식품가공부산물에서 항산화 활성을 가진 천연보존제의 개발 = Development of a Natural Preservative with Antioxidant Activity from By-products of Food Processing

다국어 초록 (Multilingual Abstract)

By-products such as waste and sludge that are generated from food processing can sometimes be used as fertilizersor feed, but a majority is treated as waste, which makes it challenging to recycle resources. In this study, food wastematerials were interrogated for by-products that had antioxidant activities. Waste samples included polyphenols, DPPH,flavonoids, ABTS+ radical, and FRAP. Results showed that the total polyphenols had a high content of Aronia Marcextract (27.58 μg/g) in the ethanol extract and Rice bran (21.29 μg/g) in the water extract. DPPH Radical Eradicationwas 94.71% in the ethanol extract and 94.71% in the water extract, with the best antioxidant effect observed for Punicagranatum. The total flavonoid contents included Isatidis folium (9.69 μg/g) in the ethanol extract and Citrus sinensis Marc(9.88 μg/g) in the water extract. Wheat bran from the ethanol extract at both 100 μg/mL and 500 μg/mL neutralized 99.70%of ABTS+ radical function, while Rice husk at 1,000 μg/mL neutralized 99.27% of ABTS+ radical function. The waterextract of 1,000 μg/mL, 500 μg/mL, and 100 μg/mL contained 100% of red ginseng. High FRAP reducing capabilitieswere observed for Wheat bran at 100 μg/mL of ethanol extract (304.03 abs), red ginseng at 500 μg/mL (590.52 abs) or1,000 ug/mL (979.24 abs) in water extract. Moreover, the FRAP reducing capabilities of Red ginseng marc at 100 μg/mL, 500 μg/mL and 1,000 μg/mL of water extract were 342.32 abs, 586.93 abs, and 961.98 abs. As a by-product thatsuppresses oxidation caused by radicals, it is believed that vegetable waste that can use antioxidant materials and recycleresources can be used as a friendly preservative.

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