추출용매와 항산화 활성 시험법에 따른 16종 천연 소재의 항산화 활성

초록

Purpose: This study investigates the effects of the extraction solvent and analytical method applied to determine the antioxidant activity of 16 natural food materials. Methods: Sixteen raw materials were extracted using solvents with different polarity index (PI): water (PI 9.0), ethanol (PI 5.1), and hexane (PI 0). The solvent extracts were measured for total reducing capacity (TRC), ABTS+ radical scavenging activity, and DPPH radical scavenging activity. All antioxidant data of the raw materials were subsequently characterized using Pearson’s correlation analysis and principal component analysis. Results: Except wheat flour, all materials showed higher TRC in the water and ethanol extracts compared to the hexane extracts. ABTS+ radical scavenging activity was also higher in water and ethanol extracts than the hexane extract. However, green tea and ginger showed the highest ABTS+ radical scavenging activity in hexane extracts. Pearson’s correlation analysis revealed that the analytical methods for TRC and ABTS+ radical scavenging activity correlated well in water (ρ=0.838, p<0.001) and hexane extracts (ρ=0.816, p<0.001), but not in the ethanol extract. DPPH radical scavenging activity was higher in the ethanol and hexane extracts compared to the water extract. Principal component analysis revealed that leek, green tea, and ginger possess distinctive characteristics as antioxidant raw materials. Conclusion: The results demonstrate that the antioxidant activity varies depending on the extraction solvents and analytical methods applied to measure the antioxidant activity, even for the same material. This study can be utilized for selecting natural antioxidant ingredients that successfully retard food oxidation.

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