Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of color and water extracts of Caragana sinica flowers dried at different air temperatures

열풍건조 온도를 달리한 골담초 꽃의 색과 추출물 특성

  • Hye-Jung Choi (Department of Food Science and Technology, Pusan National University) ;
  • Kwang-Sup Youn (Department of Food Science and Technology, Daegu Catholic University) ;
  • Hun-Sik Chung (Department of Food Science and Technology, Pusan National University)
  • Received : 2023.07.07
  • Accepted : 2023.09.24
  • Published : 2023.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to investigate the drying characteristics of Caragana sinica Rehder flowers, which are basic data necessary for increasing utilization. The flowers were harvested in mid-April and dried at different hot-air temperatures (50-90℃), and the physicochemical properties of the dried flowers were analyzed. It was found that the drying rate was proportional to the air temperature. The visual color of dried flowers was relatively strong in green when dried at 50℃, while browning was relatively severe when dried at 90℃. The greenness (-a* value) of the mechanical color of the powder decreased with increasing temperature, and the yellowness (b* value) decreased with increasing temperature above 70℃. The soluble solids of the hot water extract were maintained at a certain level after increasing up to 70℃, and the pH decreased with increasing temperature. The total polyphenol contents tended to increase with increasing temperature, and DPPH radical scavenging activity did not show a significant change after increasing up to 70℃. These results suggest that the hot-air drying temperature had a significant effect on the physicochemical characteristics of the C. sinica flower. The appropriate hot-air drying temperature was judged to be less than 50℃ for maintaining the unique color, and approximately 70℃ considering the high hot-water extraction yield and antioxidant capacity.

골담초(Caragana sinica Rehder) 꽃의 고부가가치화와 활용도 증대에 필요한 기초 자료인 건조특성을 파악하기 위하여, 만개한 골담초 꽃을 4월 중순에 채취하여 각기 다른 온도(50℃, 60℃, 70℃, 80℃, 90℃)에서 열풍건조하고 분쇄하여 얻은 분말과 이의 열수 추출물의 이화학적 성질을 조사하였다. 골담초 꽃의 건조속도는 열풍온도와 비례함을 보였다. 건조 꽃의 시각적인 색상은 50℃에서 건조한 것이 꽃받침 부위의 녹색이 비교적 강하였고, 반면에 90℃에서 건조한 것은 갈변이 비교적 심하였다. 분말의 기계적 색도 중 녹색도인 -a*값은 온도가 높아질수록 증가함을 보였다. 또한, 황색도인 b*값은 70℃ 이상의 온도에서는 승온에 따라 낮아짐을 보였다. 열수 추출물의 가용성 고형분 함량은 70℃까지 증가한 후 일정 수준을 유지하였고, pH는 승온에 따라 감소함을 보였다. 열수 추출물의 총폴리페놀 함량은 승온에 따라 증가하는 경향을 나타내었고, DPPH 소거능은 70℃까지 증가한 후 뚜렷한 변화를 보이지 않았다. 이로써 열풍건조 온도가 골담초 꽃의 이화학적 특성에 유의적인 영향을 미치는 것이 확인되었고, 적합한 열풍건조 온도는 고유색 유지 목적이면 50℃ 이하가, 높은 열수 추출수율과 항산화능을 고려하면 70℃인 것으로 판단되었다.

Keywords

Acknowledgement

이 과제는 부산대학교 기본연구지원사업(2년)에 의하여 연구되었음.

References

  1. Blois MS. Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200 (1958) https://doi.org/10.1038/1811199a0
  2. Chung HS, Youn KS, Seong JH, Moon KD. Quality properties of tea extracts prepared with persimmon flowers. Korean J Food Preserv, 14, 148-153 (2007)
  3. Chung SK, Shin JC, Choi JU. The blanching effects on the drying rates and the color of hot red pepper. J Korean Soc Food Nutr, 21, 64-69 (1992)
  4. Cohen JS, Yang TCS. Progress in food dehydration. Trends Food Sci Technol, 6, 20-25 (1995) https://doi.org/10.1016/S0924-2244(00)88913-X
  5. Jeon YS, Jo BS, Park HJ, Kang SA, Cho YJ. Screening of biological activity of Caragana sinica extract. J Korean Soc Food Sci Nut, 41, 1211-1219 (2012) https://doi.org/10.3746/jkfn.2012.41.9.1211
  6. Jeong DW, Park YK, Nam SS, Han SK. Effect of hot-air drying temperature on nutritional components and rehydration rate of sweetpotato leaves. Korean J Food Preserv, 22, 498-504 (2015) https://doi.org/10.11002/kjfp.2015.22.4.498
  7. Jin CR, Cho CH, Nam TG, Cho YS, Kim DO. Effects of hot air drying on the antioxidant capacity of Actinidia arguta×A. deliciosa cv. Mansoo, a hardy kiwifruit. Korean J Food Sci Technol, 47, 539-543 (2015) https://doi.org/10.9721/KJFST.2015.47.4.539
  8. Kim HK, Jo KS, Kwon DY, Park MH. Effects of drying temperature and sulfiting on the qualities of dried garlic slices. J Korean Agric Chem Soc, 35, 6-9 (1992)
  9. Ku KH, Lee KA, Kim YL, Lee YW. Quality characteristics of hot-air dried radish (Raphanus sativus L.) leaves. J Korean Soc Food Sci Nut, 35, 780-785 (2006) https://doi.org/10.3746/jkfn.2006.35.6.780
  10. Park D, Lee HG, Ko CH, Park H, Jin MH, Cho HS. Study on chondro-protective and anti-inflammatory effects of Caraganae sinicae Flos extract. Korean J Herbol, 37, 1-8 (2022)
  11. Park HS, Lee HJ, Youn KS, Kim DS, Kim HS, Lee YG, Seong JH, Chung HS. Quality comparison of hot-water leachate from teabags containing Citrus junos peels dried using different methods. Korean J Food Preserv, 24, 1088-1093 (2017) https://doi.org/10.11002/kjfp.2017.24.8.1088
  12. Scalbert A, Williamson G. Dietary intake and bioavailability of polyphenols. J Nutr, 130, 2073-2085 (2000) https://doi.org/10.1093/jn/130.8.2073S
  13. Shin DS, Yoo SM, Park BR. Effect of different steaming and drying temperature conditions on physicochemical characteristics of pumpkin powder. Korean J Food Sci Technol, 45, 742-746 (2013) https://doi.org/10.9721/KJFST.2013.45.6.742
  14. Shin DS, Yoo YM, Kim HY, Han GJ. Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry. Korean J Food Preserv, 22, 505-511 (2015) https://doi.org/10.11002/kjfp.2015.22.4.505
  15. Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid regents. Am J Enol Vitic, 16, 144-158 (1965) https://doi.org/10.5344/ajev.1965.16.3.144
  16. Son HK, Jeong Y, Ha JH. Effects of freeze and hot-air drying methods on contents of physicochemical components and antioxidant activities of Eruca sativa Mill. J Korean Soc Food Sci Nutr, 49, 759-767 (2020) https://doi.org/10.3746/jkfn.2020.49.7.759
  17. Yamauchi N. Mechanism of chlorophyll degradation in harvested fruits and vegetables. Food Preserv Sci, 25, 175-184 (1999) https://doi.org/10.5891/jafps.25.175
  18. Youn KS, Chung HS. Optimization of the roasting temperature and time for preparation of coffee-like maize beverage using the response surface methodology. LWT-Food Sci Technol, 46, 305-310 (2012) https://doi.org/10.1016/j.lwt.2011.09.014