원적외선 조사 및 일반 열처리가 감귤박의 항산화능에 미치는 영향을 조사하기 위하여 100, $150^{circ}C$에서 각각 0, 10, 20, 30, 40, 50, 60분간 처리한 후, 70% 에탄올 추출물(EE)과 물추출물(WE)을 제조하여 DPPH 라디칼 소거능과 환원력을 측정하였다. 이들 측정 결과, 무처리구 EE의 라디칼 소거능과 환원력은 각각 14.9%, 0.290이었으나 $100^{circ}C$에서 30분간 원적외선 조사한 EE는 44.2%, 0.886이었고, $100^{circ}C$에서 60분간 열처리한 EE는 44.7%, 1.045로 크게 증가하였다. 또한, 무처리구 WE의 라디칼 소거능과 환원력은 각각 13.3%, 0.322였으나 $100^{circ}C$에서 20분간 원적외선 조사한 WE는 54.0%, 0.938이었고, $100^{circ}C$에서 50분간 열처리한 WE는 48.6%, 1.146로 각각 증가하였다. 이상의 결과는 적당한 조건에서의 원적외선 조사 및 열처리 공정이 감귤박의 항산화능을 향상시킴을 의미하였다.
The effect of far-infrared (FIR) irradiation and heat treatment on the antioxidant activity of extracts from citrus pomaces (CP) was evaluated. CP were placed in pyrex petri dishes (8.0 cm diameter) and irradiated at $100^{circ}C$ and $150^{circ}C$ for 5, 10, 15, 20, 40 or 60 min with a FIR heater or simple heater, respectively. After FIR irradiation or simple heat treatment, 70% ethanol extracts (EE) and water extracts (WE) of CP were prepared and radical scavenging activity (RSA) and reducing power of the extracts were determined. The antioxidant activities of the extracts increased as the time of heating or FIR-irradiation increased. When CP were FIR-irradiated at $100^{circ}C$ far 30min, the values of RSA and reducing power of EE increased from 14.9% to 44.2%, and 0.290 to 0.886, respectively, compared to the untreated control. Simple heat treatment of CP at $100^{circ}C$ for 60 min also increased RSA and reducing power of EE to 44.7%, and 1.045, respectively. FIR irradiation and heat treatment increased RSA and reducing power of WE from CP, too. These results indicated the antioxidant activity of CP extracts was significantly affected by FIR irradiation and heating temperature and duration on CP, and that the FIR irradiation and heat treatment process can be used as a tool for increasing the antioxidant activity of CP.
