귀리 잎 추출물의 항균, 항산화능 및 이를 첨가한 유화형 소시지의 품질특성
Antioxidant and Antimicrobial Activity in Oat(Avena sativa L.) Leaf Extracts and Its Effect on the Characteristics of Emulsion Sausage
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본 연구는 귀리의 겨, 겉껍질 및 잎을 에탄올로 추출한 후 항산화 및 항균활성을 조사하였으며, 추출물을 유화형 돈육 소시지에 적용하였을 때 품질 및 저장성에 미치는 영향을 알아보기 위하여 수행하였다. 귀리의 잎 추출물(OLE)의 총 페놀함량(145.99ug CAE/mg), ABTS 라디칼 소거 활성(35.07%) 및 FRAP 활성(32.77ug Fe2+/mg)은 다른 부위에 비해 유의적으로 높게 나타났다(p<0.05). 항균 활성 측정결과 모든 부위의 추출물에서 Staphylococcus aureus, Streptococcus pneumonia과 Escherichia coli에 대해서 활성을 보이지 않았으나, OLE 및 귀리 겨 추출물은 Klebsiella pneumonia에 대해서는 120μg/disk이상에서 활성을 보였으며, OLE가 귀리 겨 추출물보다 동일 농도에서 유의적으로 높은 활성을 나타내었다(p<0.05). OLE를 유화형 돈육 소시지에 첨가하였을 때, 0.025% 첨가구에서 pH, 조직감 및 관능적 특성에 유의적인 영향을 미치지 않았다. 하지만 저장 14일차에 모든 첨가구에서 지방산화(TBARS), volatile basic nitrogen (VBN), 총균수가 대조구보다 유의적으로 낮게 측정되었다(p<0.05). 본 실험결과 OLE는 높은 항산화 활성을 보였으며, 유화형 돈육 소시지 제품에 적용하였을 때 지방산화를 지연시켰고, 총균수의 저하를 가져왔기 때문에 천연 보존제로서 좋은 첨가제로 사료된다.
Abstract
This study was performed to investigate the antioxidant and antimicrobial activity of ethanolic extracts from different parts (bran, hull, and leaf) of oat and the effects of selected leaf extract (OLE) incorporation on quality characteristics of emulsion-type pork sausage. The OLE showed significantly higher (p<0.05) total phenolic content (145.99 ug CAE/mg), ABTS radical scavenging (35.07%) and FRAP ability (32.77 ug Fe2+/mg) than the others. The inhibition zones of OLE and oat bran extracts showed significantly higher zone (mm) against Klebsiella pneumonia than the others at concentration > 120 μg/disk. In the application of meat product, all samples added OLE showed lower 2-thiobarbituric acid reactive substances, volatile basic nitrogen and total plate counts values than the control at day 14 of chilled storage. In addition, the pH, texture profile and sensory evaluation values were not affected up to 0.025% OLE addition. This results showed that agro-industrial by-products such as oat leaf are good sources of phenolic compounds that have very potent antimicrobial and antioxidant activity. Moreover, addition of OLE reduced lipid oxidation and total microbial growth of emulsion-type pork sausage products. Therefore, the OLE treated emulsion-type sausage would be of benefit to the consumer. This study indicates that agro-industrial by-products such as OLE could be used commercially in the food industry as potential natural preservative.
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