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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Evaluation of Quality Characteristics of Brassica campetris L. Treated with Environmentally-Friendly Red Clay-Processed Materials

친환경 가공 황토 소재가 배추의 품질 특성에 미치는 영향

  • Seo, Yoojin (Department of Food Science and Nutrition, Dankook University) ;
  • Yang, Inyong (Department of Food Science and Nutrition, Dankook University) ;
  • Yoon, Sungjin (Department of Food Science and Biotechnology, Dongguk University) ;
  • Kim, SungGun (Department of Food Science and Biotechnology, Dongguk University) ;
  • Seo, Sooyoung (Department of Food and Nutrition, Kyung Hee University) ;
  • Won, Chu In (Department of Food and Nutrition, Kyung Hee University) ;
  • Cho, Wonwoo (Department of Biological and Environment Science, Dongguk University) ;
  • Lee, Sora (Department of Biological and Environment Science, Dongguk University) ;
  • Kang, Ho-Duck (Department of Biological and Environment Science, Dongguk University) ;
  • Yoon, Moon-Young (Research Institute of Biotechnology, Dongguk University) ;
  • Park, Jung-Keug (Research Institute of Biotechnology, Dongguk University) ;
  • Yoo, Byoungseung (Department of Food Science and Biotechnology, Dongguk University) ;
  • Chang, Yoonhyuk (Department of Food and Nutrition, Kyung Hee University) ;
  • Lee, Youngseung (Department of Food Science and Nutrition, Dankook University)
  • 서유진 (단국대학교 식품영양학과) ;
  • 양인용 (단국대학교 식품영양학과) ;
  • 윤성진 (동국대학교 식품생명공학과) ;
  • 김성군 (동국대학교 식품생명공학과) ;
  • 서수영 (경희대학교 식품영양학과) ;
  • 원주인 (경희대학교 식품영양학과) ;
  • 조원우 (동국대학교 바이오환경과학과) ;
  • 이소라 (동국대학교 바이오환경과학과) ;
  • 강호덕 (동국대학교 바이오환경과학과) ;
  • 윤문영 (동국대학교 생명과학연구원) ;
  • 박정극 (동국대학교 생명과학연구원) ;
  • 유병승 (동국대학교 식품생명공학과) ;
  • 장윤혁 (경희대학교 식품영양학과) ;
  • 이영승 (단국대학교 식품영양학과)
  • Received : 2014.11.05
  • Accepted : 2015.04.08
  • Published : 2015.05.31
Download PDF
⟨ Previous Next ⟩

Abstract

Quality characteristics of Korean cabbage treated with red clay-processed materials (RCPM) were evaluated. Two different types of RCPM treatments including a control were applied for the cultivation of cabbage. General components, nutrients, antioxidant activities, textures, and sensory evaluation were assessed. For the nutrition components analysis, RCPM-treated cabbage showed higher contents of potassium and riboflavin along with lower content of sodium compared to the control. RCPM-treated cabbage exhibited higher total polyphenol contents than those of the control, indicating higher antioxidant activities. For the textural analysis under refrigeration over 4 weeks, RCPM-treated samples showed more stable textures based on higher hardness values than the control and RC. Results of this study indicate that RCPM would be of benefit to produce high-value added cabbage of premium quality.

본 연구는 배추 재배 시 가공 황토 처리 여부에 따른 배추시료의 품질 특성을 비교하고자 배추 시료를 동일한 조건으로 재배하여 일반성분, 물성, 영양소, 기능적 특성 및 관능적 특성을 분석하였다. 일반성분 분석 결과 모든 항목에서 유의적 차이가 없는 것으로 나타났으나, 영양성분의 경우 가공 황토 처리구에서 칼륨의 함량이 무처리구와 생황토 처리구 보다 높게 나타남과 동시에 나트륨의 함량은 유의적으로 적게 나타난 것을 확인할 수 있었다. 견고성 측정 결과 4주 저장 시 가공 황토 처리 배추의 견고성이 유의적으로 다른 두 처리군에 비하여 높은 수치를 나타내었다. 또한 저장기간동안 견고성 감소율이 낮아 가공 황토 처리구의 경우 생황토 처리구에 비하여 장기간 안정적인 조직감의 유지가 가능한 것으로 나타났다. 따라서 배추 재배 시 친환경 가공 황토 소재를 화학비료 대신 적용하여 재배할 경우 배추의 영양성분이 강화된 고품질의 배추 생산이 가능해지며 저장성이 향상된 배추의 생산 또한 가능해져 국내 배추 시장의 활성을 촉진시킬 수 있다고 판단된다. 후속 연구로 가공 황토 소재로 재배한 배추김치 제품의 품질 평가를 수행하여 가공 후에도 가공 황토 소재의 기능성 유지 여부를 검증할 계획이다.

Keywords

References

  1. Jung HM, Choi HY, Hwang HZ, Hong MH, Kim MH. 1997. The research on the general properties of red clay. Abstract presented at 34th Annual Meeting of the Architectural Institute of Korea. Ulsan, Korea. p 1251.
  2. Hwang JY, Jang MI, Kim JS, Cho WM, Ahn BS, Kang SW. 2000. Mineralogy and chemical composition of the residual soils (Hwangto) from South Korea. J Miner Soc Korea 13: 147-163.
  3. Hwang IH. 2012. Geographical characteristics of Muan Hwangto. MS Thesis. Chonnam National University, Gwangju, Korea. p 41.
  4. Park JG, Yoon MY. 2010. Methods of preparing red clay processed material and alkali ionized water. Korea Patent 10-2012-7020981.
  5. Seo YJ, Gil BJ, Kyoung JS, Yoo BS, Chang YH, Lee YS. 2014. Effect of environmentally-friendly red clay-processed materials on quality characteristics of eel. J Korean Soc Food Sci Nutr 43: 287-292. https://doi.org/10.3746/jkfn.2014.43.2.287
  6. Seo Y, Yoon S, Kim SG, Cho W, Lee SR, Kang H, Yoon MY, Park JG, Yoo B, Chang Y, Lee Y. 2014. Quality characteristics of radish treated with environmentally-friendly red clay-processed materials. J Korean Soc Food Sci Nutr 43: 1394-1399. https://doi.org/10.3746/jkfn.2014.43.9.1394
  7. Miyake Y, Takahashi E. 1983. Effect of silicon on the growth of solution-cultured cucumber plant. Soil Sci Plant Nutr 29: 71-83. https://doi.org/10.1080/00380768.1983.10432407
  8. Lee JS, Park SH, Lee YS, Lim BS, Yim SC, Chun CH. 2008. Characteristics of growth and salting of Chinese cabbage after spring culture analyzed by cultivar and cultivation method. Korean J Food Preserv 15: 43-48.
  9. Jung JI, Hong EY, Kim MK, Jung JW, Oh JY, Kwon MS, Lee KP, Kim GH. 2009. Changes in total glucosinolates levels and physico-chemical properties of Kimchi using Korean Chinese cabbage of harvest time according to various storage conditions. Korean J Food Preserv 16: 612-617.
  10. Ministry for Food, Agriculture, Forestry and Fisheries. 2013. Statistics of vegetables production amount. Ministry of Agriculture, Food and Rural Affairs, Sejong, Korea. p 79-110.
  11. Han ES, Koo BY, Kim KH. 2000. Cooling and packing characteristics of salted Baechu. Food Eng Prog 4: 156-161.
  12. Kim YW, Jung JK, Cho YJ, Lee SJ, Kim SH, Park KY, Kang SA. 2009. Quality changes in brined baechu cabbage using different types of polyethylene film, and salt content during storage. Korean J Food Preserv 16: 605-611.
  13. Park SH, Kwak JH, Yoon MK. 2008. Development of an effective inoculation method for large quantaties of clubroot disease using hydroponics in chinese cabbage. Kor J Hort Sci Technol 26: 449-453.
  14. Han ES. 1993. Salting storage method of highland Chinese cabbage for Kimchi. Korean J Food Sci Technol 25: 118-122.
  15. Han ES. 1994. Quality changes of salted Chinese cabbage by packaging methods during storage. Korean J Food Sci Technol 26: 283-287.
  16. Jeong JK, Park SE, Lee SM, Choi HS, Kim SH, Park KY. 2011. Quality changes of brined baechu cabbage prepared with low temperature stored baechu cabbages. J Korean Soc Food Sci Nutr 40: 475-479. https://doi.org/10.3746/jkfn.2011.40.3.475
  17. Kim MJ, Hong GH, Chung DS, Kim YB. 1998. Quality comparison of Kimchi made from different cultivars of Chinese cabbage. J Kor Soc Hort Sci 39: 528-532.
  18. Lee IS, Park WS, Koo YJ, Kang KH. 1994. Changes in some characteristics of brined Chinese changes of fall cultivars during storage. Korean J Food Sci Technol 26: 239-245.
  19. AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 31.
  20. Korea Food and Drug Administration. 2005. Food Standards Codex. Korean Foods Industry Association, Seoul, Korea. p 947-959.
  21. Martins-Junior HA, Wang AY, Alabourda J, Pires MAF, Vega OB, Lebre DT. 2008. A validated method to quantify folic acid in wheat flour samples using liquid chromatography: tandem mass spectrometry. J Braz Chem Soc 19: 971-977. https://doi.org/10.1590/S0103-50532008000500024
  22. 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
  23. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  24. Yang SJ, Woo KS, Yoo JS, Kang TS, Noh YH, Lee JS, Jeong HS. 2006. Change of Korean ginseng components with high temperature and pressure treatment. Korean J Food Sci Technol 38: 521-525.
  25. Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "ntioxidant power" the FRAP assay. Anal Biochem 239: 70-76. https://doi.org/10.1006/abio.1996.0292
  26. Sasaki S, Zhang XH, Kesteloot H. 1995. Dietary sodium, potassium, saturated fat, alcohol, and stroke mortality. Stroke 26: 783-789. https://doi.org/10.1161/01.STR.26.5.783
  27. Elliott P, Stamler J, Nichols R, Dyer AR, Stamler R, Kesteloot H, Marmot M. 1996. Intersalt revisited: further analyses of 24 hour sodium excretion and blood pressure within and across populations. Intersalt Cooperative Research Group. BMJ 312: 1249-1253. https://doi.org/10.1136/bmj.312.7041.1249
  28. Langenfeld MR, Schobel H, Veelken R, Weihprecht H, Schmieder RE. 1998. Impact of dietary sodium intake on left ventricular diastolic filling in early essential hypertension. Eur Heart J 19: 951-958. https://doi.org/10.1053/euhj.1997.0854
  29. Chobanian AV, Hill M. 2000. National heart, lung, and blood institute workshop on sodium and blood pressure: a critical review of current scientific evidence. Hypertension 35: 858-863. https://doi.org/10.1161/01.HYP.35.4.858
  30. Martini LA, Cuppari L, Colugnati FA, Sigulem DM, Szejnfeld VL, Schor N, Heilberg IP. 2000. High sodium chloride intake is associated with low bone density in calcium stoneforming patients. Clin Nephrol 54: 85-93.
  31. Tsugane S. 2005. Salt, salted food intake, and risk of gastric cancer: epidemiologic evidence. Cancer Sci 96: 1-6. https://doi.org/10.1111/j.1349-7006.2005.00006.x
  32. Elliott P, Dyer A, Stamler R. 1989. The INTERSALT study: results for 24 hour sodium and potassium, by age and sex. INTERSALT Co-operative Research Group. J Hum Hypertens 3: 323-330.
  33. New SA, MacDonald HM, Campbell MK, Martin JC, Garton MJ, Robins SP, Reid DM. 2004. Lower estimates of net endogenous non-carbonic acid production are positively associated with indexes of bone health in premenopausal and perimenopausal women. Am J Clin Nutr 79: 131-138.
  34. Jackson EK, Herzer WA. 1993. Angiotensin II/prostaglandin I2 interactions in spontaneously hypertensive rats. Hypertension 22: 668-698.
  35. Kim SH, Kim SH, Lee SS, Jung YE, Kang MH, Kim HY, Kim WK, Lee DH. 2011. Dietetics for healthy life. Publishing Company of Shinkwang, Seoul, Korea. p 197-199.
  36. Yanishlieva NV, Marinova E. 2001. Stabilisation of edible oils with natural antioxidants. Eur J Lipid Sci Technol 103: 752-767. https://doi.org/10.1002/1438-9312(200111)103:11<752::AID-EJLT752>3.0.CO;2-0
  37. Rimbach G, De Pascual-Teresa S. 2005. Application of nutrigenomics tools to analyze the role of oxidants and antioxidants in gene expression. In Nutrigenomics. Rimbach G, Fuchs J, Packer L, eds. Taylor and Francis, Boca Raton, FL, USA. p 1-12.
  38. Kang DY, Shin MO, Shon JH, Bae SJ. 2009. The antioxidative and antimicrobial effects of Celastrus orbiculatus. J Life Sci 19: 52-57. https://doi.org/10.5352/JLS.2009.19.1.052
  39. Moon GS, Ryu BM, Lee MJ. 2003. Components and antioxidant activities of buchu (Chinese chives) harvested at different times. Korean J Food Sci Technol 35: 493-498.

Cited by

  1. Physicochemical Quality Changes in Chinese Cabbage with Storage Period and Temperature: A Review vol.41, pp.4, 2016, https://doi.org/10.5307/JBE.2016.41.4.373