논문 상세보기
pp.98-104
This study investigated optimal extraction conditions for applying Capsicum annuum L. leaf as a functional food resource. Capsicum annuum L. leaf was extracted at different extraction solvents (water and 95% ethanol), extraction temperatures (80oC and 100oC), and e xtraction times ( 30, 60, and 9 0 min), a nd t he extracts were e valuated for extraction yield, luteolin content as a major flavonoid component, antioxidant activity, and α-glucosidase inhibitory activity. The extraction yield, luteolin content, DPPH and ABTS radical scavenging activities, and α-glucosidase inhibitory activity of the hot water extract were higher than those of the ethanol extract. In evaluating the extraction temperature of Capsicum annuum L. leaf, the antioxidant activities were similar, but the extraction yields, luteolin contents, and α-glucosidase inhibitory activities were higher at 100oC extraction. In evaluating the extraction time of Capsicum annuum L. leaf, extraction yield increased as the extraction time increased, but antioxidant activity and α-glucosidase inhibitory activity were the highest at 60 min of extraction. These results suggest that the optimum extraction conditions of Capsicum annuum L. leaf are hot water for 60 min at 100oC, and the extracts can be used as a functional food resource.
서 론
재료 및 방법
재료 및 추출물 제조
고춧잎 추출물의 HPLC 분석
DPPH 라디칼 소거능 측정
ABTS 라디칼 소거능 측정
α-Glucosidase 저해 활성 측정
통계처리
결과 및 고찰
추출 용매에 따른 고춧잎 추출물의 추출 수율, luteolin 함량, 항산화 활성 및 α-glucosidase 저해 활성
추출 온도에 따른 고춧잎 열수 추출물의 추출 수율, luteolin함량, 항산화 활성 및 α-glucosidase 저해 활성
추출 시간에 따른 고춧잎 열수 추출물의 추출 수율, luteolin함량, 항산화 활성 및 α-glucosidase 저해 활성
요 약
References
