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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Activities and Quality Characteristics of Mulberry Concentrate, Freeze-dried Mulberry, and Pomace

건오디, 건오디박, 오디 농축액의 품질특성 및 항산화성

  • 전혜련 (충남대학교 식품영양학과) ;
  • 홍윤표 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 이지현 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 김형돈 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2012.06.26
  • Accepted : 2012.08.01
  • Published : 2012.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as food. In this study, antioxidant activities, proximate composition and physiochemical characteristics of mulberry pomace were evaluated and compared with those of mulberry fruit or mulberry concentrate. Mulberry fruit was pressed and filtered. The filtrate and residue were used as mulberry juice and mulberry pomace, respectively. Mulberry juice was evaporated, after which a concentrate ($24.7^{\circ}Brix$) was obtained. Moisture contents of mulberry concentrate, freeze-dried mulberry, and pomace were 68.7%, 6.03%, and 7.32%, respectively. Reducing sugar contents were 45.7% in freeze-dried mulberry, 24.5% in pomace, and 30.9% in mulberry concentrate. The pH and acidity of the three samples ranged from 5.80~5.92 and, 0.035~0.080%, respectively. Carbohydrate and crude ash contents were the highest in mulberry fruit, whereas crude protein, fat, and fiber contents were the highest in pomace. Redness of the Hunter color system was 4.7 in mulberry and 4.3 in pomace. Total phenolic content was the highest in mulberry fruit, whereas total flavonoid content was the highest in pomace. Antioxidant activities (DPPH, hydroxyl, and ABTS radical scavenging activities) were enhanced in the order of mulberry fruit> pomace> mulberry concentrate. Especially, antioxidant activities, such as DPPH and hydroxyl radical scavenging activities, of mulberry pomace were similar with those of mulberry fruit. Based on these results, freeze-dried mulberry pomace may be considered as a functional as well as an additive material for food processing.

본 연구는 부산물로 버려지는 오디박의 식품 소재로서의 활용가능성을 위한 기초연구로 이화학적 품질 특성 및 항산화성을 분석하여 오디 및 오디 농축액과 비교하였다. 오디와 오디박은 동결건조 하여 사용하였고, 오디즙은 농축하여 사용하였으며, 수분함량은 건오디는 7.32%, 오디박은 6.0%이었고 농축액의 가용성 고형물 함량은 $24.7^{\circ}Brix$이었다. 환원당 함량은 건오디가 45.7%로 가장 높았으며, 오디박은 24.5%, 농축액은 30.9%이었다. pH는 건오디, 5.81, 오디박, 5.92, 오디농축액은 5.80이었으며, 산도는 건오디가 0.064%, 오디박이 0.035%, 오디 농축액이 0.080%이었다. 일반성분으로 탄수화물과 조회분은 건오디가 높았으며, 조단백, 조지방 및 조섬유는 건오디박이 높게 나타났다. 색도는 적색도를 나타내는 a값은 건오디가 4.7, 건오디박이 4.3으로 오디박은 오디와 유사하였다. 총 phenol 함량은 건오디가 0.039 mg/mL로 가장 높았고, 오디박은 0.026 mg/mL, 오디 농축액은 0.024 mg/mL였다. 총 flavonoid 함량은 건오디박이 0.48 mg/mL로 가장 높았고 건조오디는 0.26 mg/mL, 오디 농축액은 0.14 mg/mL였다. DPPH radical 소거능의 $IC_{50}$ 값(건오디: 5.89 mg/mL, 오디박: 7.86 mg/mL, 오디 농축액: 33.47 mg/mL) 및 hydroxyl radical 소거능의 $IC_{50}$ 값(오디: 20.50 mg/mL, 오디박: 22.59 mg/mL, 농축액: 52.94 mg/mL)은 농축액에 비하여 건조오디와 오디박이 높았다. ABTS radical 소거능은 건오디(6.92%)>오디박(4.53%)>농축액(3.27%)의 순이었고, FRAP은 건오디(0.036 mg/mL)>오디박(0.021 mg/mL)>농축액(0.011 mg/mL)의 순이었다. 이상의 결과로부터 오디농축액 제조 시 부산물로 얻어져 폐기되는 오디박은 색상이 우수하고, 당함량은 적고 식이섬유와 조단백이 풍부할 뿐 아니라, 총플라보노이드 및 페놀함량이 높아 항산화능이 우수하므로 가공식품 또는 건강기능 식품소재로 활용가치가 매우 높다고 사료된다.

Keywords

References

  1. Kim SK. 1991. Beneficial medicine, mulberry fruit. In Bonchohak. Younglimsa, Seoul, Korea. p 598-605.
  2. Heo SI, Jin YS, Jung MJ, Wang MH. 2007. Antidiabetic properties of 2,5-dihydroxy-4,3'-di($\beta$-D-glucopyranosyloxy)- trans-stilbene from mulberry (Morus bombycis koidzumi) root in streptozotocin-induced diabetic rats. J Med Food 10: 602-607. https://doi.org/10.1089/jmf.2006.0241
  3. Kim SY, Park KJ, Lee WC. 1998. Antiinflammatory and antioxidative effects of Morus spp. fruit extract. Korean J Medicinal Crop Sci 6: 204-209.
  4. Kim HB, Kim SY, Ryu KS, Lee WC, Moon JY. 2001. Effect of methanol extract from mulberry fruit on the lipid metabolism and liver function in cholesterol-induced hyperlipidemia rats. Korean J Seri Sci 43: 104-108.
  5. Kim HB, Ryu KS. 2000. Sensory characteristics of mulberry fruit jam and wine. Korean J Seric Sci 42: 73-77.
  6. Kim MW, Kim AJ. 2007. The quality characteristics of mulberry fruit wine by two different manufacturing methods. Korean J Food & Nutr 20: 276-281.
  7. Havsteen B. 1983. Flavonoid, a class of natural products of high pharmacological potency. Biochem Pharmacol 32: 1141-1148. https://doi.org/10.1016/0006-2952(83)90262-9
  8. Kim EO, Lee YJ, Leem HH, Seo IH, Yu MH, Kang DH, Choi SW. 2010. Comparison of nutritional and functional constituents, and physicochemical characteristics of mulberrys from seven different Morus alba L. cultivars. J Korean Soc Food Sci Nutr 39: 1467-1475. https://doi.org/10.3746/jkfn.2010.39.10.1467
  9. Lee HW, Shin DH, Lee WC. 1998. Morphological and chemical characteristics of mulberry (Morus) fruit with varieties. Korean J Seric Sci 40: 1-7.
  10. Ju MJ, Kwon JH, Kim HK. 2009. Physiological activities of mulberry leaf and fruit extracts with different extraction conditions. Korean J Food Preserv 16: 442-448.
  11. Cha WS, Shin HR, Park JH, OH SL. 2004. Antioxidant activity of phenol compounds from mulberry fruits. Korean J Food Preserv 11: 383-387.
  12. Kwon EH, Jang HS, Kim SW, Choi SW, Rhee SJ, Cho SH. 2007. Effects of mulberry juice and cake powders on blood glucose and lipid lowering and erythrocytic antioxidative enzyme activities in streptozotocin-induced diabetic rats. Korean J Nutr 40: 199-210.
  13. Lee SB, Lee KH, Lee KS. 2008. Quality characteristics of white pan bread with mulberry extracts. J East Asian Soc Dietary Life 18: 805-811.
  14. Kang YS, Cho TO, Hong JS. 2009. Quality characteristics of Jeolpyon with added mulberry fruit powder. Korean J Food Cookery Sci 25: 513-519.
  15. AOAC. 1995. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Arington, VA, USA.
  16. Korean Food Standards Codex. 2002. Korea Food & Drug Administration, Chungwon, Korea.
  17. Singleton VL, Rossi Jr JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitric 16: 144-158.
  18. Chae SK, Kang GS, Ma SJ, Bang KW, Oh MW, Oh SH. 2002. Standard food analysis. Jigumoonwhasa, Seoul, Korea. p 381-382.
  19. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  20. Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem 239: 70-76. https://doi.org/10.1006/abio.1996.0292
  21. Nam HW, Hyun YH. 2003. Drying of citron juice from byproduct of citron tea manufacturing. Korean J Food & Nutr 16: 334-339.
  22. Kim EO, Yu MH, Lee YJ, Leem HH, Kim SA, Kang DH, Choi SW. 2010. Comparison of functional constituents and biological activity of the seed extracts from two mulberry fruits. J Food Sci Nutr 15: 98-104. https://doi.org/10.3746/jfn.2010.15.2.098
  23. Jeong CH, Choi SG, Heo HJ. 2008. Analysis of nutritional components and evaluation of functional activities of Sasa borealis leaf tea. Korean J Food Sci Technol 40: 586-592.
  24. Lee JY, Moon SO, Kwon YJ, Lee SJ, Park HR, Choi SW. 2004. Identification and quantification of anthocyanins and flavonoids in mulberry (Morus sp.) cultivars. Food Sci Biotechnol 13: 176-184.
  25. Rapisarda P, Tomaino A, Lo Cascio R, Bonina F, De Pasquale A, Saija A. 1999. Antioxidant effectiveness as influenced by phenolic content of fresh orange juices. J Agric Food Chem 47: 4718-4723. https://doi.org/10.1021/jf990111l
  26. Kwon YJ, Rhee SJ, Chu JW, Choi SW. 2005. Comparison of radical scavenging activity of extracts of mulberry juice and cake prepared from mulberry (Morus spp.) fruit. J Food Sci Nutr 10: 111-117. https://doi.org/10.3746/jfn.2005.10.2.111
  27. Hwang CR, Hwang IG, Kim HY, Kang TS, Kim YB, Joo SS, Lee JS, Jeong HS. 2011. Antioxidant component and activity of dropwort (Oenanther javanica) ethanol extracts. J Korean Soc Food Sci Nutr 40: 316-320. https://doi.org/10.3746/jkfn.2011.40.2.316
  28. Van den Berg R, Haenen GRMM, van den Berg H, Bast A. 1999. Applicability of an improved trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chem 66: 511-517. https://doi.org/10.1016/S0308-8146(99)00089-8

Cited by

  1. Storage Quality Characteristics of Bread Added with Dried Mulberry Pomace vol.42, pp.12, 2013, https://doi.org/10.3746/jkfn.2013.42.12.1972
  2. Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage vol.35, pp.6, 2015, https://doi.org/10.5851/kosfa.2015.35.6.807
  3. Antioxidant Activities and Quality Characteristics of Bread Added with Dried Mulberry Pomace vol.29, pp.6, 2013, https://doi.org/10.9724/kfcs.2013.29.6.769
  4. 혼합추출 및 개별추출 방식의 삼정환의 항산화 및 항비만효과 vol.14, pp.2, 2012, https://doi.org/10.15429/jkomor.2014.14.2.47
  5. Effects of diets added with mulberry cake on development and oviposition of white-spotted flower chafer, Protaetia brevitarsis (Coleoptera: Cetoniidae) vol.39, pp.2, 2012, https://doi.org/10.7852/ijie.2019.39.2.60