유채박에는 천연 항산화제로 알려진 phenolics compound가 함유되어 있다. 유채박의 중요한 phenolic compound은 sianapic acid 배당체이며, sinapic acid의 choline ester 형태인 sinapine은 total phenolics의 80% 이상을 차지하고 있다. 본 연구에서는 phenolics compound를 함유한 유채박 추출물의 ...
유채박에는 천연 항산화제로 알려진 phenolics compound가 함유되어 있다. 유채박의 중요한 phenolic compound은 sianapic acid 배당체이며, sinapic acid의 choline ester 형태인 sinapine은 total phenolics의 80% 이상을 차지하고 있다. 본 연구에서는 phenolics compound를 함유한 유채박 추출물의 항산화 활성에 대해 평가하고, 고도불포화지방산의 함유에 의해 쉽게 산화되는 fish oil을 이용하여 emulsion을 제조한 후 NaOH-hydrolyzed 유채박 추출물 첨가에 의한 어유 emulsion의 유화 안정성 및 산화 안정성을 평가하고자 하였다. 유채박을 80% ethanol로 추출한 후 얻어진 추출물을 H2O(fraction Ⅰ), 30% ethanol(fraction Ⅱ), 50% ethanol(fraction Ⅲ), 70% ethanol(fraction Ⅳ), 100% ethanol(fraction Ⅴ) 순으로 극성에 따라 용매 분획하여, 각 frcation에 대한 total phenlic compound (TPC) 함량과 항산화 활성 (DPPH, FRAP, TEAC)에 대해 평가하였다. 또한 HPLC를 이용하여 유채박 추출물의 주요 phenolics compound인 sinapine과 sinapic acid을 정성 분석하였다. 그 결과, 80% ethanol 유채박 추출물의 fraction Ⅱ>Ⅲ>Ⅰ>Ⅳ>V 순으로 높은 TPC 함량 및 높은 항산화 활성을 나타냈고, HPLC에 의한 정성 실험 결과 모든 fraction에서 sinapic acid보다 sinapine의 함량이 더 높게 분석되었다. 그러나 sinapic acid가 sinapine보다 항산화 활성이 뛰어난 것으로 알려져 있어, NaOH로 sinapine을 가수분해 하여 기존의 유채박 추출물 보다 sinapic acid가 229배 풍부한 유채박 추출물(NaOH-hydrolyzed 유채박 추출물)을 제조하였다. NaOH-hydrolyzed 유채박 추출물을 0, 200, 500, 1000 ppm 첨가한 fish oil emulsion과 catechin 200 ppm을 첨가한 fish oil emulsion을 제조하여 35℃의 oven에 저장하면서 14일 동안의 유화안정성과 29일 동안의 초기 산화안정성 및 22일 동안의 후기 산화안정성을 평가하였다. 그 결과 저장기간이 길어질수록 유화 안정성에 있어서 fish oil emulsion의 particle size가 증가하였지만, group들 간의 유의적인 차이는 나타나지 않았다. 또한 초기 산화 안정성의 지표인 peroxide value (POV) 측정한 결과, NaOH-hydrolyzed 유채박 추출의 농도가 높을수록 POV 값이 감소하여, 농도의 증가가 초기 산화 안정성에 긍정적인 영향을 미치는 것으로 나타났다. 하지만 후기 산화 안정성의 지표인 2-thioabarbituric acid reactive substance (TBARS)값에는 NaOH-hydrolyzed 유채박 추출물의 첨가가 유의적인 영향을 미치지 않는 것으로 나타났다. 이상의 결과를 종합해 볼 때 유채박 추출물에 함유된 phenolic compound가 항산화 활성을 가지며, 이러한 유채박 추출물의 항산화 활성이 fish oil emulsion의 초기 산화안정성에 기여하는 것으로 사료된다.
유채박에는 천연 항산화제로 알려진 phenolics compound가 함유되어 있다. 유채박의 중요한 phenolic compound은 sianapic acid 배당체이며, sinapic acid의 choline ester 형태인 sinapine은 total phenolics의 80% 이상을 차지하고 있다. 본 연구에서는 phenolics compound를 함유한 유채박 추출물의 항산화 활성에 대해 평가하고, 고도불포화지방산의 함유에 의해 쉽게 산화되는 fish oil을 이용하여 emulsion을 제조한 후 NaOH-hydrolyzed 유채박 추출물 첨가에 의한 어유 emulsion의 유화 안정성 및 산화 안정성을 평가하고자 하였다. 유채박을 80% ethanol로 추출한 후 얻어진 추출물을 H2O(fraction Ⅰ), 30% ethanol(fraction Ⅱ), 50% ethanol(fraction Ⅲ), 70% ethanol(fraction Ⅳ), 100% ethanol(fraction Ⅴ) 순으로 극성에 따라 용매 분획하여, 각 frcation에 대한 total phenlic compound (TPC) 함량과 항산화 활성 (DPPH, FRAP, TEAC)에 대해 평가하였다. 또한 HPLC를 이용하여 유채박 추출물의 주요 phenolics compound인 sinapine과 sinapic acid을 정성 분석하였다. 그 결과, 80% ethanol 유채박 추출물의 fraction Ⅱ>Ⅲ>Ⅰ>Ⅳ>V 순으로 높은 TPC 함량 및 높은 항산화 활성을 나타냈고, HPLC에 의한 정성 실험 결과 모든 fraction에서 sinapic acid보다 sinapine의 함량이 더 높게 분석되었다. 그러나 sinapic acid가 sinapine보다 항산화 활성이 뛰어난 것으로 알려져 있어, NaOH로 sinapine을 가수분해 하여 기존의 유채박 추출물 보다 sinapic acid가 229배 풍부한 유채박 추출물(NaOH-hydrolyzed 유채박 추출물)을 제조하였다. NaOH-hydrolyzed 유채박 추출물을 0, 200, 500, 1000 ppm 첨가한 fish oil emulsion과 catechin 200 ppm을 첨가한 fish oil emulsion을 제조하여 35℃의 oven에 저장하면서 14일 동안의 유화안정성과 29일 동안의 초기 산화안정성 및 22일 동안의 후기 산화안정성을 평가하였다. 그 결과 저장기간이 길어질수록 유화 안정성에 있어서 fish oil emulsion의 particle size가 증가하였지만, group들 간의 유의적인 차이는 나타나지 않았다. 또한 초기 산화 안정성의 지표인 peroxide value (POV) 측정한 결과, NaOH-hydrolyzed 유채박 추출의 농도가 높을수록 POV 값이 감소하여, 농도의 증가가 초기 산화 안정성에 긍정적인 영향을 미치는 것으로 나타났다. 하지만 후기 산화 안정성의 지표인 2-thioabarbituric acid reactive substance (TBARS)값에는 NaOH-hydrolyzed 유채박 추출물의 첨가가 유의적인 영향을 미치지 않는 것으로 나타났다. 이상의 결과를 종합해 볼 때 유채박 추출물에 함유된 phenolic compound가 항산화 활성을 가지며, 이러한 유채박 추출물의 항산화 활성이 fish oil emulsion의 초기 산화안정성에 기여하는 것으로 사료된다.
Each ethanol(80 %) extract of rapeseed cake(Jeju and Hybrid) was subdivided into 5 fractions(0, 30, 50, 70 and 100 % ethanol) by solid phase extraction method, and phenolic compounds and their antioxidant effect were analyzed. Two major phenolic compounds as sinapine and sinapic acid were detected b...
Each ethanol(80 %) extract of rapeseed cake(Jeju and Hybrid) was subdivided into 5 fractions(0, 30, 50, 70 and 100 % ethanol) by solid phase extraction method, and phenolic compounds and their antioxidant effect were analyzed. Two major phenolic compounds as sinapine and sinapic acid were detected by HPLC, and the content of sinapine was much higher than sinapic acid. The total phenol compound(TPC) between Jeju(7.34 mg/g) and Hybrid(6.79 mg/g) was not significantly different. The TPC content was higher in 30%(2.01-2.80 mg/g) and 50% fraction(1.83-2.14 mg/g), and then followed by 0 %, 50 % and 100 % fractions. The antioxidant capacity of rapeseed cake was measured by 1,1-diphenyl-2-picryl-hydrazil(DPPH) radical scavenging capacity(RSC), ferric reducing antioxidant power(FRAP), and trolox equivalent antioxidant capacity(TEAC) assay. DPPH RSC of Jeju was significantly higher than that of Hybrid rapeseed cake, whereas no significantly different RSC between Jehu and Hybrid was found with FRAP and TEAC assay. Among fractions, antioxidant capacity was the highest in 30 % fraction, and followed by 50, 0, 70 and 100 % fraction. The fraction of rapeseed cake(0, 30, 50 % ethanol) were combined and hydrolyzed by NaOH. The NaOH-hydrolyzed rapeseed cake extract contained 18.56 mg sinapic acid/g extract which was analyzed by reverse-phase HPLC. Fish oil, containing palmitic acid (27 %), oleic acid (16 %), EPA (5 %) and DHA (27 %) as major fatty acids, was emulsified with Tween 20 in tris-bis buffer by high pressure homogenization. Five fish oil emulsions were prepared by addition with NaOH-hydrolyzed rapeseed cake extract 200 ppm, 500 ppm, 1000 ppm and catechin 200 ppm as well as control. The stability of emulsion and oxidation of fish oil emulsions were determined during storage up to 29 days at 35℃. Particle sizes of five emulsions increased with a storage time, but were not significantly different among groups (p>0.05). Peroxide value (POV) of all emulsions increased during 29 days of storage. Control showed the highest POV while POV among the emulsions added NaOH-hydrolyzed rapeseed cake extract decreased as the concentration increased from 200 ppm to 1000 ppm. The concentration of hydrolyzed rapeseed cake extract 1000 ppm induced the lowest POV in fish oil emulsion, and 200 ppm showed a significantly higher POV than catechin 200 ppm in the emulsion after 10 days of storage(p<0.05). 2-thiobarbituric acid reactive substances (TBARS) values in emulsions were not significantly affected by the concentration of NaOH-hydrolyzed extract (200-1000 ppm) during storage, and catechin 200 ppm induced the lowest TBARS value among the emulsions(p<0.05).
Each ethanol(80 %) extract of rapeseed cake(Jeju and Hybrid) was subdivided into 5 fractions(0, 30, 50, 70 and 100 % ethanol) by solid phase extraction method, and phenolic compounds and their antioxidant effect were analyzed. Two major phenolic compounds as sinapine and sinapic acid were detected by HPLC, and the content of sinapine was much higher than sinapic acid. The total phenol compound(TPC) between Jeju(7.34 mg/g) and Hybrid(6.79 mg/g) was not significantly different. The TPC content was higher in 30%(2.01-2.80 mg/g) and 50% fraction(1.83-2.14 mg/g), and then followed by 0 %, 50 % and 100 % fractions. The antioxidant capacity of rapeseed cake was measured by 1,1-diphenyl-2-picryl-hydrazil(DPPH) radical scavenging capacity(RSC), ferric reducing antioxidant power(FRAP), and trolox equivalent antioxidant capacity(TEAC) assay. DPPH RSC of Jeju was significantly higher than that of Hybrid rapeseed cake, whereas no significantly different RSC between Jehu and Hybrid was found with FRAP and TEAC assay. Among fractions, antioxidant capacity was the highest in 30 % fraction, and followed by 50, 0, 70 and 100 % fraction. The fraction of rapeseed cake(0, 30, 50 % ethanol) were combined and hydrolyzed by NaOH. The NaOH-hydrolyzed rapeseed cake extract contained 18.56 mg sinapic acid/g extract which was analyzed by reverse-phase HPLC. Fish oil, containing palmitic acid (27 %), oleic acid (16 %), EPA (5 %) and DHA (27 %) as major fatty acids, was emulsified with Tween 20 in tris-bis buffer by high pressure homogenization. Five fish oil emulsions were prepared by addition with NaOH-hydrolyzed rapeseed cake extract 200 ppm, 500 ppm, 1000 ppm and catechin 200 ppm as well as control. The stability of emulsion and oxidation of fish oil emulsions were determined during storage up to 29 days at 35℃. Particle sizes of five emulsions increased with a storage time, but were not significantly different among groups (p>0.05). Peroxide value (POV) of all emulsions increased during 29 days of storage. Control showed the highest POV while POV among the emulsions added NaOH-hydrolyzed rapeseed cake extract decreased as the concentration increased from 200 ppm to 1000 ppm. The concentration of hydrolyzed rapeseed cake extract 1000 ppm induced the lowest POV in fish oil emulsion, and 200 ppm showed a significantly higher POV than catechin 200 ppm in the emulsion after 10 days of storage(p<0.05). 2-thiobarbituric acid reactive substances (TBARS) values in emulsions were not significantly affected by the concentration of NaOH-hydrolyzed extract (200-1000 ppm) during storage, and catechin 200 ppm induced the lowest TBARS value among the emulsions(p<0.05).
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