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논문 상세정보

초록

프로폴리스를 기능성 식품 재료로 활용하기 위한 기초자료로 지역에 따른 일반성분, 총 페놀성 화합물 함량 및 항산화 활성을 조사하였다. 일반성분 중 조지방이 가장 많이 함유되어 있었고, 조섬유가 가장 적게 함유되어 있었다. 총 페놀성 화합물은 거창산 에탄올과 물 추출물, 제주산 에탄올과 물 추출물에서 각각 184.17, 316.19, 204.33 및 47.83 mg/g으로 다른 추출물에 비해 거창산 물 추출물에서 총 페놀성 화합물이 가장 높았다. 프로폴리스 추출물을 이용하여 라디칼 소거활성, 환원력 및 FTC 방법을 이용하여 여러 가지 항산화 활성을 측정한 결과 모든 추출물에서 농도의존적인 경향을 보였으며, 거창산 물 추출물에서 가장 높은 항산화 활성을 보였다. 따라서 거창산 프로폴리스 물 추출물은 높은 항산화 활성을 바탕으로 기능성식품 소재로 활용할 가능성이 매우 높을 것으로 판단된다.

Abstract

To obtain basic information on the potential use of propolis as a raw material in functional food, proximate composition, total phenolics content and antioxidant activities of different propolis extracts in Korea were investigated. Propolis had the highest level of crude fat and the lowest level of crude fiber. The total phenolics content of ethanol and water extract of propolis from Geochang (GEE and GWE), ethanol and water extract of propolis from Jeju (JEE and JWE) were 184.17, 316.19, 204.33 and 47.83 mg gallic acid equivalent/g, respectively. GWE contained relatively higher levels of total phenolics than the other extracts. The antioxidant potential of the extracts was assessed by different in vitro assays such as DPPH, ABTS, reducing power, ferric reducing/antioxidant power (FRAP) and peroxidation inhibiting activities through linoleic acid emulsion system. DPPH and ABTS radical scavenging activities of all the extracts were dose dependent. The GWE exhibited the best performance in reducing power, FRAP, and lipid peroxidation using ferric thiocyanate (FTC) assay. These results demonstrated that GWE has excellent antioxidant activities and thus it has great potential as a raw material for functional food.

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이 논문을 인용한 문헌 (2)

  1. Yang, Ya-Ru ; Park, Yang-Kyun 2011. "Comparison of Antioxidant Activities of Black Onion Extracts" 한국식품저장유통학회지 = Korean journal of food preservation, 18(6): 954~960 
  2. Kim, Sang-A ; Chung, Hyun-Jung 2013. "Antimicrobial Effects of Propolis against Oral Microorganisms" 한국식품과학회지 = Korean journal of food science and technology, 45(3): 370~375 

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