Korean Journal of Plant Resources (한국자원식물학회지)

The Plant Resources Society of Korea (한국자원식물학회)
권호 표지

Development of Optimal Cultivation Conditions and Analysis of Antioxidant Activities of Arctium lappa Sprout Vegetables

우엉 새싹채소의 재배환경 구축 및 항산화 활성 탐색

  • Lee, Moo-Yeul (Dept. of Horticultural Science, Chungbuk Nat'l Univ.) ;
  • Shin, So-Lim (Dept. of Horticultural Science, Chungbuk Nat'l Univ.) ;
  • Park, Seon-Hee (Dept. of Horticultural Science, Chungbuk Nat'l Univ.) ;
  • Kim, Na-Rae (Dept. of Horticultural Science, Chungbuk Nat'l Univ.) ;
  • Chang, Young-Deug (Dept. of Horticultural Science, Chungbuk Nat'l Univ.) ;
  • Lee, Cheol-Hee (Dept. of Horticultural Science, Chungbuk Nat'l Univ.)
  • 이무열 (충북대학교 응용생명환경학부 원예과학과) ;
  • 신소림 (충북대학교 응용생명환경학부 원예과학과) ;
  • 박선희 (충북대학교 응용생명환경학부 원예과학과) ;
  • 김나래 (충북대학교 응용생명환경학부 원예과학과) ;
  • 장영득 (충북대학교 응용생명환경학부 원예과학과) ;
  • 이철희 (충북대학교 응용생명환경학부 원예과학과)
  • Published : 2009.08.30
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Abstract

This study was conducted to develop functional sprout vegetables with antioxidant effects using seeds of Arctium lappa. The seeds germinated vigorously under light at $25^{\circ}C$, reaching germination rate of 82% within 4 days. Germinated seeds were placed under darkness at various temperatures to force growth in length, and it was demonatrated that $20^{\circ}C$ was optimum temperature. Greening treatment reduced growth in length, but promoted growth of cotyledons. Harvested A. lappa sprout vegetables maintained freshness longer at $10^{\circ}C$, rather than $4^{\circ}C$. Ventilation holes in storage containers had no effects on storage periods. Antioxidant activity of vegetable that received greening treatment for 1-3 days was investigated, and it was shown that free radical scavenging effects and ferrous ion chelating effects was higher than those of commercially available brocoli, cauliflower, pea and bean sprout. Contents of total polyphenol and flavonoid were also higher, especially by 3 day greening. The longer the treatment, the more the inhibition on peroxidation of linoleic acid. Sprout vegetable of A. lappa had higher antioxidant activity compared with adult plant. In conclusion, sprout vegetable of A. lappa has great potentiality for use as one of sprout vegetables.

우엉 종자를 이용하여 항산화 기능성 새싹채소를 개발하기 위하여 실험을 수행하였다. 우엉 종자는 $25^{\circ}C$ 명조건에서 발아가 가장 왕성하였으며, 4일만에 82%가 발아하였다. 발아 종자를 암조건에서 재배한 결과, $20^{\circ}C$에서 길이 생장이 가장 왕성하였다. 녹화처리는 새싹의 길이생장을 억제하였으나, 자엽의 길이 및 부피생장을 촉진하였다. 수확 후 예냉하여 포장한 우엉 새싹채소는 $4^{\circ}C$보다 $10^{\circ}C$에서 저장할 때 저장 기간이 증가되었다. 포장용기의 통기구는 저장 기간에 영향을 주지 않았다. 0, 1, 2, 3일 녹화처리한 새싹채소의 항산화 활성을 분석한 결과, 우엉 새싹채소의 radical 소거능 및 ferrous ion chelating 효과는 시판중인 브로컬리, 적채, 완두의 새싹채소 및 콩나물보다 우수하였다. 총 폴리페놀 및 플라보노이드의 함량 또한 우수하였으며, 특히 3일 녹화시킨 우엉 새싹채소에서 가장 높은 함량을 보였다. 지질과산화 억제활성은 녹화처리가 길어질수록 우수하였다. 우엉 새싹채소는 우엉의 성체 잎줄기 보다 항산화 효과가 우수하였다. 따라서 우엉 새싹채소는 기능성 채소로써 이용가치가 높은 것으로 생각된다.

Keywords

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