항산화 활성
Contents of Total Polyphenol and Flavonoid, and Anti-oxidant Activities of Edible Pan-firing Flowers Tea Extracts
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초록
산화적 스트레스는 활성산소의 과도한 생성으로 인해 발생하며, 이는 만성퇴행성질환의 원인으로 알려져 있다. 본 연구에서는 식용 덖음 꽃차 8종 추출물의 폴리페놀 및 플라보노이드 함량, radical 소거 활성 측정을 통해 이들의 항산화 활성을 확인하고자 하였다. 8종의 식용 꽃차 에탄올 추출물 중에서 생강나무(Lindera obtusiloba, LO), 산수유(Cornus officinalis, CO) 및 카모마일(Matrecaria chamomilla) 꽃차 추출물의 총 폴리페놀 함량은 각각 20.21, 13.39, 12.39 mg gallic acid equivalent/g의 수치를 나타내었으며, 총 플라보노이드 함량은 LO, CO, 및 매화(Prunus mume) 꽃차 순으로 높은 수치를 나타내었다. 8종의 식용 꽃차 에탄올 추출물은 10, 25, 50, 100 μg/mL의 농도에서 2,2-diphenyl-1-picrylhydrazyl (DPPH) 및 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS ) 라디칼 소거 활성을 농도 의존적으로 증가시켰다. 특히, LO와+CO 꽃차 추출물은 다른 꽃차 추출물에 비해 우수한 DPPH 라디칼 소거 활성을 보였다. 또한 100 μg/mL 농도에서 CO, LO, 및 목련(Magnoliakobus) 꽃차 추출물의 ABTS 라디칼 소거 활성이 70% 이상의 수치를 나타내어 우수한 ABTS radical 소거 활성을 나타내었다. 본 연구 결과를++통해 식용 덖음 꽃차는 radical 소거 활성 및 폴리페놀과 플라보노이드를 함유함에 따라 항산화 활성을 나타냄을 알 수 있었으며, 특히 다른 꽃차 추출물에 비해 LO와 CO의 폴리페놀과 플라보노이드 함량 및 radical 소거능이 우수하여 항산화 기능성 소재로 활용될 수 있을 것으로 사료된다.
Abstract
Oxidative stress is caused by over production of free radicals, resulting in various degenerative diseases. In the present study, we investigated antioxidant activities of eight edible flowers tea extract. The total polyphenol contents of ethanol extracts from Lindera obtusiloba (LO), Cornus officinalis (CO), and Matricaria chamomilla flowers were 20.21, 13.39, and 12.39 mg gallic acid equivalent/g, respectively. The total flavonoid content was highest in extracts from LO, CO, and Prunus mume flowers, in that order. In addition, ethanol extracts of eight flower species dose-dependently decreased 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS ) radical scavenging activities at doses of 10, 25, 50, and 100 μg/mL. In particular, extracts of LO and CO flower teas showed the strongest DPPH radical scavenging activity than other flowers. The LO, CO, and Magnoliakobus at a concentration of 100 μg/mL exhibited ABTS radical scavenging activity of more than 70%. Therefore, these results indicated that edible flowers tea has free radical scavenging activities and contained polyphenols and flavonoids. In conclusion, we suggest that edible flower teas, in particular CO and LO, could be useful materials for antioxidants.
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