한국산 참다래의 화학성분 및 항산화 활성
Chemical Components and Antioxidative Activities of Korean Kiwi
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초록
한국산 참다래의 화학성분 및 항산화활성을 조사하였다. 일반성분 중 수분 81.30±0.65% 조단백질 1.19±0.08%, 조지방 1.12±0.10%, 가용성 무질소물 13.11±1.85%, 조섬유 1.80±0.05%, 조회분 1.48±0.29%으로 각각 나타났다. pH 3.99±0.19, 당도 15.02±0.17 °Brix 및 총산도 0.91±0.04%였으며, L값 42.60±0.18, a값 -11.07±0.07 및 b값 17.19±0.43으로 나타났다. 주요 무기성분은 K, P 및 Na으로 그 함량은 각각 332.48±10.97, 71.82±9.18 및 31.24±1.77 mg%였다. 유리당은 glucose, fructose 및 sucrose였으며, 아미노산은 총 17종이 분리동정되었으며, 그 중 glutamic acid가 110.68 mg%로 가장 높게 나타났다. 주요 유기산은 quinic acid, malic acid 및 citric acid로 나타났고, 비타민 C 함량과 총 페놀 함량은 각각 0.21±0.02 mg/g 및 0.052±0.003 mg/g이었다. 한국산 참다래 열수추출물의 DPPH radical 소거활성과 환원력은 농도 의존적으로 증가하는 경향을 나타내었고, linoleic acid를 이용한 지질과산화 생성 억제활성 실험에서 열수추출물 50 mg/mL 첨가구에서 과산화지질생성을 억제하였다.
Abstract
The chemical components and antioxidative activities of Korean kiwi were investigated. The protein, fat, nitrogen free extract, fiber, and ash of the Korean kiwi were 1.19±0.08%, 1.12±0.10%, 13.11±1.85%, 1.80±0.05%, 1.48±0.64%, respectively. The values of pH, sugar contents and total acidity of the Korean kiwi were 3.99±0.19, 15.02±0.17 °Brix, and 0.91±0.04%, respectively. The color of Korean kiwi had Hunter L(42.60±0.18), a(-11.07±0.07) and b(17.19±0.43) values, respectively. The major minerals in the Korean kiwi were in order of K, P, Na with the values of 332.48±10.97, 71.82±9.18, and 31.24±1.77 mg%, respectively. The major free sugars of Korean kiwi were glucose, fructose and sucrose while 17 different amino acids with the highest concentration glutamic acid(110.68 mg%) were found in Korean kiwi. There are three major organic acids found in Korean kiwi, which were quinic acid, citric acid, and malic acid. Contents of ascorbic acid and total phenols of Korean kiwi were 0.21±0.02 mg/g and 0.052±0.003 mg/g, respectively. DPPH free radical scavenging activities of water extract from Korean kiwi increased with an increase in the amount of extract. Like antioxidative effect, the reducing power of water extract from Korean kiwi was also dependent on concentration. The addition of 50 mg/mL of water extract in the linoleic acid emulsion resulted in decreasing the formation of peroxides.
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