Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Characteristics of Rubus coreanus Miq. Fruits at Different Ripening Stages

숙성에 따른 토종 복분자 딸기의 특성

  • Kim, Ji-Myoung (Department of Food and Nutrition, Human Ecology Research Institute, Chonnam National University) ;
  • Shin, Mal-Shick (Department of Food and Nutrition, Human Ecology Research Institute, Chonnam National University)
  • 김지명 (전남대학교 식품영양학과, 생활과학연구소) ;
  • 신말식 (전남대학교 식품영양학과, 생활과학연구소)
  • Received : 2011.03.01
  • Accepted : 2011.04.08
  • Published : 2011.06.30
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Abstract

To develop a healthy functional food containing Rubus coreanus fruit (RCF) powder with different degrees of ripening, the composition, physicochemical properties, and antioxidant activity of native RCF during ripening were investigated and compared with Rubus occidentalis fruit (ROF). Ripened RCF was bright red in color, whereas ripened ROF was dull and dark red in color. The seeds of RCF were softer and smaller than those of ROF. Crude protein, crude lipid, and total sugar content of RCF powder increased with increased ripening time, whereas ash and total dietary fiber contents decreased with increased ripening time. Color differences increased with Increased ripening. Eighteen types of amino acids were analyzed from RCF, and glutamic acid had the highest content. RCF powder had the highest level of potassium and calcium and did not contain any hazardous metals. Mineral and organic acid contents decreased according to ripening.

토종 복분자 딸기 열매를 이용하여 건강식품을 개발하기 위하여 성숙시기에 따라 토종 복분자 딸기 열매의 구성성분, 이화학적 특성과 항산화활성을 조사하였다. 숙성시기에 따라 미숙과, 중숙과 및 완숙과를 전남 곡성군에서 수확하여 동결건조하여 분말을 제조하고 분쇄과정에서 씨를 분리하여 비교하였다. 완숙된 토종복분자 딸기의 열매분말은 밝은 적색을 띠었으나 북미산 복분자 딸기 열매 분말은 칙칙한 검붉은색이었으며 토종 복분자 열매 씨는 북미산에 비해 더 부드럽고 작았다. 숙성시기에 따라 조단백질, 조지질과 총 당 함량은 증가하였고 회분과 총 식이섬유 함량은 감소하였다. 유리당은 fructose, glucose와 rhamnose가 분석되었는데 fructose가 가장 많았다. 아미노산은 aspartic acid와 glutamic acid를 많이 함유하고 있으며 필수아미노산 중에는 leucine함량이 높았다. 무기질 중 위해금속은 검출되지 않았고 성숙에 따라 감소경향을 보이며 K와 Ca함량이 높았다. 유기산도 성숙에 따라 감소하였으며 citric acid가 가장 많은 비율을 차지하였다. 총 페놀함량은 미숙과(12.84 mg/100 g)가 가장 높았고 중숙과와 완숙과(9.38, 9.66 mg/100 g)는 유사하였다. DPPH 자유라디칼 소거능으로 분석한 항산화활성은 86.21-81.22%로 미숙과가 높았고 성숙에 따라 감소하였다.

Keywords

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