추출온도 및 시간에 따른 유백피 추출물의 항산화 활성과 음료의 관능적 특성
Effect of extract temperature and duration on antioxidant activity and sensory characteristics of Ulmus pumila bark extract
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Ulmus pumila L. bark underwent distilled water extraction under three temperature condition (4℃, room temperature, or 80℃) and two extraction times (1, or 5 min) in order to develop a functional beverage products. Changes in yield, pH, color, total phenolic (TP) content, tannin content and antioxidant activity of the aqueous extracts were evaluated for each extraction temperature and duration. Extraction conditions did not affect yield or pH value of the extracts; however CIE b* values were high in extracts prepared under high extraction temperature (80℃) and long extraction duration (5 min) conditions. Both extraction temperature and duration affected the TP and tannin contents of the extracts; however, all extraction conditions resulted in ≥450 mg GAE/g TP content and ≥80 mg CE/g tannin content. All extracts exhibited ABTS and DPPH radical scavenging ability similar to that of vitamin C. Nitric oxide inhibition activity was lower in the 5 min duration sample than in the 1 min sample. The 4℃ extraction temperature produced an extract with the highest reducing power and hydrogen peroxide values. Extraction temperature also affected sensory evaluation results with the 80℃ extraction temperature producing significantly higher flavor, bitterness, and color score, than those obtained under 4℃ and room temperature extraction conditions.
Abstract
Ulmus pumila L. bark underwent distilled water extraction under three temperature condition (4℃, room temperature, or 80℃) and two extraction times (1, or 5 min) in order to develop a functional beverage products. Changes in yield, pH, color, total phenolic (TP) content, tannin content and antioxidant activity of the aqueous extracts were evaluated for each extraction temperature and duration. Extraction conditions did not affect yield or pH value of the extracts; however CIE b* values were high in extracts prepared under high extraction temperature (80℃) and long extraction duration (5 min) conditions. Both extraction temperature and duration affected the TP and tannin contents of the extracts; however, all extraction conditions resulted in ≥450 mg GAE/g TP content and ≥80 mg CE/g tannin content. All extracts exhibited ABTS and DPPH radical scavenging ability similar to that of vitamin C. Nitric oxide inhibition activity was lower in the 5 min duration sample than in the 1 min sample. The 4℃ extraction temperature produced an extract with the highest reducing power and hydrogen peroxide values. Extraction temperature also affected sensory evaluation results with the 80℃ extraction temperature producing significantly higher flavor, bitterness, and color score, than those obtained under 4℃ and room temperature extraction conditions.
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