한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제35권6호
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  • Pages.445-452
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  • 2022
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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국내산 아피오스의 수확시기와 증자처리에 따른 품질 및 항산화 특성

Quality and Antioxidant Characteristics according to Different Harvest Periods and Steaming Treatment of Apios (Apios americana Medikus) Cultivated in Korea

  • 황엄지 (농촌진흥청 국립식량과학원) ;
  • 김세희 (농촌진흥청 국립식량과학원) ;
  • 김현주 (농촌진흥청 국립식량과학원) ;
  • 정재희 (농촌진흥청 국립식량과학원) ;
  • 이영훈 (농촌진흥청 국립식량과학원) ;
  • 하태정 (농촌진흥청 국립식량과학원) ;
  • 우관식 (농촌진흥청 국립식량과학원)
  • Eom-ji, Hwang (National Institute of Crop Science, Rural Development Administration) ;
  • Sehee, Kim (National Institute of Crop Science, Rural Development Administration) ;
  • Hyun-Joo, Kim (National Institute of Crop Science, Rural Development Administration) ;
  • Jaehee, Jeong (National Institute of Crop Science, Rural Development Administration) ;
  • Yeong Hoon, Lee (National Institute of Crop Science, Rural Development Administration) ;
  • Tae Joung, Ha (National Institute of Crop Science, Rural Development Administration) ;
  • Koan Sik, Woo (National Institute of Crop Science, Rural Development Administration)
  • 투고 : 2022.10.25
  • 심사 : 2022.11.08
  • 발행 : 2022.12.31
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초록

The quality and antioxidant characteristics of apios (Apios americana Medikus) according to different harvest periods and steaming treatment were investigated. The quality and antioxidant characteristics of apios were significantly different depending on harvest periods. Total starch contents was higher in 1st harvesting period as 62.32 g/100 g than other harvesting period. The water binding capacity and water solubility index was higher in 1st harvesting period as 228.65 and 11.29% than other harvesting period. The sucrose and total free sugar contents were 3.64~8.67 and 4.49~9.54 g/100 g, respectively. Total polyphenol and flavonoid contents of apios was the highest 2nd and 4th harvesting period at 4.21 mg GAE/g and 611.11 ㎍ CE/g, respectively. DPPH radical scavenging activity was higher in 1st harvesting period as 84.96 mg TE/100 g than other harvesting period, and decreased as the harvest periods were delayed. ABTS radical scavenging activity and ferric-reducing antioxidant power were 43.81~47.89 mg TE/g and 231.20~264.07 mM/100 g, and increased to 50.58~51.44 mg TE/g and 342.55~384.29 mM/100 g after heat treatment. As a result, it is thought that studies on change of quality and physicochemical characteristics according to cultivation characteristics should be preceded for cultivation stability of apios.

키워드

과제정보

본 논문은 농촌진흥청 시험연구사업(과제번호 : PJ015334)의 지원에 의해 이루어진 것임.

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