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코코아빈(Theobroma cocoa L.) 허스크의 에탄올 추출 조건 및 분획물에 따른 항당뇨 효과 KCI 등재
Antidiabetic Effects of Cocoa Bean (Theobroma cocoa L.) Husk according to Ethanol Extraction Conditions and Sequential Fractions
pp.9-18
This study explored the potential of cocoa bean husk, a by-product of cocoa processing, as a functional food ingredient. It evaluated how extraction conditions and solvent fractionation affect the content of phenolic compounds and their antidiabetic activity. Cocoa bean husk was extracted using varying concentrations of ethanol (0%, 50%, 70%, and 99%), and the total polyphenol and flavonoid contents were measured alongside the inhibitory activities against α-glucosidase and α-amylase. The extract using 70% ethanol yielded the highest levels of total polyphenols and flavonoids, as well as the strongest inhibitory effects on both enzymes. These findings suggest that aqueous ethanol is more effective than absolute ethanol in extracting bioactive compounds from cocoa bean husk. Following this, the 70% ethanol extract was further fractionated; among the fractions, the ethyl acetate and butanol fractions had the highest total polyphenol and flavonoid contents. Notably, the butanol fraction demonstrated the most significant antidiabetic activity, showing the lowest IC₅₀ values for inhibiting α-glucosidase and α-amylase. This indicates that antidiabetic activity is influenced not only by the total phenolic content but also by the qualitative composition and structural characteristics of the phenolic compounds. Overall, cocoa bean husk shows considerable promise as a value-added functional food ingredient with antidiabetic properties.
서 론
재료 및 방법
1. 실험재료
2. 실험시약
3. 코코아빈 허스크 에탄올 추출물 제조
4. 코코아빈 허스크 계통 분획물 제조
5. 총 폴리페놀 함량
6. 총 플라보노이드 함량
7. α-Glucosidase 저해 활성
8. α-Amylase 저해 활성
9. 통계분석
결론 및 고찰
1. 에탄올 추출조건에 따른 총 폴리페놀 함량
2. 에탄올 추출조건에 따른 총 플라보노이드 함량
3. 에탄올 추출조건에 따른 α-Glucosidase 및 α-Amylase저해활성
4. 계통 분획물의 총 폴리페놀 및 플라보노이드 함량
5. 계통 분획물의 α-Glucosidase 저해활성
6. 계통분획물의 α-Amylase 저해활성
7. 상관관계 분석
요약 및 결론
References
