A mono-type glycerine fatty acid ester compound was chemically synthesized using medium-chain fatty acids with antibacterial activity, and the physicochemical quality and antibacterial activity of the synthesized glycerine medium-chain fatty acid ester compound were measured. At a reaction molar ratio of MCT(medium chain triglyceride) to glycerine of 1:2.5, 48.15% mono ester was produced. The physicochemical analysis of the synthesized glycerine fatty acid ester compound showed an acid content of 0.38~0.60%, which tended to increase slightly as the glycerine molar ratio increased. The saponification value decreased as the synthesized molar ratio of glycerine increased from 218 to 284. The number of bacteria was measured to confirm the degree of antibacterial activity of glycerine medium-chain fatty acid esters against food poisoning bacteria, Bacillus cereus and Salmonella typhi. The number of bacteria significantly decreased as the MCT:glycerine molar ratio increased. In particular, the antibacterial effect between the treatment groups was the highest when at an MCT:glycerine molar ratio of 1:2.5.

Curcumin is not soluble in water. Therefore, curcumin emulsion that can dissolve well in water were prepared using multi-emulsification technology, and the antioxidant activities and physical properties of emulsion were measured. Although curcumin was not dissolved in water, it was confirmed to be well dispersed in water when prepared in an aqueous dispersion curcumin emulsion. After dissolving curcumin using water and ethanol as solvents, respectively, the DPPH and ABTS radical scavenging abilities of the filtrate and the curcumin emulsion were measured. Because it was not dissolved in water, activities were not shown. However, when curcumin was dissolved in ethanol, the activities increased as the concentration of curcumin increased. On the other hand, when the curcumin emulsion was dissolved in water, it was found to have abilities. The curcumin emulsion was nano-homogenized and the size and distribution of the emulsified spheres were measured. It was confirmed to be nano-sized as it appeared as 9.083 nm/100%. In the results of the DPPH radical and ABTS radical scavenging abilities of curcumin nano-emulsion, it was confirmed that there was no change in the antioxidant abilities. In conclusion, water-dispersible curcumin prepared using multi-emulsification technology, and it was confirmed to exhibit antioxidant activity and emulsion stability.

본 연구에서는 사과 과육과 사과 주스제조시의 부산물인 사과박 그리고 사과 껍질을 건조한 후 용매별로 추출하고, polyphenol 화합물, flavonoid, ascorbic acid 및 ursolic acid 등의 항산화 물질의 함량과 항산화 활성을 측정하여 최적의 용매 및 부위를 선정하고 제품개발의 가능성을 확인하고자 하였다. Polyphenol 화합물의 함량은 100%의 ethanol로 추출하였을 때 가장 함량이 높았고, 특히 사과 껍질에서의 함량이 가장 높은 것으로 나타났다. Flavonoid 화합물의 함량은 사과 껍질에서가 과육 또는 사과박에 비해 약 3~8배가량 그 함량이 높았으며, 70% ethanol을 용매로 하였을 때가 가장 높은 함량을 보였다. Ascorbic acid 함량은 사과 껍질에서 가장 많은 함량을 나타내었고, 사과박, 과육의 순이었다. Ascorbic acid의 추출 용매로는 물보다는 70% ethanol로 추출하였을 때가 ascorbic acid의 함량이 높은 것으로 나타났다. Ursolic acid의 함량에서는 사과 과육에서는 물과 ethanol 추출 시 ursolic acid 가 전혀 검출되지 않았다. 그러나 사과박 및 사과 껍질의 경우, 물 추출물에서는 검출되지 않았지만, ethanol로 추출하였을 때 검출되었으며, 그 함량은 껍질에서가 가장 많이 함유되어 있는 것으로 확인되었다. 항산화 활성의 경우, DPPH 및 ABTS 라디칼 소거능에서 70%의 ethanol 추출 시 가장 높은 소거능을 보이는 것으로 나타났으나, 금속이온 제거능에서는 라디칼 소거능에 비하여 약한 활성을 나타내어 사과에서의 항산화 활성은 금속이온 제거능보다는 라디칼 소거능이 높고 사과 껍질이 활성이 가장 우수한 것으로 판단되었다