신품종 그린볼(Green ball; Malus pumila Mill.) 사과의 기능성
Functional properties of newly bred Green ball apple (Malus pumila Mill.)
0
조회
0
다운로드
5
인용
0
참고문헌
키워드
초록
The peel of newly bred Green ball apple was extracted using water and ethanol. Water and 70% ethanol extract showed high phenolic contents of 5.30 and 8.31 mg/g, respectively. The water and ethanol extracts of Green ball apple peel showed 88.26% and 100% DPPH radical scavenging activity, and 99.27% and 99.09% ABTS radical scavenging activity at phenolic concentration of 100 μg/mL, respectively. The water and ethanol extract of Green ball apple peel showed antioxidant protection factor of 1.43 PF and 1.21 PF, respectively. The water and ethanol extracts showed 60.29% and 75.92% anti-oxidative effect on thiobarbituric acid reactive substances (TBARS) at phenolic concentration of 100 μg/mL. Hence, Green ball apple peel extract can be considered a potential anti-oxidant with anti-aging properties. The water and ethanol extracts 6.45% and 20.78% hyaluronidase inhibition, respectively, at phenolic concentration of 200 μg/mL. The water extract showed 4.55% and 40.06% elastase inhibition and collagenase inhibition, while the ethanol extract showed 63.38% and 80.07% inhibition, respectively. Green ball apple peel was found to exhibit anti-oxidation activity, as well as hyaluronidase, elastase and collagenase inhibitory activities. Therefore, Green ball apple peel can be considered a potential source for new functional foods.
Abstract
The peel of newly bred Green ball apple was extracted using water and ethanol. Water and 70% ethanol extract showed high phenolic contents of 5.30 and 8.31 mg/g, respectively. The water and ethanol extracts of Green ball apple peel showed 88.26% and 100% DPPH radical scavenging activity, and 99.27% and 99.09% ABTS radical scavenging activity at phenolic concentration of 100 μg/mL, respectively. The water and ethanol extract of Green ball apple peel showed antioxidant protection factor of 1.43 PF and 1.21 PF, respectively. The water and ethanol extracts showed 60.29% and 75.92% anti-oxidative effect on thiobarbituric acid reactive substances (TBARS) at phenolic concentration of 100 μg/mL. Hence, Green ball apple peel extract can be considered a potential anti-oxidant with anti-aging properties. The water and ethanol extracts 6.45% and 20.78% hyaluronidase inhibition, respectively, at phenolic concentration of 200 μg/mL. The water extract showed 4.55% and 40.06% elastase inhibition and collagenase inhibition, while the ethanol extract showed 63.38% and 80.07% inhibition, respectively. Green ball apple peel was found to exhibit anti-oxidation activity, as well as hyaluronidase, elastase and collagenase inhibitory activities. Therefore, Green ball apple peel can be considered a potential source for new functional foods.
참고문헌 (29)
- Shin EJ, "Development of the natural apple vinegar using apple juice", MS, pp.2011
- Hwang TY, "Quality changes of fresh-cut packaged Fuji apples during storage", Korean J Food Sci Technol, 33, pp.469~473 (2001)
- 진소연, "저장 기간에 따른 사과의 품질특성과 항산화 활성 변화", 한국식품영양학회지, 27(6), pp.999~1005 (2014), 한국식품영양학회
- 권오준, "미성숙 사과의 항산화 및 tyrosinase 저해 활성 평가", Food Science and Preservation, 23(4), pp.585~590 (2016), 한국식품저장유통학회
- Boyer J, "Apple phytochemicals and their health benefits", Nutr J, 3, pp.1~15 (2004)
- Vinson JA, "Phenol antioxidant quantity and quality in foods: fruits", J Agric Food Chem, 49, pp.5315~5321 (2001)
- 신은정, "사과식초 제조를 위한 사과주스의 알코올발효 특성 모니터링", Food Science and Preservation, 18(6), pp.986~992 (2011), 한국식품저장유통학회
- 윤혜정, "감마선 조사와 저장온도에 따른 사과의 기능성 성분 및 조직감 변화", Food Science and Preservation, 14(3), pp.239~246 (2007), 한국식품저장유통학회
- 황인욱, "사과주스의 이화학적 품질과 항산화 기능성", Food Science and Preservation, 18(5), pp.700~705 (2011), 한국식품저장유통학회
- Wolfe K, "Antioxidant activity of apple peels", J Agric Food Chem, 51, pp.609~614 (2003)
- Henriquez C, "Determination of antioxidant capacity, total phenolic content and mineral composition of different fruit tissue of five apple cultivars grown in Chile", Chil J Agric Res, 70, pp.523~536 (2010)
- Kubola J, "Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng)", Food Chem, 127, pp.1138~1145 (2011)
- Folin O, "On phoshotungstic- phosphomolybdic compounds as color reagents", J Biol Chem, 12, pp.239~243 (1912)
- Blois MS, "Antioxidant determinations by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
- Fellegrini N, "Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2, 2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)radical cation decolorization assay", Methods Enzymol, 299, pp.379~389 (1999)
- Andarwulan N, "Phenolic content in differentiated tissue cultures of untransformed and agrobacterium-transformed roots of anise (Pimpinella anisum L.)", J Agric Food Chem, 47, pp.1776~1780 (1999)
- Buege JA, "Microsomal lipid peroxidation", Methods Enzymol, 52, pp.302~310 (1978)
- Dorfman A, "A turbidimetric method for the assay of hyaluronidase", J Biol Chem, 172, pp.367~375 (1948)
- Kraunsoe JA, "Inhibition of human leukocyte and porcine pancreatic elastase by homologues of bovine pancreatic trypsin inhibitor", Biochemistry, 35, pp.9090~9096 (1996)
- Wunsch E, "Zur quantitativen bestimmung der kollagenase", Hoppe-Seyler’s Z Physiol Chem, 333, pp.149~151 (1963)
- Rice-Evans CA, "Structure-antioxidant activity relationships of flavonoids and phenolic acids", Free Radical Biol Med, 20, pp.933~956 (1996)
- Cheon JH, "Effects of Backhousia citriodora extracts on antioxidant activity and bone formation", MS, pp.2015
- Farag RS, "Antioxidant activity of some spice essential oils on linoleic acid oxidation in aqueous media", J Am Oil Chem Soc, 66, pp.792~799 (1989)
- Frei B, "Natural antioxidants in human health and disease" (1994), Academic Press Publisher
- Borrello S, "Protective enzymes in human epidermal carcinomas and psoriasis", Arch Dermatol Res, 276, pp.338~340 (1984)
- Ghosh P, "The role of hyaluronic acid in health and disease: interactions with cells, cartilage and components of synovial fluid", Clin Exp Rheumatol, 12, pp.75~82 (1994)
- 이상진, "한방 이화주의 미백 및 피부 주름 개선 효과", 한국식품영양과학회지, 42(4), pp.550~555 (2013), 한국식품영양과학회
- 이진영, "도화(Prunus persica Flos) 분획물의 미백 및 주름개선 효과", 한국미생물·생명공학회지, 40(4), pp.364~370 (2012), 한국미생물·생명공학회[DOI]
- Giacomoni PU, "Factors of skin aging share common mechanisms", Biogerontology, 2, pp.219~229 (2001)