섬초의 수확시기 및 추출방법에 따른 영양성분 및 기능성 성분 비교
Effect of harvest seasons and extraction methods on the nutritional and functional components of Seomcho (Spinacia oleraecea L.)
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Shinan spinach (Spinacia oleraecea L.) also known as Seomcho is primarily harvested in Shinan county, located in South Jeonnam Province. Fields are harvested in January and plowed under in April, despite the plants still being rich in lutein and other functional compounds. In this study, the effect of harvest seasons on the nutritional and functional properties of Seomcho were compared and the optimal conditions for extracting functional ingredients were determined. Among harvest seasons, January was best for yielding the highest levels of free sugars, minerals, and vitamins. Sucrose levels were 2-9 times higher than those of other sugars, and calcium and magnesium levels were higher than those of other minerals. Niacin, vitamin C, and chlorophyll levels were also highest in January. However, total phenolic compounds and lutein awere highest in April. We investigated the optimal conditions for extracting those compounds by comparing two extraction methods (alcohol or supercritical extraction) and three drying methods (freeze drying, hot air drying or blanch drying). Results showed that more lutein, β-carotene, and total phenolic compounds were extracted by freeze drying or hot air drying than by blanch drying, and more of those compounds were extracted by alcohol extraction than by supercritical extraction. In conclusions, when harvested in January Seomcho is a food rich in sugar, minerals and vitamins. When harvested in April, it can be a source of functional ingredients, which are best extracted via hot air drying and alcohol extraction.
Abstract
Shinan spinach (Spinacia oleraecea L.) also known as Seomcho is primarily harvested in Shinan county, located in South Jeonnam Province. Fields are harvested in January and plowed under in April, despite the plants still being rich in lutein and other functional compounds. In this study, the effect of harvest seasons on the nutritional and functional properties of Seomcho were compared and the optimal conditions for extracting functional ingredients were determined. Among harvest seasons, January was best for yielding the highest levels of free sugars, minerals, and vitamins. Sucrose levels were 2-9 times higher than those of other sugars, and calcium and magnesium levels were higher than those of other minerals. Niacin, vitamin C, and chlorophyll levels were also highest in January. However, total phenolic compounds and lutein awere highest in April. We investigated the optimal conditions for extracting those compounds by comparing two extraction methods (alcohol or supercritical extraction) and three drying methods (freeze drying, hot air drying or blanch drying). Results showed that more lutein, β-carotene, and total phenolic compounds were extracted by freeze drying or hot air drying than by blanch drying, and more of those compounds were extracted by alcohol extraction than by supercritical extraction. In conclusions, when harvested in January Seomcho is a food rich in sugar, minerals and vitamins. When harvested in April, it can be a source of functional ingredients, which are best extracted via hot air drying and alcohol extraction.
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