Earticle

초록

영어

Purpose: This study aimed to evaluate the antioxidation and enzymatic activity-related qualities of four mixtures prepared with different mixing ratios of olives (O), grapes (V), and figs (F), which are representative ingredients of the Mediterranean diet. Methods: Following mixtures were prepared: olives–figs (OF), grapes–figs (VF), and olives–grapes–figs (OVF). For mixture preparation, the ingredients were mixed in following ratios: olives-to-grapes, olives-to-figs, and grapes-to-figs at ratios of 1:1 (30 g of each) as well as olives-to-grapes-to-figs at a ratio of 1:1:1 (20 g of each). The antioxidant (total polyphenol and flavonoid contents along with 2,2-diphenyl-1-picrylhydrazyl [DPPH] and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS] radical scavenging) and enzymatic (α-glucosidase inhibitory and angiotensin-converting enzyme [ACE] inhibitory) activities of the four aforementioned mixtures were measured. Results: OV and OVF mixtures showed the highest total polyphenol (27.25±0.22 mg TAE/g) and flavonoid contents (27.9 ± 2.14 mg QE/g), respectively. DPPH radical scavenging ability was highest in OV (92.86 ± 0.17%). The highest ABTS radical scavenging activity was registered in the OVF mixture (42.88±1.19%). α-glucosidase and ACE inhibitory activity measurements were highest in the OVF mixture (79.75±0.15% and 88.61±0.08%, respectively). Conclusion: Highest physiological activity levels (i.e., anti-oxidation and enzymatic activity) were observed in the olive, grape, and fig (1:1:1) mixture, hence, its regular consumption could improve metabolic syndrome.

한국어

목적: 본 연구는 지중해식 식단에서 건강 식재료로 알려진 올리브, 포도, 무화과의 혼합물 4종의 품질 (항산화 활성, 효소 활성)을 평가가 하는 것이다. 방법: 올리브와 포도 1:1 비율 [올리브(O) 30 g과 포도(V) 30 g], 올리브와 무화과 1:1 비율 [올리브(O) 30 g과 무화과(F) 30 g], 포도와 무화과 1:1 비율 [포도(V) 30 g과 무화과(F) 30 g], 올리브, 포도와 무화과 1:1:1 비율 [올리브(O) 20 g과 포 도(V) 20 g과 무화과(F) 20 g]로 4종류의 혼합물을 만들었다. 혼합 비율을 달리한 4종의 혼합물의 항산화 활성(total polyphenol 함 량, total flavonoid 함량, DPPH radical 소거능, ABTS radical 소거능)과 효소 활성 (α-glucosidase 저해 활성, ACE 저해 활성)을 측 정하였다. 결과: 혼합비율을 달리한 4종 혼합물의 total polyphenol 함량은 OVF (26.25±0.20 mg TAE/g)가 가장 높은 수치를 보 였다. Total flavonoid 함량은 OVF (27.91±2.14 mg QE/g)에서 가장 높게 나타났다. DPPH radical 소거능은 OVF (98.72±0.38%) 에서 가장 높게 나타났다. ABTS radical 소거능 측정 결과, OVF (42.88±1.19%)가 가장 높게 나타났다. α-Glucosidase 저해 활성 (79.75±0.15%)과 ACE 저해 활성(88.61±0.08%) 모두 OVF에서 가장 높게 나타났다. 결론: 본 연구에서는 올리브, 포도, 무화과 혼합물 (1:1:1)의 생리활성(항산화 활성, 효소 활성)이 가장 높게 나타났으므로 대사증후군에 도움이 될 것이라 사료되고, 차후 이 비율의 혼합물을 이용한 제품개발을 기대한다.

중국어

目的: 本研究旨在评估地中海饮食的代表性成分橄榄(O)、葡萄(V)和无花果(F)的不同混合比例制备的四种混 合物的抗氧化和酶活性相关品质。方法: 制备以下混合物：橄榄-无花果(OF)、葡萄-无花果(VF)和橄榄-葡萄- 无花果(OVF)。对于混合物制备，各成分按以下比例混合：橄榄与葡萄、橄榄与无花果、葡萄与无花果的比 例为 1:1(各30克)以及橄榄、葡萄与无花果的比例为1:1:1(每个 20 克)。 测定了四种不同配比混合物的抗氧化 活性(总多酚含量、总黄酮含量、DPPH自由基清除活性、ABTS自由基清除活性)和酶活性(α-葡萄糖苷酶抑制 活性、ACE抑制活性)。结果: OVF混合物显示出最高的总多酚(26.25±0.20 mg TAE/g)和类黄酮含量(27.91 ±2.14 mg QE/g)。 DPPH自由基清除能力在OVF最高(98.72±0.38%)。ABTS自由基清除活性在OVF混合物 中最高(42.88±1.19%)。α-葡萄糖苷酶和ACE抑制活性测量值在OVF混合物中最高(分别为79.75±0.15%， 88.61±0.08%)。结论: 橄榄、葡萄和无花果(1:1:1)混合物的生理活性水平(即抗氧化和酶活性)最高。因此，经 常食用可以改善代谢综合征。

목차

Abstract
Introduction
Materials & Methods
1. 실험재료
2. 실험방법
Results & Discussion
1. 올리브, 포도, 무화과 혼합물의 항산화 활성 측정
2. 올리브, 포도, 무화과 혼합물의 효소 활성 측정
Conclusion
References
국문초록
中文摘要

키워드

올리브 포도 무화과 에탄올 추출물 지중해 식단 Olive Grape Fig Ethanol extract Mediterranean diet 橄榄，葡萄，无花果，乙醇提取物，地中海饮食

저자

• Chan-Hwi Lee [ 이찬휘 | Department of Alternative Medicine, Kyonggi University, Seoul, Korea ]
• So-Young Lee [ 이소영 | Department of Medium Therapy Graduate School of Alternative Medicine, Kyonggi University, Seoul, Korea ]
• Ae-Jung Kim [ 김애정 | Department of Nutrition Therapy, Graduate School of Alternative Medicine, Kyonggi University, Seoul, Korea ] Corresponding Author

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