산업식품공학 (Food Engineering Progress)

  • 제22권4호
  • /
  • Pages.374-380
  • /
  • 2018
  • /
  • 1226-4768(pISSN)
  • /
  • 2288-1247(eISSN)
한국산업식품공학회 (Korean Society for Industrial Food Engineering)
권호 표지
DOI QR코드

DOI QR Code

품종 및 숙도 단계에 따른 아로니아의 이화학적 품질 및 항산화 활성 연구

Effects of Different Ripening Stage and Varieties on Quality Characteristics and Antioxidant Activity of Aronia (Aronia Melaocarpa)

  • 박지현 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 조용식 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김하윤 (농촌진흥청 국립농업과학원 농식품자원부)
  • Park, Ji Hyun (Department of AgroFood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Kyung Mi (Department of AgroFood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Cho, Yong Sik (Department of AgroFood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Ha Yun (Department of AgroFood Resources, National Institute of Agricultural Science, Rural Development Administration)
  • 투고 : 2018.09.07
  • 심사 : 2018.11.15
  • 발행 : 2018.11.30
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구에서는 품종 및 숙도에 따른 아로니아의 품질 특성 및 항산화활성을 비교하였다. 물성의 경우 숙도 단계에 따른 변화는 1단계에서 가장 높은 값을 나타냈으며, 숙도 단계가 지날수록 유의적으로 감소하였다. 색도는 품종에 따라 큰 차이를 보이지 않았고 숙도별로는 명도의 경우 1단계에서 높았다가 점차 감소하는 경향을 보였고, 적색도는 1단계에서 가장 낮았고 4단계 이후 유의적 차이를 보이지 않았다. pH는 Mckenzie 품종이 가장 높았고 숙도별로 비교한 결과 pH의 변화는 크지 않았다. 당도는 Viking 품종이 가장 낮았으며 숙도가 높아질수록 당도는 유의적으로 증가하였다. 라디칼 소거능은 숙도가 진행될수록 높은 활성을 나타내었다. 총 폴리페놀 함량 및 총 플라보노이드 함량은 숙도가 진행될수록 점차 감소하는 경향을 보였다.

Aronia has low preference because of astringent and bitter taste. Appropriate processing is essential for eating aronia. For the processing of aronia, the aim of this study is to provide basic information on the cultivar and ripening stages. Three varieties (Viking, Nero and McKenzie) were studied. We divided the stages of maturity into four levels based on color. The physicochemical properties were analyzed. In the case of hardness, the first stage of maturity was the highest, and there was no difference between varieties. As maturation progressed, brightness and yellowness gradually decreased, and redness was highest at the second stage. The sugar content was the lowest in the Viking and significantly increased with the maturity stage. The acidity was highest in the Viking. Nero showed the highest radical scavenging ability. Total polyphenols and flavonoids were the highest in Nero. The highest level was shown at the first stage by the ripening stage.

키워드

과제정보

연구 과제 주관 기관 : 농촌진흥청

참고문헌

  1. Brand M. 2010. Aronia : Native shrubs with untapped potential. Arnoldia 67:14-25.
  2. Blois. 1958. Antioxidant determinations by the use of a stable free radical, Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  3. Cha HS, Youn AR, Park PJ, Choi HR, Kim BS. 2007. Physiological characteristics of Rubus coreanus Miquel during maturation. Korean J. Food Sci. Technol. 39: 476-479.
  4. Chae JY, Lee JY, Hoang IS, Whangbo D, Choi PW, Lee WC, Kim JW, Kim SY, Choi SW, Rhee SJ. 2003. Analysis of functional components of leaves of different mulberry cultivars. J. Korean Soc. Food Sci. Nutr. 32: 15-21. https://doi.org/10.3746/jkfn.2003.32.1.015
  5. Cho JW, Kim IS, Choi CD, Kim ID, Jang SM. 2003. Effect of ozone treatment on the quality of peach after postharvest. Korean J. Food Preserv. 10: 454-458.
  6. Choi KH, Oh HJ, Jeong YJ, Lim EJ, Han JS, Kim JH, Kim OY, Lee HS. 2015. Physico-chemical analysis and antioxidant activities of Korea aronia melanocarpa. J. Korean Soc. Food Sci. Nutr. 44: 1165-1171. https://doi.org/10.3746/jkfn.2015.44.8.1165
  7. Coseteng MY, Lee CY. 1987. Changes in apple polyphenol-oxidase and polyphenol concentr ations in relation to degree of browning. J. Food Sci. 52: 985-989. https://doi.org/10.1111/j.1365-2621.1987.tb14257.x
  8. Erika K, Helmut D, Evelin S, Sabine R, Petra K. 2011. Cultivar, storage conditions and ripening effects on physical and chemical qualities of red raspberry fruit. Postharvest Biol. Technol. 60: 31-37. https://doi.org/10.1016/j.postharvbio.2010.12.001
  9. Floegel A, Kim DO, Chung SJ, Koo SI, Chun OK. 2011. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J. Food Compos. Anal. 24: 1043-1048. https://doi.org/10.1016/j.jfca.2011.01.008
  10. Han GL, Li CM, Mazza G, Yang XG. 2005. Effect of anthocyanin rich fruit extract on PGE2 produced by endothelial cells. J. Hyg. Res. 34: 581-584.
  11. Hong MH, Hong CH. 2015. Functional components and antioxidant activities of extracts of aronia (Aronia melanocarpa). Korean J. Food Serv. Manage.
  12. Hwang ES, Thi ND. 2014. Quality characteristics and antioxidant activities of Cheongpomook added with aronia (Aronia melanocarpa) powder. Korean J. Food Cook. Sci. 30: 161-169. https://doi.org/10.9724/kfcs.2014.30.2.161
  13. Jang NH, Roh HS, Kang ST. 2018. Quality characteristics of sponge cake made with aronia powder. Korean J. Food Sci. Technol. 50: 69-75.
  14. Jeong YJ, Lee AR, Park JH, Kim YH, Kwon YS, Han NS, Eom HJ. 2016. Nutritional compositions and physicochemical properties of two domestic aronia (A. melanocarpa) varieties. Korean J. Food. Nutr.. 29: 283-289. https://doi.org/10.9799/ksfan.2016.29.2.283
  15. Kim JM, Shin MS. 2011. Characteristics of Rubus coreanus Miq. fruits at different ripening stages. Korean J. Food Sci. Technol. 43: 341-347. https://doi.org/10.9721/KJFST.2011.43.3.341
  16. Kim HY, Lee JY, Hwang IG, Han HM, Park BR, Han GJ, Park JT. 2015. Analysis of functional constituents of mulberries (Morus alba L.) cultivated in a greenhouse and open field during maturation.. J. Korean Soc. Food Sci. Nutr. 44: 1588-1593. https://doi.org/10.3746/jkfn.2015.44.10.1588
  17. Kokotkiewicz A, Jaremicz Z, Luczkiewicz M. 2010. Aronia cplants: a review of traditional use,biological activities, and perspectives for modern medicine. J. Med. Food. 13: 255-269. https://doi.org/10.1089/jmf.2009.0062
  18. Lala G, Malik M, Zhao C, He J, Kwon Y, Giusti MM, Magnuson BA. 2006. Anthocyanin-rich extracts inhibit multiple biomarkers of colon cancer in rats. Nutr. Cancer. 54: 84-93. https://doi.org/10.1207/s15327914nc5401_10
  19. Lee MY, Yoo MS, Whang YJ, Jin YJ, Hong MH, Pyo YH. 2012. Vitamin C, total polyphenol, flavonoid contents and antioxidant capacity of several fruit peels. Korean J. Food Sci. Technol. 44: 540-544. https://doi.org/10.9721/KJFST.2012.44.5.540
  20. Lee HM, Kong BJ, Kwon SS, Kim KJ, Kim HS, Jeon SH, Ha JH, Kim JS, Park SN. 2013. Antioxidative activities of aronia melanocarpa fruit and leaf extracts. J. Soc. Cosmet. Scientists Korea. 39: 337-345. https://doi.org/10.15230/SCSK.2013.39.4.337
  21. Lee ST, Lee YH, Choi YJ, Shon GM, Lee HJ, Heo JS. 2002. Comparison of quercetin and souble tannin in Houttuynia cordata according to growth stages and plant parts. Korean J. Med. Crop Sci. 10: 12-16.
  22. Park HJ, Jeong HJ. 2014. Influence of the addition of aronia powder on the quality and antioxidant activity of muffins. Korean J. Food Preserv. 21: 668-675. https://doi.org/10.11002/kjfp.2014.21.5.668
  23. Park HM, Hong JH. 2014. Physiological activities of Aronia melanocarpa extracts on extraction. Korean J. Food. Preserv. 21: 718-726. https://doi.org/10.11002/kjfp.2014.21.5.718
  24. Park JY, Han SI, Hyr YJ, Lee YY, Lee BW, Sim EY, Ham HM, Kim BJ, Lee CW, Lee SJ, Oh SH. 2015. Changes in physicochemical properties and antioxidant activities according to different harvest times in black rice (Oryza sativa L.). J. Korean Soc. Food Sci. Nutr. 44: 1653-1659. https://doi.org/10.3746/jkfn.2015.44.11.1653
  25. Roberta RE, Nicoletta P, Anna P, Ananth P, Min Y, Catherin RE. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  26. Roe B, Joseph HB. 1981. Changes in pectic substances and enzymes during ripening and storage of "Keitt" mangos. J. Food Sci. 46: 186-189. https://doi.org/10.1111/j.1365-2621.1981.tb14560.x
  27. Stavang JS, Freitag S, Foito A, Verrall S, Heide OM, Stewart D, Sonsteby A. 2015. Raspberry fruit quality changes during ripening and storage as assessed by colour, sensory evaluation and chemical analyes. Sci. Hortic. 195: 216-225. https://doi.org/10.1016/j.scienta.2015.08.045
  28. Wu X, Gu L, Prior RL, McKay S. 2004. Characterizatio of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity. J Agric. Food Chem. 52: 7846-7856. https://doi.org/10.1021/jf0486850
  29. Yoon HS, Kim JW, Kim SH, Kim YG, Eom HJ. 2014. Quality characteristics of bread added with aronia powder (Aronia melanocarpa). J. Korean Soc. Food Sci. Nutr. 43: 273-280. https://doi.org/10.3746/jkfn.2014.43.2.273
  30. Yu L, Haley S, Perret J, Harris M, Wilson J, Qian M. 2002. Free radical scavenging properties of wheat extracts. J. Agric. Food Chem. 50: 1619-1624. https://doi.org/10.1021/jf010964p