가공방법에 따른 꾸지뽕잎차의 항산화 활성 연구

Altered Antioxidant Activities of Cudrania tricuspodata Tea: A Study on the Different leaf Processing Methods

본 연구는 꾸지뽕잎을 활용하여 대조구(Control), 열풍건조잎차(HDT), 덖음차(PFT) 및 떡차(DDC)를 가공하여 일반성분 및 항산화 활성을 조사하였다. 가공방법에 따른 일반성분 함량은 비슷했지만, 조단백 함량은HDT가 비교적 높은 함량을 나타내었으며, 조회분 함량은 PFT가 가장 높게 나타났다. 추출물의 pH는 5.61-6.09 를 나타내었다. 총 폴리페놀 및 플라보노이드 함량은 247.79 mg/100 g 및 173.27 mg/100 g로 PFT 추출물이 가장높았다. 추출물의 DPPH 및 ABTs radical 소거 활성 및 α-glucosidase 저해 활성 변화는 PFT 추출물이 비교적 높은 활성을 나타내었다. 가공된 꾸지뽕잎의 세포 독성은 나타나지 않았으며, 농도의존적으로 NO 생성능을 나타내었으며, 처리농도 500 μg/mL일 때, PFT 추출물에서 비교적 낮은 NO 생성능을 보였다. 이상의 결과에서 꾸지뽕잎을 활용하여 덖음차(PFT) 형태로 가공하면 기능성이 우수하고 안정성이 높아 대용차로 유망할 것으로 판단되었다.

This study examines the general ingredients and antioxidant activities of control, hot air-dried leaves tea (HDT), pan-fried tea (PFT), and Ddeok-cha (DDC) made from Kkujippong (Cudrania tricuspidata) leaves. The general ingredient contents obtained for all processing methods were similar. However, the crude protein contents were relatively higher in HDT, whereas the highest contents of crude ash were obtained in PFT. The pH of the extracts was in the range 5.61-6.09. The total polyphenol and flavonoid contents were the highest in the PFT extract (247.79 mg/100 g and 173.27 mg/100 g, respectively). The PFT extract also had the highest DPPH and ABTs radical scavenging activity, and α-glucosidase inhibition activity. The Kkujippong leaf processed as tea imparted no cytotoxicity in the cell viability assay and exerted no concentration-dependent NO-production inhibition activity. The lowest NO-production inhibition activity at 500 μg/mL concentration was obtained for PFT. In conclusion, we recommend that the pan-fired tea using Kkujippong leaves can be used as alternative tea due to the better functionality and higher stability.