Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Characteristic and Antioxidant Activites of Cereals and Legumes in Korea

한국산 잡곡류의 이화학적 특성과 항산화활성

  • Lee, Ha-Kyu (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Woo, Koan-Sik (National Institute of Crop Science, RDA) ;
  • Lee, Seong-Hee (Goesan Agricultural Technology and Extension Cnter) ;
  • Woo, Seon-Hee (Dept. of Crop Science, Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • Received : 2010.06.07
  • Accepted : 2010.07.09
  • Published : 2010.09.30
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Abstract

Physicochemical characteristics and antioxidant activities of twelve varieties of legumes and cereals in Korea were analyzed and compared. Crude protein content was higher in legumes (20.60~34.47%) than in cereals (8.96~15.45%). Crude fat contents of soybean (17.73%) and black soybean (18.79%) were higher than other legumes (0.68~1.38%) and cereals (1.01~5.39%). The major minerals were potassium, calcium and sodium, and especially calcium and potassium were high in legumes. Unsaturated fatty acids composition ranged from 66.79% in cowpea to 85.14% in soybean, and $\Omega$-3 fatty acids (linolenic acid) content was higher of 7.47~48.25% in legumes than 0.36~3.71% in cereals. Total polyphenol content was higher 1.32~4.15 mg/g in 80% EtOH extracts from legumes than 0.53~2.83 mg/g in cereals. DPPH and ABTS radical scavenging activities were high values of 62.60% and 264.20 mg AA eq/g, respectively, in EtOH extract from sorghum.

잡곡의 이용 증진을 위하여 국산 잡곡 12종에 대한 이화학적 특성 및 항산화 활성을 분석한 결과는 다음과 같다. 조단백질 함량은 두류(20.60~34.47%)가 곡류(8.96~15.45%)에 비하여 높았으며, 조지방 함량은 대두와 흑태에서 각각 17.73 및 18.79%로 높았으며 그 밖의 잡곡류에서는 0.68~5.39% 범위였다. 잡곡의 주요 무기성분은 칼륨, 칼슘 및 나트륨 등 이었으며, 특히 두류에서 칼슘 및 칼륨 함량이 높았다. 지방산 조성은 불포화지방산이 66.79~84.84%로 많았으며, $\Omega$-3 지방산(linolenic acid) 함량은 두류에서 7.47~48.25% 범위로 곡류의 0.36~3.71%보다 높았다. 총 폴리페놀과 플라보노이드 함량은 두류의 80% 에탄올 추출물이 곡류보다 많았으며, DPPH 및 ABTS radical 소거능은 수수의 에탄올 추출물이 2 mg/mL의 농도에서 각각 62.60% 및 264.20 mg AA eq/g으로 가장 우수하였으며, 강낭콩 및 팥에서 높은 항산화 활성을 나타내었다. 이와 같은 잡곡별 성분함량 및 항산화 활성 결과는 기능성식품 개발을 위한 자료로서 활용될 수 있으리라 생각된다.

Keywords

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