천연 갈변 억제제 개발을 위한 양파,사과 및 감귤 과피 추출물의 항산화 및 갈변 저해 효과 = Effects of Antioxidative Activities and Antibrowning of Extracts from Onion, Apple and Mandarin Orange Peel as Natural Antibrowning Agents

다국어 초록 (Multilingual Abstract)

This study was carried out to investigate antioxidative properties of various extracts and antibrowning effects of extracts in apple slices were investigated by ΔE value and PPO relative activity. Apples were cut into 1.5 ㎝ thickness and they were dipped in 1% extract solutions(OW: water extracts of onion, OE: 80% EtOH extracts of onion, AW: water extracts of apple, AE: 80% EtOH extracts of apple, MW: water extracts of mandarin orange peel, ME: 80% EtOH extracts of mandarin orange peel) for 1 min. OW showed higher than the other treatments for total phenolic contents(94.35 ㎎/g), PPO inhibition(74.00%). And the highest DPPH free radical scavenging activity(40.27%) measured in ME. ΔE value of apple slices dipped in MW was 2.37 whereas ΔE value of apple slices dipped in AW was 12.12. These results suggest that onion and mandarin orange peel extracts should be a potential source for controlling browning during storage of apple slices.

참고문헌 (Reference)

1 최찬익, "추출방법에 따른 감귤 과피 유래 Flavonoid의 추출효율 및 항산화 효과에 대한 비교" 한국산업식품공학회 14 (14): 166-172, 2010

2 변명우, "추출방법과 감마선 조사에 따른 귤피 추출물 생리활성의 변화" 한국식품저장유통학회 10 (10): 388-393, 2003

3 허정, "최소가공 처리 감자에 대한 Citrate 및 Phosphate의 갈변저해 효과" 한국조리학회 13 (13): 254-259, 2007

4 류미라, "제주재로종 감귤류 미숙과의 neohesperidin, naringin 및 hesperidin 함량" 한국식품과학회 34 (34): 132-135, 2002

5 김현위, "사과농축액에 대한 갈변억제제 처리효과" 한국식품과학회 34 (34): 454-458, 2002

6 석호문, "보리 도정부산물로부터 분리한 폴리페놀 추출물의 특성" 한국식품과학회 34 (34): 775-779, 2002

7 정헌식, "바닐린과 갈변억제제 병용처리가 신선절단 사과의 품질유지와 미생물증식에 미치는 영향" 한국식품저장유통학회 15 (15): 385-389, 2008

8 김현구, "마이크로웨이브 추출공정에 의한 팽이버섯 추출물의 기능적 특성" 한국식품과학회 34 (34): 1013-1017, 2002

9 안선정, "냉장저장 중 사과 슬라이스의 갈변에 미치는 갈변저해제의 효과" 한국식품조리과학회 21 (21): 24-32, 2005

10 최용민, "국내 시판되는 일부 다류 제품의 항산화 효과" 한국식품영양과학회 32 (32): 723-727, 2003

11 황태영, "감초추출물을 이용한 다진 마늘의 갈변 저해 효과" 한국식품저장유통학회 17 (17): 160-164, 2010

12 Sadzuka Y, "The effects of theanine, as a novel biochemical modulator, on the antitumor activity of adriamycin" 105 : 203-209, 1996

13 Ramatahman N, "The contribution of plant food antioxidants to human health" 6 : 75-82, 1995

14 Kim MH, "The antioxidative effects of the water-soluble extracts of plants used as tea materials" 33 : 12-18, 2001

15 Jung SW, "Screening of tyrosinase inhibitor from plants" 27 : 891-896, 1995

16 Park WP, "Screening of antibrowning agents for minimally processed vegetables" 30 : 278-282, 1998

17 Son SM, "Rhubarb juice as a natural antibrowning agent" 65 : 1288-1289, 2000

18 Lee MK, "Prevention of browning in potato with a heat-treated onion extract" 66 : 856-858, 2002

19 Stoner GD, "Polyphenols as cancer chemopreventive agents" 22 : 169-180, 1995

20 Vamos-Vigyazo L, "Polyphenol oxidase and peroxidase in fruits and vegetables" 15 : 49-127, 1981

21 Manthey JA, "Phenolics in citrus peel byproducts. Concentrations of hydroxycinnamates and polymethoxylated flavones in citrus peel molasses" 49 : 3268-3273, 2001

22 Kim HS, "Optimum processing conditions for pesticides removal in mangarine orange peel by ultraviolet rays and photocatalytic materials" 15 : 28-33, 2001

23 Wiley RC, "Minimally Processed Refrigerated Fruits and Vegetables" Chapman & Hall, Inc 1-14, 1994

24 Oszmianski J, "Inhibition of polyphenol oxidase activity and browning by honey" 38 : 1892-1895, 1990

25 Lee GC, "Inhibition effect of several cereal extracts on enzymatic browning" 13 : 390-395, 1997

26 Serafini M, "In vivo antioxidant effect of green and black tea in man" 50 : 28-32, 1996

27 Sapers GM, "Enzymatic browning control in potato with ascorbic acid-2-phosphate" 57 : 1132-, 1992

28 Dennis D, "Enzymatic Browning. In: Kinetics of Tyrosinase. Chapman & Hall, Inc. New York pp.44-49 Florence CRF, Pascale MG, Jacques JN. 1992. Cysteine as an inhibitor of enzymatic browning. 2 Kinetic studies" 40 : 2108-2113, 1998

29 Kim YA, "Effects of antibrowning agents on the browning reaction of enzymatic garlic hydrolyzate" 27 : 201-206, 1998

30 Rupasinghe HPV, "Effects of 1-methylcyclopropene(1-MCP) and NatureSeal on the quality of fresh-cut apples" 28 : 289-307, 2005

31 Hattori M, "Effect of tea polyphenols on glucosyltransferase from Streptococcus mutans" 38 : 717-720, 1990

32 Mondy NI, "Effect of boron on enzymatic discoloration and phenolic and ascorbic acid contents of potatoes" 41 : 554-, 1993

33 Lee YC, "Composition of Opuntia ficus-indica" 5 : 847-853, 1997

34 Weller A, "Browning susceptibility and changes in composition duringstorage of carambola slices" 62 : 256-, 1997

35 Kim HK, "Antioxidative activity and physiological activity of some Korean medical plants" 27 : 80-85, 1995

36 Santoru K, "Antioxidative activitiy of apple skin or flesh extracts associated with fruit development on selected apple cultivars" 96 : 177-185, 2002

37 Wong JY, "Antioxidant properties of selected tropical wild edible mushrooms" 22 : 269-277, 2009

38 Gulcin I, "Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid)" 21 : 213-220, 2006

39 Coleman MN, "Antioxidant activity of barley and mait: Relationship with phenolic content" 29 : 238-242, 1990

40 Bocco A, "Antioxidant activity and phenolic composition of citrus peel and seed extracts" 46 : 2123-2129, 1998

41 Kim YD, "Antimicrobial activity of solvent extracts from Citrus sudachi juice and peel" 31 : 1613-1618, 1999

42 Vijaya K, "Antibacterial effect of theaflavin, Polyphenon 60(Camellia sinensis) and Euphorbia hirta on Shigella spp" 49 : 115-118, 1995

43 Ohmori Y, "Antiallergic constituents from oolong tea stem" 18 : 683-686, 1995