복분자딸기의 성숙 단계별 생리활성 비교 = Comparison of Physiological Activities of Rubus coreanus Miquel during Maturation

국문 초록 (Abstract)

본 실험은 성숙시기별 복분자딸기 과실부(미숙과 및 중간숙과, 완숙과)를 70% ethanol로 추출하여 항산화 원인 물질로 여겨지는 여러 유효 성분들을 조사한 후 천연 항산화제로서의 개발 가능성을 탐색하고자 하였다. 복분자딸기 100 g당 함유되어 있는 총 폴리페놀 화합물 함량은 완숙과가 4.50g으로 미숙과(2.84 g)와 중간숙과(1.55 g)에 비하여 약 2배정도 함량이 많았으며, DPPH 라디칼 소거능도 복분자딸기 과실이 성숙할수록 높은 활성을 나타냈다. SOD 유사활성도 복분자딸기가 중간숙과 80.05%, 완숙과 95.03%로 과실이 미성숙했던 시기보다 높은 활성을 가지는 것을 알 수 있었다. 100 g당 함유되어 있는 복분자딸기의 비타민 A 함량은 미숙과가 2.37 mg으로 중간숙과와 완숙과에 비하여 높았지만, 비타민 E는 완숙과가 0.9 mg으로 미숙과 0.2 mg에 비하여 높은 함량을 가진 것으로 나타났다. 복분자딸기의 비타민C 함량은 미숙과 28.55 mg, 중간숙과 23.06 mg, 완숙과 30.79 mg으로 과실의 성숙정도와 관계없이 전체적으로 높은 함량을 가지고 있었다. 플라보노이드 함량은 복분자딸기 완숙과가 $49{\mu}m/mg$로 중간숙과($16.4{\mu}m/mg$)와 미숙과($15.4{\mu}m/mg)$에 비하여 과실이 성숙할수록 함량이 크게 증가하였다. 또한 색소성분으로 여러 기능적 역할을 수행하는 안토시아닌은 미숙과일 때 7.89 mg%에 불과하였던 것이 완숙과일때 394.50 mg%로 함량이 크게 증가하였다.

다국어 초록 (Multilingual Abstract)

Total polyphenolic compounds, DPPH radical scavenging activity, superoxide dismutase (SOD), vitamin A, C, E, flavonoid and anthocyanin of Rubus coreanus Miquel during maturation were investigated to expand the utilization of Rubus coreanus Miquel as functional food material. Physiological activities of unripened, middle-ripened and ripened fruit of Rubus coreanus Miquel were examined. The ripened fruit included higher contents of total polyphenolic compound compared with those of the other sample groups, unripened and middle-ripened fruit. SOD of unripened, middle-ripened and ripened fruit were 59.15, 80.05 and 95.03%, respectively. Scavenging concentration ($SC_{50}$) of unripened and middle-ripened fruit for 0.4 mM DPPH (1,1-diphenyl 2-picryl hydrazyl) was 2.3 mg/mL by weight, but only 1.6 mg/mL for ripened fruit. The vitamin A content of the Rubus coreanus Miquel was found to be lower as the fruit ripened; however, vitamin E showed the reverse pattern. In addition Rubus coreanus Miquel is a fruit which has a high vitamin C content regardless of maturity. The flavonoid contents of Rubus coreanus Miquel were in order of ripened fruit ($49{\mu}m/mg$)>middle-ripened fruit ($16.4{\mu}m/mg)$>unripened fruit ($15.4{\mu}m/mg$). Also, the contents of anthocyanin in ripened fruit were $394.50{\mu}m/mg$, which were higher than those of middle-ripened ($12.43{\mu}m/mg)$ and unripened fruit ($7.89{\mu}m/mg$).

참고문헌 (Reference)

1 이승욱, "울릉도산 산채류 추출물의 총 폴리페놀 함량 및 항산화 활성" 한국식품과학회 37 (37): 233-240, 2005

2 윤인, "복분자에 함유된 항상화물질의 동정 및 활성" 한국식품과학회 34 (34): 898-904, 2002

3 신현재, "복분자 유용 성분의 연구과 그 응용" 한국생물공학회 21 (21): 405-409, 2006

4 신공식, "국내산 복분자 열매에 대한 화학적 조성 및 생리활성 비교" 한국자원식물학회 16 (16): 6-14, 2003

5 최용민, "국내 시판되는 일부 다류 제품의 항산화 효과" 한국식품영양과학회 32 (32): 723-727, 2003

6 Park SJ, "The change of anthocyanin and spreadmeter value of strawberry jam by heating and preservation" 26 : 365-369, 1994

7 Jung GT, "The antioxidative, antimicrobial and nitrite scavenging effects of Schizandra chinensis RUPRECHT (Omija) seed" 928-935, 2000

8 Bang GC., "Tannins from the fruits of Rubus Coreanum" Chung-ang University 1996

9 Lee JH, "Some physiological activity of phenolic substances inplant foods" 26 : 310-316, 1994

10 SPSS, "SPSS for Windows Rel. 10.05" SPSS Inc. 1999

11 Cha HS, "Physiological activities of Rubus coreanus Miquel" 33 : 409-415, 2001

12 Salim AS, "Oxygen-derived free radicals and the prevention of duodenal ulcer relapse" 300 : 1-8, 1990

13 Davies KJA, "Oxidative stress the paradox of aerobic life" 61 : 1-34, 1994

14 Devy C, "New perspectives on the biochemistry of superoxide anion and the efficiency of superoxide dismutase" 39 : 399-405, 1990

15 Sato Y, "Lipid peroxide level in plasma of diabetic patients" 21 : 104-107, 1979

16 Park YS, "Latic acid fermentation and biological activities of Rubus coreanus" 46 : 367-375, 2003

17 Marklund S, "Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase" 47 : 469-474, 1974

18 Giacosa A, "Free radicals, oxidative damage and degenerative disease" 5 : 307-312, 1996

19 Halliwell B, "Free radicals, and human disease : where are we now" 119 : 598-620, 1992

20 Halliwell B, "Free Radicals in Biology and Medicine. 2nd ed" Clarendon Press 1229-1234, 1989

21 Oh CG., "Food composition table. (6th rev)" National Rural Living Science Institut, R.D.A 44-47, 2001

22 Oh CG., "Food composition table. (5th rev)" National Rural Living Science Instituts, R.D.A 147-163, 1996

23 Yoo TJ., "Food Handbook" Seowoo Press 1994

24 Jeong JS, "Encyclopedia of Oriental Medical" Young Rim Publishing Co., Ltd 461-, 1996

25 Fogarty A, "Dietary vitamin E, IgE concentrations and atopy" 356 : 1573-1574, 2000

26 Ham SS, "Development of beverages drinks using mountain edible herbs" 26 : 92-97, 1997

27 Son ES., "Contents of total flavonoid and biological activities of edible plants" Ewha Womans University 1999

28 Lee YC, "Composition of Opuntia ficuccindica" 29 : 847-853, 1997

29 Yuk CS., "Coloured medicinal plants of Korea" Academy Publishing Co., Ltd 275-, 1990

30 Lam LKT, "Citrus limonoid reduction of chemically induced tumorigenesis" 48 : 104-108, 1994

31 Lee HH, "Characteristice of antioxidative and antimicrobial activities of various cultivars of sweet potatoes" 31 : 1090-1095, 1999

32 Datta M, "Ascorbic acid supplementation of diet for reduction of deltamethrin induced stress in freshwater catfish Clarias gariepinus" 53 : 883-888, 2003

33 Cha JY, "Antioxidantive activities and contents of polyphenolic compound of Cudrania tricuspidata" 28 : 1310-1315, 1999

34 Noda Y, "Antioxidant activity of nasunin, an anthocyanin in eggplant peels" 148 : 119-123, 2000

35 Moon JH, "Antioxidant activity of caffeic acid and dihydrocaffeic acid in lard and human low-density lipoprotein" 46 : 5062-5065, 1998

36 Wang SY, "Antioxidant activity in fruits and leaves of blackberry, raspberry and strawberry varies with cultivate and developmental stage" 48 : 140-146, 2000

37 Markakis P, "Anthocyanins and their stability in foods" 4 : 437-456, 1974

38 Costantino L, "Activity of polyphenolic crude extracts as scavengers of superoxide radicals and inhibitors of xanthine oxidase" 58 : 342-345, 1992

39 Miller HE, "A simplified method for the evaluation of antioxidants" 18 : 439-452, 1971