[논문]우엉차의 껍질 제거와 로스팅에 따른 추출온도별 항산화 효과

박미영; 우등광; 박영현

doi:10.7783/kjmcs.2016.24.5.351

우엉차의 껍질 제거와 로스팅에 따른 추출온도별 항산화 효과
Effects of Roasting and Peeling Process and Extraction Temperature on the Antioxidant Activity of Burdock Tea 원문보기

韓國藥用作物學會誌 = Korean journal of medicinal crop science, v.24 no.5, 2016년, pp.351 - 359

박미영 (순천향대학교 교육대학원 영양교육전공) , 우등광 (순천향대학교 자연과학대학 식품영양학과) , 박영현 (순천향대학교 자연과학대학 식품영양학과)

Abstract ▼ AI-Helper

Background: We investigated the optimal aqueous extraction conditions for recovery of high yields of total phenolic compounds from roots of Arctium lappa L. (burdock, Asteraceae), and we compared their antioxidant capacity. Methods and Results: The antioxidant activity of the extracts was tested using 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)-diammonium salt, and oxygen radical absorbance capacity assays. In addition, the major phenolic compounds present in the extracts were determined by high performance liquid chromatography analysis. Our results suggest that the roasted burdock $100^{\circ}C$, 15 min extract exhibited the strongest radical scavenging activity and possessed the highest concentration of phenolic compounds. The polyphenol content of both dried burdock and roasted burdock significantly increased with increase in the extraction temperature and time. Conclusions: These results indicated a relationship between phenolic compound levels in burdock and their free radical scavenging activities. This suggests that phenolic compounds significantly increase the antioxidant potential of burdock extracts.

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문제 정의

The purpose of this study was to optimize water extraction conditions for high yield total phenolic content recovery. The antioxidant capacity of water extracts of burdock root was assessed and compared using three different antioxidant assays.

제안 방법

All tests were carried out in triplicate and the data are presented as means ± standard deviation (SD).
In this study, an assay of antioxidant activity was tested for the first time and the total phenolic and flavonoid contents of water extracts from burdock root were determined. Antioxidant and radical scavenging ability of the extracts were found to be extract temperature and time dependent.
Reverse phase chromatographic analyses were carried out under gradient conditions using a packed C18 column (4.6 ㎜ × 120 ㎜); the mobile phase was water containing 0.5% phosphoric acid and 20% ACN.

데이터처리

Data were analyzed by One-way analysis of variance (ANOVA) followed by Duncan’s Multiple Range Tests; p < 0.05 was considered as statistically significant.

성능/효과

A key finding of this study was that the RB 100℃, 30 min extract exhibited the strongest radical scavenging activity and possessed the highest concentration of phenolic compounds. Unfortunately, we did not analyze the contents of various phenolic compounds or those in non-peeled and peeled burdock extracts.
44%). Similar to the results obtained by the DPPH radical scavenging assay, the RB extracts showed higher scavenging activity than DB extracts, and nonpeeled burdock extracts showed higher ABTS radical scavenging activity than peeled burdock extracts (Fig. 3B).
The ABTS radical scavenging activity of non-peeled and peeled burdock extracts decreased in the order non-peeled RB (30.43 ± 0.48%) > peeled RB (17.45 ± 0.41%) > non-peeled DB (12.99 ± 0.34%) > peeled DB (10.27 ± 0.44%).
The DPPH radical scavenging activity of non-peeled and peeled burdock extracts decreased in the order non-peeled RB (88.98 ± 0.65%) > peeled RB (57.53 ± 2.74%) > non-peeled DB (47.82 ± 1.50%) > peeled DB (22.89 ± 0.81%).
The ORAC values of nonpeeled and peeled burdock extracts decreased in the order non-peeled RB (7993.29 ± 74.90 ㎎ • TE/100 g) > non-peeled DB (3306.03 ± 41.72 ㎎ • TE/100 g) > peeled RB (2322.49 ±76.94 ㎎ • TE/100 g) > peeled DB (1,081.85 ± 40.90 ㎎ • TE/100 g).
The total polyphenol contents of DB and RB ranged from 10.86 ± 0.33 to 38.75 ± 0.48, and 27.20 ± 0.42 to 83.97 ± 2.02 ㎎ • GAE/g, respectively.

후속연구

Thus, non-peeled RB can be very beneficial for enhanced phenolic compound extraction with desirable benefits. Future studies should focus on the roasting condition, the identification of these antioxidants, and the purification of this plant ingredient to obtain agents with high efficacy and activity.

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