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자색무 품종별 무와 무청의 비휘발성 대사체 및 항산화 활성 비교

Comparison of metabolites and antioxidative activity in leaves and roots of purple radish cultivars

이상현|조정용|문재학|채승훈
한국식품저장유통학회 (The Korean Society of Food Preservation)|2024.12|Food Science and Preservation|제31권 제6호|pp. 985-998|DOI 10.11002/fsp.2024.31.6.985

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참고문헌

키워드

antioxidantanthocyaninRaphanus sativus L.non-volatile metabolitesLC-QToF-MS
주제분류식품과학

초록

국내에서 재배되고 있는 자색무 3품종(스위트 베이비, 정운무, 그리고 보라킹)에 대상으로 LC-MS 대사체 분석을 통해 성분학적 특성을 파악하고 항산화 활성을 비교하였다. 자색무 무청은 무에 비하여 총페놀성 화합물, 총 flavonoid, 그리고 glucosinolate 함량이 상대적으로 높았으며, 이들 함량은 품종 및 부위에 따라 다소 차이를 나타냈다. 자색무 중 보라킹은 다른 2품종(스위트 베이비와 정운무)에 비해 무에서 높은 anthocyanin 함량이었다. LC-QToF-ESI-MS를 이용한 대사체 분석을 실시한 결과, 무청에는 coumaric acid 유도체들과 flavonoid glycoside류가, 그리고 무에서는 cyanidin glycoside류와 kaempferol glycoside류가 주요 화합들로 동정되었으며, 그 개별 대사체들의 함량은 자색무 품종에 따라 차이가 있는 것으로 관찰되었다. 자색무의 무청은 무에 비해 높은 ABTS+ radical 소거 활성 및 철환원력이었으나, 그 품종들에 따른 항산화 활성 및 그 활성 화합물 함량과 비례적 상관관계는 나타나지 않았다. 본 연구 결과들은 국내에서 소비되고 있는 자색무들의 성분 특성을 이해하는데 유용한 기초 자료로 활용이 기대된다. 또한, 대부분 버려지고 있는 자색무의 무청을 쌈채소나 나물과 같은 다양한 식품소재로 활용이 기대된다.

Abstract

This study aimed to compare non-volatile metabolites and antioxidant activities of three purple radish varieties (cv. Sweet Baby, cv. Jungwoonmu, and cv. Boraking) leaves and roots. The total phenolic and flavonoid contents of the leaves were significantly higher than the roots. Glucosinolate content was significantly higher in the leaves than in the roots. In the purple radish roots, Boraking had the highest total anthocyanin content (420.14±16.2 mg cyanidin-3-glucoside/100 g) when compared to Sweet Baby (351.1±27.3 mg C3G/100 g) and Jungwoonmu (367.1±16.6 mg C3G/100 g). Based on the non-volatile metabolite analysis by liquid chromatography-electrospray ionization-quadrupole time-of-flight-mass spectrometry, 40 compounds, including flavonoid glycosides and coumaroyl glycosides in the leaves and 48 compounds, including various cyanidin glycosides and kaempferol glycosides in the roots were identified. Boraking was clearly classified from Sweet Baby and Jungwoonmu. The leaves of three purple radish cultivars had higher ABTS+ radical scavenging activity and ferric-reducing antioxidant power than the roots. The non-volatile metabolites and antioxidative activities of three purple radishes are expected to be used as basic information in food processing. In addition, the purple radish leaves, which are mostly discarded, will be used as a variety of food materials such as salads, wraps, and various vegetable-based dishes.

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