유통 중인 유기재배과채류와 관행재배과채류의 무기성분 및 기능성 성분 비교분석

Comparative Analysis of Functional Components of Organic and Conventional Cultivated Fruit Vegetables Commercially Distributed in Korea

소비자 구매 단계의 유기재배 청양고추, 토마토, 딸기의 기능성 성분과 무기 성분을 관행재배 농산물과 비교하였다. Total phenol 함량은 유기재배 청양고추와 토마토가 관행재배 보다 각각 14%, 30% 높은 함량을 나타냈고, 딸기는 관행재배에서 13% 높게 나타났다. Total flavonoid 함량 또한 청양고추와 토마토가 관행재배보다 각각 11%와 29% 높게 나타났고, 딸기는 관행재배에서 2배 높게 나타났다. Vitamin C는 유기재배에서 높게 나타났으나 유의적이지는 않았다. ${\beta}-carotene$은 유기재배 토마토가 22% 높은 함량을 나타냈고, 고추와 딸기는 관행에서 각각 15%와 29% 높게 나타났다. 청양고추의 capsaicin과 토마토의 lycopene 함량은 재배환경에 따른 차이가 나지 않았으며, 딸기의 anthocyanin은 관행재배에서 높게 나타났다. 무기성분 분석결과 청양고추의 Total N, P, K는 재배환경에 큰 차이가 나타나지 않았고, 토마토는 관행재배에서 22~28% 높게 나타났다. 딸기의 K, Ca, Mg, P 함량은 관행재배에서 16~29% 높게 나타났다. 소비자 구매 단계의 유기재배 과채류와 관행재배 과채류의 일반성분과 무기성분 및 기능성성분 함량을 비교 분석한 결과, 성분에 따라서는 함량이 높게 나타났으나 개체간 변화가 크게 나타났다. 재배법에 따른 기능성 성분 등의 함량 비교는 생산지와 품종을 나누어 수년간 조사하여 빅데이터를 구축할 필요가 있을 것이다.

The contents of inorganic and functional components in the organic Cheongyang pepper, tomato, and strawberry were compared with those of the conventional produce. The analyzed functional components were total phenol, total flavonoid, vitamin C, vitamin E, ${\beta}-carotene$, and capsaicin in Cheongyang peppers; lycopene in tomatoes; and anthocyanin in strawberries. The analyzed inorganic components were total N, Zn, Fe, Ca, Mg, Na, K, and P. The total phenol contents of Cheongyang peppers and tomatoes were 14% and 30% higher, respectively, in the organic vegetables than the conventional ones, whereas strawberries had 13% higher components than the conventional ones. The total flavonoid contents of the Cheongyang peppers and tomatoes were 11% and 29% higher, respectively, than in the conventional produce, but those of the strawberries were 100% higher than in conventional strawberries. Vitamins were mostly higher in organic cultivation products, but there was no significant difference. The ${\beta}-carotene$ content was 22% higher in organic tomatoes, but conventional strawberries and peppers had more ${\beta}-carotene$ than the organic types did. The contents of capsaicin and lycopene were no different between the various cultivations, while anthocyanin was higher in the conventional cultivation. Analysis of inorganic components did not differ between cultivation methods for peppers and tomatoes, and the total N, K, and P contents were higher by 20-28% in the conventional cultivation. The contents of K, Ca, Mg, and P were 16-29% higher in the conventional cultivation of strawberries. Depending on the crops, there were many syntheses of functional components in the organic cultivation. This was thought to be due to nutrients and environmental stress.