식물유래 유색 분말의 색 특성과 추출용매에 따른 항산화활성

초록

Purpose: This study aimed to explore the relationship between the color characteristics and antioxidant activities of plant-derived colored food materials, specifically purple sweet potato, turmeric, pistachio, pumpkin, sweet potato, and carrot powders. Methods: The six types of food materials were extracted using solvents with varying dielectric constants (Dk), namely, water (Dk=80), ethanol (Dk=24.3), and hexane (Dk=1.9). Subsequently, the extracts were evaluated for their antioxidant activities. Results: All six types of materials exhibited high total phenol content (TPC) when extracted using water and ethanol. This indicates that the plants contained a significant amount of reducing compounds with hydrophilic to intermediate polarity. Among the materials, purple sweet potato powder, which had the lowest lightness and the highest redness, displayed the highest TPC, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity in both its water and ethanol extracts. Turmeric powder, characterized by lower lightness and the highest yellowness, showed the highest TPC, total reducing capacity, and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS+) radical scavenging activity in both its ethanol and hexane extracts. Notably, the ethanol extract of turmeric powder exhibited an even higher DPPH radical scavenging activity compared to the positive control of 0.2 mM gallic acid. Pearson’s correlation analysis revealed that the lightness of the materials had significant negative correlation with the ABTS+ radical scavenging activity (ρ=-0.860) and DPPH radical scavenging activity (ρ=-0.834) of the ethanol extracts. Additionally, the redness and yellowness showed a positive correlation with the DPPH radical scavenging activity of the ethanol extracts (ρ=0.945) and with the TPC of the hexane extracts (ρ=0.844), respectively. Conclusion: The results indicate a correlation between the solubility and extraction characteristics of the pigments in plant-derived food materials and the antioxidant activity observed in their solvent extracts. Furthermore, the findings suggest that the plant pigments significantly contribute to the antioxidant activity of the food materials.

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