DOI QR코드

DOI QR Code

Evaluation of quality characteristics of Korean and Chinese buckwheats

품종에 따른 국내산 및 중국산 메밀의 품질특성

  • Cho, MyoungLae (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Choi, Sun-il (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jin-Ha (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Cho, Bong-Jae (Department of Food Science, Kongju National University) ;
  • Lee, Hyo-ku (Department of Food Science, Kongju National University) ;
  • Rhee, Seong-Kap (Reseat/Korea Institute of Science and Technology Information) ;
  • Lim, Jeong-Ho (Korea Food Research institute) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • Received : 2015.07.22
  • Accepted : 2016.03.02
  • Published : 2016.04.30

Abstract

This study investigated the quality characteristics (chemical composition, amino acid content, lipid content, and rutin content) of common and tartary buckwheats cultivated from Korea and China. The moisture, crude protein, crude fat, crude ash, and carbohydrate contents of various common and tartary buckwheats were 8.78~13.37%, 11.00~12.11%, 2.87~3.18%, 1.80~2.58%, and 70.2~73.8%, respectively. The major amino acids in Korean and Chinese buckwheats were aspartic acid (1,105.1~1,403.5 mg/100 g), glutamine (2,250.9~2,996.1 mg/100 g), and arginine (932.5~1,388.6 mg/100 g). The major minerals were K (423.7~569.4 mg/100 g), Mg (181.8~255.9 mg/100 g), and P (328.6~555.0 mg/100 g). Palmitic acid (14.2~16.1%) was the major saturated fatty acid, and oleic (37.0~40.8%) and linoleic (31.7~38.6%) acids were the major unsaturated fatty acids. Tartary buckwheats (261.0~265.0 mg/g) had significantly higher rutin contents than that of common buckwheats (4.39~5.68 mg/g). These results suggested that common and tartary buckwheats cultivated in Korea and China contain naturally occurringnutrients in an abundance.

본 연구는 국내산 및 중국산 단메밀과 쓴메밀의 일반성분, 아미노산 조성, 지방산 조성과 루틴 함량을 분석하였다. 다양한 메밀의 수분, 조단백질, 조지방, 조회분, 탄수화물의 함량은 각각 8.78~13.37, 11.00~12.11, 2.87~3.18, 1.80~2.58, 70.2~73.8%로 분석되었다. 국내산 및 중국산 메밀의 주요 아미노산은 aspartic acid(1,105.1~1,403.5mg%), glutamine (2,250.9~2,996.1 mg%), arginine(932.5~1,388.6 mg%)로 분석되었으며, K(423.7~569.4 mg%), Mg(181.8~255.9 mg%), P(328.6~555.0 mg%)가 주요 미네랄로 분석되었다. 한편, 지방산 조성은 포화지방산인 palmitic acid(14.2~16.1%)와 불포화 지방산인 oleic acid(37.0~40.8%), linoleic acid(31.7~38.6%)가 주요 지방산으로 분석되었다. 또한, 국내산 및 중국산 메밀의 주요 phenolic compound는 루틴으로 분석 되었으며, 쓴메밀(261.0~265.0 mg/g)이 단메밀(4.39~5.68 mg/g)보다 높은 함량을 보였다. 본 연구를 종합하면, 국내산 단메밀은 중국산 단메밀과 비교하여 영양성분은 크게 차이를 보이지 않았으나, 메밀의 주요 활성성분인 루틴은 약간 높게 함유되어 있었다. 또한 국내산 쓴메밀은 중국산 쓴메밀에 비하여 Ca, Fe 함량이 높았으며, 루틴 역시 약간 높은 함유량을 보였다. 따라서, 메밀에서 주요 활성성분으로 제시되고 있는 루틴의 함량이 중국산 메밀보다 국내산 메밀에 높게 함유되어 있기 때문에 국내산 메밀에서 더 높은 생리활성이 나타날 것으로 기대된다.

Keywords

References

  1. Durkee AB (1977) Polyphenols of the bran-aleurone fraction of buckwheat weed (Fagopyrum sagitatum Gilib). J Agric Food Chem, 25, 286-287 https://doi.org/10.1021/jf60210a045
  2. Park BJ, Kwon SM, Park JI, Chang KJ, Park CH (2005) Phenolic compounds in common and tartary buckwheat. Korean J Crop Sci, 50, 175-180
  3. Tsurunaga Y, Takahashi T, Katsube T, Kudo A, Kuramitsu O, Ishiwata M, Matsumoto S (2013) Effects of UV-B irradiation on the levels of anthocyanin, rutin and radical scavenging activity of buckwheat sprouts. Food Chem, 141, 552-556 https://doi.org/10.1016/j.foodchem.2013.03.032
  4. Lee CC, Shen SR, Lai YJ, Wu SC (2013) Rutin and quercetin, bioactive compounds from tartary buckwheat, prevent liver inflammatory injury. Food Funct, 4, 794-802 https://doi.org/10.1039/c3fo30389f
  5. Rhee SK (2008) Bioactive function and application techniques of process in buckwheat. Food J, 134, 76-79
  6. Gulpinar AR, Orhan IE, Kan A, Senol FS, Celik SA, Kartal M (2012) Estimation of in vitro neuroprotective properties and quantification of rutin and fatty acids in buckwheat (Fagopyrum esculentum Moench) cultivated in Turkey. Food Res Int, 46, 536-543 https://doi.org/10.1016/j.foodres.2011.08.011
  7. Choi JY, Lee JM, Lee DG, Cho SH, Yoon YH, Cho EJ, Lee SH (2015) The n-butanol fraction and rutin from tartary buckwheat improve cognition and memory in an in vivo model of amyloid-${\beta}$-induced alzheimer's disease. J Med Food, 18, 631-641 https://doi.org/10.1089/jmf.2014.3292
  8. Yoon BR, Cho BJ, Lee HK, Kim DJ, Rhee SK, Hong HD, Kim KT, Cho CW, Choi HS, Lee BY, Lee OH (2012) Antioxidant and anti-adipogenic effects of ethanolic extracts from tartary and common buckwheats. Korean J Food Preserv, 19, 123-130 https://doi.org/10.11002/kjfp.2012.19.1.123
  9. Tsai H, Deng H, Tsai S, Hsu Y (2012) Bioactivity comparison of extracts from various parts of common and tartary buckwheat: evaluation of the antioxidant and angiotensin-converting enzyme inhibitory activities. Chem Cent J, 6, 78 https://doi.org/10.1186/1752-153X-6-78
  10. Bonafaccia G, Gambelli L, Fabjan N, Kreft I (2003) Trace elements in flour and bran from common and tartary buckwheat. Food Chem, 83, 1-5 https://doi.org/10.1016/S0308-8146(03)00228-0
  11. AOAC (1990) Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington DC, USA
  12. Waters AccQ-Tag (1993) Amino acid Analysis System. Operator's Manual
  13. AOAC (1995) Official Methods of Analysis. 16th ed. The scientific association dedicated to analytical excellence. Washington DC, USA, p 11-15
  14. AOAC (1995) Official Methods of Analysis. 16th ed. The scientific association dedicated to analytical excellence. Washington DC, USA, p 71-73
  15. Zhao G, Peng LX, Wang S, Hu YB, Zou L (2012) HPLC fingerprint-antioxidant properties study of buckwheat. J Int Agric, 11, 1111-1118 https://doi.org/10.1016/S2095-3119(12)60104-X
  16. Maeng YS, Park HK, Kwon TB (1990) Analysis of rutin contents in buckwheat and buckwheat foods. Korean J Food Sci Technol, 22, 732-737
  17. Lee SY, Shim HH, Ham SS, Rhee HI, Choi YS, Oh SY (1991) The nutritional components of buckwheat flours and physicochemical properties of freeze-dried buckwheat noodles. J Korean Soc Food Nutr, 20, 354-362
  18. Kim JK, Kim SK (2005) Compositions and pasting properties of Fagopyrum esculentum and Fagopyrum tartaricum Endosperm flour. Korean J Food Sci Technol, 37, 149-153
  19. Shibata S, Imai T, Chikubu S, Miyahara T (1979) The composition of buckwheat flour of various varieties and cultivated at various periods. Rept Natl Food Res Inst, 34, 1-7
  20. Woo SH, Kamal AHM, Park SM, Kwon SO, Park SU, Roy SK, Lee JY, Choi JS (2013) Relative distribution of free amino acids in buckwheat. Food Sci Biotechnol, 22, 665-669 https://doi.org/10.1007/s10068-013-0129-2
  21. Pomeranz Y, Robbins GS (1972) Amino acid composition of buckwheat. J Agric Food Chem, 20, 270-274 https://doi.org/10.1021/jf60180a029
  22. Lee EH, Kim CJ (2008) Nutritional changes of buckwheat during germination. Koean J Food Culture, 23, 121-129
  23. Shim TH, Lee HH, Lee SY, Choi YS (1998) Composition of buckwheat (Fagopyrum esculentum Moench) cultivars from Korea. Korean J Food Sci Technol, 30, 1259-1266
  24. Han CK, Lee BH, Song KS, Lee NH, Yoon CS (1996) Effects of antihypertensive diets mainly consisting of buckwheat, potato, and perilla seed on blood pressures and plasma lipids in normotensive and spontaneously hypertensive rats. J Nutr Health, 29, 1087-1095
  25. Morishita T, Yamaguchi H, Degi K (2007) The contribution of polyphenols to antioxidative activity in common buckwheat and tartary buckwheat grain. Plant Prod Sci, 10, 99-104 https://doi.org/10.1626/pps.10.99
  26. Park BJ, Park JI, Chang KJ, Park CH (2005) Comparison in rutin content of tartary buckwheat (Fagopyrum tataricum). Korean J Plant Res, 18, 246-250

Cited by

  1. 타타리메밀싹의 루틴 함량 향상을 위한 LED 광량 효과와 항산화 활성 vol.28, pp.8, 2016, https://doi.org/10.5352/jls.2018.28.8.977