The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

Physicochemical Analysis and Antioxidative Effects of Wild Grape (Vitis coignetiea) Juice and Its Wine

머루즙과 머루주의 이화학적 분석 및 항산화 효과

  • Choi, Sun-Young (Dept. Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Cho, Hyun-So (Dept. Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Kim, Haeng-Ja (Dept. of Home Economics Education The Principal Researcher of Education Research Institute, Gyeongsang National University) ;
  • Ryu, Chung-Ho (Division of Applied Life Science, Gyeongsang National University) ;
  • Lee, Jeong-Ok (Division of Applied Life Science, Gyeongsang National University) ;
  • Sung, Nak-Ju (Dept. Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
  • 최선영 (경상대학교 식품영양학과 농업생명과학연구원) ;
  • 조현소 (경상대학교 식품영양학과 농업생명과학연구원) ;
  • 김행자 (경상대학교 가정교육과 교육연구원) ;
  • 류충호 (경상대학교 응용생명과학부) ;
  • 이정옥 (경상대학교 응용생명과학부) ;
  • 성낙주 (경상대학교 식품영양학과 농업생명과학연구원)
  • Published : 2006.09.30
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Abstract

Physicochemical analysis of the wild grape juice and its wine extracted with ethanol were assessed. The contents of moisture in wild grape juice and its wine were 78.7${\pm}$0.2% and 74.4${\pm}$O.4%, respectively. Total anthocyanin and flavonoid contents of wild grape juice were higher 4 times and 10 times than those of wild grape wine, respectively. Of the 17 amino acids, the glutamic acid in wild gape juice and threonine in wild grape wine were the highest, which were 43.7${\pm}$1.4mg/100 g and 14.1${\pm}$0.7 mg/100 g, respectively. Electron donating abilities of wild grape juice and its wine at concentration of 1,000 ${\mu}$g/ml were 93.1${\pm}$1.2% and 88.9${\pm}$O.8%, respectively. The nitrite scavenging abilities of wild grape juice and its wine were gradually increased by increasing levels of the extracts to 79.6${\pm}$1.27% and 72.8${\pm}$1.01% at concentration of 1,000 ${\mu}$g/ml under pH 2.5.

머루의 기능성 식품 개발을 위한 기초 자료를 얻고자 머루즙과 머루주를 80% ethanol로 추출하여 이화학적 분석과 항산화 활성을 측정하였다. 머루즙과 머루주의 수분 함량은 70% 이상이었고, 총 안토시아닌은 머루주보다 머루즙에서 약 4배, 플라보노이드는 약 10배 정도로 높게 정량되었다. 구성 아미노산은 총 11종이 분석되었으며, 그 함량은 머루즙에서는 glutamic acid (43.7${\pm}$l.4 mg/100 g) 그리고 머루주에서는 threonine(14.7${\pm}$0.7 mg/100 g)이 가장 높게 정량되었다. 정량된 10종의 무기물 중 K의 함량이 머루즙과 머루주에서 44.1${\pm}$2.0 mg/100 g, 44.8${\pm}$3.1 mg/100 g으로 가장 많았다. 항산화 효과를 실험한 결과, 시료의 농도가 증가함에 따라 전자 공여능과 환원력은 유의적으로 높아지는 경향이었다. 머루즙과 머루주를 농도별로 첨가하여 아질산염 소거 작용을 실험한 결과 낮은 pH에서 농도가 증가할수록 활성이 증가하여 1,000 ${\mu}$g/ml의 처리구의 머루즙과 머루주에서 각각 79.6${\pm}$1.27% 및 72.8${\pm}$1.01%의 소거능을 보였다.

Keywords

References

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