산업식품공학 제22권 제4호 (p.304-308)

추출방법이 육계피 추출물의 향기 성분과 항산화 활성에 미치는 영향

Effect of Extraction Methods on Flavoring Compounds and Antioxidant Activity of Extracts from Cinnamon (Cinnamomum cassia Blume)
키워드 :
cinnamon,extracts,extraction methods,flavoring compounds,antioxidant activity

목차

Abstract
서 론
재료 및 방법
  재 료
  일반성분 분석
  추출방법
  HPLC를 통한 지표성분 분석
  DPPH 분석
  FRAP (Fe 이온 환원력) 분석
  통계처리
결과 및 고찰
  DPPH와 FRAP 분석을 통한 항산화능 측정
요 약
References

초록

The interest in and development of healthy foods and nutraceuticals have increased because of the trend for a health-oriented society. Cinnamon is used as a food ingredient as well as a herbal medicine because of its functional properties. In this study, flavoring compounds and antioxidative activities of cinnamon extracts were investigated with different extraction solvents and extraction methods. The contents of flavoring compounds such as coumarin, cinnamic acid, cinnamaldehyde, and cinnamyl alcohol were investigated. The contents of courmarin, cinnamic acid, and cinnamylaldehyde in 70% ethanol extract were higher than those in hot water and subcritical water extracts. The contents of courmarin, cinnamic acid, and cinnamaldehyde in subcritical water extract were higher than those in hot water extract, whereas the content of cinnamyl alcohol was lower. DPPH scavenging activity increased with increasing concentration of the extracts, and the 70% ethanol extract showed the highest antioxidant activity. The ascorbic acid content of the 70% ethanol extract was largest in the antioxidative activity measurement by FRAP analysis. The ascorbic acid contents of the hot water and subcritical water extracts were similar.