오디로부터 분리한 페놀성 물질의 항산화 효과
Antioxidant Activity of Phenol Compounds from Mulberrry Fruits
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초록
뽕나무 열매(오디)를 이용하여 천연항산화제를 개발할 목적으로 오디로부터 페놀성 물질을 추출하여 항산화 활성을 측정하였다. 페놀성 물질의 추출은 60% ethanol을 사용하여 추출하는 것이 수율이 가장 좋았으며, rutin과 isoquercetrin의 함량이 높았다. 추출된 오디 추출물의 ABTS radical decolorization과 antioxidant protection factor(PF)를 살펴 본 결과 ABTS는 80% 추출물이 약 98%의 억제율로 최고의 저해율을 나타내었고, PF는 60% 추출물에서 1.25로 가장 높은 protection factor를 나타내었다. DPPH에 대한 전자공여능은 60% 에탄올 추출물이 물 추출물이나 다른 농도의 ethanol추출물의 전자공여능 보다 우수하였다. 활성산소 중 지방산화를 일으키는데 주요한 역할을 하는 hydroxyl radical에 대한 각 추출물들의 영향은 60% 에탄올 추출물이 다른 추출물에 비하여 낮은 TBARS 값을 나타내었다. 이상의 결과로 볼 때 오디로부터 추출한 페놀성 물질은 천연 항산화 물질로 활용할 수 있을 것으로 생각되었다.
Abstract
For the purpose of developing natural antioxidant, the antioxidative activity of phenolics isolated from Korean Mulberry(Morus) fruits was determined. Optimum extracting condition for phenolics were 60%(v/v) ethanol. The content of rutin and isoquercetrin as flavonoids were 82.83 mg/100 g and 43.23 mg/100 g respectively. The 2,2'-azinobis-3-ethyl benzothiazoline-6-sulfonic acid radical decolorization and antioxidant protection factor (PF) were determined with extracts from Mulberry fruits. Results showed 98% inhibition on ABTs by 80% ethanol extract and 1.25 PF on antioxidant protection factor by 60% ethanol extract. Electron donation ability on DPPH was higher 60% ethanol extract than other ethanol extracts. Also, hydroxyl radical scavenging activity of extracts was higher 60% ethanol extract than other extracts.
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