Article
추출방법에 따른 감귤 과피 유래 Flavonoid의 추출효율 및 항산화 효과에 대한 비교
최찬익1, 정원근1, 정은영1, 고민정1, 조상우2, 이재환3, 장판식4, 박영서5, 백현동6, 김기태6, 정명수1,*
Comparison on the Extraction Efficiency and Antioxidant Activity of Flavonoid from Citrus Peel by Different Extraction Methods
Chan-Ick Cheigh1, Won-Guen Jung1, Eun-Young Chung1, Min-Jung Ko1, Sang-Woo Cho2, Jae-Hwan Lee3, Pahn-Shick Chang4, Young-Seo Park5, Hyun-Dong Paik6, Kee-Tae Kim6, Myong-Soo Chung1,*
1Dept. of Food Science and Engineering, Ewha Womans University
2Bio Business division, Seoul Perfumery Co.
3Dept. of Food Science and Technology, Seoul National Univ. of Technology
4Program in Food Science and Biotechnology, Seoul National University
5Dept. of Food and Bioengineering, Kyungwon University
6Food Science and Biotechnology of Animal Resources, Konkuk University
*Corresponding author: Myong-Soo Chung, Dept. of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea, Tel: +82-2-3277-4508; Fax: +82-2-3277-4508, E-mail:
mschung@ewha.ac.kr
ⓒ Copyright 2010 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Received: May 12, 2010; Revised: May 21, 2010; Accepted: May 24, 2010
Published Online: May 31, 2010
Abatract
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.
Keywords: subcritical water extraction; SWE; citrus peel; flavonoid; polyphenol
