열풍건조 온도를 달리한 골담초 꽃의 색과 추출물 특성
Comparison of color and water extracts of Caragana sinica flowers dried at different air temperatures
0
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
This study aimed to investigate the drying characteristics of Caragana sinica Rehder flowers, which are basic data necessary for increasing utilization. The flowers were harvested in mid-April and dried at different hot-air temperatures (50-90℃), and the physicochemical properties of the dried flowers were analyzed. It was found that the drying rate was proportional to the air temperature. The visual color of dried flowers was relatively strong in green when dried at 50℃, while browning was relatively severe when dried at 90℃. The greenness (-a* value) of the mechanical color of the powder decreased with increasing temperature, and the yellowness (b* value) decreased with increasing temperature above 70℃. The soluble solids of the hot water extract were maintained at a certain level after increasing up to 70℃, and the pH decreased with increasing temperature. The total polyphenol contents tended to increase with increasing temperature, and DPPH radical scavenging activity did not show a significant change after increasing up to 70℃. These results suggest that the hot-air drying temperature had a significant effect on the physicochemical characteristics of the C. sinica flower. The appropriate hot-air drying temperature was judged to be less than 50℃ for maintaining the unique color, and approximately 70℃ considering the high hot-water extraction yield and antioxidant capacity.
Abstract
This study aimed to investigate the drying characteristics of Caragana sinica Rehder flowers, which are basic data necessary for increasing utilization. The flowers were harvested in mid-April and dried at different hot-air temperatures (50-90℃), and the physicochemical properties of the dried flowers were analyzed. It was found that the drying rate was proportional to the air temperature. The visual color of dried flowers was relatively strong in green when dried at 50℃, while browning was relatively severe when dried at 90℃. The greenness (-a* value) of the mechanical color of the powder decreased with increasing temperature, and the yellowness (b* value) decreased with increasing temperature above 70℃. The soluble solids of the hot water extract were maintained at a certain level after increasing up to 70℃, and the pH decreased with increasing temperature. The total polyphenol contents tended to increase with increasing temperature, and DPPH radical scavenging activity did not show a significant change after increasing up to 70℃. These results suggest that the hot-air drying temperature had a significant effect on the physicochemical characteristics of the C. sinica flower. The appropriate hot-air drying temperature was judged to be less than 50℃ for maintaining the unique color, and approximately 70℃ considering the high hot-water extraction yield and antioxidant capacity.
참고문헌 (18)
- Blois MS, "Antioxidant determination by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
- 문광덕, "감꽃 침출차의 품질 특성", Food Science and Preservation, 14(2), pp.148~153 (2007), 한국식품저장유통학회
- Chung SK, "The blanching effects on the drying rates and the color of hot red pepper", J Korean Soc Food Nutr, 21, pp.64~69 (1992)
- Cohen JS, "Progress in food dehydration", Trends Food Sci Technol, 6, pp.20~25 (1995)
- 전영숙, "골담초(Caragana sinica) 추출물의 생리활성 탐색", 한국식품영양과학회지, 41(9), pp.1211~1219 (2012), 한국식품영양과학회
- 정다운, "열풍건조 온도에 따른 고구마 잎의 영양성분 및 수화복원성 변화", Food Science and Preservation, 22(4), pp.498~504 (2015), 한국식품저장유통학회
- 김성일, "열풍 건조 가공 공정이 다래 과실(품종명 만수)의 산화방지능에 미치는 영향", 한국식품과학회지, 47(4), pp.539~543 (2015), 한국식품과학회[DOI]
- Kim HK, "Effects of drying temperature and sulfiting on the qualities of dried garlic slices", J Korean Agric Chem Soc, 35, pp.6~9 (1992)
- 구경형, "열풍 건조 무청의 품질특성", 한국식품영양과학회지, 35(6), pp.780~785 (2006), 한국식품영양과학회
- 박동준, "골담초꽃 추출물의 연골 보호 및 염증 억제 효과에 관한 연구", 대한본초학회지, 37(6), pp.1~8 (2022), 대한본초학회
- 박한솔, "건조방법을 달리한 유자껍질 티백차의 품질특성 비교", Food Science and Preservation, 24(8), pp.1088~1093 (2017), 한국식품저장유통학회
- Scalbert A, "Dietary intake and bioavailability of polyphenols", J Nutr, 130, pp.2073~2085 (2000)
- 신동선, "증숙 및 건조 조건이 호박 분말의 이화학적 특성에 미치는 영향", 한국식품과학회지, 45(6), pp.742~746 (2013), 한국식품과학회[DOI]
- 신동선, "건조 온도에 따른 블루베리의 품질변화 및 항산화특성", Food Science and Preservation, 22(4), pp.505~511 (2015), 한국식품저장유통학회
- Singleton VL, "Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid regents", Am J Enol Vitic, 16, pp.144~158 (1965)
- 손희경, "동결 및 열풍건조에 따른 루꼴라(Eruca sativa Mill.)의 이화학적 성분 함량 및 항산화 활성", 한국식품영양과학회지, 49(7), pp.759~767 (2020), 한국식품영양과학회[DOI]
- Yamauchi N, "Mechanism of chlorophyll degradation in harvested fruits and vegetables", Food Preserv Sci, 25, pp.175~184 (1999)
- Youn KS, "Optimization of the roasting temperature and time for preparation of coffeelike maize beverage using the response surface methodology", LWT-Food Sci Technol, 46, pp.305~310 (2012)