토마토(Solanum lycopersicum L.) 껍질 에탄올 추출물의 항산화 효과

토마토(Solanum lycopersicum L.) 껍질의 80% (v/v) 에탄올 추출물의 항산화 효과를 과육 추출물과 비교하였다. 토마토 껍질과 과육 추출물의 폴리페놀 함량은 47.30±1.51 및 20.56±1.47μg gallic acid equivalents/mg이었고, 플라보노이드 함량은 35.76±2.04 및 5.42±0.41 μg quercetin equivalents/mg로 나타났다. 토마토 껍질과 과육의 항산화 효과는 농도에 비례하여 증가하였다. 토마토 껍질과 과육 추출물의 ABTS 양이온 라디칼 소거에 대한 EC 50 값은 720.7±8.4 및 1,999.6±46.1 μg/mL이었고, DPPH 자유 라디칼 소거에 대한 EC 50 값은 445.6±4.7 및 1,405.1±51.3 μg/mL이었다. 토마토 껍질과 과육 추출물의 환원력에 대한 EC 50 값은 486.4±7.5 및 704.2±12.4 μg/mL이었다. 토마토 껍질과 과육 추출물의 아질산염 소거 활성은 유사한 수준으로 나타났다. 결론적으로 토마토 껍질 추출물은 과육 추출물 보다 폴리페놀과 플라보노이드 함량이 더 높았으며, 따라서 껍질 추출물의 항산화 효과도 과육 추출물보다 우수하였다. The antioxidant effects of 80% (v/v) ethanolic extract of tomato (Solanum lycopersicum L.) peel was compared with that of the pulp extract. The polyphenol contents of the peel and pulp extracts were 47.30±1.51 and 20.56±1.47 μg gallic acid equivalents/mg, respectively. The flavonoid contents of the peel and pulp extracts were 35.76±2.04 and 5.42±0.41 μg quercetin equivalents/mg, respectively. The antioxidant effects of both peel and pulp extracts increased proportionally with their respective concentrations. The EC 50 values of the peel and pulp extracts for scavenging 2,2'-azinobis-(3-ethyl-benzothiazoline)-sulfonic acid cation radicals were 720.7±8.4 and 1,999.6±46.1 μg/mL, respectively. The EC 50 values of the peel and pulp extracts for scavenging 2,2- diphenyl-1-picryl-hydrazyl free radicals were 445.6±4.7 and 1,405.1±51.3 μg/mL, respectively. The EC 50 values of the peel and pulp extracts for reducing power were 486.4±7.5 and 704.2±12.4 μg/mL, respectively. The nitrite scavenging activity of tomato peel and pulp extracts was found to be at a similar level. In conclusion, the tomato peel extract had higher polyphenol and flavonoid contents than the pulp extract, and thus the antioxidant effects of the peel extract were also superior to those of the pulp extract.