추출 방법에 따른 명일엽과 돌미나리 착즙박의 정미성분 및 항산화 특성

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 38권 / 6호
ㆍ저자명 : 이현정, 유하나, 이현규

목차

Materials and Methods
실험재료
추출물 및 효소추출물의 제조
복합추출물의 제조
유리아미노산 분석
유기산 분석
당류 분석
DPPH 라디칼 소거능 분석
총 페놀 함량 분석(TPC)
총 플라보노이드 함량 분석(TFC)
통계분석
Results and Discussion
유리아미노산 조성
유기산
당류
DPPH 라디칼 소거능
총 폴리페놀 함량
총 플라보노이드 함량
국문요약
Conflict of intersts
ORCID

영어 초록

This study aimed to examine the possibility of upcycling extracts of Angelica keiskei and Oenanthe javanica juice by-products through comparing enzyme extraction (EE) and complex extraction (CE) methods to increase the extraction yield and flavor of materials. A higher extraction yield was obtained for free amino acid content with EE and CE for A. keiskei and O. javanica juice by-products, respectively, and a higher extraction efficiency was achieved with juice by-products than with extracts prepared from raw materials before juice production. The content of major amino acids varied depending on the extraction method used. When used according to the characteristics of the extract, their use as a functional material was confirmed along with improvement in the flavor of the food. Consistently high extraction yields for organic acid and sugar levels were obtained with CE in A. keiskei and O. javanica juice by-products. The DPPH radical scavenging ability and TPC were consistently high with CE in A. keiskei and O. javanica juice by-products; the increase in extracted content was likely because of the reaction between the ethanol used for CE and the phenolic compounds. However, because the antioxidant capacity of the juice by-product extracts was somewhat lower than that of the extracts from raw materials before juice production, the amount used should be reviewed. The TFC was found to be higher in extracts obtained with EE than with CE for A. keiskei juice by-products; however, no significant difference was observed between EE and CE in the O. javanica juice by-products. Through this study, the taste compounds and antioxidant properties of extracts obtained from juice by-products produced after the production of A. keiskei and O. javanica green juice were analyzed, and the availability of high value-added materials was confirmed. Based on these research results, expanding specific R&D for practical use should be explored.

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