아로니아와 마키베리의 항산화 성분 및 항산화 활성 = Antioxidant constituents and antioxidant activities of aronia and maquiberry

다국어 초록 (Multilingual Abstract)

Purpose: In this study, the antioxidant constituents and antioxidant activities of aronia and maquiberry by production areas were investigated. Methods: Antioxidant components such as total phenol, total flavonoid, and total anthocyanin contents of aronia (USA, Poland) and maquiberry (USA, Chile) extracted with 70% ethanol were analyzed, and antioxidant activities such as 2,2-diphenyl- 1-picryl-hydrazyl (DPPH) and 2.2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity were measured. Results: The maquiberry showed higher total phenol (72.75~76.91 mg gallic acid equivalent/g dry weight (DW)), total flavonoids (27.87~30.05 mg naringin equivalent/g DW), and total anthocyanin (14.13~14.86 mg cyanidin-3-glucoside equivalent/g DW) contents than aronia (p<0.05). At a concentration of 5 mg/mL, maquiberry and aronia from all production areas showed significantly higher DPPH radical scavenging activity and ABTS radical scavenging activity than butylated hydroxy anisole (BHA) used as a positive control (p<0.05). In particular, maquiberries from all production areas showed higher radical scavenging activity than aronia. Conclusion: Therefore, this results suggest the possibility that maquiberry can be used as a new food material and functional food ingredient with strong antioxidant activity.

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