추출 조건에 따른 오미자 추출물의 항산화 및 혈당 강하에 관한 연구

초록

This study investigated anti oxidative and hypoglycemic activities of Omija for evaluation of usefulness as a functional food resource. Omija water extracts were extracted with water for 24 hr, 6 hr and 3 hr at room temperature, 60℃ and 100℃, respectively. Omija ethanol extracts were extracted with 60% ethanol for 24 hr and 3 hr at room temp temperature and 60℃, respectively. The antioxidant properties of Omija(Schizandra chinensis Baillon) extracts prepared under different extraction conditions were evaluated by a variety of radical scavenging assays including DPPH, ABTS+, and nitrite and reducing power. Hypoglycemic activity was examined for α-glucosidase inhibition using an in vitro model. The total phenolic content was also determined. Antioxidant activities of Omija were the highest in the group extracted with 60% ethanol for 3 hr. The ethanol extracts showed higher activity than water extracts. An extraction temperature was the highest in 60℃. The total phenolic content extracted with 60% ethanol for 3 hr at 60℃ was 530 mg GAE/100 g. The water extract extracted with water for 24 hr at room temperature showed the lowest antioxidant activity and phenolic content. α-glucosidase inhibitory activity was the highest in the group extracted with 60% ethanol for 3 hr at 60℃, followed by the group extracted with 60% ethanol for 24 hr. The results suggest that extraction of Omija by 60% ethanol for 3 hr at 60℃ will be useful as a functional food resource with natural antioxidants and hypoglycemic activities.

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