한국식품저장유통학회지 (Food Science and Preservation)

  • 제24권8호
  • /
  • Pages.1103-1112
  • /
  • 2017
  • /
  • 3022-5477(pISSN)
  • /
  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지
DOI QR코드

DOI QR Code

다양한 조리법에 따른 버섯류의 엽산 리텐션

Effects of different cooking methods on folate retention in selected mushrooms

  • Park, Su-Jin (Department of Food Science and Technology, Sunchon National University) ;
  • Park, Sun-Hye (Department of Food Science and Technology, Sunchon National University) ;
  • Chung, Heajung (Department of Korean Cuisine, Jeonju University) ;
  • Lee, Junsoo (Department of Food Science and Biotechnologe, Chungbuk National University) ;
  • Hyun, Taisun (Department of Food and Nutrition, Chungbuk National University) ;
  • Chun, Jiyeon (Department of Food Science and Technology, Sunchon National University)
  • 투고 : 2017.11.28
  • 심사 : 2017.12.12
  • 발행 : 2017.12.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

엽산은 체내에서 아미노산과 핵산의 합성에 필수적인 성분이며, 세포 분열과 성장에도 중요한 역할을 담당하며 유아기, 성장기, 임신기 및 수유기에 높게 요구되는 수용성 비타민이다. 버섯류는 다양한 영양 및 생리활성 성분의 존재가 알려지면서 국내 식단에서 차지하는 비중이 점차 높아지고 있으나 실제로 섭취하게 되는 조리된 버섯류의 엽산 성분에 관한 데이터베이스는 거의 전무한 실정이다. 본 연구는 4가지 표준조리법(삶기, 굽기, 볶기, 튀기기)에 따른 6종 버섯(백만송이버섯, 양송이버섯, 목이버섯, 표고버섯, 느타리버섯, 팽이버섯)의 엽산 함량 변화를 분석하고 조리 전 후의 중량 변화를 고려한 가공계수를 산출하였으며 이를 적용한 엽산 잔존율을 평가하였다. 또한, 분석 결과의 국가 영양성분 데이터베이스로의 활용을 위하여 엽산 분석에 사용된 trienzyme extraction-L casei 분석법을 검증하고 내 외부 분석품질관리를 수행하여 분석 결과의 신뢰도를 확보하였다. 생버섯 6종의 엽산 함량은 버섯의 종류에 따라 $6.04-64.82{\mu}g/100g$의 범위를 나타내었으며(느타리버섯 > 팽이버섯 > 표고버섯 > 양송이버섯 > 백만송이버섯 > 목이버섯) 이는 조리법의 종류에 따라 다양하게 변화되었다. 목이, 표고, 및 느타리버섯은 네 가지 모든 조리법에서 엽산 함량이 각각 22-48, 2-31, 17-56%로 감소된 반면, 백만송이 버섯은 모든 조리법에서 17-90% 증가되었다. 한편, 양송이 버섯과 팽이버섯의 경우, 삶기에서는 생버섯에 비하여 엽산 함량이 각각 16%와 34% 감소한 반면, 튀기기에서는 각각 24%와 465%의 증가를 나타냈다. 조리 전후의 버섯의 중량 차이는 조리수를 이용한 삶기에서 가장 적었으며 고온에서 조리되는 튀기기에서 가장 높게 나타났다. 이러한 조리법에 따른 무게 변화를 고려한 가공계수를 고려하여 엽산 잔존율을 계산한 결과, 백만송이버섯을 제외한 5종 버섯에서는 대부분의 조리법에서 100% 이하의 잔존율을 보였으며, 전체적으로 삶는 조리법에서 엽산 잔존율 감소가 크게 나타났으며 튀기는 조리법에서는 비교적 잔존율이 높게 유지되었다. Trienzyme extraction-L. casei 분석법을 검증한 결과 우수한 정확성과(회수율 100.4%) 정밀성(CV 3% 이하)을 확인할 수 있었다. 또한, 본 연구가 진행되는 전 기간 동안 품질관리시료를 분석한 결과가 QC chart 관리수준 범위($172.58-188.20{\mu}g/100g$) 이내에 들어가 모든 분석이 관리하에 진행되었음이 확인되었다. FAPAS PT 시험에서 trienzyme extraction-L. casei 분석법이 z-score=-0.5를 얻어 분석 숙련도의 우수성도 확인할 수 있었다. 이러한 분석법 검증 및 품질관리 결과는 본 연구에서 생산된 생버섯 및 조리 버섯의 엽산 분석 데이터의 신뢰도가 우수함을 보여주는 것으로써 이는 국가식품 데이터베이스 구축을 위해 활용될 수 있을 것으로 판단된다.

This study was performed to investigate the effects of different cooking methods (boiling, roasting, stir-frying, and deep-frying) on folate retention in 6 kinds of mushrooms (Beech-, button-, Juda's ear-, oak-, oyster-, and winter-mushrooms) frequently consumed in Korea. In order to assure reliability of analytical data, trienzyme extraction-L casei method was verified and analytical quality control was also evaluated. Folate contents of mushrooms varied by 6.04-64.82 g/100 g depending on the type of mushrooms. and were significantly affected by cooking methods. Depending on cooking methods, folate contents of mushrooms decreased by 22-48%, 2-31%, and 17-56% for Juda's ear-, oak- and oyster-mushrooms, respectively, while 17-90% of folate was increased in Beech mushroom. Overall, the largest weight loss was found in boiled mushrooms, but the lowest one in deep-fried samples. True folate retention rates considering processing factor were less than 100% for all cooked mushrooms except for Beech samples. Overall, folate loss was the largest by boiling with water but the smallest by deep-frying. Both accuracy and precision of trienzyme extraction-L-casei method were excellent based on a recovery close to 100% and coefficient variations less than 3%. Quality control chart of folate analysis (n=26) obtained during the entire study and an international proficiency test (z-score=-0.5) showed that trienzyme extraction-L casei method is reliable enough for production of national folate database.

키워드

참고문헌

  1. Zarkin GA, Dean N, Mauskopf JA, Williams R (1993) Potential health benefits of nutrition label changes. Am J Public Health, 83, 717-724 https://doi.org/10.2105/AJPH.83.5.717
  2. Graham DJ, Laska MN (2012) Nutrition label use partially mediates the relationship between attitude toward healthy eating and overall dietary quality among college students. J Acad Nutr Diet, 112, 414-418 https://doi.org/10.1016/j.jada.2011.08.047
  3. Arcot J, Shrestha A (2005) Folate: methods of analysis. Trends Food Sci Technol, 16, 253-266 https://doi.org/10.1016/j.tifs.2005.03.013
  4. Ji HJ, Kim S, Yon M, Hyun T (2009) Folate content of fast foods and processed foods. Korean J Nutr, 42, 397-405 https://doi.org/10.4163/kjn.2009.42.4.397
  5. Chang N, Kang M, Paik HY, Kim IH, Cho YW, Park SC, Shin YW (1993) Serum folate and iron levels of pregnant, lactating, and non-pregnant, non-lactating women. Korean J Nutr, 26, 67-75
  6. Kang M, Chang N (1993) Effect of dietary folate intakes on serum folate levels of pregnant and lactating women. Korean J Nutr, 26, 433-442
  7. Lee J (2007) Effect of UV-B irradiation on vitamin $D_{2}$ contents, color value and flavor pattern in Pleurotus ostreatus. Korean J Food Cook Sci, 23, 99-106
  8. Cho YJ, Kim KH, Yook HS (2015) Protective effect of edible mushrooms (Pleurotus ostreatus, Flammulina velutipes, Lentinula edodes) according to different cooking methods on DNA damage of Jurkat cell line. Korean J Food Nutr, 28, 34-39 https://doi.org/10.9799/ksfan.2015.28.1.034
  9. Park MH, Oh KT, Lee BW (1998) Anti-cancer activity of Lentinus edoeds and Pleurotus astreatus. Korean J Food Sci Technol, 30, 702-708
  10. Ham SS, Oh SW, Kim YK, Shin KS, Chang HY, Chung GH (2003) Antioxidant and genotoxic inhibition activity of ethanol extract from the Inonotus obliquus. J Korean Soc Food Sci Nutr, 30, 1071-1075
  11. Kim HK, Han HS, Lee GD, Kim KH (2005) Physiological activities of fresh Pleurotus eryngii extracts. J Korean Soc Food Sci Nutr, 34, 439-445 https://doi.org/10.3746/jkfn.2005.34.4.439
  12. Xu XM, Jun JY, Jeong IH (2007) A study on the antioxidant activity of Hae-Songi mushroom (Hypsizigus marmoreus) hot water extracts. J Korean Soc Food Sci Nutr, 36, 1351-1357 https://doi.org/10.3746/jkfn.2007.36.11.1351
  13. Pellegrini N, Chiavaro E, Gardana C, Mazzeo T, Contino D, Gallo M, Riso P, Fogliano V, Porrini, M (2010) Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen Brassica vegetables. J Agric Food Chem, 58, 4310-4321 https://doi.org/10.1021/jf904306r
  14. Burg P, Fraile P (1995) Vitamin C destruction during the cooking of a potato dish. LWT-Food Sci Technol, 28, 506-514 https://doi.org/10.1006/fstl.1995.0085
  15. Roy MK, Juneja LR, Isobe S, Tsushida T (2009) Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chem, 114, 263-269 https://doi.org/10.1016/j.foodchem.2008.09.050
  16. 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
  17. Jeong CH, Shim KH (2004) Quality characteristics of sponge cakes with addition of Pleurotus eryngii mushroom powders. J Korean Soc Food Sci Nutr, 33, 716-722 https://doi.org/10.3746/jkfn.2004.33.4.716
  18. Kim HR, Hong JS, Choi JS, Han GJ, Kim TY, Kim SB, Chun HK (2005) Properties of wet noodle changed by the addition of Sanghwang mushroom (Phellinus linteus) powder and extract. Korean J Food Sci Technol, 37, 579-583
  19. Lee JS, Jeong SS (2009) Quality characteristics of cookies prepared with button mushroom (Agaricus bisporous) powder. Korean J Food Cookery Sci, 25, 98-105
  20. Chun J, Martin JA, Chen L, Lee J, Ye L, Eitenmiller RR (2006) A differential assay of folic acid and total folate in foods containing enriched cereal-grain products to calculate ${\mu}g$ dietary folate equivalents (${\mu}g$ DFE). J Food Compos Anal, 19, 182-187 https://doi.org/10.1016/j.jfca.2005.07.001
  21. AOAC (2002) AOAC Guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. AOAC International, Gaithersburg, MD, USA, p 12-27
  22. Kim HG, Lee KJ, Kim SM, Chung HJ (2010) Nutritional retention factor of 1+ quality grade Hanwoo beef using different cooking methods. Korean J Food Sci Anim Resour, 30, 1024-1030 https://doi.org/10.5851/kosfa.2010.30.6.1024
  23. Puwastien P, Pinprapai N, Judprasong K, Tamura T (2005) International inter-laboratory analyses of food folate. J Food Compos Anal, 18, 387-397 https://doi.org/10.1016/j.jfca.2004.02.011
  24. World Health Organization (2013) WHO expert consultation on rabies: second report (No. 982). World Health Organization, Geneva, Switzerland, 1-9
  25. Noh H, Nicolas G, Paik HY, Kim J, Slimani N (2017) Improving standardization of national nutrient databases for use in international settings: A Korean proof of concept. J Food Compos Anal, 64, 55-63 https://doi.org/10.1016/j.jfca.2017.07.007
  26. Park HO, Oh HS, Yoon S (2001) The changes of $Vit.D_{2}$ and $Vit.B_{2}$contents according to ultraviolet rays and cooking methods of mushrooms. Korean J Dietary Culture, 16, 463-469
  27. Kim BM, Kim SM, Oh JY, Cho YS, Kim SN, Choi Y (2014) Total folate contents of 15 edible plants consumed in Korea using trienzyme extraction method. J Korean Soc Food Sci Nutr, 43, 1796-1800 https://doi.org/10.3746/jkfn.2014.43.11.1796
  28. Min HS (1998) Changes of folate content in spinach by cooking and storage-the comparisons of thermal destruction and loss of folate into cooking water by blanching time of spinach. J Korean Soc Food Sci Nutr, 27, 286-290
  29. Kim JS, Han JS, Lee JS (1995) A study for the mechanical and sensory characteristics of mushrooms by various cooking methods. Korean J Soc Food Sci, 11, 44-50
  30. Haytowitz DB (2006) Nutrient content and nutrient retention of selected mushrooms. Paper presented at 2006 IFT Annual Meeting, June 24-28, Orlando, FL, USA
  31. Stea TH, Johansson M, Jagerstad M, Frolich W (2006) Retention of folates in cooked, stored and reheated peas, broccoli and potatoes for use in modern large-scale service systems. Food Chem, 101, 1095-1107

피인용 문헌

  1. Trienzyme과 Lactobacillus casei를 이용한 국내 수산 자원의 엽산 분석 및 유효성 검증 vol.52, pp.6, 2020, https://doi.org/10.9721/kjfst.2020.52.6.580
  2. The Effects on Contents and True Retentions of Bioactive Compounds in Cooked Mushrooms by Superheated Steam vol.50, pp.8, 2017, https://doi.org/10.3746/jkfn.2021.50.8.799