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

  • 제42권9호
  • /
  • Pages.1405-1411
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  • 2013
  • /
  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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숙성온도와 기간에 따른 도라지의 이화학적 특성과 항산화 활성

Physicochemical Characteristics and Antioxidant Activities of Doragi (Platycodon grandiflorum) at Different Aging Temperatures and for Various Durations

  • 이상훈 (충북대학교 식품공학과) ;
  • 송은미 (충북대학교 식품공학과) ;
  • 장귀영 (충북대학교 식품공학과) ;
  • ;
  • 김민영 (충북대학교 식품공학과) ;
  • 박혜진 (충북대학교 식품공학과) ;
  • 강태수 (충북도립대학 바이오식품생명과학과) ;
  • 정헌상 (충북대학교 식품공학과)
  • Lee, Sang Hoon (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Song, Eun Mi (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jang, Gwi Yeong (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Li, Meishan (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Min Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Park, Hye Jin (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kang, Tae Su (Dept. of Biofood Science and Biotechnology, Chungbuk Provincial University of Science and Technology) ;
  • Jeong, Heon Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • 투고 : 2013.05.13
  • 심사 : 2013.07.17
  • 발행 : 2013.09.30
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초록

가온숙성조건에 따른 도라지의 이화학적 특성 및 항산화 활성의 변화를 살펴보기 위하여 도라지를 알루미늄호일필름에 포장한 후 $60{\sim}80^{\circ}C$에서 5~50일간 숙성시켜 pH, 총산도, 갈변도, 5-HMF 함량, 총 폴리페놀 함량, DPPH 및 ABTS 라디칼 소거활성을 측정하였다. 숙성온도와 기간이 증가함에 따라 도라지 물 추출물의 pH는 5.22에서 4.17까지 감소하였으며, 총산도는 0.265에서 0.998 lactic acid eq%까지 증가하였다. 갈변도와 5-HMF 함량은 숙성온도 및 기간에 따라 각각 0.092~1.002와 0.00~50.40 mg/g 범위에서 증가하였다. 총 폴리페놀 함량은 숙성이 진행됨에 따라 0.589~2.358 mg/g 범위에서 증가하였으며, DPPH 및 ABTS 라디칼 소거활성도 각각 0.149~1.244 및 0.354~1.509 mg Trolox eq/g 범위에서 증가하였다. 숙성조건에 따라 이화학적 특성 및 항산화 활성들 간에 높은 상관관계가 있었으며, pH와 총산도는 -0.910(P<0.01), 갈변도와 5-HMF 함량은 0.880(P<0.01), 총 폴리페놀 함량과 DPPH 및 ABTS 라디칼 소거활성은 각각 0.885(P<0.01)와 0.745(P<0.01)로 높은 양의 상관관계를 나타내었다. 이처럼 숙성온도와 기간이 증가함에 따라 페놀성 화합물의 증가로 인하여 항산화 활성 역시 증가하였으며, $80^{\circ}C$에서 15일간 가온숙성 하였을 때 도라지의 항산화 활성을 최대로 높일 수 있을 것으로 판단된다.

We investigated the physicochemical characteristics and antioxidant activities of Doragi (Platycodon grandiflorum) at different aging temperatures (60, 70 and $80^{\circ}C$) and for various periods of duration (5, 10, 15, 30 and 50 days). As the temperature and duration were increased, the pH of Doragi water extracts decreased from 5.22 to 4.17, whereas total acidity increased from 0.265 to 0.998 lactic acid eq.%. In addition, browning index went up from 0.092 to 1.002 and 5-hydroxymethylfurfural (HMF) content steeply rose to 50.40 mg/g from its initial zero value with an increase in temperature and duration. The radical scavenging activity of ethanol extracts was enhanced with a rise in temperature and duration as evident from the value of total polyphenol content (0.589 to 2.358 mg/g), DPPH (0.149 to 1.244 mg Trolox eq/g) and ABTS (0.354 to 1.509 mg Trolox eq/g). The correlation between physicochemical characteristics and antioxidant activities was high; the correlation between pH and total acidity showed a r value of -0.910 (P<0.01), whereas between browning index and 5-HMF content, the r value was 0.880 (P<0.01). Total polyphenol content and DPPH and ABTS radical scavenging activity were highly correlated with the r value of 0.885 (P<0.01) and 0.745 (P<0.01), respectively.

키워드

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