한국산 고구마의 기관별, 부위별, 품종별 분포와 조리방법에 따른 페놀 함량에 관한 연구
The Total Phenolic Contents of Korean Sweet Potatoes According to Physical Characteristics and Cooking Methods
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초록
We focused on analysis of chlorogenic acid and its isomers, which are a kind of polyphenol compounds of sweet potatoes according to the part of each organ, region, and species as well as the change of its content by recipe from Korean sweet potatoes. In part of organs in sweet potatoes, the content of polyphenol were enriched as following orders, leaves, petal, stem, and petiole. In part of region, they were plentiful as following orders; stem end, bud end, and middle. According to the proximal region of each species, those of polyphenol were abundant as following orders; Shinhwangmi, Shinjami, Shingeonmi, Biomi, Borami, Yeonmi, Yeonhwangmi, and yulmi. The remnants of polyphenol compounds by recipe were as high as following orders; Oven (92.5%), Micorwave (89.6%), Sauteing (82.7%), Steaming (82.4%), Deep frying (71.2%), and Boiling (62.0%).
Abstract
We focused on analysis of chlorogenic acid and its isomers, which are a kind of polyphenol compounds of sweet potatoes according to the part of each organ, region, and species as well as the change of its content by recipe from Korean sweet potatoes. In part of organs in sweet potatoes, the content of polyphenol were enriched as following orders, leaves, petal, stem, and petiole. In part of region, they were plentiful as following orders; stem end, bud end, and middle. According to the proximal region of each species, those of polyphenol were abundant as following orders; Shinhwangmi, Shinjami, Shingeonmi, Biomi, Borami, Yeonmi, Yeonhwangmi, and yulmi. The remnants of polyphenol compounds by recipe were as high as following orders; Oven (92.5%), Micorwave (89.6%), Sauteing (82.7%), Steaming (82.4%), Deep frying (71.2%), and Boiling (62.0%).
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