블랜칭 및 용질 처리에 따른 참취(Aster scaber Thunb.)의 phytochemical 성분 및 품질특성
Phytochemical compounds and quality characteristics of Aster scaber Thunb. in response to blanching conditions and treatment with solutes
1
조회
0
다운로드
5
인용
0
참고문헌
키워드
초록
블랜칭 처리조건 확립을 위하여 시간(1, 3, 5 min) 및 용질의 종류[0.1% soluble Ca(Sol-Ca), 0.1% soium bicarbonate (NaHCO3), 0.1% magnesium sulfate(MgSO4)]를 달리한 참취의 품질특성을 비교하였다. 블랜칭 시간이 경과함에 따라 녹색도와 chroma 값은 감소되고 색차는 증가하였으며, polyphenol 함량은 유의적으로 감소하였고 블랜칭 처리시간이 3분 이상 경과될 시 급격히 저하되었다. Carotenoid 함량의 경우 적정 블랜칭 처리 시 함량은 증가하는 반면 ascorbic acid 함량은 유의적으로 감소하는 결과를 나타내어 열적 손실이 동반되는 것으로 관찰되었다. 경도 및 절단력은 처리 시간이 길어짐에 따라 유의적으로 감소하였으며, pectinesterase와 polygalacturonase 저해활성은 3분 이후부터는 불활성화 수치가 증가하여 효소활성을 저해시키는 것으로 나타났다. 총균수 및 대장균군수의 변화를 측정한 결과, 대조구의 경우 5 log CFU/g 수준으로 검출되었으나, 블랜칭 처리한 처리구에서는 2~4 log CFU/g 수준으로 미생물이 감소하였으며, 대장균군수는 검출되지 않았다. Chlorophyll 함량은 증가하는 반면 chlorophyll a 및 b의 비율(Ca/Cb)은 유의적으로 감소하였으며, 관능적 기호특성에서는 외관 및 색상의 경우 블랜칭 처리 시간이 길어짐에 따라 감소하는 경향을 나타낸 반면 향미 및 전반적인 기호도 에서는 블랜칭 처리에 의하여 기호특성이 증가하였다가 점차 감소하였으며, 전반적으로 3분간 블랜칭 처리 시 높은 선호도를 나타내었다.
Abstract
The quality characteristics of blanched Aster scaber with the blanching condition and various solutes (non-treated, NT; soluble Ca, SC; sodium bicarbonate, SB; and magnesium sulfate, MS) were evaluated with different blanching times and solutes. The blanching process decreased the total polyphenolics, ascorbic acid contents, hardness, and cutting strength of the leaves. As for the pectinesterase and polygalacturonase, the blanching process increased their inhibitory activities, and more than 90% of them were inactivated in all the samples that were blanched. For the total counts and the number of coliform groups, the number of total aerobes at 5.92-log CFU/g before the blanching process was reduced to the approximately 2-3 log scale, and the coliform group was not detected after the blanching. The blanching also significantly decreased the total chlorophyll a and b ratios. The sensory characteristics of the Aster scaber according to the test group showed that the leaves blanched for 3 min were the most highly evaluated in terms of their overall acceptability. The phenolic compound, chlorophyll, and carotenoid contents tended to increase from before their blanching, and the Ca/Cb ratio was higher in the SC. These results showed that SC and MS treatment had greater effects on the quality characteristics and the pigmentation.
참고문헌 (31)
- Kim WB, "Industrial use of wild edible plants. Wild edible plants for the development of medicare industry at Yanggu-gun", Seminar of Yanggu-gun, pp.39~66 (2009)
- Kim TJ, "Korea Resources Plants", pp.221~243 (1996), Publishing Center of Seoul National University
- Choi MS, "Industrial potentiality of wild edible greens", J Food Research Technol, 21, pp.1~7 (2008)
- 오세인, "한국인 상용채소 7종의 항산화능 및 항돌연변이능 검색", 한국식품영양과학회지, 32(8), pp.1344~1350 (2003), 한국식품영양과학회
- Ham SS, "Suppressive effects of ethanol extract of Aster scaber root on genotoxicity", J East Asian Soc Dietary Life, 11, pp.446~471 (2001)
- Park JR, "Screening and charaterization of antichloesterogenic substances from edible plant extracts", J Korean Soc Food Sci Nutr, 26, pp.236~241 (1997)
- Park JA, "Effect of Korean native plant diet on lipid metabolism, antioxidative capacity and cadmium detoxification in rats", Korean J Nutr, 32, pp.353~368 (1999)
- 천상욱, "In Vitro Assessment on Biological Activities of Methanol Extractsfrom Several Compositae Edible Plants", 한국자원식물학회지, 21(3), pp.196~203 (2008), 한국자원식물학회
- 이승은, "약용식물자원 추출물의 항염증활성", 한국약용작물학회지, 19(4), pp.217~226 (2011), 한국약용작물학회
- Nagao T, "Studies on the constituents of Aster scaber Thunb. IV. Structures of four new echinocystic acid glycosides isolated from the herb", Chem Pharm Bull, 41, pp.659~665 (1993)
- 박희준, "Chemistry and Pharmacological Action of Caffeoylquinic Acid Derivatives and Pharmaceutical Utilization of Chwinamul (Korean Mountainous Vegetable)", Archives of Pharmacal Research, 33(11), pp.1703~1720 (2010), 대한약학회
- Maharaj V, "Quality changes in dehydrated dasheen leaves: effects of blanching pre-treatments and drying conditions", Food Res Int, 29, pp.563~568 (1996)
- Chung HD, "Effect of microwave blanching on the improvement of the qualities of immatured soybean", J Korean Soc Food Sci Nutr, 28, pp.1298~1303 (1999)
- 정문철, "Blanching 조건과 가염조건에 따른 참취의 품질 특성 변화", 한국식품저장유통학회지, 14(6), pp.584~590 (2007), 한국식품저장유통학회
- Dewanto V, "Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity", J Agric Food Chem, 50, pp.3010~3014 (2002)
- Saleh ES, "Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples", Food Chem, 114, pp.1271~1277 (2008)
- 김재원, "블랜칭 처리 및 부형제 종류에 따른 곰취 착즙액 분무건조 분말의 phytochemical 성분 및 품질특성", 한국식품저장유통학회지, 20(5), pp.659~667 (2013), 한국식품저장유통학회
- Park HO, "A study of enzyme system during kimchi fermentation", Korean J Soc Food Sci, 7, pp.1~7 (1991)
- Yook C, "Preheating treatment for prevention of tissue softening of radish root kimchi", Korean J Food Sci Technol, 17, pp.447~453 (1985)
- AOAC, "Official Methods of Analysis", pp.17~ (2002), Association of Official Analytical Chemists
- Suh, CS, "Relationships among the roasting conditions: colors and extractable solid content of roasted barley", Korean J Food Sci Technol, 1, pp.334~339 (1981)
- Choi NS, "Changes of biologically functional compounds and quality properties of Aster scaber (Chamchwi) by blanching conditions", Korean J Food Sci Technol, 33, pp.745~752 (2001)
- Chen BH, "Stability of chlorophylls and carotenoids in sweet potato leaves during microwave cooking", J Agri Food Chem, 41, pp.1315~1320 (1993)
- Chen BH, "Degradation and isomerization of chlorophyll a and β-carotene as affected by various heating and illumination treatments", Food Chem, 62, pp.299~307 (1998)
- Granado F, "Carotenoid composition in raw and cooked spanish vegetables", J Agric Food Chem, 40, pp.2135~2140 (1992)
- Jo JO, "Changes in carotenoids contents of several green-yellow vegetables by blanching", Korean J Soc Food Sci, 16, pp.17~21 (2000)
- Negi PS, "Effect of blanching and drying methods on β-carotene, ascorbic acid and chlorophyll retention of leafy vegetables", LWT-Food Sci Tech, 33, pp.295~298 (2000)
- Hwang TY, "The effects of microwave heating on the texture of sugared chestnuts", Korean J Food Sci Technol, 30, pp.569~573 (1998)
- Peleg M, "Physical Properties of Foods" (1983), Avi Publishing Co
- Teng SS, "Formation of pyrochlorophylls and their derivatives in spinach leaves during heating", Food Chem, 65, pp.367~373 (1999)
- Yoon JY, "Effect of cooking conditions on the antithiamine activity of bracken", Korean J Food Sci Technol, 20, pp.801~807 (1988)