KOREASCHOLAR

오크라 씨 기름의 기능성 성분 함량 및 생리활성 평가 Evaluation of Bioactive Compounds Contents and Biological Activities of Okra Seeds Oils

서동연, 전아영, 신의철, 이준수, 황인국, 김영화
  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/398701
韓國食生活文化學會誌 (한국식생활문화학회지)
제35권 제4호 (2020.08)
pp.392-399
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study examined the contents of bioactive compounds and the biological activity of okra seed oil. Okra seed oil consisted mainly of linoleic acid (44.2%). The content of total phytosterols was 2.180 mg/g oil, with β-sitosterol being the highest (1.756 mg/g oil). The vitamin E content was 1.278 mg/g oil; the content of α-tocopherol was higher than γ- tocopherol. The total polyphenol and flavonoid contents were 2.463 mg gallic acid equivalent/g and 1.602 mg cathechin equivalent/g, respectively. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid and α-α-diphenyl-β-picrylhydrazyl free radical scavenging activities were 15.297% and 22.265%, respectively, and the reducing power was 4.524 mg gallic acid equivalent/g. The okra seed oil inhibited 77.692% of the α-glucosidase activity. The present study showed that okra seed oil had a considerable amount of phytochemicals and exhibited biological activity. These results suggest that okra seed oil is a potential natural therapeutic for the management of metabolic syndromes.

키워드
Okra seed oilvitamin Ephytosterolradical scavenging activityα-glucosidase inhibitory activity
목차
Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 재료 및 시약
    2. 오크라 씨 기름 및 methanol 추출물 제조
    3. 지방산 분석
    4. 식물성스테롤 분석
    5. 비타민 E 함량 분석
    6. 총 폴리페놀 함량 측정
    7. 라디컬 소거능 측정
    8. 환원력 측정
    9. 통계분석
III. 결과 및 고찰
    1. 오크라 씨 기름의 지방산 조성
    2. 오크라 씨 기름의 식물성스테롤 및 비타민 E 함량
    3. 오크라 씨 기름의 polyphenol 및 flavonoid 함량
    4. 오크라 씨 기름의 생리활성 효과
IV. 요약 및 결론
References
저자
  • 서동연(경성대학교 식품생명공학과) | Dongyeon Seo (Dept of Food Science and Biotechnology, Kyungsung University)
  • 전아영(경성대학교 식품생명공학과) | Ahyeong Jeon (Dept of Food Science and Biotechnology, Kyungsung University)
  • 신의철(경남과학기술대학교 식품과학과) | Eui-Cheol Shin (Dept of Food Science, Gyeongnam National University of Science and Technology)
  • 이준수(충북대학교 식품생명축산학부) | Junsoo Lee (Division of Food and Animal Sciences, Chungbuk National University)
  • 황인국(농촌진흥청 국립농업과학원 농식품자원부) | In Guk Hwang (Dept of Agrofood Resources, National Institute of Agricultural Science, Rural Developement Administration)
  • 김영화(경성대학교 식품응용공학부) | Younghwa Kim (School of Food Biotechnology and Nutrition, Kyungsung University) Corresponding author