유자 첨가 양파발효음료의 제조 및 생리활성

정은정(Eun-Jeong Jeong),차용준(Yong-Jun Cha) 한국생명과학회 2016 생명과학회지 Vol.26 No.5

양파식초는 양파특유의 냄새로 인한 관능적인 저하를 가지므로 양파의 불쾌치를 차폐할 수 있는 감미조향제의 선택이 요구된다. 이에 본 연구는 중심합성계획에 따른 반응표면분석을 통하여 감미조향제(유자착즙액, 사과농축액 및 황설탕)의 첨가량을 결정하였다. 즉 독립변수를 달리한 각 실험조건을 다섯 단계로 부호화 하고 실험설계 18조건(8개 요인실험점, 6개의 축점, 4개의 중심점)에 따라 기호도검사(9점 평점법)를 실시하여 중심합성법의 종속변수로 선정하여 유자 첨가 양파발효음료(양파식초 : 용수 : 황설탕 : 사과농축액 : 유자착즙액 = 6.0 : 77.6 : 4.9: 9.2 : 2.3(w/w비율))를 제조하였다. 최적 배합조건에서 제조된 유자 양파발효음료의 phenolic compound, total flavonoid, quercetin 및 생리활성(항균성, 항항산화성, 항혈전용해능) 분석결과 총 phenol함량은 14.8 mg/100 g, total flavonoids의 함량 2.6 mg/100 g, quercetin 함량은 1.4 mg/100 g으로 측정되었다. 유자 첨가 양파발효음료는 Staphylococcus aureus, Salmonella typhimurium, Escherichia coli 및 Enterobacter aerogenes 4종의 균에서 항균성을 가졌고 DPPH 라디칼 소거능에서는 18.2%, SOD 유사활성에서는 11.5%의 활성을 나타내었다. 따라서 본 연구로 개발된 유자 양파발효음료는 원료인 양파로부터 기인되는 영양성분 및 발효과정에서 생성되는 각종 유기산으로부터 복합적인 생리활성이 기대되는 제품으로 사료된다. Onion vinegar has an undesirable flavor and taste that results from alcohol and acetic acid production from fermentation. In this study, we have used onion vinegar to develop an onion vinegar beverage with better sensory quality. The objective of this study was to determine the optimum blending ratio by using response surface methods to produce an onion vinegar beverage containing Yuza (Citrus junos Sieb ex Tanaka). The optimal formula for a fermented onion beverage was determined using a central composite design by the response surface methodology. The independent variables were obtained by regression analysis of the reaction surface of brown sugar, apple extracts and Yuza extracts. The optimum mixing ratio for onion vinegar:water:brown sugar:apple extracts:Yuza extracts was 6.0:77.6:4.9:9.2:2.3 (w/w). The actual overall acceptance was 7.08 under optimum conditions, which was close to the maximum predicted value of 6.96. The concentration of phenolic compounds, total flavonoids, and quercetin present in the onion vinegar beverage was 14.8 mg/100 g, 2.6 mg/100 g and 1.4 mg/100 g, respectively. The onion vinegar beverage showed antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Enterobacter aerogenes. It also showed antioxidant effects, with a DPPH radical inhibition rate of 18.2% and superoxide dismutase (SOD)-like activity of 11.5%. In conclusion, the onion vinegar beverage described here seems to have nutritional value and potential biological activity.

Biological properties of lemon basil seeds extract, legumes extract, sesame seeds extract and the inhibitory activity of the combination of lemon basil seeds extract with rice volatiles compounds against α-glucosidase, α-amylase and tyrosinase

Nopparat Buddhakala,Thitaya Sornkhwann,Sompong Sansenya 경희대학교 융합한의과학연구소 2023 Oriental Pharmacy and Experimental Medicine Vol.23 No.3

This research was conducted to evaluate the bioactive compounds content and biological activity of legume extract (mung bean (MB), job’s tears (JT), red kidney bean (RB) and black bean (BB)), sesame extract (white sesame (WS) and black sesame (BS)) and lemon basil seed extract (LB). The research also investigated the combined LB extract with kojic acid, acarbose and five rice volatile compounds against α-glucosidase, α-amylase and tyrosinase activity. The inhibitory activity of three enzymes and the extracts’ antioxidant capacity was closely related to the total phenolic and total flavonoid content. LB methanol extract (LB(ME)) had the highest total phenolic content, total flavonoid content and antioxidant capacity. LB water extract (LB(WE)) with the IC50 of 0.04 ± 0.004 and 0.14 ± 0.01 mg/mL had the highest inhibition potent against α-glucosidase and tyrosinase enzymes. In comparison, LB(ME) with the IC50 of 0.13 ± 0.01 mg/mL represented the highest inhibition potent on the α-amylase enzyme. Five rice volatile compounds with the α-glucosidase, α-amylase and tyrosinase inhibitory activity, low cytotoxicity and high anti-nitric oxide production were combined with LB extract to investigate the enzymatic inhibitory effect. The results indicated that LB(WE)/2-methoxy-4-vinylphenol and LB(WE)/2-pentyl furan had a synergic effect on α-glucosidase activity. We also investigated LB extract combined with acarbose and kojic acid against these enzymes. The results showed that LB(ME)/acarbose had the highest inhibition potent on α-glucosidase and α-amylase activity and LB(WE)/kojic acid had the highest on tyrosinase activity. Thus, these results suggest that using LB extract and the combined may be a useful therapeutic approach for diabetes and melanogenesis treatment.

고려엉겅퀴로부터 폴리페놀과 플라보노이드 염기 열수추출 조건 최적화

정현진 ( Hyun Jin Jung ),한여정 ( Yea Jeng Han ),이도경 ( Do Kyoung Lee ),감다혜 ( Da Hae Gam ),김진우 ( Jin Woo Kim ) 조선대학교 공학기술연구원 2018 공학기술논문지 Vol.11 No.2

In this study, we developed a method for improving the production of polyphenol compounds and flavonoids from Korean thistle (Cirsium japonicum) extracts using hot-water extraction. In order to enhance the production of polyphenol compound and flavonoids, five independent variables (solvents, concentration, extraction time, extraction temperature, and solid-liquid ratio) were optimized. The results showed hot-water extraction using NaOH solution provided a higher total phenolic compounds (TPC) extraction than the organic solvents and the extraction using 1 N NaOH showed the highest production of TPC of 5.18 mg GAE/g DM. Among the tested variables, extraction temperature and time showed positive effects within tested levels of variables. The optimum extraction condition for TPC and flavonoids was obtained as follows: 1 N NaOH, extraction time of 40 min, reaction temperature of 120°C, and solid-liquid ratio of 10%(w/v). Under the optimum conditions of alkaline hot-water extraction, experimentally obtained TPC and flavonoid concentrations were 9.71 mg GAE/g DM and 2.23 mg QE/g DM, respectively. Therefore, alkaline hot-water extraction under mild condition was confirmed as an effective process for polyphenolic compounds and flavonoid production from Korean thistle.

Ultrasound-assisted extraction and antioxidant activity of phenolic and flavonoid compounds and ascorbic acid from rugosa rose (Rosa rugosa Thunb.) fruit

Um, Min,Han, Tae-Ho,Lee, Jae-Won Korean Society of Food Science and Technology 2018 Food Science and Biotechnology Vol.27 No.2

The present study aimed to extract total phenolic compounds (TPC), total flavonoid compounds (TFC), and ascorbic acid (AA) from the fruit of rugosa rose (Rosa rugosa Thunb.) by ultrasound-assisted extraction (UAE), and to evaluate their antioxidant activities. UAE significantly increased the extract yield compared with that obtained using the conventional method. TPC, TFC, and AA were extracted, depending on the extraction conditions (temperature, time, and ethanol concentration), in the range of 50.73-96.69, 15.93-31.88, and 3.06-6.08 mg/g, respectively. TPC and TFC were effectively extracted at a relatively high temperature ($50^{\circ}C$) than AA was ($30^{\circ}C$). The solvent condition used to extract TPC, TFC, and AA was 50% ethanol. The UAE condition for the highest antioxidant activity was obtained $30^{\circ}C$, 30 min, and 50% ethanol, which were the same condition for the highest AA extraction. Among the extracts, AA showed a strong correlation with antioxidant activity at p-value of 0.001.

Ultrasound-assisted extraction and antioxidant activity of phenolic and flavonoid compounds and ascorbic acid from rugosa rose (Rosa rugosa Thunb.) fruit

엄민,한태호,이재원 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2

The present study aimed to extract total phenolic compounds (TPC), total flavonoid compounds (TFC), and ascorbic acid (AA) from the fruit of rugosa rose (Rosa rugosa Thunb.) by ultrasound-assisted extraction (UAE), and to evaluate their antioxidant activities. UAE significantly increased the extract yield compared with that obtained using the conventional method. TPC, TFC, and AA were extracted, depending on the extraction conditions (temperature, time, and ethanol concentration), in the range of 50.73–96.69, 15.93–31.88, and 3.06–6.08 mg/g, respectively. TPC and TFC were effectively extracted at a relatively high temperature (50 C) than AA was (30 C). The solvent condition used to extract TPC, TFC, and AA was 50% ethanol. The UAE condition for the highest antioxidant activity was obtained 30 C, 30 min, and 50% ethanol, which were the same condition for the highest AA extraction. Among the extracts, AA showed a strong correlation with antioxidant activity at p-value of 0.001.

베트남 엉겅퀴 (Cynara scolymus L.)에 함유된 페놀 화합물과 Flavonoids

부이하투티 ( Bui Ha Thu Thi ),박문기 ( Moon Ki Park ) 한국환경과학회 2008 한국환경과학회지 Vol.17 No.1

뽕나무 부위별 폴리페놀화합물 및 생리활성

이유진 ( Yu Jin Lee ),이원정 ( Won Jeong Lee ),최상원 ( Sang Won Choi ) 대구가톨릭대학교 자연과학연구소 2010 자연과학연구논문집 Vol.8 No.1

Polyphenolic compounds and biological activity of four different parts (fruit, twig, leaf, root) of two mulberry trees, Morus alba (MA) and Cudrania tricuspidata (CT), were investigated. Yield of the EtOH extracts of four different parts of MA and CT were in that order; fruits > roots > twigs > leaves. The fruits, twigs, leaves, and roots of CT had higher contents of total polyphenol than those of MA, whereas those of MA had higher contents of total flavonoid than those of CT. Among 80% EtOH extracts of MA and CT examined, the EtOH extracts of CT root showed the strongest DPPH radical scavenging activity and α-glucosidase inhibitory activity, meanwhile that of MA root exhibited the strongest tyrosinase inhibitory activity. HPLC analysis revealed that several prenylflavonoids, resveratrol, and mulberrofuran derivatives were present in the root extract of MA, while several flavonoid, prenylflavonoids, and prenylxanthones were in that of CT. These results suggest that roots of CT and MA may be useful as potential sources of dietary supplement with antioxidant, anti-diabetic and anti-melanogenic activity.

기능성 천연물 복합제의 이화학적 특성 확인

이명희(Myung?Hee Lee),조덕조(Deokjo Jo),윤성란(Sung?Ran Yoon),이기동(Gee?Dong Lee) 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.12

혈압 강하를 목적으로 사용되는 천연물 복합제를 여러 문헌과 처방을 통해 선정하고, 기능성 식품 소재로의 이용 가능성을 검토할 목적으로 추출물의 이화학적 특성을 분석하였다. 천연물 복합제 28가지에 대한 추출물의 수율은 5.33~36.71% 범위를 나타내었고, 총 페놀 및 총 플라보노이드 함량은 204.89~2543.29 ㎎% 및 59.79~1430.55 ㎎% 범위를 나타내었으며, 특히 2, 5, 9, 17, 18, 20, 22 및 26번의 경우 800 ㎎% 이상의 높은 함량을 나타내었다. 전자공여능의 경우 7.81~98.18% 범위의 활성을 나타내었고, 전자공여능이 높게 나타난 시료는 총 페놀 및 총 플라보노이드 함량이 높게 나타났던 시료와 유사한 경향으로 확인되었으며, 이는 생약성분들인 페놀산과 플라보노이드가 중요한 항산화 역할을 하는 것으로 추정되었다. 아질산염 소거능의 경우 pH 1.2에서 11.70~96.47%, pH 4.2 및 6.0에서 각각 18.12% 및 12.77% 이하의 소거 효과를 나타내어, pH가 증가할수록 아질산염 소거작용은 감소하는 경향을 보여주었다. 더불어 천연물 복합제를 기능성 식품으로 이용가능성을 확인하기 위한 생물 활성의 평가도 체계적으로 연구되어야 하겠다. The herb mixtures that are known to lower blood pressure were selected through oriental medical books and prescriptions and the physicochemical properties of their water extracts were analyzed to examine the possibility as functional food materials. The total yield of 28 water extracts was in the range of 5.33~36.71%. Total phenolics and flavonoid content were 204.89~2543.29 ㎎% and 59.79~1430.55 ㎎%, respectively, and especially No. 2, 5, 9, 17, 18, 20, 22, and 26 showed high rates of above 800 ㎎%. Electron donating ability (EDA) was 7.81~98.18%, and the samples that showed high values in EDA were similar to the samples with high values in total phenolics and flavonoid content. Phenolics and flavonoid compounds of the herbs are considered to perform a major role in antioxidation. Nitrite scavenging ability reached the highest at pH 1.2 (11.70~96.47%) and the lowest at pH 6.0 (below 12.77%), which indicates that nitrite scavenging ability decreases when pH increases.

배초향 추출물의 생리활성 효과

조자용 ( Ja Yong Cho ),김영선 ( Young Seon Kim ),박윤점 ( Yun Jum Park ),배종향 ( Jong Hyang Bae ),오대민 ( Dea Min Oh ),박수민 ( Su Min Park ),허북구 ( Buk Gu Heo ) 원광대학교 생명자원과학연구소 2011 생명자원과학연구 Vol.33 No.1

This study was conducted to gather the useful data on the effective utilization of Baechohyang extract (Agastache rugosa). We have also examined into the physiological activity of Baechohyang. Total phenolic compound contents in 1,000 mg·L-1 Agastache rugosa hot water extract were 51.4-80.5 mg·L-1, and those ethanol extract were 62.1-97.2 mg·L-1. In the concentration of 1,000 mg·L-1 extracting solution, total flavonoid contents in flower hot water extract increased most by 99.3 mg·L-1. DPPH radical scavenging activity, RC50 values of leaves hot water extract decreased most by 107.5 mg·L-1, however, that of flower ethanol extract increased highest by 549.0 mg·L-1. In the concentration of 1,000 mg·L-1 extracting solution, nitrite radical scavenging activity of Baechohyang leaves hot water extract were 86.0%, and flower hot water and flower ethanol extract were 84.5% and 64.3%.

오가피순 추출물의 항산화 효과 및 아질산염 소거능

유석영,이영준,송호성,홍희도,임정호,최현선,이부용,강석남,이옥환,Yu, Seok-Yeong,Lee, Young-Jun,Song, Ho-Seong,Hong, Hee-Do,Lim, Jeong-Ho,Choi, Hyeon-Son,Lee, Boo-Yong,Kang, Suk-Nam,Lee, Ok-Hwan 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4

본 연구에서는 오가피순 추출물의 항산화 효과를 평가하였다. 오가피순 추출물의 총 페놀 함량과 플라보노이드 함량은 각각 $116.33{\pm}6.09mg\;GAE/g$, $65.07{\pm}4.10mg\;RE/g$으로 나타났다. 오가피순 추출물의 항산화능은 다양한 항산화 모델(DPPH, FRAP, Reducing power, ABTS, ORAC assay)을 이용하여 평가하였다. ORAC assay를 제외한 위의 항산화 모델에서는 0.1, 0.5 및 $1.0mg/m{\ell}$의 농도로 측정한 결과, DPPH 라디칼 소거능은 오가피순 추출물의 농도가 증가함에 따라 $23.3{\pm}0.8$, $28.8{\pm}1.3$ 및 $33.7{\pm}3.7%$로 평가되었고, ABTS 경우에는 6.42, 12.47 및 16.69%로 측정되었다. 또한, FRAP 활성은 0.081, 0.160 및 0.259로, Reducing power는 0.034, 0.097 및 0.180으로 나타나 추출물의 농도가 증가함에 따라 항산화활성도 증가하였다. 한편 $0.1mg/m{\ell}$에서의 ORAC value는 $103.4{\pm}3.6{\mu}M\;TE/g$으로 나타났고, 아질산염 소거능은 0.1, 0.5 및 $1.0mg/m{\ell}$의 농도에서 각각 3.6, 9.0 및 13.2%로 나타났다. 최근 건강기능 식품의 관심도가 증가하는 것을 고려해 볼 때, 오가피순 추출물은 기능성식품 또는 천연 항산화제의 소재로써의 이용 가능성을 보였다. This study was conducted to examine the antioxidative effect and nitrite scavenging ability of extract from Acanthopanax cortex shoot. The total phenolic compound and flavonoids contents of extract from Acanthopanax corex shoot were $116.33{\pm}6.09mg\;GAE/g$ and $65.07{\pm}4.10mg\;RE/g$, respectively. Antioxidative activities were measured by various in vitro models such as DPPH radical scavenging activity, FRAP, reducing power, ABTS radical scavenging activity, ORAC assay. This results showed that the extract of Acanthopanax cortex shoot was effective in scavenging radicals and protecting oxidation when assessed various in vitro systems. Similarly, the nitrite scavenging ability of extract was increased in a dose-dependent manner. Moreover, ORAC value at a concentration of $0.1mg/m{\ell}$ was $103.4{\pm}5.6{\mu}M\;TE/g$. Considering high consumer demand beneficial health effects, Acanthopanax cortex shoot can be utilized to develop functional food health-promoting and natural antioxidant agents.