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Effect of Roasting Conditions on the Antioxidant Activities of Cassia tora L.

볶음 공정이 결명자의 항산화 활성에 미치는 영향

  • Received : 2013.07.02
  • Accepted : 2013.07.22
  • Published : 2013.10.31

Abstract

The effects of roasting temperature and time on the antioxidant activities of Cassia tora L. were investigated. In comparison with raw seeds (7.15 mg TAE/g), roasted seeds contained a significantly higher total polyphenol content (p<0.05). However, seeds roasted at a higher temperature ($250^{\circ}C$) for 10 min showed a significantly lower total polyphenol content (2.30 mg TAE/g; p<0.05). The electron donating abilities of Cassia tora L. seeds increased with an increase in roasting time; further, seeds roasted for 5 min at lower temperatures showed higher electron donating abilities (80.61% at $175^{\circ}C$; 80.75% at $200^{\circ}C$) than did seeds roasted for 5 min at higher temperatures (76.26% at $225^{\circ}C$; 77.35% at $250^{\circ}C$). Seeds roasted at lower temperatures showed adequate L values, regardless of roasting time; by contrast, seeds roasted for 10 min at higher temperatures, showed markedly lower L values. Our results indicate that roasting temperature and time must be controlled to produce high-quality Cassia tora L. products.

본 연구에서는 결명자의 볶음 온도 및 볶음 시간에 따른 색도변화를 살펴보고, 이들의 물 추출물에 대한 총 폴리페놀 함량, 전자공여능을 측정하였다. 결명자의 볶음 온도는 175, 200, 225 및 $250^{\circ}C$로 하였으며 볶음시간은 각각의 온도에서 5분 및 10분 동안 수행하였다. 총 폴리페놀 함량의 경우 $250^{\circ}C$를 제외하고는 모든 볶음 온도에서 시간에 따라 증가하는 경향을 나타내었으나, $250^{\circ}C$의 경우 10분 동안 볶음처리를 할 경우 그 함량이 크게 감소하였다. 항산화능 측정 결과 $200^{\circ}C$ 이하의 온도에서 볶음처리를 할 경우 볶음시간에 따라 그 활성이 증가되거나 유지되는 것을 볼 수 있었으나, $225^{\circ}C$$250^{\circ}C$의 경우 5분간 볶음처리하였을 때 그 값이 오히려 $200^{\circ}C$의 것보다 낮게 나타났으며, 시간에 따라 증가폭이 적거나 오히려 감소하는 경향을 나타내었다. 색도측정 결과 $175^{\circ}C$$200^{\circ}C$에서는 볶음시간에 관계없이 높은 값을 나타내었으나, $225^{\circ}C$$250^{\circ}C$에서는 10분간 볶음처리할 경우 탄화되어버리는 것을 확인할 수 있었다. 이와 같은 결과를 통해 볶음 온도와 시간이 결명자차 혹은 결명자 가공제품의 제조에 있어서 그 품질을 결정하는 중요한 요인인 것을 확인하였으며, 이들이 제품에 미치는 영향을 규명하는 것이 새로운 소재에 대한 적용뿐만 아니라 품질의 고급화를 위하여 반드시 필요한 연구라고 판단된다.

Keywords

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