[논문]추출방법에 따른 니파팜의 성분 함량

김명기

doi:10.22156/cs4smb.2021.11.05.104

추출방법에 따른 니파팜의 성분 함량
Ingredient Contents of Nipa Palm(Nypa fruticans Wurmb.) according to Different Extraction Methods 원문보기

융합정보논문지 = Journal of Convergence for Information Technology, v.11 no.5, 2021년, pp.104 - 110

초록
AI-Helper

본 연구는 니파팜의 추출방법에 따른 성분 함량의 변화를 확인하기 위해 수행되어졌다. 니파팜을 에탄올 비율, 추출시간, 추출온도에 따라 추출 후 함량을 분석하였다. 추출용매 비율에 따른 폴리페놀과 플라보노이드의 함량은 50% 에탄올로 추출할 때 각각 36.91, 27.62 mg/g으로 가장 높게 나타났다. 추출온도 및 추출시간에 따른 폴리페놀과 플라보노이드는 60℃에서 6시간 추출 시 각각 40.83, 37.63 mg/g로 가장 높은 함량을 보였다. 니파팜의 주요성분을 에탄올 비율에 따라 함량을 분석한 결과 5-O-caffeoylshikimic acid는 70% 에탄올에서 2.08 mg/g, 4-hydroxybenzoic acid는 30% 에탄올에서 0.10 mg/g, 3,4-hydroxybenzoic acid는 50% 에탄올에서 0.12 mg/g의 가장 높은 함량을 보였다. 추출방법에 따른 니파팜에 함유된 성분의 함량 변화를 통해 식품, 화장품 등 천연물 소재 개발 시 기초 연구 자료로 활용할 수 있을 것으로 기대된다.

Abstract ▼ AI-Helper

This study was conducted to confirm the change in the contents of the ingredients according to the extraction method of nipa palm. The contents were analyzed by extraction according to the ethanol ratio, extraction time, and extraction temperature. The contents of polyphenols and flavonoids according to the ratio of the extraction solvent were the highest at 36.91 and 27.62 mg/g, respectively, when extracted with 50% ethanol. Polyphenols and flavonoids according to extraction temperature and extraction time showed the highest content of 40.83 and 37.63 mg/g, respectively, when extracted for 6 hours at 60℃. The contents of the major component of nipa palm according to the ethanol ratio were 2.08 mg/g in 70% ethanol for 5-O-caffeoylshikimic acid, 0.10 mg/g for 4-hydroxybenzoic acid in 30% ethanol, and 0.12 mg/g for 3,4- hydroxybenzoic acid in 50% ethanol. It is expected that it can be used as basic research data when developing natural materials such as food and cosmetics through the change in the contents of the ingredients contained in nipa palm according to the extraction methods.

주제어

표/그림 (8)

그림 Fig. 1. Contents of (a)polyphenols and (b)flavonoids of nipa palm as affected by ethanol ratio. Values are mean ± S.E. of three replicates. Means with different letters are significantly different(p<0.05)
표 Table 1. Composition of eleuent
그림 Fig. 3. HPLC chromatogram of (a) 5-O-caffeoylshikimic acid, (b)3,4-hydroxybenzoic acid, (c)4-hydroxybenzoic acid
표 Table 2. Contents of polyphenols and flavonoids of nipa palm as affected by extraction ethanol ratio and extraction methods
그림 Fig. 4. Calibration curve of standard solution
그림 Fig. 5. HPLC chromatogram of extracts from nipa palm at (a)254 and (b)325 nm
그림 Fig. 6. Contents of ingredient compounds of nipa palm as affected by ethanol ratio. Values are mean ± S.E. of three replicates. Means with different letters are significantly different(p<0.05)
표 Table 3. Contents of ingredient of nipa palm as affected by extraction ethanol ratio and extraction methods

참고문헌 (17)

Y. H. Lee, W. K. Kim, H. A. Jung & W. K. Oh. (2017). Analysis of nutritional components and antioxidant activity of nipa palm(Nypa fruticans Wurmb) flower stalk. The Korean Journal of Food And Nutrition, (30)5, 1080-1086. DOI : 10.9799/ksfan.2017.30.5.1080

원문보기 상세보기
O. T. Okugbo, U. Usunobun, A. Esan, J. A. Adegbegi, J.O. Oyedeji & C. O. Okiemien. (2012). A review of nipa palm as a renewable energy source in Nigeria. Research Journal of Applied Sciences, Engineering and Technology, 4(15), 2367-2371.
P. Nagendra et al. (2013). Phytochemicals and antioxidant capacity from Nypa fruticans Wurmb. fruit. Evidence-Based Complementary and Alternative Medicine, SI, 1-9. DOI : 10.1155/2013/154606

상세보기
G. S. Bae & S. J. Park. (2016). The anti-inflammatory effect of Nypa fruticans Wurmb. fruit on lipopolysaccharide-induced inflammatory response on RAW 264.7 cells, The Korea Journal of Herbology, 31(5), 79-84. DOI : 10.6116/kjh.2016.31.5.79.
M. S. Lovly & M. V. Merlee Teresa. (2017). In vitro bioactivity and phytochemical characterization of Nypa fruticans. Wurmb: a mangrove from Kerala, India. International Research Journal of Biological Sciences, 6(6), 42-52.
P. Tamunaidu & S. Saka. (2011). Chemical characterization of various parts of nipa palm (Nypa fruticans). Industrial crops and products, 34(3), 1423-1428.

상세보기
K. T. Mohd et al. (2011). Biological and ethnobotanical characteristics of nipa palm (Nypa fructicans Wurmb.). Sains Malaysiana, 40(12), 1407-1412.
Y. J. Oh & E. S. Hwang. (2017). Quality properties and antioxidant activity of cream soup with wheat flour replaced by nipa palm (Nypa fruticans) powder. Korean Journal of Food and Cookery Science, 4(33), 435-442. DOI : 10.23751/pn.v22i4.10632
C. Onanong & C. Boontaree. (2020). Sustainable nipa palm(Nypa fruticans Wurmb.) product utilization in Thailand. Scientifica, 3856203, 1-10. DOI : 10.1155/2020/3856203

상세보기
S. Chongkhong & K. Srinoon. (2018). Nipa sap pretreatment for bioethanol fermentation. Songklanakarin Journal of Science and Technology, 40(4), 960-969. DOI : 10.2991/amsee-16.2016.9
O. Folin & V. Ciocalteu. (1927). On tyrosine and tryptophane determination in proteins. Journal of Biological Chemistry, 27, 627-650.
M. K. Kim. (2016). Optimal extraction conditions of active components from adventitious roots of noni(Morinda citrifolia L.). Korean Journal of Food Science and Technology, 48(2), 111-116. DOI : 10.9721/KJFST.2016.48.2.111

원문보기 상세보기
J. Zhishen, T. Mengcheng. & W. Jianming. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64, 555-559. DOI : 10.1016/s0308-8146(98)00102-2

상세보기
B. N. Park & J. W. Lee. (2017). Antioxidation activity of residue after omija(Schisandra chinensis) juice extract. Journal of Applied Biological Chemistry, 60(2), 95-100. DOI : 10.3839/jabc.2017.016

원문보기 상세보기
J. M. Jo, K. H. Choi, S. G. Shin, J. H. Lee & J. W. Kim. (2016) Optimization of extraction conditions of polyphenolic compounds from amaranth leaf using statistically-based optimization. Korean Chemical Engineering Research, 54(3), 315-319. DOI : 10.9713/kcer.2016.54.3.315

원문보기 상세보기
B. Christel et al. (2016). Chemical composition and antioxidant activity of Euterpe oleracea roots and leaflets. International Journal of Molecular Sciences, 18(61), 1-15. DOI : 10.3390/ijms18010061

상세보기
K. C. Kim & J. S. Kim. (2019). Phenolic content and antioxidant activity of sweet wormwood tea extracts using different solvents. Journal of Plant Biotechnology, 46, 338-345. DOI : 10.5010/JPB.2019.46.4.338

원문보기 상세보기

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증