The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Studies on the Nutritional Components and Physicochemical Characteristics of Various Flax(Linum usitatissimum) Seeds and Oils

아마인과 아마인유의 영양성분과 물리화학적 특성

  • Nam, Jin-Sik (Dept. of Food and Nutrition, Suwon Women's College)
  • Received : 2010.10.11
  • Accepted : 2010.11.26
  • Published : 2010.12.01
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Abstract

Flaxseed has recently gained attention as a functional food. In this paper, physicochemical analyses of flaxseed and its oil were performed. Crude fat content ranged from 37~43%, moisture 0.2~6.8%, carbohydrate 30~35%, crude protein 18~23%, and crude ash 3~4%. Flaxseed is also an important source of dietary fiber. The TDF(total dietary fiber) contents of the flaxseed samples were 28~31%, and the SDF(souble dietary fiber) content of roasted flaxseeds was higher than that of raw flaxseeds. The major minerals found in flaxseed were calcium, potassium, magnesium, and phosphate. The flaxseeds were rich in ${\gamma}$-tocopherol with 234.3 mg/kg in raw brown flaxseed and 134.1 mg/kg in raw gold flaxseed, respectively. Roasted flaxseeds showed slightly lower vitamin and amino acid contents than those of the raw samples. The iodine, saponification, and acid values of brown flaxseed oil were 204.1 g/100 g, 193.6 mg/g, and 1.59 mg/g, and for gold flaxseed oil were 203.0 g/100 g, 189.9 mg/g, and 2.35 mg/g, respectively. ${\alpha}$-Linolenic acid(ALA, C18:3n-3) was highly concentrated in the flaxseed oil, which constituted about 55.5~56.1% of total fatty acids. Thus, flaxseed oil is a good source of omega-3 fatty acids and beneficial for the heart. Flaxseed contains high levels of dietary fiber including lignans, as well as minerals and vitamins, which may have antioxidant actions and help protect against certain cancers.

아마인의 유용성분에 대해서 알아보고 가열과정을 통한 성분변화 및 다른 종유작물과 유지의 물리화학적 성분과 비교, 평가하였다. 조지방은 37~43%, 탄수화물은 30~35%, 조단백질은 18~23%, 조회분은 3~4% 그리고 수분 함량은 0.2~6.8%의 함량을 나타내었다. 식이섬유 함량은 생아마인보다 가열 처리한 볶음 아마인에서 SDF의 함량이 증가한 것을 알 수 있었다. 하지만 상대적으로 IDF의 함량도 감소하기 때문에 TDF의 함량은 큰 차이를 보이지 않았다. 그리고 총 식이섬유 함량은 28~31%로 높은 함량을 보였다. 또한 아마인의 주요 유용성분을 살펴본 결과, 비타민은 ${\gamma}$-tocopherol(E), 아미노산은 agrginine, aspartic acid, glutamic acid가 높은 함량을 보였다. 이들은 생아마인보다 볶음 아마인에서 낮은 함량을 나타내었다. 아마인의 무기물 함량을 분석한 결과, 칼슘, 칼륨, 마그네슘, 인이 주요 구성성분이었다. 물리화학적인 특징으로 요오드가, 비누화가, 산가를 분석하였으며, 브라운 아마인유는 각각 204.1 g/100 g, 193.6 mg/g, 1.59 mg/g을 나타내었으며, 골드 아마인유는 각각 203.0 g/100 g, 189.9 mg/g, 2.35 mg/g으로 조사되었다. 아마인유의 지방산 함량에서는 전체적인 구성 비율을 볼 때 ${\alpha}$-linolenic acid(ALA, C18:3n-3)가 약 55.5~56.1% 로 가장 높은 함량을 차지하였다. 그리고 브라운보다는 골드 아마인유의 ${\alpha}$-linolenic acid의 함량이 약간 높았다. 높은 ${\alpha}$-linolenic acid 함량은 아마인유가 오메가-3 지방산이 강화된 식품 개발에 좋은 자원이 될 것으로 사료된다. 또한 다가 불포화지방산 함량이 약 71%로 함유되어 있으며, ${\alpha}$-linolenic acid 등 필수지방산의 함량이 높아 식품의 영양학적인 의의가 크며, 양질의 식용유로 사용 가능할 것이다.

Keywords

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