한국식품저장유통학회지 제11권 제3호 (p.383-387)

오디로부터 분리한 페놀성 물질의 항산화 효과

Antioxidant Activity of Phenol Compounds from Mulberrry Fruits
키워드 :
mulberry fruits,phenol,antioxidant

초록

뽕나무  열매(오디)를 이용하여 천연항산화제를 개발할 목적으로 오디로부터 페놀성 물질을 추출하여 항산화 활성을 측정하였다. 페놀성 물질의 추출은  60 ethanol을 사용하여추출하는 것이 수율이 가장 좋았으며, rutin과 isoquercetrin의함량이 높았다. 추출된 오디  추출물의 ABTS radical decolorization과 antioxidant protection factor(PF)를 살펴 본 결과  ABTS는 80 추출물이 약 98의
For the  purpose of developing natural antioxidant, the antioxidative activity of  phenolics isolated from Korean Mulberry(Morus) fruits was determined. Optimum  extracting condition for phenolics were 60(v/v) ethanol. The content of  rutin and isoquercetrin as flavonoids were 82.83 mg/100 g and 43.23 mg/100 g  respectively. The 2,2'-azinobis-3-ethyl benzothiazoline-6-sulfonic acid  radical decolorization and antioxidant protection factor (PF) were determined  with extracts from Mulberry fruits. Results showed 98 inhibition on ABTs  by 80 ethanol extract and 1.25 PF on antioxidant protection factor by  60 ethanol extract. Electron donation ability on DPPH was higher 60  ethanol extract than other ethanol extracts. Also, hydroxyl radical scavenging  activity of extracts was higher 60 ethanol extract than other extracts.