DOI QR코드

DOI QR Code

조리과정 중 콩나물의 항산화 활성 비교

Comparison of Antioxidant Activities in Soybean Sprout according to Preparation and Cooking Process

  • 박초희 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Park, Cho-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • 투고 : 2013.09.26
  • 심사 : 2014.02.14
  • 발행 : 2014.03.31

초록

본 연구는 조리과정 중의 콩나물을 데치기 전, 데친 후, 무친 후로 나누어 조리한 뒤 항산화 관련 물질의 함량과 항산화 효능을 비교 측정하여 한국 고유의 조리방법인 나물의 우수성을 알리고자 하였다. 조리과정을 달리한 콩나물을 80% 에탄올에서 추출한 수율은 데치기 전 1.42%, 데친 후 0.65%, 무친 후 6.50%로 무친 후가 가장 높았다. 총 폴리페놀 함량은 무친 것이 $79.52{\pm}1.41$ mg GAE/100 g FW로 가장 높았으며 총 플라보노이드의 경우에도 무친 것이 $6.21{\pm}0.16$ mg CE/100 g FW로 가장 높은 함량을 보였다. 4가지의 항산화 활성(DPPH assay, ABTS assay, FRAP assay, reducing power)에서도 무친 후의 콩나물이 가장 우수한 활성을 보였고 데치기 전, 데친 후의 순서로 총 폴리페놀 및 플라보노이드의 함량과 항산화 활성이 높게 나타남을 알 수 있었다. 따라서 항산화 효능 면에서 콩나물을 섭취할 경우 가능하면 물에 장시간 끓이는 조리법은 피하고 무치는 조리법을 사용하는 것이 좋을 것으로 사료된다.

This study was conducted to investigate extract, total phenolic compounds, total flavonoid compounds, free radical scavenging activities (DPPH assay, ABTS assay), and reducing power (Oyaizu's assay, FRAP assay) of soybean sprout according to cooking process (non-blanched, blanched, seasoned). This research was carried out in order to demonstrate the superiority of Korean traditional cooking methods 'Namul'. Soybean sprout sample extracts were prepared using 80% ethanol extraction. Extract yield of non-blanched soybean sprout was 1.42% while that of blanched soybean sprout was 0.65%. On the other hand, the yield of seasoned soybean sprout was 6.50%. Total contents of phenolic compound and total flavonoid seasoned soybean sprout were $79.52{\pm}1.41$ mg GAE/100 g FW (fresh weight) and $6.21{\pm}0.16$ mg CE/100 g FW, respectively. Seasoned soybean sprout extracts showed higher contents compared to non-blanched and blanched sprout extracts. Total antioxidant activities were in the order of seasoned soybean sprout > non-blanched soybean sprout > blanched soybean sprout. The overall results of this study demonstrate that cooked soybean sprout by seasoning would be the most efficient way to ingest antioxidant compounds.

키워드

참고문헌

  1. Choi HD, Kim SS, Hong HD, Lee JY. 2000. Comparison of physicochemical and sensory characteristics of soybean sprouts from different cultivars. J Korean Soc Agric Chem Biotechnol 43: 207-212.
  2. Bae KG, Yeo IH, Hwang YH. 1999. Methods of water supply of growth technology on best soybean sprouts. Korea Soybean Digest 16: 57-63.
  3. Hwang TY. 2012. Quality characteristics of soybean sprouts cultivated with carbonated water. Korean J Food Preserv 19: 428-432. https://doi.org/10.11002/kjfp.2012.19.3.428
  4. Anderson JW, Johnstone BM, Cook-Newell ME. 1995. Meta-analysis of the effect of soy protein intake on serum lipids. N Engl J Med 333: 276-282. https://doi.org/10.1056/NEJM199508033330502
  5. Orhan I, Ozcelik B, Kartal M, Aslan S, Sener B, Ozguven M. 2007. Quantification of daidzein, genistein and fatty acids in soybeans and soy sprouts and some bioactivity studies. Acta Biol Cracov 49: 61-68.
  6. Abdullah A, Baldwin RE, Fields M, Karr AL. 1984. Sensory attribute and safety aspects of germinated small-seeded soybeans and mung beans. J Food Protect 47: 434-437. https://doi.org/10.4315/0362-028X-47.6.434
  7. Lee KA, Kim YH, Kim HS. 2010. Changes in quality characteristics of soy sprouts during storage. Korean J Human Ecol 19: 1095-1102. https://doi.org/10.5934/KJHE.2010.19.6.1095
  8. Lee SY, Park MJ. 1997. Consumption pattern and satisfaction degree for bean sprout by housewives living in Seoul and Kyungki-do area. Korean J Soc Food Sci 13: 1-10.
  9. Shin DH, Choi U. 1996. Comparison of growth characteristics of soybean sprouts cultivated by three methods. Korean J Food Sci Technol 28: 240-245.
  10. Song BS, Kim MJ, Kim GS. 2010. Amino acid composition changes in soybean sprouts during cultivation. Korean J Food Preserv 17: 681-687.
  11. Youn JE, Kim HS, Lee KA, Kim YH. 2011. Contents of minerals and vitamines in soybean sprouts. Korean J Crop Sci 56: 226-232. https://doi.org/10.7740/kjcs.2011.56.3.226
  12. Chi HY, Roh JS, Kim JT, Lee SJ, Kim MJ, Hahn SJ, Chung IM. 2005. Light quality on nutritional composition and isoflavones content in soybean sprouts. Korean J Corp Sci 50: 415-418.
  13. Shon HK, Kim YH, Lee KA. 2009. Quality characteristics of Kongnamulguk with commercial soy sprouts. Korean J Human Ecology 18: 1147-1153. https://doi.org/10.5934/KJHE.2009.18.5.1147
  14. Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-243.
  15. Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
  16. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  17. Fellegrini N, Ke R, Yang M, Rice-Evans C. 1999. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2'-azinobis (3-ethylenbenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Method Enzymol 299: 379-389. https://doi.org/10.1016/S0076-6879(99)99037-7
  18. Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem 230: 70-79.
  19. Oyaizu M. 1986. Studies on products of browning reaction: antioxidative activities of products of browning reaction prepared from glucosamine. Jap J Nutr 44: 307-315. https://doi.org/10.5264/eiyogakuzashi.44.307
  20. Kim MY. 2007. Yield factor of Muchim for cooking. MS Thesis. Dankook University, Gyeonggi, Korea.
  21. Yu MH, Im HG, Lee HJ, Ji YJ, Lee IS. 2006. Components and their antioxidative activities of methanol extracts from sarcocarp and seed of Zizyphus jujuba var. inermis Rehder. J Korean Food Sci Technol 38: 128-134.
  22. Chung JY, Kim CS. 2009. Antioxidant activities of domestic garlic (Allium sativum L.) stems and garlic bulbs according to cooking methods. J Korean Soc Food Sci Nutr 38: 188-194. https://doi.org/10.3746/jkfn.2009.38.2.188
  23. Ismail A, Marjan ZM, Foong CW. 2004. Total antioxidant activity and phenolic content in selected vegetables. Food Chem 87: 581-586. https://doi.org/10.1016/j.foodchem.2004.01.010
  24. Barroga CF, Laurena AC, Mendoza EMT. 1985. Polyphenols in mung bean (Vigna radiata (L.) Wilczek): determination and removal. J Agric Food Chem 33: 1006-1009. https://doi.org/10.1021/jf00065a056
  25. Cheigh HS, Park KS, Moon GS, Park KY. 1990. Antioxidative characteristics of fermented soybean paste and its extracts on the lipid oxidation. J Korean Soc Food Nutr 19: 163-167.
  26. Park NY. 2001. Estimation of daily per capita intake of total phenolics, total flavonoids and antioxidant capacity from the most consumed fruits and vegetables in the Korean diet. MS Thesis. Kyung Hee University, Seoul, Korea.
  27. Kim KH, Kim HJ, Byun MW, Yook HS. 2012. Antioxidant and antimicrobial activities of ethanol extract from six vegetables containing different sulfur compounds. J Korean Soc Food Sci Nutr 41: 577-583. https://doi.org/10.3746/jkfn.2012.41.5.577
  28. Kang HM. 2008. A study on the comparison of antioxidant effects between hot pepper extract and capsaicin. MS Thesis. Sangji University, Gangwon, Korea.
  29. Choi NS, Oh SS, Lee JM. 2001. Changes of biologically functional compounds and quality properties of Aster scaber (Chamchwi) by blanching conditions. Korean J Food Sci Technol 33: 745-752.
  30. Muller L, Theile K, Bohm V. 2010. In vitro antioxidant activity of tocopherols and tocotrienols and comparison of vitamin E concentration and lipophilic antioxidant capacity in human plasma. Mol Nutr Food Res 54: 731-742. https://doi.org/10.1002/mnfr.200900399
  31. Hwang ES, Kim GH. 2011. Different cooking methods for Korean cabbage and their effect on antioxidant activity and carotenoid and tocopherol contents. Korean J Food Cookery Sci 27: 713-721. https://doi.org/10.9724/kfcs.2011.27.6.713
  32. Oboh G. 2005. Effect of blanching on the antioxidant properties of some tropical green leafy vegetables. LWT-Food Sci Technol 38: 513-517. https://doi.org/10.1016/j.lwt.2004.07.007
  33. Kim GS, Kim DH, Jeong MR, Jang IB, Shim KB, Kang CH, Lee SE, Seong NS, Song KS. 2004. Quantitative analysis of sesamin and sesamolin in various cultivars of sesame. Korean J Crop Sci 49: 496-502.
  34. Kwon JE. 2011. Determination of biological activity on methanol extracts of Capsicum annuum L. from different varieties. MS Thesis. Kyungpook National University, Daegu, Korea.
  35. Jon V, Grehte Iren AB, Mannor H, Trude W, Gunnar BB. 2009. Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis). LWT-Food Sci Technol 42: 63-73. https://doi.org/10.1016/j.lwt.2008.05.018
  36. Kim JH, Kim JK, Kang WW, Ha YS, Choi SW, Moon KD. 2003. Chemical compositions and DPPH radical scavenger activity in different sections of safflower. J Korean Soc Food Sci Nutr 32: 733-738. https://doi.org/10.3746/jkfn.2003.32.5.733

피인용 문헌

  1. Effect of Hot Water Extracts of Blue Mussel and Several Plants on Alcohol Metabolizing Enzymatic, Antioxidant, and Angiotensin Converting Enzyme Inhibitory Activities vol.30, pp.5, 2014, https://doi.org/10.9724/kfcs.2014.30.5.613
  2. 가공 방법을 달리한 무차의 이화학적 품질 특성과 항산화 활성 vol.24, pp.1, 2014, https://doi.org/10.20878/cshr.2018.24.1.008