미숙과와 완숙과 복분자 추출물의 항산화 및 항균 활성 비교 = Comparision of Antioxidant and Antimicrobial Activity of Unripened and Ripened Black Raspberry (Rubus Occidentalis) Extracts

다국어 초록 (Multilingual Abstract)

Purpose: This study compared and analyzed the antioxidant and antimicrobial activities of unripened and ripened black raspberry (Rubus occidentalis) extracts. Methods: Unripened and ripened extracts were prepared with water, 25%, 50%, and 75% ethanol. To estimate in vitro antioxidant activity, total polyphenol, total flavonoid, and total anthocyanin contents were measured and DPPH and ABTS radical and nitric oxide (NO) scavenging activity were analyzed. In addition, antimicrobial activity against pathogenic microorganisms and bronchus disease-inducing bacteria was measured. Results: Total polyphenol and total flavonoid content were higher in unripened than in ripened black raspberry extracts, and total anthocyanin content was higher in ripened extracts. The DPPH and ABTS radical scavenging activity of ripened extracts was also found to be superior to that of the unripened extracts. The NO scavenging activity was found only in unripened extracts. Further, it was confirmed that the unripened extract had a relatively high antimicrobial activity except against K. pneumoniae KCTC 2245 compared to the ripened extract. Conclusion: These results suggest that unripened black raspberry (Rubus occidentalis) extracts have better antioxidant and antimicrobial activity than ripened extract. Thus, unripened black raspberry extracts have a higher potential for development as antimicrobial material such as a natural antioxidant and preservatives.

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