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프로폴리스 추출물의 항산화 및 항균활성과 기능성 식품 개발 원문보기
Antioxidnt and Antimicrobial Activities of Propolis Extracts and Its Development for Functional Foods

  • 저자

    이호재

  • 학위수여기관

    慶尙大學校 大學院

  • 학위구분

    국내박사

  • 학과

    농림과학과

  • 지도교수

  • 발행년도

    2004

  • 총페이지

    xiii, 115p.

  • 키워드

    프로폴리스 항균활성 항산화 기능성식품;

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T10060208&outLink=K  

  • 초록

    In order to use as a new functional food material, chemical components and functional activities(antioxidative, nitrite scavenging, antimicrobial and antitumor activities) of propolis extracts by ethanol concentration(0, 50, 70 and 90% ethanol) and temperature(40, 70 and 90℃) were examined. Finally two active compounds were identified. Physicohemical and sensory properties of juice, candy and pill added with propolis extracts were evaluated. The results were as follows ; 1. The contents of crude fat, nitrogen free extract, crude protein, ash and crude fiber in propolis were 86.41%, 7.32%, 2.71%, 1.05% and 0.31%, respectively. The mineral contents were in the order of Na(120.40 mg%), Ca(115.40 mg%), K(105.87 mg%) and Ca were higher in water extract than in alcohol extract. 2. Free sugars were composed of sucrose 152 mg%, glucose 114 mg% and fructose 6 mg%. The major amino acids of propolis were lysine 395.29 mg%, cystine 267.66 mg% and glutamic acid 248.14 mg%, respectively. Eight fatty acids in propolis were identified and the major fatty acids were oleic acid(51.89%), myristic acid(20.86%) and palmitic acid(20.28%). 3. Myricetin, quercetin, apigenin and kaempferol were shown as major compounds and total flavonoid contents were higher in 50% ethanol extract than any other extracts. Major polyphenol compounds in four kinds of extracts were gallic acid, chlorogenic acid, catechin, epigallocatechin gallate, epicatechin and epicatechin gallate. 4. The yields of solvent extracts from proplis were varied by ethanol concentration. Highest yield was obtained by 95% ethanol and at 70℃. The scavenging effect of four extracts on the DPPH radical increased with increasing amount of extract. However, this effect was not statistically significant. The reducing power of the extract increased as the amount of extract increased. 5. 50% ethanol extract showed the highest reducing power. The propolis extracts were also capable of scavenging nitrite, depending on concentration of extract solvent. At the dose 200 ㎍, 90% nitrite was scavenged. 6. The propolis extract significantly inhibited all the microorganisms tested, showing the largest inhibitory zone for Bacillus cereus, Listeria monocytogenes and Vibrio parahaemolyticus. The 70% ethanol extract from propolis exhibited the strongest inhibitory effect on A549. The inhibitory effect of four extracts decreased 70% ethanol extract > 95% ethanol extract > water extract > 50% ethanol extract. 7. Bioactive compounds 1 and 2 were isolated from 70% ethanol extract of propolis. Their structure are identified as 3',4',5,7-tetrahydroxy-flavonol(1) and quecetin-3-α-rhamnoside(2), respectively. 3',4',5,7-tetrahydroxy-flavonol ; Rf value : 0.6(CHCl_(3)/MeOH = 4 : 1) ; mp : 175∼177℃ ; [α]D^(20) : +0.8° quercetin-3-α-rhamnoside ; Rf value : 0.4(CH_(2)Cl_(2)/EtOH = 4/1) ; mp : 175∼177℃ ; [α]D^(20) : -158° ◁그림삽입▷(원문참조) 8. The functional beverage, candy and pill was manufactured by adding the extracts and powder of propolis. L-value of candy which was made of powder and extract of propolis was lower than that of control. As the content of powder and extract of propolis of propolis increased, L-value decreased. Baseed on sensory evaluation, D sample of beverage, A sample of candy, and B of pill showed the highest acceptability.


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