J Korean Soc Food Sci Nutr 한국식품영양과학회지 43(11), 1731~1736(2014) http://dx.doi.org/10.3746/jkfn.2014.43.11.1731 산야초발효액의품질특성 안유복 강경명 김진학 박나영 이신호대구가톨릭대학교식품공학과 Quality Characteristics of Fermented Wild Grass Juice Yoo-Bok Ahn, Kyoung-Myoung Kang, Jin-Hak Kim, La-Young Park, and Shin-Ho Lee Department of Food Science & Technology, Catholic University of Daegu ABSTRACT The quality characteristics, enzyme activity, and antioxidative activity of fermented wild grass juices were investigated during fermentation and ripening for 6 months. Fermented wild grass juice was prepared from wild grasses (Oenothera biennis, Portulaca oleracea, and Rhus verniciflua) and sugar. Wild grasses and sugar mixed at the same ratio (1:1, w/w) and ripened at 20 C for 3 months after fermentation for 3 months at 20 C. The Bx of all fermented wild grass juices (FWGJ) decreased during fermentation. The ph of all FWGJ decreased gradually during fermentation and did not show any significant difference during ripening. Viscosity of FWGJ increased during fermentation but decreased during ripening periods in all tested samples. Total viable cell of FWGJ decreased after fermentation for 1 month, whereas lactic acid bacteria were not detected during fermentation. Enzyme activity was lower than 1 unit during fermentation and ripening period in all tested FWGJ samples. Enzyme activity of commercial FWGJ (Acanthopanax sessiliflorum, Oenanthe javanica, Plantago asiatica L., Platycodon grandiflorum, Orostachys japonicus A.) showed lower activity of 1 unit following invertase, cellulase, and amylase activity. Key words: wild grass, antioxidant activity, quality characteristics, phenolic compounds, fermentation 서 현대사회는경제성장과더불어소비자들의건강에대한관심이높아져천연물을이용한식품에대한선호도가높아지고있어이와관련된제품개발이나연구가활발히진행되고있는추세이다. 생리활성을갖는다양한천연물의활용은주로유기용매로특정성분을추출하여여러가지생리활성을가지는물질탐색에대한연구와그활용에관한연구가주를이루고있고, 이를활용하여기능성식재료뿐만아니라천연의약품개발에집중되고있다 (1,2). 여러가지산야초는산이나들에자생하는풀로풍부한비타민과무기질, 생리활성물질들로인한효능을인정받아, 예로부터한의학및민간요법에서식품, 기호음료등으로널리통용되어왔다 (3). 발효액은야생의약용식물에당을첨가한후숙성과정을통해제조된다. 이때식물자체에함유하고있는여러가지효소가활성화되어식물체의성분들이소화, 흡수되기쉬운형태로전환되며 (4), 다양한연구들이발표됨에따라발효식품의인기가점점높아지고있다 (5-7). 그러나최근여러가지산야초나식물의열매등을설탕과 1:1의비율로 Received 16 July 2014; Accepted 26 August 2014 Corresponding author: Shin-Ho Lee, Department of Food Science & Technology, Catholic University of Daegu, Gyeongsan, Gyeongbuk 712-702, Korea E-mail: leesh@cu.ac.kr, Phone: +82-53-850-3217 론 혼합하여상온에서일정기간경과후생성된침출액을효소라는명칭으로통용되어정상적인다양한유통과정을통하여시판되고있다. 이는발효액의올바른명칭이나성분분석및항산화활성등식품학적특징에관한정확한검증없이마치효소로오인하여음식에첨가하거나건강식품으로음용되고있는실정이다. 달맞이꽃에는불포화오메가지방산인감마리놀렌산 (γ-linolenic acid) 을비롯하여리놀산 (linoleic acid) 및올레익산 (oleic acid) 과같은성분들이다량포함되어있어항염작용을비롯한고혈압, 항균, 항암과같은여러활성을나타낸다고알려져있으며 (8), 옻은수피에존재하는 urushiol의강한항산화작용과목질부에알레르기를유발하지않는플라보노이드와페놀계화합물이 60~65% 존재하며, 항산화작용, 항염증, 항균작용등이보고되고있다 (9). 또한오행초는오메가-3 지방산이나 norepinephrine, dopamine, 펙틴질을포함한수용성다당류나알칼로이드성분등의다양한유용성분들을함유하고있고, 항암, 항균, 항염증등의연구가보고되고있다 (10). 따라서본연구는현재 효소 로통용되고산야초관련제품에대한식품학관련용어의오용을방지하고산야초발효액의식품학적특징을구명하기위하여현행일반에서통용되고있는효소액으로지칭되는제품의제조방법을사용하여산야초발효액을제조한후그특징을조사하고, 현재시판되고있는산야초효소제품을직접구입하여이들의효소
1732 안유복 강경명 김진학 박나영 이신호 활성과식품학적특징을비교검토하였다. 재료및방법재료산야초는달맞이꽃 (Oenothera biennis), 오행초 (Portulaca oleracea), 옻나무잎 (Rhus verniciflua) 을대구근교의산과들에서채취하여시료로사용하였고, 설탕은시판되고있는백설탕 (CJ Co., Seoul, Korea) 을사용하였다. 시판산야초발효제품은각산야초와설탕을 1:1로혼합하여상온에서 3개월동안정치시킨후침출액만취하여 1 년동안상온에서숙성시킨효소액으로, 시판되는제품인오가피 (Acanthopanax sessiliflorum), 미나리 (Oenanthe javanica), 질경이 (Plantago asiatica L.), 도라지 (Platycodon grandiflorum), 와송 (Orostachys japonicus A.) 을구입하여사용하였다. 산야초발효액의제조및숙성산야초발효액제조는 Kim 등 (11) 의방법을변형하여달맞이꽃, 오행초, 옻나무잎을세척하고물기를제거한후각원료 2 kg에설탕 2 kg을첨가하여옹기에담은후 20 C로유지된항온실에서주 3회씩뒤적여호기적상태를유지하면서 3개월동안유지시켰다. 이와같이 3개월동안발효시킨발효액을원심분리기 (Model 5810 R, Eppendorf, Hamburg, Germany) 를사용 4,000 rpm으로 10분간원심분리및여과한후잔사는버리고발효액만옹기에담아 20 C에서 3개월간숙성시켰다. ph, 산도, 당도, 점도측정발효액을원심분리, 여과한후상등액을 ph는 ph meter(orion 410A, Orion Research Inc., Boston, MA, USA), 당도는당도계 (N-1E, ATAGO, Tokyo, Japan), 점도는점도계 (LVDV-Ⅱ, Brookfield Engineering Lab Inc., Middleboro, MA, USA) 를이용하여 Spindle 18번으로 20 C에서측정하였으며, 산도는 0.1 N NaOH를이용하여 ph가 8.3이될때까지소비된 NaOH 양을젖산량으로환산하였다. 미생물수측정발효액의미생물수는 0.1% 펩톤수를이용하여적정희석한후총균수는 plate count agar(pca, Difco, Detroit, MI, USA), 효모와곰팡이수는 potato dextrose agar(pda, Difco), 대장균군수은 violet red bile agar(vrba, Difco) 에접종하여 37 C에서 24시간배양한후나타난 colony를계수하여 CFU(colony forming unit)/ml로나타내었다. 효소활성측정효소활성측정은발효액을원심분리한후상등액 2 ml 에메탄올 8 ml를가하여다시원심분리하였다. 이후침전물에 10 ml의정제수를가하여침전물을용해시킨다음원심분리한상등액을효소활성측정용시료로사용하였다. Amylase는 1% soluble starch를기질로사용하여 40 C에서 30분간사용하였고, invertase와 cellulase는 1% sucrose와 0.5% CMC(carboxymethyl cellulose) 를각각기질로서사용하여 40 C에서 30분간반응시켰다. 이때효소단위는반응액의 glucose 함량을측정하여 1분간 1 μg의 glucose를생성하는효소의양을 1 unit로하였다 (12). 폴리페놀함량측정발효액을 95% 에탄올로 100배희석한후원심분리및여과하여시료로사용하였다. 총폴리페놀함량측정은 Folin- Denis법 (13) 에따라시료 1 ml에 0.2 N Folin-Ciocalteu's phenol reagent 1 ml를가하여실온에서 3분간반응시킨후, 7.5% Na 2CO 3 1 ml를가한다음암소에서 1시간동안방치한후 765 nm에서흡광도를측정하였다. 총폴리페놀함량은 tannic acid를표준물질로한표준곡선에의하여산출하였다. DPPH radical 소거능측정시료를 95% 에탄올로 100배희석한후원심분리및여과하여시료로사용하였다. DPPH radical 소거능의측정은 Blois의방법 (14) 을변형하여시료 0.4 ml에 0.4 mm DPPH 에탄올용액 0.8 ml를진탕혼합하고, 10분간방치후분광광도계를사용하여 525 nm에서흡광도를측정하여아래계산식에준하여계산하였다. DPPH radical scavenging ability (%) = (1- 시료첨가구의흡광도무첨가구의흡광도 ) 100 통계처리 모든실험은 3회반복으로행하였으며, 평균치간의유의성은 SPSS system(statistical Package for Social Sciences, SPSS Inc., Chicago, IL, USA) software package (version 12.0) 를이용, P<0.05 수준으로 Duncan's multiple range test에의하여검정하였다. 결과및고찰 산야초발효액의물리화학적특성의변화산야초 ( 달맞이꽃, 오행초, 옻 ) 와설탕의비율을 1:1(w/w) 로혼합한발효액의 20 C에서 6개월간발효와숙성중의물리화학적특성변화는 Table 1과같다. 당도는모든발효액에서발효기간이경과함에따라감소하였으며숙성기간에따른뚜렷한변화는나타내지않았다. 이는발효기간동안설탕에의한삼투압작용으로산야초의수분이용출되어발효액의당도가낮아지는것으로판단되며, 숙성기간중에는용출현상이나타나지않아당도의뚜렷한변화는나타나
산야초발효액의품질특성 1733 Table 1. Changes in physiochemical properties of fermented wild grass juices during fermentation and ripening periods Group 1) Fermentation period (months) Ripening period (months) Bx Viscosity (cps) ph 61.90±0.00 cd2) 61.00±0.00 bf 59.80±0.00 af 94.30±0.10 ca 43.65±0.15 aa 67.55±0.05 ba 6.33±0.09 be 6.94±0.04 cf 6.11±0.02 af 61.20±0.20 bc 59.00±0.00 ae 59.00±0.00 ae 128.70±1.15 cd 48.00±0.00 ac 74.20±0.00 bb 4.25±0.09 ad 5.04±0.04 ce 4.65±0.08 be 60.30±0.10 ca 57.90±0.10 aa 58.20±0.00 bc 164.70±0.30 cf 54.15±0.15 af 112.10±0.30 bf 4.14±0.06 acd 4.82±0.02 cd 4.53±0.01 bd 60.30±0.10 ca 58.00±0.00 bb 57.20±0.00 aa 129.90±0.90 ce 51.70±0.10 ae 98.50±0.20 be 4.04±0.02 ac 4.72±0.02 cc 4.43±0.02 bc 60.60±0.00 cb 58.60±0.00 ad 58.80±0.00 bd 112.05±0.15 cc 50.25±0.15 ad 83.30±0.20 bd 3.91±0.01 ab 4.64±0.03 cb 4.36±0.03 bb 60.20±0.00 ca 58.20±0.00 bc 57.90±0.00 ab 107.25±0.15 cb 45.60±0.00 ab 76.55±1.35 bc 0.26±0.01 ca 0.37±0.00 cb 0.38±0.00 cb 0.44±0.02 cd 0.40±0.01 cc Titratable 0.16±0.00 aa 0.19±0.00 ab 0.20±0.00 ac 0.27±0.01 af 0.26±0.01 ae acidity (%) 0.22±0.00 ba 0.27±0.00 bb 0.30±0.01 bc 0.32±0.00 be 0.31±0.00 bd 1) : Oenothera biennis, : Portulaca oleracea, : Rhus verniciflua. 2) Means within each column (a-c) and row (A-F) with different superscript letters are significantly different (P<0.05). 3.78±0.04 aa 4.56±0.02 ca 4.23±0.01 ba 0.38±0.00 cb 0.25±0.01 ad 0.31±0.01 bd 지않은것으로판단된다. 점도는발효기간이경과함에따라달맞이꽃 (164.70 cps), 옻 (112.20 cps), 오행초 (54.15 cps) 순으로증가하는경향을나타내었으며, 숙성기간중에는점차감소하는경향을나타내었다. 산야초의종류에따라점도가다르게나타나는것은함유되어있는수분및성분등이각기다르며, 이들에의한상호작용등이점도에영향을미치기때문인것으로판단된다 (15). ph는 Kim 등 (16) 의연구결과와같이모든산야초발효액에서발효과정중산성의 ph를나타내었으며, 숙성기간중에는뚜렷한변화를나타내지않았다. 적정산도는숙성 1개월까지달맞이꽃 (0.44%), 옻 (0.32%), 오행초 (0.27%) 순으로증가하다가이후일정하게유지되는경향을나타내었다. 산야초발효과정중 ph의감소와산도의증가는산야초에함유되어있는유기산의침출에의한것으로판단된다. 미생물수의변화발효및숙성기간에따른산야초발효액의발효및숙성기 간중미생물의변화는 Table 2와같다. 총균수는각처리구공히발효초기 5~6 log CFU/mL 범위를나타내었으나, 발효및숙성기간이경과함에따라 2~3 log CFU/mL까지감소하는경향을나타내었다. 효모및곰팡이도발효초기총균수와유사하게 5~6 log CFU/mL였으나발효및숙성기간이경과함에따라감소하여 3~4 log CFU/mL의범위를나타내었다. 대장균군은발효초기 2 log CFU/mL로낮게검출되었으며발효및숙성기간이경과함에따라감소하여숙성 2개월부터는검출되지않았다. 결과에는나타내지않았으나발효및숙성기간중유산균은모든시료에서검출되지않았다. 산야초발효액의미생물이발효및숙성기간동안점차감소하는현상은산야초에함유된수분의침출에따라설탕이용해되어액상형태로변화된발효액의당농도가모든시료에서약 60 Bx를나타내어발효액의높은삼투압에의해미생물의성장현상이일어나지않고점차사멸하여생균수가감소하는것으로판단되었다. Table 2. Changes in microbiological characteristics of fermented wild grass juice during fermentation and ripening periods (log No. CFU/mL) Microorganism 1) Group 2) Fermentation period (months) Ripening period (months) TB YM 6.35±0.07 cf3) 5.35±0.02 af 5.68±0.01 be 6.22±0.05 ce 5.38±0.05 ad 5.56±0.08 be 4.97±0.10 ce 4.24±0.07 ae 4.61±0.04 bd 6.05±0.03 cd 5.21±0.02 ac 5.38±0.11 bd 4.44±0.03 cd 4.08±0.11 ad 4.38±0.05 bc 6.03±0.01 ad 5.19±0.06 ac 5.31±0.02 bd 3.50±0.09 cc 3.24±0.12 ac 3.34±0.05 abb 5.03±0.06 cc 4.15±0.10 ab 4.43±0.03 bc 3.46±0.14 cb 2.88±0.02 ab 3.19±0.18 ca 4.88±0.05 cb 3.91±0.07 aa 4.26±0.02 bb 3.45±0.07 ca 2.66±0.05 aa 3.03±0.07 ba 4.80±0.03 ca 3.78±0.09 aa 4.08±0.02 ba CF 2.63±0.08 cd 2.48±0.03 bc 2.34±0.05 ad 2.36±0.15 bc 2.25±0.21 bc 1.67±0.12 ac 1.72±0.02 cb 1.49±0.10 bb 1.04±0.14 ab 1.17±0.16 ba 0.96±0.24 aba 0.62±0.28 aa 4) 1) TB: total bacteria, YM: yeast and mold, CF: coliform bacteria. 2) Groups are same as Table 1. 3) Means within each column (a-c) and row (A-F) with different superscript letters are significantly different (P<0.05). 4) : Not detected.
. 1734 안유복 강경명 김진학 박나영 이신호 Table 3. Changes in enzyme activities of fermented wild grass juice during fermentation and ripening periods Enzyme activity Fermentation period (months) Ripening period (months) (unit) 1) Group2) 0.46±0.13 abc3) 0.40±0.17 abc 0.32±0.11 ababc 0.30±0.11 ababc 0.21±0.06 abab 0.12±0.06 ba Invertase 0.33±0.06 ad 0.25±0.09 acd 0.19±0.05 abc 0.17±0.05 aabc 0.14±0.04 abab 0.07±0.02 aa activity 0.57±0.13 bc 0.51±0.13 ac 0.46±.006 bbc 0.43±0.08 bbc 0.32±0.06 bab 0.25±0.06 ca Amylase activity 0.24±0.13 ab 0.53±0.09 bc 0.79±0.15 cc 0.24±0.06 ab 0.44±0.05 bc 0.72±0.08 cc 0.50±0.09 ab 0.46±.006 ab 0.51±0.07 abc 0.25±0.09 ab 0.28±0.05 ab 0.61±0.11 bc 0.61±0.09 ab 0.60±0.07 ac 0.63±0.06 acd 0.11±0.06 aab 0.17±0.09 aa 0.35±0.08 bb 0.08±0.02 aa 0.11±0.02 aa 0.21±0.11 aab 0.01±0.01 aa 0.06±0.03a ba 0.11±0.06 ba 0.42±0.13 ab 0.92±0.09 ac 0.49±0.15 ab 0.07±0.02 aa Cellulase 0.33±0.05 ab 0.78±0.06 ad 0.46±0.06 ab 0.12±0.09 aa activity 0.47±0.04 ab 0.74±0.06 ad 0.47±.07 ab 0.10±0.07 aa 1) 1 unit defines the amounts of enzyme that releases 1 μg of glucose/min/ml of fermented wild grass juice from each substrate. 2) Groups are same as Table 1. 3) Means within each column (a-c) and row (A-D) with different superscript letters are significantly different (P<0.05). Table 4. Enzyme activities of commercial fermented wild grass juice Enzyme activity (unit) 1) Invertase activity Amylase activity Cellulase activity Commercial fermented wild grass juice A. sessiliflorum O. javanica P. asiatica L. P. grandiflorum O. japonicus A. 1.27±0.21 0.05±0.04 0.25±0.15 0.43±0.11 0.53±0.09 0.07±0.02 0.30±0.04 0.71±0.39 0.07±0.02 0.26±0.21 0.30±0.13 0.65±0.02 0.61±0.17 0.50±0.25 0.39±0.15 1) 1 unit defines the amounts of enzyme that releases 1 μg of glucose/min/ml of fermented wild grass juice from each substrate. 발효액의효소활성달맞이꽃, 오행초, 옻의발효및숙성기간동안효소활성의변화는 Table 3과같다. 측정한각효소의활성은전체적으로매우낮게나타났으며, invertase 활성은발효 1개월째옻 (0.57 unit), 달맞이꽃 (0.46 unit), 오행초 (0.33 unit) 순으로활성을나타내었고, 발효및숙성전기간동안점차감소하였다. Amylase 활성은 invertase 활성과유사한경향을나타내었다. Cellulase 활성은숙성 1개월에달맞이꽃 (0.92 unit), 오행초 (0.78 unit), 옻 (0.72 unit) 순이었으며, 숙성 3개월째에는 invertase, amylase, cellulase 모두매우낮은활성을나타내었다. 공시산야초발효액의 invertase, amylase, cellulase 활성은발효와숙성모든기간동안모든실험구에서각각 1 unit 이하의매우낮은활성도를나타내었다. 이는첨가된설탕에의한삼투압의증가로인해미생물의생육및효소작용이저해되거나미생물의성장현상이관찰되지않아효소가생성되지않았거나천연에존재하는효소의경우도설탕용해에의한발효액의높은삼투압의영향으로불활성화된것으로판단된다 (17). 시중에서 효소 라는이름으로판매되고있는 5종의오가피, 미나리, 질경이, 도라지, 와송으로제조한시판제품을구입하여효소활성을측정한결과는 Table 4와같다. Invertase 활성은오가피 (1.27 unit) 를제외한다른발효액이 0.26~0.61 unit 범위를나타내었고, amylase 활성과 cellulase 활성모두 1 unit 이하의낮은활성도를나타내었다. 이와같이효소액이라불리며시중에판매되고있는제품에는효소의활성이극히낮아효소액이라잘못된용어를사용하고있는것으로판단된다. 폴리페놀의함량과 DPPH radical 소거능의변화일반적으로페놀성물질은식물계에널리분포하고있는 2차대사산물로의하나로서다양한구조와분자량을가진다. 폴리페놀은 phenolic hydroxy 기를가지기때문에단백질및기타거대분자들과결합하는성질을가지며, 이런종류의화합물은항산화효과등여러생리활성기능을갖고있는것으로알려져있다 (18). 산야초발효액의발효및숙성기간중폴리페놀함량변화는 Fig. 1과같다. 폴리페놀함량은달맞이꽃이가장높은것으로나타났고, 발효기간이경과함에따라모든실험구에서증가하여발효 3개월에달맞이꽃 (6.40 mg/ml), 옻 (4.00 mg/ml), 오행초 (3.11 mg/ ml) 순으로나타났다. 산야초발효액의숙성기간중폴리페놀함량은뚜렷한변화를나타내지않았다. 폴리페놀함량의 Total polyphenol content (mg/ml) 10.0 8.0 6.0 4.0 2.0 0.0 Fermentation period (months) Ripening period (months) Fig. 1. Changes in total polyphenol contents of fermented wild grass juice during fermentation and ripening periods., Oenothera biennis;, Portulaca oleracea;, Rhus verniciflua. Values are means±standard deviation of triplicate determinations.
산야초발효액의품질특성 1735 DPPH radical scavenging ability (%). 50 40 30 20 10 0 Fermentation period (months) Ripening period (months) Fig. 2. Changes in DPPH radical scavenging ability of fermented wild grass juice during fermentation and ripening periods., Oenothera biennis;, Portulaca oleracea;, Rhus verniciflua. Values are means±standard deviation of triplicate determinations. 증가는발효가진행됨에따라산야초중의폴리페놀성분이삼투압에의해용출되어그함량이증가하였을것으로판단된다. 산야초발효액의발효및숙성기간중 DPPH radical 소거능의변화는 Fig. 2와같다. 발효초기 DPPH radical 소거능은달맞이꽃 (24.49%), 옻 (8.77%), 오행초 (5.80%) 순으로나타났으며, 발효기간이경과함에따라증가하여발효 3개월째에달맞이꽃 (40.52%), 옻 (17.88%), 오행초 (10.86%) 순으로나타났다. 이는달맞이꽃의높은폴리페놀함량에기인된것으로판단된다. 높은항산화활성을가진달맞이꽃발효액은노화방지와건강보호용제품의소재로활용가치가있을것으로판단된다. 최근산야초의잎이나열매등을설탕과동량혼합하여일정기간발효시킨것을산야초효소라는명칭으로시중에통용되고있는데본실험결과실제효소활성은매우낮은것으로판명되었으나, 제조중항산화능이증가하므로항산화능이나당의보충을요하는음료의원료또는식재료로서활용가치가충분하므로이발효물에대한적절한용어의선택이시급한실정이다. 설탕과산야초를 1:1(w/w) 의혼합비율로제조한제품을현재발효액이라사용하고있으나, 본실험결과고농도의설탕용액에서미생물의성장현상이관찰되지않아보다정확한용어는 당침액 또는산야초이름뒤에 청 이란용어를사용하는것이바람직한것으로판단된다. 현재산야초발효액을기능성식재료로서활용이가능한제품으로생산하기위해서는설탕첨가농도와담금방법등의개선을통한효소활성이나항산화활성을증가시키기위한발효기법에관한연구가광범위하게선행되어야할것으로판단된다. 요 산야초와설탕의비율을 1:1(w/w) 로혼합하는전통적인방법으로달맞이꽃, 오행초, 옻의발효액을제조하여상온에서 6개월간발효및숙성중품질특성, 효소활성, 항산화활성 약 의변화를조사하였다. 모든실험구에서발효기간중당도는감소하였으며, 점도는발효 3개월까지증가하다가숙성기간중감소하였다. 3개월의발효기간중 ph는낮아졌고적정산도는높아졌으나, 3개월의숙성기간중에는뚜렷한변화를나타내지않았다. 미생물의변화는발효 1개월이후 6개월동안점차감소하는경향을나타내었으며, 유산균의경우전기간동안검출되지않았다. 전통적인방법으로제조한산야초발효액의 invertase, amylase, cellulase 활성은발효및숙성전기간동안매우낮은활성을나타내었고, 시중에판매되고있는 5종의산야초발효액모두매우낮은효소활성 (1 unit 이하 ) 을나타내었다. 총폴리페놀함량은발효기간중증가하다가숙성기간동안일정하게유지되었으며, 그중달맞이꽃발효액의폴리페놀함량 (6.40 mg/ml) 과 DPPH radical 소거능 (40.52%) 이가장높았다. REFERENCES 1. Lee JH, Lee SR. 1994. Some physiological activity of phenolic substance in plant foods. Korean J Food Sci Technol 26: 317-323. 2. Research Center of Natural Resources (RCNR). 2003. Treatise an Asian herbal medicines. RCNR, Seoul, Korea. p 11-113. 3. Lee MK, Choi GP, Ryu LH, Lee GY, Yu CY, Lee HY. 2004. Enhanced immune activity and cytotoxicity of Artemisia capillaris Thunb. extracts against human cell lines. Korean J Medicinal Crop Sci 12: 36-42. 4. Cho EK, Song HJ, Cho HE, Choi IS, Choi YJ. 2010. Development of functional beverage (san-ya) from fermented medical plants and evaluation of its physiological activities. J Life Sci 20: 82-89. 5. Park MS, Rim YS, Shin SC. 2006. Comparison of the properties and extracting conditions of juice preparation from Schizandra nigar. Jour Korean For Soc 95: 453-485. 6. Ahn SW, Kim MH, Chung WT, Hwang B, Seong NS, Lee HY. 2000. Enhancement of alcohol fermentation yield by adding the extract of dried Rehmannia glutinosa Liboschitz. Korean J Medicinal Crop Sci 8: 351-361. 7. Bae IY, Yoon EJ, Woo JM, Kim JS, Lee HG, Yang CB. 2002. The development of Korean traditional wine using the fruits of Opuntia ficus-indica var. saboten-Ⅰ. Characteristics of mashes and sojues. J Korean Soc Agric Chem Biotechnol 45: 11-17. 8. Taniguchi S, Imayoshi Y, Yabu-uchi R, Ito H, Hatano T, Yoshida T. 2002. A macrocyclic ellagitannin trimer, oenotherin T 1, from Oenothera species. Phytochemistry 59: 191-195. 9. Lee YK, Kwon OS, Song YJ, Kim SH, Kim PG, Ryu SP. 2010. Inhibitory effect of Rhus verniciflua extract on lipid peroxidation and inflammatory cytokines during endurance exercise training. Jour Korean For Soc 99: 102-110. 10. Kwon YR, Cho SM, Hwang SP, Kwon GM, Kim JW, Youn KS. 2014. Antioxidant, physiological activities, and acetylcholinesterase inhibitory activity of Portulaca oleracea extracts with different extraction methods. J Korean Soc Food Sci Nutr 43: 389-396. 11. Kim MJ, Yang SA, Park JH, Kim HI, Lee SP. 2001. Quality characteristics and anti-proliferative effects of dropwort extracts fermented with fructooligosaccarides on HepG2 cells.
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