DOI QR코드

DOI QR Code

Changes in physicochemical properties of Peucedanum japonicum Thunb. after blanching

Blanching에 따른 갯기름 나물의 이화학적 특성 변화

  • Received : 2013.04.23
  • Accepted : 2013.10.14
  • Published : 2013.10.30

Abstract

This study was conducted to investigate the changes in the physicochemical properties of Peucedanum japonicum Thunb. after blanching. After blanching treatment, the crude protein content decreased but did not affect the crude fat, crude ash and carbohydrate contents of P. japonicum. All the detected free sugar contents decreased after blanching, but the total free sugar content decreased by 14.8% from that of the raw P. japonicum after blanching. The total amino acid and essential amino acid contents of the blanched P. japonicum. decreased by 10.75% and 15.22% from those of the raw P. japonicum. There were no differences in the contents of the total fatty acid between the raw and blanched P. japonicum. The total organic acid content decreased by 37.03% from that of the raw P. japonicum. after the blanching, and the reduction of the acetic acid was largest in the organic acid. The vitamin A, C and E contents decreased by 20.20%, 8.23% and 35.59% after the blanching. The total mineral content of the blanched P. japonicum. decreased by 21.84% after the blanching. The nutrients in the P. japonicum were essential amino acid, vitamin C, minerals, but these were reduced after the blanching. Therefore, the blanching conditions that can reduce nutrient loss of P. japonicum must be established.

본 연구는 주로 blanching하여 나물로 섭취되고 있는 갯기름나물을 데침 과정에 의한 일반성분 및 영양성분 함량변화를 측정하였다. Blanching에 의해 조지방, 조회분 및 탄수화물의 함량은 유의적인 차이는 없었으나, 조단백질의 함량은 유의적으로 감소하였다. 갯기름나물의 검출된 모든 유리당의 함량 모두 blanching에 의해 감소되어, 총 유리당 함량은 14.8% 감소되었다. 생 갯기름나물에 비하여 데친 갯기름나물의 총 구성 아미노산 및 필수 아미노산의 함량의 함량은 각각 10.75%와 15.22% 감소되었고, 검출된 모든 구성 아미노산의 함량 모두 blanching에 의해 감소되었다. 총 지방산 함량은 blanching 전후 유의차가 없었다. 총 유기산 함량은 blanching에 의해 37.03% 감소되었고, 유기산 중 acetic acid의 감소가 가장 크게 나타났다. Blanching에 의해 비타민 A, E 및 C의 함량은 각각 20.20%, 8.23% 및 35.59% 감소되었다. 총 무기질 함량은 21.84% 감소되었고, 무기질 중 K 함량의 손실이 가장 컸다. 본 연구 결과 갯기름 나물은 필수 아미노산, 비타민 C, 무기질 등 유용한 영양성분들을 함유하고 있어 갯기름나물을 이용한 기능성 소재로의 활용 가치가 높을 것으로 생각되므로, blanching에 의해 대부분의 영양성분들이 감소되어 향후 이러한 성분들을 유지할 수 있는 blanching 조건 설정이 필요하다.

Keywords

References

  1. Kim SM, Shin DI, Yoon ST, Song HS (2007) Distribution pattern of Peucedanum japonicum Thunb. community by ordination method in southern coast of Korea. Korean J Intl Agri, 19, 285-290
  2. Song HS, Cho W, Park YJ (2009) Distribution pattern of growth plants with Peucedanum japonicum Thunb. community in sea cliff plants, Korea. Korean J Env Eco, 23, 346-352
  3. Ohwi J (1984) Flora of japan. Smithsonian institution, Washington, 685.
  4. Nam JY, Pyu KS (1975) Pharmacognostical studies on Korean 'Bang Poong'. Korean J Pharmacog, 6, 151-159
  5. Lee YN (1998) Illustrated plants in Korea, Kyohaksa, 571-573
  6. Lee CB (1993) Illustrated plants in Korea, Hyangmunsa, 585-592
  7. Moon KS, Choi OJ (1991) Composition and use of medicinal herbs. Ilwolbooks, p 449-450
  8. Jung BS, Kim IH, Kim JG (1992) Drug dictionary of primary natural. Namsandang, p 239
  9. Chung SH, Kim KJ, Suh DH, Lee KS, Choi BS (1994) Changes in growth and yield of Peucedanum japonicum Thunberg by planting time, mulching, and planting density. Korean J Medicinal Crop Sci, 2, 121-126
  10. Oboh G (2005) Effect of blanching on the antioxidant properties of some tropical green leafy vegetables. LWT, 38, 513-517. https://doi.org/10.1016/j.lwt.2004.07.007
  11. Fuchigami M, Miyazaki K, Hyakumoto N (1995) Frozen carrots texture and pectic components as affected by low temperature blanching and quick freezing. J Food Sci, 60, 132-136. https://doi.org/10.1111/j.1365-2621.1995.tb05622.x
  12. Lee K, Kim KH, Kim HK (2002) Thermal inactivation parameters of peroxidase in Flammulina velutipes and Lyophyllum ulmarium. Korean J Food Sci Technol, 34, 1067-1072.
  13. Kim MH, Park SY, Jeong YJ, Yoon KY (2012) Sensory properties of Kalopanax pictus and Cedrela sinensis shoots under different blanching conditions and with different thawing methods. Korean J Food Preserv, 19, 201-208 https://doi.org/10.11002/kjfp.2012.19.2.201
  14. AOAC (2005) Official methods of analysis. 18th ed. Association of Official Analytical Chemists, Washington, DC, USA
  15. Gancedo M, Luh BS (1986) HPLC analysis of organic acid and sugars in tomato juice. J Food Sci, 51, 571-573 https://doi.org/10.1111/j.1365-2621.1986.tb13881.x
  16. Waters Associates (1990) Analysis of amino acid in waters. PICO. TAG system. Young-in Scientific Co., Ltd., Korea, p 41-46
  17. Wungaarden DV (1967) Modified rapid preparation fatty acid esters from liquid for gas chromatographic analysis. Analytical Chem, 39, 848-850 https://doi.org/10.1021/ac60251a031
  18. Kim DH, Lim DW, Bai S, Chun SB (1997) Fermentation characteristics of whole soybean meju model system inoculated with 4 Bacillus strains. Korean J Food Sci Technol, 29, 1006-1015
  19. Korea Food and Drug Association. (2005) Food standards codex. Korean Foods Industry Association. Seoul, Korea, p 367-368
  20. AOAC (1984) Official Methods of Analysis. 14th ed. Association of Official Analytical Chemists, Washington, DC, USA, p 878
  21. Kim MH, Jang HL, Yoon KY (2012) Changes in physicochemical properties of haetsun vegetables by blanching. J Korean Soc Food Sci Nutr, 41, 647-654 https://doi.org/10.3746/jkfn.2012.41.5.647
  22. Kang SK, Choi OJ, Kim YD (1999) Proximate, free sugar, amino acid, dietary fiber and saponin composition of Agngelica keiskei Koidz. Korean J Plant Res, 20, 31-37
  23. Hwang J.B, Yang MO, Shin HK (1997) Survey for approximate composition and mineral content of medicinal herbs. Korean J Food Sci Technol, 29, 671-679
  24. Lee JJ, Jung HO (2012) Changes in physicochemical properties of Spergularia marina Griseb by blanching. Korean J Food Preserv, 19, 866-872 https://doi.org/10.11002/kjfp.2012.19.6.866
  25. Noh KS, Yang MO, Cho EJ (2002) Nitrite scavenging effect of Umbelliferaeceae. Korean J Soc Food Cookery Sci, 18, 8-12
  26. Ahn MS (1999) A study on the changes in physico-chemical properties of vegetables by Korean traditional cooking methods. Korean J Dietary Culture, 14, 177-188
  27. Choi NS, Oh SS, Lee JM (2001) Change of biologically functional compounds of Pimpinella brachycarpa (Chamnamul) by blanching conditions. Korean J Dietary Culture, 16, 388-397
  28. Jo JO, Jung IC (2000) Changes in carotenoids contents of several green-yellow vegetavles by blanching. Korean J Soc Food Sci, 16, 17-21
  29. Kim MH, Park YK, Jang MS (1992) Effect of boiling method on the physicochemical properties of Surichwi. J Korean Soc Food Sci Nutr, 21, 701-705

Cited by

  1. Comparison of Nutritional Compositions between Amaranth Baby-Leaves Cultivated in Korea vol.45, pp.7, 2016, https://doi.org/10.3746/jkfn.2016.45.7.980
  2. Antioxidant and Physicochemical Changes in Salvia plebeia R. Br. after Hot-air Drying and Blanching vol.43, pp.6, 2014, https://doi.org/10.3746/jkfn.2014.43.6.893
  3. Characteristics of Photosynthesis and Leaf Growth of Peucedanum japonicum by Leaf Mold and Shading Level in Forest Farming vol.23, pp.1, 2015, https://doi.org/10.7783/KJMCS.2015.23.1.43
  4. Effects of steam blanching pretreatment on quality of spray-dried powders prepared from pressed juice of garlic chives vol.22, pp.3, 2015, https://doi.org/10.11002/kjfp.2015.22.3.385
  5. Food Composition of Raw and Boiled Potatoes vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.517
  6. Changes in Physicochemical Properties of Actinidia arguta (Siebold & Zucc.) Planch. ex Miq. by Blanching, Drying, and Fermentation vol.44, pp.3, 2015, https://doi.org/10.3746/jkfn.2015.44.3.425
  7. Characteristics of Growth and Root Development of Peucedanum japonicum Seedling by Shading Rate and Container Size vol.22, pp.5, 2014, https://doi.org/10.7783/KJMCS.2014.22.5.384
  8. 국내산 퀴노아의 조리방법에 따른 영양성분 비교 vol.33, pp.2, 2020, https://doi.org/10.9799/ksfan.2020.33.2.117
  9. MA저장중 혼합비율에 따른 적로메인, 갯기름나물, 그리고 곤달비 혼합 어린잎채소의 엽색과 저장성 비교 vol.30, pp.1, 2013, https://doi.org/10.12791/ksbec.2021.30.1.077