제주산 호박 효소추출물의 항산화활성

Abstract

The study was carried out to investigate the antioxidant activities of enzymatic extracts from Pumpkin(Cucurbita spp.) in Jeju. Carbohydrate in proximate composition of pumpkin increased according as mature from young pumpkin to pumpkin of full ripe state, but ?crude protein, ash, crude fiber?and crude fat decreased a little. Proximate composition of ripened pumpkin were high carbohydrate, crude ash, crude protein and crude fiber content except fat than sweet pumpkin. Total phenolic compounds content of green pumpkin was high than ripened pumpkin and sweet pumpkin, Also, it was no content difference between ripened pumpkin and sweet pumpkin. DPPH radical scavenging activity of enzymatic extracts of the green pumpkin showed highest activity than ripened pumpkin and sweet pumpkin. Superoxide anion scavenging activity of all enzymatic extracts of ripened pumpkin and sweet pumpkin showed high activity, but green pumpkin was high in viscozyme extract. Hydrogen peroxide scavenging activity in all enzymatic extracts of the green pumpkin showed some high activity than ripened pumpkin and sweet pumpkin. Hydroxyl radical scavenging activity in enzymatic extract of all pumpkin sample showed lower than 14%. Nitric oxide scavenging activity was very effective in viscozyme extracts of sweet pumpkin and green pumpkin, other enzymatic extracts of pumpkin sample showed some effect. As these results, enzymatic extracts of pumpkins have antioxitant activity, is expected that may be used to functional food.