다양한 식물 유래 식용 폴리페놀의 분리 및 분석

Abstract

The major objective of this study was to evaluate the dietary Polyphenols from various plant sources including wheat sprout (Triticum aestivum L.), blueberry (Vaccinium spp.), and black chokeberry (Aronia melanocarpa). Response surface methodology (RSM) was introduced for the optimized extraction conditions and DPPH, ABTS radical scavenging activity, and total Polyphenol contents were employed for the determination of the antioxidant activity. The results of high-performance liquid chromatography (HPLC) analysis revealed that there were 3 major peaks at 230 nm from wheat sprout fr. 2, fr. 7, and fr. 14 , 4 major peaks from wheat sprout fr. 12, and 6 major peaks from fr. 17, while no separated peaks were obtained from fr. 23. All together the 6 wheat sprout fractions were detected as chlorophyll compounds instead of polyphenols which was similar with other reports that over 70% of wheat sprout extraction were chlorophyll compounds. A series of anthocyanin derivatives were successfully extracted blueberry and black chokeberry. There were 8 peaks determined from blueberry identified as Cyanidin-3,5-di-O-glucoside, Cyanidin-3-O-galactoside, Cyanidin-3-O-glucoside, Cyanidin-3-O-rutinoside, Delphinidin, Cyanidin, Pelargonidin, Malvidin. For black chokeberry there were 4 peaks identified as Cyanidin-3-O-galactoside, Cyanidin-3-glucoside, Cyanidin-3-arabinosied, Cyanidin-3-xyloside. Response surface methodology was utilized to optimize the extraction conditions of wheat sprout, blueberry, and black chokeberry. For wheat sprout the maximum extraction yield was 28.53% under the following conditions: ethanol concentration of 63.56%, extraction time of 8.07 h, temperature of 29.26℃. Maximum total polyphenol content (gallic acid) was 120.14 μg/ml obtained with 49.43% ethanol treated for 8.63 h at 27.86℃. Maximum total Polyphenol content (Quercetin) was 109.29 μg/ml obtained with 49.51% ethanol treated for 8.64 h at 27.89℃. Maximum DPPH radical scavenging activity was 87.21% obtained with 49.51% ethanol treated for 8.64 h at 27.89℃. Maximum ABTS radical scavenging activity was 99.40% obtained with 49.96% ethanol treated for 8.05 h at 28.39℃. For blueberry the maximum extraction yield was 99.13% under the following conditions: ethanol concentration of 53.49%, extraction time of 10.18 h, temperature of 33.53℃. Maximum extraction total polyphenol content (gallic acid) was 100.24 μg/ml obtained with 54.70% ethanol treated for 9.37 h at 29.77℃. Maximum total polyphenol content (Quercetin) was 106.81 μg/ml obtained with 55.91% ethanol treated for 10.76 h at 24.11℃. Maximum DPPH radical scavenging activity was 35.67% obtained with 53.08% ethanol treated for 8.57 h at 32.02℃. Maximum ABTS radical scavenging activity was 99.02% obtained with 54.18% ethanol treated for 8.96 h at 29.70℃. For black chokeberry the maximum extraction yield was 75.19% under the following conditions: ethanol concentration of 58.67%, extraction time of 9.56 h, temperature of 29.61℃. Maximum extraction total polyphenol content (gallic acid) was 100.34 μg/ml obtained with 62.38% ethanol treated for 8.33 h at 30.95℃. Maximum total polyphenol content (Quercetin) was 110.67 μg/ml obtained with 61.29% ethanol treated for 8.72 h at 29.05℃. Maximum DPPH radical scavenging activity was 67.20% obtained with 47.63% ethanol treated for 8.88 h at 30.45℃. Maximum ABTS radical scavenging activity was 98.63% obtained with 53.57% ethanol treated for 7.37 h at 31.43℃.