Youn Ri Lee

Physicochemical Characteristics and Antioxidant Activity of Heated Radish (Raphanus sativus L.) Extracts

무(Raphanus sativus L.)는 십자화과(Cruciferae)에 속하는 식물로 우리나라에서는 김치의 재료로 사용되고 있으며, 국내 생산 과채류 중 배추와 더불어 총 생산량의 60% 이상을 점하는 매우 중요한 채소류이다(1). 무의 이용에 관한 민간요법과 고전문헌에서는 내복근이라 하여 소화 촉진과 어패류 또는 면류의 중독해소에 효과가 있고, 종자는 내복자라 하여 기담, 혈담, 천식 및 늑간 신경통 등에 쓰이며, 이 외에도 이뇨작용, 정장작용, 진해․거담작용, 해열, 소염작용, 혈당저하, 니코틴 제거 작용, 담석증 치료 및 지혈작용 등과 같은 생리활성 효과들이 있는 것으로 알려져 있다(2). 무에는 flavonoid인 kaempferol이 함유되어 있다고 보고되고 있으며(3), 식이섬유와 항산화 vitamin, flavonoid계 색소, phenol계 및 방향족 amine 등 항산화 작용을 나타내는 물질이 다량 함유되어 있어 이들 생리활성성분에 대한 연구들이 진행되고 있다(4,5).식품의 열처리 가공은 식품의 저장수명을 연장시키고 품질을 향상시키기 위하여 사용되어지고 있다. 열처리 가공 중 영양소의 파괴 및 활성물질의 손실 등의 문제점이 있지만, 몇몇 과일류 및 채소류 등을 열처리할 경우 다양한 화학적 변화에 의해 생리활성물질이 증가한다고 보고되어지고 있는데 탈지대두박에 대한 열처리는 페놀성 화합물의 추출을 촉진하며(6), 마늘을 열처리하면 착즙액의 항산화 활성이 증가되고(7), 감초를 열처리할 경우에도 항산화 활성이 증가한다고 보고하였다(8). 그 밖에도 인삼(9), 한국산 배(10), 마늘(11), 멜론, 사과, 토마토, 참외 및 수박 등(12)의 여러 가지의 과일류 및 채소류의 열처리 시 폴리페놀 및 플라보노이드 함량이 증가하여 항산화 활성이 증가한다고 보고하는 등 열처리 관련 연구들이 활발하게 진행되고 있다.무의 추출물의 생리활성에 대한 연구로 Jung 등(13)이 무 에탄올 추출물에 대하여 미백, 숙취해소, 항균, 항산화 활성 등을 조사한 결과 항산화 식품과 기능성 화장품 등으로의 개발 가능성을 시사하고 있으며, Yim 등(14)은 인체 폐암 세포주(A-549)에 대한 무 에탄올 추출물의 세포독성에 대한 연구에서 항암활성을 확인하였고, Kang 등(15)은 콩나물, 미나리, 무의 용매분획 추출물들이 alcohol dehydrogenase의 활성에 대한 효과를 확인하는 등 추출물에 대한 연구가 주를 이루고 있을 뿐 무 자체를 열처리 하였을 경우 변화되는 생리활성에 대한 연구는 찾아보기 어려운 실정이다.

Antioxidant Activity of Ethanol Extraction on Citron Seed by Response Surface Methodology

Extraction characteristics of citron (Citrus junos Sieb. ex Tanaka) seeds and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 20.23% was obtained at extraction temperature of 50.23 o C, extraction time of 3.03 hr, and shaking velocity of 400.06 rpm. At extraction temperature, extraction time, and shaking velocity of 49.88 o C, 2.72 hr, and 400.39 rpm, respectively, maximum polyphenol content was 4.37 mg/g. At extraction temperature, extraction time, and shaking velocity of 50.28 o C, 3.42 hr, and 399.96 rpm, respectively, maximum electron donating ability (EDA) was 49.69%. Maximum nitrite scavenging activity (NSA) was 47.79% at extraction temperature, extraction time, and shaking velocity of 49.19 o C, 0.68 hr, and 602.95 rpm, respectively. Based on superimposition of 3-dimensional RSM with respect to extraction yield, polyphenol, EDA, and NSA, optimum ranges of extraction conditions were extraction temperature of 50 o C, extraction time of about 3 hr, and shaking velocity of 400 rpm.

Effects of High Hydrostatic Pressure Treatment on the Chemical Composition of Germinated Rough Rice (Oryza sativar L.)

This study was performed to evaluate changes in the chemical composition of germinated rough rice with high hydrostatic pressure treatment (HPT). Rough rice was germinated at 37oC over 6 days (control), and then subjected to HPT at 30 MPa for 24 h. The highest crude protein content was 9.54% in the control sample after 6 days of germination. Crude lipid content increased from 2.04-2.74% (control) to 2.27-3.10% (HPT). HPT samples showed higher values of total free sugar and glucose content than those of the control. The total amino acid value was not significant, but the essential amino acid content increased from 0.45-5.09 mg/g in the control to 1.57-5.30 mg/g in the HPT sample. The major fatty acids were found to be palmitic, oleic, and linoleic acid. The content of oleic acid decreases with HPT, whereas that of linoleic and linolenic acid increased slightly during the initial stages of germination. These results suggest that HPT after germination efficiently depolymerizes chemical components and enhances the content of essential nutrients.This study was performed to evaluate changes in the chemical composition of germinated rough rice with high hydrostatic pressure treatment (HPT). Rough rice was germinated at 37 o C over 6 days (control), and then subjected to HPT at 30 MPa for 24 h. The highest crude protein content was 9.54% in the control sample after 6 days of germination. Crude lipid content increased from 2.04-2.74% (control) to 2.27-3.10% (HPT). HPT samples showed higher values of total free sugar and glucose content than those of the control. The total amino acid value was not significant, but the essential amino acid content increased from 0.45-5.09 mg/g in the control to 1.57-5.30 mg/g in the HPT sample. The major fatty acids were found to be palmitic, oleic, and linoleic acid. The content of oleic acid decreases with HPT, whereas that of linoleic and linolenic acid increased slightly during the initial stages of germination. These results suggest that HPT after germination efficiently depolymerizes chemical components and enhances the content of essential nutrients.

The Enzyme Inhibitory Activity of Ethanol Extracts Derived from Germinated Rough Rice (Oryza sativar L.) Treated by High Pressure

Department of Food and Nutrition, Daejeon Health Sciences CollegeAbstract We evaluated the enzyme inhibitory activity of germinated rough rice (Oryza sativar L.) treated by highpressure (30 MPa) for 24 h (HP24) and 48 h (HP48). In rice germinated for 1 day, the α-glucosidase inhibitory activityreached its highest level, 68.32%, at HP48. The α-amylase inhibitory activity increased from 32.66-57.00% at HP0, to43.67-74.82% at HP48. On the other hand, the inhibitory activity of angiotensin-converting enzyme increased from 27.98%to 49.42% over the course of the second day of HP48. The inhibitory activity of xanthine oxidase peaked of 67.51% atHP48 and subsequently decreased. Lipase inhibitory activity increased from 24.04-47.91% at HP0, to 29.62-64.63% atHP48. These results provide useful information for the use of germinated rough rice as a functional food material anddemonstrate that high-pressure treatment during the germination process efficiently increase enzyme inhibitory activity.Keywords: rough rice, germination, high-pressure treatment, enzyme inhibitory activity