추출방법에 따른 감귤 과피 유래 Flavonoid의 추출효율 및 항산화 효과에 대한 비교

The extraction of polyphenol and flavonoid from citrus peel was performed by the ethanol, sugar, hot water (80°C), and subcritical water extraction methods. The maximum yields of total polyphenolic compounds (27.25±1.33 mg QE/g DCP, QE and DCP indicate quercetin equivalent and dried citrus peel, respectively) and flavonoids (7.31±0.41 mg QE/g DCP) were obtained by subcritical water extraction (SWE) with operating conditions of 190°C, 1300 psi, and 10 min. The yields by SWE were over 7.2-, and 8.5-fold higher than those of total polyphenols (3.79±0.73 mg QE/g DCP) and flavonoids (0.86±0.27 mg QE/g DCP) obtained using the ethanol extraction, which showed the highest extraction efficiency among tested conventional methods, respectively. Antioxidant activities of extracts obtained by different methods showed no significant differences. However, the relative antioxidant yield per 1 g dried citrus peel by SWE (190°C, 10 min) was over 9.5-fold higher than that by the ethanol extraction.