포도종자의 처리별 추출조건 및 저장에 따른 항산화활성 및 총페놀함량의 변화
Changes in Antioxidative Activity and Total Polyphenols of Crude and Defatted Grape Seed Extract by Extraction Condition and Storage
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참고문헌
초록
본 연구는 추출용매 및 주정에 의한 탈지 및 비탈지 포도종자 추출물의 수율, 항산화활성 및 총페놀함량을 분석하였으며, 각종 pH에서 처리된 추출물의 저장시 항산화력 변화를 살펴보았다. 추출수율은 탈지 및 비탈지 처리한 포도종자 분말 모두 70% 에탄올로 70℃에서 6시간 추출하였을 때 각각 8.9%, 9.16%로 다른 유기용매에 비하여 가장 높은 것으로 나타났으며, methanol, acetone-acetic acid 및 acetone 순으로 나타났으며 70% ethanol 탈지추출물의 항산화활성이 41.52 μg으로 나타나 다른 용매의 추출물보다 훨씬 높았다. 포도종자 추출물은 탈지 및 비탈지추출물 모두 주정농도는 90%, 추출온도는 70℃, 추출시간은 6시간에서 가장 항산화활성이 좋았으며 70℃에서 추출시간이 길어질수록 열에 의한 변성으로 인하여 항산화활성이 오히려 감소하였다. 이러한 결과는 같은 조건하에서 각 추출물의 total phenol함량을 측정한 결과와 유사한 것으로 나타났다. 탈지 및 비탈지 추출물의 경우, ethylacetate 분획층이 RC50값이 14.78, 12.35 µg/mL로 항산화활성이 가장 컸으며, buthanol, water, chloroform, hexane 분획층로 나타났다. 한편, 탈지 및 비탈지 포도종자 추출물을 pH 2, 7, 10의 표준 buffer 용액에 녹인 후 50℃에서 1달간 저장하여 항산화력을 측정한 결과, 산성조건보다는 알칼리성조건에서 더욱 항산화활성이 감소하였으며 건조상태로 저장시 고온에 매우 안정한 것으로 나타났다.
Abstract
This study was conducted to determine the yield, free radical scavengering effect and total phenol contents of various solvent fractions on the crude and defatted grape seed extract during storage. The optimal condition for the extraction yield, free radical scavengering effect and total phenol contents was 90% ethanol for 6 hour at 70℃. The extraction yield for crude and defatted grape seed at optimal condition was 8.9% and 9.16%, respectively. Also, the strongest free radical scavengering effect with 41.52 µg/mL was observed in 95% ethanol of defatted grape seed extracted for 6 hour at 70℃. Similar result was observed in total phenol contents of defatted grape seed. The ethyl acetate fraction obtained from ethanol extract of defatted grape seed showed the strongest RC50(12.35 µg/mL) compared to other organic fractions. Free radical scavengering effect of crude and defatted grape seed extracts treated with alkali condition(pH 10) was reduced compared to that of acidic condition(pH 2) during storage for 1 month at 50℃. Overall, more stronger free radical scavengering effect and higher total phenol contents in defatted grape seed extracts was observed than that of crude grape seed.
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