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논문 상세정보

반응표면분석을 이용한 오가자, 오디, 복분자 및 녹차의 항산화 활성 추출 최적화

Conditions for Obtaining Optimum Polyphenol Contents and Antioxidant Activities of Korean Berry and Green Tea Extracts

초록

오가자, 오디, 복분자 및 녹차로부터 폴리페놀 및 라디칼 소거능의 고효율 추출을 위한 추출조건을 반응표면분석법을 사용하여 최적화하였다. 중심합성계획에 따라 추출공정 조작변수인 에탄올 농도 및 추출온도를 독립변수로, 총 폴리페놀 함량, DPPH 및 ABTS 라디칼 소거능을 종속변수로 설정하여 이들의 종속변수의 값을 최대로 하는 공통의 조건을 최적조건으로 선정하였다. 추출물의 총 폴리페놀 함량과 라디칼 소거능에 미치는 용매의 에탄올 농도 및 온도는 유의적이었으며, 오가자 및 녹차의 모든 종속변수에 대한 반응표면모형은 유의적이었고, 오디의 라디칼 소거능에 대한 반응표면모형 또한 유의적이었다. 오디의 총 폴리페놀 함량 및 복분자의 총 폴리페놀 함량과 라디칼 소거능에 대한 반응표면모형은 적합하지 않았으며, 추출온도에 의한 일차적인 영향을 받는 것으로 나타났다. 최적조건에서 제조한 추출액의 총폴리페놀 함량 및 라디칼 소거능의 예측값과 실측값은 매우 유사한 값을 나타내어 본 연구에서 확립한 회귀식이 신뢰할 수 있음을 알 수 있었고, 최적추출액은 이전 보고에 비해 증진된 총폴리페놀 함량 및 라디칼 소거능을 나타내었다.

Abstract

Berries and green tea are underutilized in the food industry despite their great potential as a functional food ingredients. The purpose of this study was to determine the extraction conditions under which total phenolic contents and antioxidant activities of berry and green tea extracts are maximized. Extracts produced using 0-80% ethanol and temperatures ranging from $5-65^{\circ}C$ were evaluated for total phenolic content (TP), as well as for DPPH and ABTS radical-scavenging activities by using response surface methodology. Both ethanol and temperature had significant effects (p<0.05). Ogaja extract produced at $67^{\circ}C$ by using 33% ethanol yielded maximum TP, ABTS, and DPPH values of 23.74 mg GAE/g, 19.77, and 25.04 mg VCE/g, respectively. Optimum conditions for mulberry and raspberry extraction were found to be $65^{\circ}C$ by using 69% and 40% ethanol, respectively. Mulberry and raspberry extracts had TP, DPPH, and ABTS values of 20.74 mg GAE/g, 23.55, and 35.44 mg VCE/g, and 26.08 mg GAE/g, 39.93, and 55.60 mg VCE/g, respectively. Green tea extraction at $57^{\circ}C$ by using 43% ethanol was found to be optimal, yielding TP, ABTS, and DPPH values of 101.15 mg GAE/g, 171.38, and 177.56 mg VCE/g, respectively.

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