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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Antioxidant Activities in Soybean Sprout according to Preparation and Cooking Process

조리과정 중 콩나물의 항산화 활성 비교

  • 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)
  • 박초희 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2013.09.26
  • Accepted : 2014.02.14
  • Published : 2014.03.31
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Abstract

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.

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.

Keywords

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