Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on the Biological Activities and Physicochemical Characteristics of Pigments Extracted from Korean Purple-Fleshed Potato

한국산 유색감자 색소의 이화학적 특성 및 생리 활성에 관한 연구

  • Jeon, Tae-Woog (Rural Resources Development Institute, Rural Development Administration) ;
  • Cho, Yong-Sik (Rural Resources Development Institute, Rural Development Administration) ;
  • Lee, Sung-Hyeon (Rural Resources Development Institute, Rural Development Administration) ;
  • Cho, Soo-Muk (Rural Resources Development Institute, Rural Development Administration) ;
  • Cho, Hyeon-Mook (National Institute of Highland Agriculture, Rural Development Administration) ;
  • Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University) ;
  • Park, Hong-Ju (Rural Resources Development Institute, Rural Development Administration)
  • 전태욱 (농촌진흥청 농촌자원개발연구소) ;
  • 조용식 (농촌진흥청 농촌자원개발연구소) ;
  • 이성현 (농촌진흥청 농촌자원개발연구소) ;
  • 조수묵 (농촌진흥청 농촌자원개발연구소) ;
  • 조현묵 (농촌진흥청 고령지농업연구소) ;
  • 장규섭 (충남대학교 식품공학과) ;
  • 박홍주 (농촌진흥청 농촌자원개발연구소)
  • Published : 2005.04.30
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Abstract

General composition, total anthocyan content, and antioxidative and antimicrobial activities of Korean purple. fleshed potatoes (varieties A-D based on coloring degree of cross sections) were investigated. Slight differences in composition content were observed among varieties. Color intensity analyzed by sensory evaluation test decreased in order of PL-14, 31, 28, 3, 17, and 6, Total anthocyanin contents differed significantly among varieties from 3 to 29 mg Per 100 g, and decreased in order of PL-28, 31, 14, 12, 5, and 3. PL-28, 31, and Jasim potatoes showed slightly higher antioxidant activities than ${\alpha}$-tocopherol. PL-28, 31, 6, and Jasim showed antimicrobial activities against three species each of Gram-positive and-negative bacteria, with highest activities observed against Bacillus subtilis and relatively high activities against E. coli.

유색 감자의 일반적인 성분과 무기질, 색도, anthocyanin의 함량 그리고 생리활성에 대하여 검토하였다. 유색감자 계통별로 횡단면의 색소형성 정도에 따라 A. B, C, D Type둥 4가지 형태로 분류되었다. 일반성분은 수분 함량이 75.7-84.3%, 단백질이 1.3-2.7%, 조섬유 함량이 0.2-0.7% 수준으로 계통에 따라 약간 차이를 보였다. 유색감자내 무기질은 괴경 100g당 2-3mg의 칼슘과 1-2mg의 나트륨, 350-510mg의 칼륨을 함유한 것으로 나타났으며, 무기질 함량은 계통별로 차이를 나타냈다. 색차계를 이용하여 유색감자 횡단면의 색도를 측정한 결과, 색차의 크기는 PL-31>PL-6>PL-28>PL-12>PL-4>PL-17 등의 순으로 나타났으며, 관능검사에 의한 유색강도를 시험한 결과 PL-14>PL-31>PL-28>PL-3>PL-17>PL-6 등으로 나타나서 유사한 경향을 보였다. 총 anthocyanin 색소 함량은 계통별로 큰 차이를 나타내었으며 100g 당 3.3-29.0mg 수준이었으며, PL-28>PL-31>PL-14>PL-12>PL-5 >PL-3의 순으로 높았다. 선발된 품종간 항산화력 비교 실험 결과, PL-6을 제외한 PL-28, PL-31 그리고 자심은 대조구인 ${\alpha}$-tocopherol보다 항산화력 활성이 약간 높았으며, BHA의 항산화력에는 미치지 못하는 것으로 확인되었다. 그리고 Gram(+) 3종과 Gram(-) 3종을 이용한 항균활성을 측정한 결과, 4품종 모두 Gram(+)와 Gram(-) 모두 항균력을 나타내었다. Gram(+)에서는 B. subtilis에 가장 높은 항균활성을 나타내었고, Gram(-)에서는 E. coli에서 항균활성을 나타내는 것으로 확인되었다.

Keywords

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