Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Production of High-Level Polyphenol Powders from Young Grape Leaves

어린 포도 잎을 이용한 폴리페놀 고함유 분말 제조

  • Chang, Seog-Won (Bio-Regional Innovation Center, Youngdong University) ;
  • Shin, Nam-Sub (Bio-Regional Innovation Center, Youngdong University) ;
  • Song, Jung-Hee (Bio-Regional Innovation Center, Youngdong University) ;
  • Kim, Hyun-Ju (Chungcheongbuk-Do Agricultural Research & Extension Station) ;
  • Lee, Ki-Yeol (Chungcheongbuk-Do Agricultural Research & Extension Station) ;
  • Rho, Yong-Taek (Bio-Regional Innovation Center, Youngdong University)
  • 장석원 (영동대학교 바이오지역혁신센터) ;
  • 신남섭 (영동대학교 바이오지역혁신센터) ;
  • 송정희 (영동대학교 바이오지역혁신센터) ;
  • 김현주 (충청북도농업기술원 포도연구소) ;
  • 이기열 (충청북도농업기술원 포도연구소) ;
  • 노용택 (영동대학교 바이오지역혁신센터)
  • Published : 2009.10.30
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Abstract

Polyphenols are naturally occurring antioxidants and play many important roles in human health. Grape leaves have not yet been reported to contain the antioxidants. In this study, the physicochemical properties of powders from young grape leaves, obtained after hot-air or vacuum freeze drying, were analyzed. Weight loss rangedfrom 76-80%, but no difference was found between samples prepared by hot-air orvacuum freeze drying. The L-, a-, and b- values of grape powder all fell upon hot-air drying. Quercetin, resveratrol, catechin, and epicatechin were detected in all cultivars. The contents of the four polyphenols were generally higher in powders obtained by vacuum freeze dryingthan in those prepared by hot-air drying, indicating that vacuum freeze drying is better for optimal preservation of polyphenols. None of three polyphenols assayed was found in some cultivars or after certain drying treatments. Based on physiochemical properties, our findings suggest that powders obtained after vacuum freeze drying are optimal for industrial use.

매년 포도재배 농가에서 순따주기로 생산되나 버려지는 포도 잎의 이용도를 제고하기 위하여 조건을 달리하여 분말을 제조하여 그 특성을 조사하였다. 포도 잎의 건조에 따른 중량 감소율은 방법에 따른 차이 없이 76~80%로 나타났다. 색도는 진공 동결건조방법으로 건조한 포도 잎 분말이 열풍건조 시료보다 포도 고유의 색을 더 유지되었다. 포도의 기능성 성분인 레스베라트롤, 쿼세틴, 카테킨, 에피카테킨은 모든 품종의 잎에서 검출되었으며, 열풍건조에 비하여, 진공 동결건조방법으로 건조한 포도 잎 분말에서 상대적으로 높은 함유량을 나타냈다. 폴리페놀 성분의 함량은 포도 품종에 따라 큰 차이를 보였으며, 종류별로 쿼세틴은 켐벨얼리 품종, 레스베라트롤은 자랑 품종, 카테킨과 에피카테킨은 MBA 품종에서 가장 높은 함량을 보였다. 특히, 에피카테킨 중 (-)-epicatechin gallate(ECG)는 MBA 품종에만 존재하였다. 본 연구 결과 포도잎 분말은 진공 동결건조방법으로 제조된 시료가 포도 고유의 색을 유지하고 기능성 폴리페놀성분 함량이 높아 적절한 건조방법으로 판단된다.

Keywords

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