Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Change of Physicochemical Characteristics of Korean Pear(Pyrus pyrifolia Nakai) Juice with Heat Treatment Conditions

열처리 조건에 따른 한국산 배(Pyrus pyrifolia Nakai)즙의 이화학적 특성 변화

  • Hwang, In-Guk (Department of Food Science and Technology, Chungbuk National University) ;
  • Woo, Kwan-Sik (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Tae-Myoung (College of Veterinary Medicine, Chungbuk National University) ;
  • Kim, Dae-Joong (College of Veterinary Medicine, Chungbuk National University) ;
  • Yang, Mi-Hye (College of Pharmacy, Sookmyung Women's University) ;
  • Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University)
  • Published : 2006.06.01
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Abstract

Korean pear juice heat-treated at various temperatures (110, 120, 130, 140, and $150^{\circ}C$) and times (1, 2, 3, 4, and 5 hr) was analyzed to determine total polyphenol, total flavonoid, free sugar, and 5-HMF contents, and DPPH free radical-scavenging activity. Total polyphenol, total flavonoid, and 5-HMF contents, and antioxidant activities increased, whereas fructose content decreased with increasing heat treatment temperature and time ($p\;{\pm}\;0.007\;mg/g$ with treatment at $150^{\circ}C$ for 1 hr (unheated pear juice: $0.233\;{\pm}\;0.024\;mg/g$). Highest total flavonoid content was $561.49\;{\pm}\;16.93\;{\mu}g/g$ with treatment at $150^{\circ}C$ for 4 hr (unheated pear juice: $1.50\;{\pm}\;0.20\;{\mu}g/g$). $IC_{50}$ value was highest, $1.93\;{\pm}\;0.01\;mg/g$, at $150^{\circ}C$ for 2 hr, whereas that of unheated pear juice was $64.58\;{\pm}\;0.99\;mg/g$. Glucose content was not affected by treatment conditions, whereas fructose content decreased with treatment at $140^{\circ}C$ for 3 hr. Highest 5-HMF content was $5,594.93\;{\pm}\;6.43\;ppm$ at $150^{\circ}C$ for 5 hr (unheated pear juice: $2.04\;{\pm}\;0.21\;ppm$). Correlation coefficients were observed among total phenolic, total flavonoid, and antioxidant activities, and between fructose and 5-HMF at significance level (p<0.001).

한국산 배의 열처리조건에 따른 성분변화 및 항산화효과를 검토하기 위하여 열처리온도(110, 120, 130, 140 및 $150^{\circ}C$)와 열처리 시간(1, 2, 3, 4 및 5시간)을 변수로 처리하고 총폴리페놀, 총플라보노이드, 유리당, 5-HMF 및 EDA(%)의 $IC_{50}$값을 측정하였다. 대조구의 총 폴리페놀 및 총 플라보노이드 함량은 각각 $0.233{\pm}0.024\;mg/g$ 및 $1.50{\pm}0.20\;{\mu}g/g$이였으며 열처리온도가 높고 시간이 길수록 증가하는 경향을 보였고, 총 폴리페놀 함량은 $150^{\circ}C$, 1시간 처리구에서 $3.342{\pm}0.007\;mg/g$, 총 플라보노이드함량은 $150^{\circ}C$, 4시간 처리구에서 $561.49{\pm}16.93\;{\mu}g/g$로 가장 높았다. EDA(%)의 $IC_{50}$값은 대조구에서 $64.58{\pm}0.99\;mg/g$이였고 처리온도가 높고 처리시간이 길수록 $IC_{50}$ 값은 낮아지는 경향을 보였고, $150^{\circ}C$, 2시간 처리구에서 $1.93{\pm}0.01\;mg/g$으로 최저 값을 보였다. 유리당 중 fructose는 $110-140^{\circ}C$, 2시간 처리구까지 변화가 작았지만 $140^{\circ}C$, 3시간 처리구부터 감소하였다. 5-HMF 함량은 대조구에서 $2.04{\pm}0.21\;ppm$이였고 처리온도가 높고 처리시간이 길수록 증가하였다. $140^{\circ}C$, 2시간 처리구까지 완만히 증가하다 그 이후 처리구부터 급격히 증가하였고, $150^{\circ}C$, 5시간 처리구에서 $5,594.93\;{\pm}6.43\;ppm$으로 최고값을 나타내었다. 통계분석결과 처리온도와 시간이 증가함에 따라 총폴리페놀, 총플라보노이드, fructose, 5-HMF 및 $IC_{50}$값 사이에 높은 상관관계를 나타내었다(p<0.001). 최적 열처리조건은 fructose 및 5-HMF의 함량변화가 적고, 총폴리페놀, 총 플라보노이드 및 항산화활성이 높은 $130-140^{\circ}C$, 2-3 hr 처리구를 선정하였으며 열처리에 의한 성분변화에 대해 심도 있는 연구가 필요하다고 사료된다. 또한 본 연구는 배에 국한되어 있으므로, 앞으로 과일 및 채소류 등의 다양한식품의 적용이 필요할 것으로 생각되어 진다.

Keywords

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