본문 바로가기
KERD
논문KCI 등재

Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed

허창기|김수환
한국식품저장유통학회 (The Korean Society of Food Preservation)|2022.10|Food Science and Preservation|제29권 제6호|pp. 873-883

2

조회

0

다운로드

0

인용

0

참고문헌

키워드

cytotoxicityseedurushiolchemical propertiesvarious parts
주제분류식품과학

초록

The goal of this study was to provide basic data for various parts of Rhus verniciflua (R. verniciflua), and based on these data, to suggest the parts thereof that may be used as food material along with the xylem. Analysis of the proximate compositions revealed that the leaves contained mainly carbohydrates; the shoots crude protein; and the stems and seeds contained mainly crude fiber. All these parts were found to be rich in potassium and magnesium in terms of their mineral content. The total urushiol content was the lowest in the seeds at 0.92 mg/100 g. The total polyphenol and flavonoid content were highest in the shoots and leaves, respectively. Physicochemical analysis indicated that the seeds may be used as a food material, along with the xylem. According to DPPH and ABTS scavenging activity analysis, 50% ethanol was considered appropriate as a solvent for seed extraction. Cytotoxicity analysis of the seeds extracted with 50% ethanol confirmed that none of the components were present at cytotoxic levels. The findings of this study provide basic information regarding the use of R. verniciflua seeds as a food source.

Abstract

The goal of this study was to provide basic data for various parts of Rhus verniciflua (R. verniciflua), and based on these data, to suggest the parts thereof that may be used as food material along with the xylem. Analysis of the proximate compositions revealed that the leaves contained mainly carbohydrates; the shoots crude protein; and the stems and seeds contained mainly crude fiber. All these parts were found to be rich in potassium and magnesium in terms of their mineral content. The total urushiol content was the lowest in the seeds at 0.92 mg/100 g. The total polyphenol and flavonoid content were highest in the shoots and leaves, respectively. Physicochemical analysis indicated that the seeds may be used as a food material, along with the xylem. According to DPPH and ABTS scavenging activity analysis, 50% ethanol was considered appropriate as a solvent for seed extraction. Cytotoxicity analysis of the seeds extracted with 50% ethanol confirmed that none of the components were present at cytotoxic levels. The findings of this study provide basic information regarding the use of R. verniciflua seeds as a food source.

참고문헌 (41)

  1. Official Methods of Analysis, "AOAC", Association of Official Analutical Chemists, 40~81 (1990)
  2. 백성열, "초산균 종류에 따른 무독화 옻식초의 품질 특성", 한국식품저장유통학회지, 23(3), pp.347~354 (2016), 한국식품저장유통학회
  3. 백성열, "무독화 옻 추출물로 제조한 발효식초의 품질 특성", 한국식품저장유통학회지, 22(5), pp.674~682 (2015), 한국식품저장유통학회
  4. Blois MS, "Antioxidant determination by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
  5. Chen H, "Antioxidant capacity and identification of the constituents of ethyl acetate fraction from Rhus verniciflua Stokes by HPLC-MS", Nat Prod Res, 31, pp.1573~1577 (2017)
  6. 조은지, "수확시기별 구기자 잎 및 열매 추출물의 항산화 및 항염증 활성 효과 비교", 한국식품영양과학회지, 47(7), pp.717~724 (2018), 한국식품영양과학회
  7. 최혜진, "음나무(Kalopanax pictus N) 순의 식품학적 성분 분석", 한국식품저장유통학회지, 19(5), pp.720~726 (2012), 한국식품저장유통학회
  8. 최한석, "장수버섯 배양법에 의해 urushiol이 제거된 발효옻 추출물이 된장발효에 미치는 영향", 한국균학회지, 40(4), pp.244~253 (2012), 한국균학회
  9. 최한석, "장수버섯 균사체가 배양된 옻피의 이화학적 특성 및 생리활성", 한국균학회지, 38(2), pp.172~178 (2010), 한국균학회
  10. 최한석, "Biological Detoxification of Lacquer Tree (Rhus verniciflua Stokes) Stem Bark by Mushroom Species", Food Science and Biotechnology, 16(6), pp.935~942 (2007), 한국식품과학회
  11. 최한석, "Urushiol이 제거된 발효옻 추출물의 제조와 특성", 한국식품과학회지, 44(2), pp.173~178 (2012), 한국식품과학회[DOI]
  12. 전현식, "수수의 종자와 새싹채소의 기능성분 분석", 한국유기농업학회지, 25(2), pp.499~511 (2017), 한국유기농업학회
  13. Felsenstein J, "Confidence limits on phylogenies : An approach using the bootstrap", Evol, 39, pp.783~791 (1985)
  14. Folin O, "On phosphotungasticphosphomolybdic compounds as color reagents", J Biol Chem, 12, pp.239~243 (1912)
  15. Gladman AC, "Toxicodendron dermatitis : Poison ivy, oak, and sumac", Wilderness Environ Med, 17, pp.120~128 (2006)
  16. Hrichi S, "Effect of seasonal variation on the chemical composition and antioxidant and antifungal activities of Convolvulus althaeoides L. leaf extracts", Arabian J Chem, 13, pp.5651~5668 (2020)
  17. Hwang JB, "Survey for approximate composition and mineral content of medicinal herbs", Korea J Food Sci Technol, 29, pp.671~679 (1997)
  18. 임희진, "채취시기별 엄나무, 참죽, 오가피 햇순의 화학적 특성 및 항산화 활성", 한국식품저장유통학회지, 20(3), pp.356~364 (2013), 한국식품저장유통학회
  19. Jang HS, "Flavonoids purified from Rhus verniciflua Stokes actively inhibit cell growth and induce apoptosis in human osteosarcoma cells", Biochim Biophys Acta Bioenerg, 1726, pp.309~316 (2005)
  20. Jeon WK, "Anti-platelet effects of bioactive compounds isolated from the bark of Rhus verniciflua Stokes", J Ethnopharm, 106, pp.62~69 (2006)
  21. 진희연, "옻씨 추출물의 항산화 활성과 옻씨 추출물을 첨가한 발효유의 품질특성", 한국식품저장유통학회지, 23(6), pp.825~831 (2016), 한국식품저장유통학회
  22. 진희연, "볶은 옻씨를 첨가한 차 음료의 품질특성 및 저장 중 산화방지 활성의 변화량 측정", 한국식품과학회지, 49(3), pp.318~323 (2017), 한국식품과학회[DOI]
  23. 최옥자, "동백잎의 채취시기에 따른 화학적 성분 특성", 한국식품영양과학회지, 34(5), pp.681~686 (2005), 한국식품영양과학회
  24. 김준한, "홍화의 부위별 화학성분과 DPPH Radical 소거 활성", 한국식품영양과학회지, 32(5), pp.733~738 (2003), 한국식품영양과학회
  25. 손종연, "석류씨 추출물의 항산화 및 항균활성", 한국식품조리과학회지, 21(2), pp.171~179 (2005), 한국식품조리과학회
  26. 하태열, "볶음 처리한 옻나무 열수추출물의 항산화성 및 암세포 성장억제효과", 한국식품영양과학회지, 34(6), pp.784~789 (2005), 한국식품영양과학회
  27. 이은진, "추출용매에 따른 포도씨 성분의 마이크로웨이브 추출 특성", 한국식품저장유통학회지, 13(2), pp.216~222 (2006), 한국식품저장유통학회
  28. 이혜진, "꾸지뽕나무 부위별 추출물의 생리활성 탐색", 한국식품영양과학회지, 40(7), pp.942~948 (2011), 한국식품영양과학회
  29. Lee JC, "Extract from Rhus verniciflua Stokes is capable of inhibiting the growth of human lymphoma cells", Food Chem Toxicol, 42, pp.1383~1388 (2004)
  30. Lee JM, "Contents of total flavonoid and biological activities of edible plants", Korean J Dietary Culture, 16, pp.504~514 (2001)
  31. 이원경, "ITS 및 rbcL 염기서열에 근거한 한국 자생 옻나무속의 계통분류", 한국약용작물학회지, 12(1), pp.60~66 (2004), 한국약용작물학회
  32. 이원재, "원주산과 옥천산 참옻나무의 부위별 flavonoid 및 urushiol 함량 비교", 한국식품과학회지, 47(2), pp.158~163 (2015), 한국식품과학회[DOI]
  33. 이양숙, "자귀나무 줄기와 잎의 유용 영양성분 분석", 한국식품영양과학회지, 39(8), pp.1143~1148 (2010), 한국식품영양과학회
  34. Lim JW, "Optimization of antibacterial extract from lacquer tree (Rhus verniciflua Stokes) using response surface methodology and its efficacy in controlling edwardsiellosis of olive flounder (Paralichthys olivaceus)", Aquaculture, 502, pp.40~47 (2019)
  35. Maisuthisakul P, "Relationship between antioxidant properties and chemical composition of some thai plants", J Food Compost Anal, 21, pp.229~240 (2008)
  36. MFDS, "Food Code (No. 2018-34, 2018. 5. 1), Test Method in General", Ministry of Food and Drug Safety, 73~ (2018)
  37. MFDS, "Food Code (No. 2018-34, 2018. 5. 1), Test Method in General", Ministry of Food and Drug Safety, 1312~1313 (2018)
  38. Park HJ, "Physicochemical and biological characteristics of flavonoids isolated from the heartwoods of Rhus verniciflua", Kor J Pharmacogn, 31, pp.345~350 (2000)
  39. Park KY, "Antimutagenic activity of flavonoids from the heartwood of Rhus verniciflua", J Ethnopharm, 90, pp.73~79 (2004)
  40. Re R, "Antioxidant activity applying an improved abts radical cation decolorization assay", Free Radical Biol Med, 26, pp.1231~1237 (1999)
  41. Wang S, "Chemical composition and biological activity of staghorn sumac(Rhus typhina)", Food Chem, 237, pp.431~443 (2017)

관련 논문AI추천

옻씨 추출물의 항산화 활성과 옻씨 추출물을 첨가한 발효유의 품질특성남중현, 문혜정, 이상천, 정재희, 진희연, 최유진, 허창기한국식품저장유통학회 · Food Science and Preservation2016 · 제23권 제6호옻나무의 추출조건에 따른 페놀성 성분 함량 변화고성권, 김도형, 안범균, 안종득, 양병욱, 지용우, 황유진한국약용작물학회 · 한국약용작물학회지2021 · 제29권 제1호항산화활성 비교를 통한 발효 칠피의 추출용매 조건 탐색권용수, 김명옥, 김명조, 김주성, 김태영, 사여진, 유창연, 전완주, 정현주, 최한석한국약용작물학회 · 한국약용작물학회지2010 · 제18권 제4호10종 마디풀과(Polygonaceae) 식물 종자의 품질 및 항산화 활성김준혁, 김현민, 김혜경, 김희진, 나체선, 남경배, 박지윤, 제상훈한국약용작물학회 · 한국약용작물학회지2025 · 제33권 제5호Quality Characteristics and Antioxidant Potential of Seeds of Native Korean Persimmon Genotypes김일두, 김혜련, 신동현, Sanjeev Kumar Dhungana한국자원식물학회 · 한국자원식물학회지2017 · 제30권 제6호옻된장찌개 양념소스의 저장 중 품질 특성 변화와 시판 제품과의 비교강현진, 박슬기, 임은정, 정도연, 조승화한국식품저장유통학회 · Food Science and Preservation2022 · 제29권 제2호

이 간행물의 다른 논문 (14건)

Microbe-derived antimicrobial red pigments for color formation and microbial growth control in sausage: A mini-review최덕영pp. 837-851Antimicrobial activity of Latilactobacillus sakei isolated from virgin coconut oil under pH and temperature stressHitoshi Iwahashi, Yolani Syaputri, Mia Mirantipp. 852-860Nutritional compositions in young leaves and stem from quinoa (Chenopodium quinoa Willd.) grown in Korea남진식, 장혜림pp. 861-872고전압 정전기장 냉장시스템에 저장한 넙치(Paralichthys olivaceus) 필렛의 이화학적 특성 변화고형범, 한아람, 김병목, 전준영, 원승환, 오성립, 남종웅, 정민정pp. 884-894시판 김치 양념 제품의 품질 특성 평가최윤정, 서혜영, 민승기, 전서영, 김예솔, 정영배pp. 895-906
원문 보기