[논문]고추장과 발효액이 첨가된 알래스카 산 프리미엄 명란의 ABTS, FRAP, total phenolic acid의 항산화 특성 분석

장종수; 황지영; 허만규

doi:10.5352/jls.2018.28.12.1461

[국내논문] 고추장과 발효액이 첨가된 알래스카 산 프리미엄 명란의 ABTS, FRAP, total phenolic acid의 항산화 특성 분석
Antioxidant Properties (ABTS, FRAP, Total Phenolic Content) of Alaska and Gochujang Pollock Roes and Fermented Pollock Roe Seasoning 원문보기

생명과학회지 = Journal of life science, v.28 no.12 = no.224, 2018년, pp.1461 - 1468

장종수 (덕화푸드(주)) , 황지영 (덕화푸드(주)) , 허만규 (동의대학교 식품공학과)

초록
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알래스카 산 대구(Gadus chalcogrammus)는 북태평양에 분포하는 대구과 한류 어종이다. 알래스카 산 대구의 명란 원료, 프리미엄 고추장 명란, 프리미엄 발효 명란을 증류수와 에탄올로 추출하여 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS+), 철 환원 항산화능(Ferric Reducing Antioxidant Potential, FRAP), 총 페놀함량을 평가하였다. 명란 원료의 증류수와 에탄올 추출물의 ABTS+ 소거능은 1.0 mg/ml 농도에서 각각 50.1%, 53.1%였다. 고추장 명란의 증류수와 에탄올 추출물의 ABTS+ 소거능은 1.0 mg/ml 농도에서 각각 71.3%, 71.6%였다. 발효 명란의 증류수와 에탄올 추출물의 ABTS+ 소거능은 1.0 mg/ml 농도에서 각각 68.7%, 70.4%였다. 명란원료의 증류수와 에탄올 추출물의 ABTS+에 대한 최소 저해 농도 값($EC_{50}$)은 각각 12.49 ug/ml과 12.21 ug/ml이었다. 고추장 명란의 증류수와 에탄올 추출물의 FRAP에 대한 최소 저해 농도 값($EC_{50}$)은 각각 10.67 ug/ml과 10.56 ug/ml이었다. 발효 명란의 증류수와 에탄올 추출물의 총 페놀 함량에 대한 최소 저해 농도 값($EC_{50}$)은 각각 10.45 ug/ml과 10.31 ug/ml이었다. Gallic acid를 대조구로 할 때 총 페놀 함량에 대한 상대적 활성은 명란 원료가 52.0%, 고추장 명란이 61.1%, 발효 명란이 63.6%였다. 명란 원료보다 고추장 명란과 발효 명란에서 ABTS+, FRAP 소거능 및 총 페놀 함량이 우수하였다.

Abstract ▼ AI-Helper

The Alaska Pollock (Gadus chalcogrammus) is distributed in an arc across the North Pacific Ocean. Distilled water extracts (DWE) and ethanol extracts (ETE) of 1.0 mg/ml concentrations of raw Alaska Pollock roe, premium Gochujang Pollock roe, and premium fermented Pollock roe seasoning were evaluated for estimated 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), ferric reducing antioxidant potential (FRAP), and total phenolic content. The ABTS scavenging activity of the raw Alaska roe DWE and ETE were evaluated at 50.1% and 53.1%, respectively. The ABTS scavenging activity of the Gochujang roe DWE was 68.7% and of the ETE was 70.4%; for the fermented seasoning it was 71.3% and 71.6% for the DWE and ETE, respectively. The ABTS $EC_{50}$ values of the raw roe DWE and ETE were 12.49 ug/ml and 12.21 ug/ml, respectively. The FRAP $EC_{50}$ values of the Gochujang roe DWE and ETE were 10.67 ug/ml and 10.56 ug/ml, respectively, and the $EC_{50}$ values for total phenolic content for the fermented seasoning DWE and ETE were 10.45 ug/ml and 10.31 ug/ml, respectively. When Gallic was acid used as a control, the relative total phenolic content scavenging activity in each ETE was 52.0% (raw Alaska roe), 61.1% (Gochujang roe), and 63.6% (fermented seasoning). In the present study, higher ABTS, FRAP, and total phenolic content were observed in the Gochujang Pollock roe and fermented roe seasoning than in the Alaska Pollock roe.

주제어

표/그림 (7)

그림 Fig. 1. Relative inhibitory effects on ABTS+ by ethanol extracts from various Pollock roes.
표 Table 1. The assay of 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) scavenging activity of premium Pollock roe at different concentrations
표 Table 2. The ferric reducing antioxidant potential (FRAP) assay of premium Pollock roe at different concentrations
그림 Fig. 2. Relative inhibitory effects on FRAP by ethanol extracts from various Pollock roes.
그림 Fig. 3. Relative inhibitory effects on total phenolic content by ethanol extracts from various Pollock roes.
표 Table 3. The assay of total phenolic content of premium Pollock roe at different concentrations
표 Table 4. The 50% inhibition (EC₅₀) of ABTS+, FRAP, and total phenolic content of Alaska Pollock roe at different solvents

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제안 방법

Many assays are available to measure antioxidant capacity, but no single method can truly measure the total antioxidant activity. The main objective of the study was to determine the antioxidant activity of Alaska Pollock roe extracts, Gochujang Pollock roe and fermented seasoning Pollock roe by ABTS+, FRAP, and total phenolic content radical scavenging assay.

이론/모형

The antioxidant capacity by ferric ion reducing power was measured according to the method of Oyaizu [19] with modifications. 1 ml of various concentrations of sample and 1 ml of 1% w/v potassium ferricyanide solution were added to 1 ml of the phosphate buffer solution (0.
The total phenolic content of the sample extracts was determined by using Folin-Ciocalteu reagent following a slightly modified method of Ainsworth [1]. Gallic acid was used as a reference standard for plotting calibration curve.

성능/효과

0 mg/ml. FRAP scavenging activity of DWE with Gochujang Pollock roe evaluated was 70.6% at 1.0 mg/ml and that of ETE was 71.6% at same concentration. FRAP scavenging activity of DWE with fermented seasoning Pollock roe evaluated was 72.
6% at same concentration. FRAP scavenging activity of DWE with fermented seasoning Pollock roe evaluated was 72.4% at 1.0 mg/ml and that of ETE was 73.3% at same concentration. FRAP values were higher in fermented seasoning Pollock roe samples compared to other samples.
9% at same concentration. The total phenolic content scavenging activity of DWE with fermented seasoning Pollock roe evaluated was 62.3% at 1.0 mg/ml and that of ETE was 64.9% at same concentration.
In this study, it seems that the anti-oxidative power of the natural production, raw materials is not much stronger than that of the antioxidant capacity of the Gochujang and fermented seasoning materials. Alaska Pollock roe contained 82.
[25] performed antioxidant activity measurements such as DPPH radical scavenging activity and FRAP assay, the total polyphenols and total flavonoids contents to evaluate the antioxidant activities of gochujang. The results showed that Gochujangs had consistently high values of total polyphenols and total flavonoids with antioxidant activities antioxidant activities during the 90 days of fermentation with five different varieties of red pepper. The strong the antioxidant activity observed various seasoning and fermented foods using fish products [17].
0 mg/ml, respectively (Table 1). FRAP scavenging activity of ETE of Pollock roe with Gochujang seasoning and Pollock roe with fermented seasoning were evaluated 71.6% and 73.3% at 1.0 mg/ml, respectively (Table 2). The values of total phenolic content of ETE of Pollock roe with Gochujang seasoning and Pollock roe with fermented seasoning were evaluated 59.
0 mg/ml, respectively (Table 2). The values of total phenolic content of ETE of Pollock roe with Gochujang seasoning and Pollock roe with fermented seasoning were evaluated 59.9% and 64.9% at 1.0 mg/ml, respectively (Table 3). Although Gochujangs and fermented seasoning could be high antioxidant function, Pollock roe has some antioxidant properties.

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