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논문 상세정보

품종을 달리한 오디 추출물의 Resveratrol 및 기능성 성분과 항산화 활성

Composition of Resveratrol and Other Bioactive Compounds, and Antioxidant Activities in Different Mulberry Cultivars

초록

오디의 건강기능성 자원으로서의 가치를 높여 이용성을 증가하기 위해 '대성뽕', '수원뽕', '청일뽕'의 오디 3종과 함께 블루베리, 딸기를 시료로 사용하여 기능성 성분의 함량 및 항산화 활성을 측정하고 비교해 보았다. 시료 과실의 60% 에탄올 추출물의 총 phenol성 화합물, 총 flavonoid 함량 및 trans-resveratrol 함량은 '대성뽕'이 가장 높았고, 다음은 '수원뽕'이 높았으며, 총 anthocyanin 함량은 '대성뽕' 다음으로 블루베리가 높았다. 공시된 과실 추출물의 DPPH 및 ABTS free radical 소거능, FRAP에 의한 항산화 활성은 총 phenol성 화합물, 총 flavonoid, 총 anthocyanin 함량과 비례하여 증가하는 경향이었으며, 항산화 활성과 기능성 성분간에는 높은 상관관계가 있었다. 국내산 '대성뽕' 품종 오디는 국제적 건강기능성 과실인 블루베리보다도 기능성 성분과 항산화 활성이 현저하게 높아 이의 추출물은 기능성 식품소재로 이용하여 오디 소비 증진에 기여할 수 있을 것으로 생각되었다.

Abstract

To develop high value added healthy functional resource from Korean mulberry, the bioactive compounds and antioxidant activities of three different mulberry cultivars were investigated and compared with blueberry and strawberry. Total phenolics, total flavonoids, and trans-resveratrol of 'Daesungppong' were the highest than the 'Suwonppong', whereas those of the strawberries were the lowest. In case of total anthocyanins, 'Daesungppong' was also the highest and followed by blueberry. The antioxidant activities of 'Daesungppong' using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid), and FRAP (Ferric reducing antioxidant power) assays were the highest followed by 'Suwonppong'. Meanwhile, there were no significant differences in the antioxidant activities between 'Cheongilppong' and blueberry, and the activities of strawberry were the lowest. Furthermore, there was a strong correlation (r = 0.764-0.897) between DPPH, ABTS, and FRAP assays with the bioactive compounds such as total phenolics, total flavonoids, and total anthocyanins. Therefore, Korean mulberry, especially 'Daesungppong' demonstrated interesting biological properties that suggest its use as a potential source and high value added of natural antioxidant compounds and antioxidant activity.

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이 논문을 인용한 문헌 (5)

  1. Lee, Ji Young ; Hwang, In Guk ; Kim, Ha Yun ; Yoo, Seon Mi ; Park, Jong Tae 2014. "Quality Characteristics of Mulberry Cultivated under Greenhouse and Open Field Conditions" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(12): 1964~1968 
  2. Lee, Mi-Hyun ; Kim, A-Na ; Heo, Ho-Jin ; Chun, Ji-Yeon ; Kang, Sung-Won ; Choi, Sung-Gil 2014. "Effect of Mulberry Powder on Quality Characteristics and Oxidative Stability of Mayonnaise prepared with Perilla Oil" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(6): 1132~1140 
  3. Song, Hyo-Nam ; Park, Myoung-Su ; Youn, Ho-Sik ; Park, Sung-Jin ; Hogstrand, Christer 2014. "Nutritional compositions and antioxidative activities of two blueberry varieties cultivated in South Korea" 한국식품저장유통학회지 = Korean journal of food preservation, 21(6): 790~798 
  4. Choi, Myounghyo ; Cho, Kyeman ; Nam, Sanghae 2014. "Antioxidant Activities and Changes in trans-Resveratrol and Indigestible Oligosaccharides according to Fermentation Periods in Cheonggukjang" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(2): 243~249 
  5. Hwang, Eun-Sun ; Tai, Nhuan Do 2014. "Quality Characteristics and Antioxidant Activities of Aronia Jam Replacing Sucrose with Different Sugar Substances" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(5): 888~896 

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