Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
권호 표지

Comparison of Nutrient Components and Physicochemical Properties of General and Colored Potato

일반감자와 유색감자의 영양성분 및 이화학적 특성 비교

  • Jang, Hye-Lim (Department of Food and Nutrition, Yeungnam University) ;
  • Hong, Ju-Yeon (Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University) ;
  • Kim, Nam-Jo (Department of Food and Nutrition, Yeungnam University) ;
  • Kim, Min-Ha (Department of Food and Nutrition, Yeungnam University) ;
  • Shin, Seung-Ryeul (Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University) ;
  • Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University)
  • 장혜림 (영남대학교 식품영양학과) ;
  • 홍주연 (대구한의대학교 한방식품조리영양학부) ;
  • 김남조 (영남대학교 식품영양학과) ;
  • 김민하 (영남대학교 식품영양학과) ;
  • 신승렬 (대구한의대학교 한방식품조리영양학부) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Received : 2010.02.18
  • Accepted : 2010.06.12
  • Published : 2011.04.30
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Abstract

This study was conducted to investigate the nutrient components and physicochemical properties of general ('Superior') and colored potato. Proximate composition, reducing sugar, free sugars, free amino acids, organic acids, minerals were analyzed, and Hunter color values were measured in the study. 'Rose' and 'Blue' (colored potatoes) contained high levels of reducing sugar, and total free sugar content was greatly different according to varieties. Glutamic acid, arginine and ${\gamma}$-aminobutyric acid were detected to be the three major amino acids in colored potato, and the major organic acids of general potato were oxalic acid, tartaric acid, malic acid and citric acid. All potato contained high level of potassium, calcium and magnesium. The Hunter 'L' value was the highest in 'Jaseo'; Hunter 'a' value was high in 'Blue' and 'Jasim'; Hunter 'b' value was the highest in 'Haryoung'. Overall, colored potato had higher amount of nutrients and physicochemical properties than 'Superior'. Therefore, colored potatoes are expected to be highly valuable items for the development and applications of a functional food. In addition, these results will provide fundamental data for improving sitological value, breeding of new cultivar and promoting of roughage usage.

우리나라에서 널리 보급되고 있는 일반감자 '수미'와 일반감자의 단점을 보완하여 개발된 유색감자 6종의 영양성분 및 이화학적 특성을 분석하기 위해 일반성분 및 환원당, 유리당, 유리아미노산, 유기산, 무기질 그리고 색도를 측정하였다. '수미'는 유색감자에 비해 수분 함량이 높았으며, 탄수화물은 '레드'가 18.0%로 감자 중 가장 많았고, 조회분 함량은 모든 유색감자가 '수미'에 비해 높게 나타났다. 또한 조단백, 조지방 함량은 '자서'에서 가장 높게 나타났으며, 조섬유 함량은 '블루'가 1.6%로 가장 높았고, 그 함량은 '수미'의 2배였다. 환원당 함량은 유색감자 중 '로즈'와 '블루'가 '수미'의 3배 이상이었으며, fructose와 glucose가 대부분인 '수미'에 비해 유색감자는 sucrose의 함량이 높았다. 유리 아미노산은 glutamic acid와 arginine, ${\gamma}$-aminobutyric acid가 대부분을 차지하였으며, 유리당은 품종 간 그 함량과 조성이 매우 다양했다. 또한 유기산 함량은 '하령'이 $507.1mg{\cdot}100g^{-1}$으로 가장 높았으며, 무기질은 모든 감자에서 칼륨이 대부분을 차지했다. 색도를 측정한 결과, 명도를 나타내는 Hunter 'L' value는 '자서'에서, 적색도를 나타내는 Hunter 'a' value는 '블루'와 '자심'에서 높았으며, 황색도를 나타내는 Hunter 'b' value는 단면이 노란색을 띄는 '하령'에서 가장 높았다. 이상의 결과로 유색감자는 '수미'에 비해 많은 양의 영양성분을 함유하고 있고 우수한 품질 특성을 나타내어 기능성 식품소재로써의 이용성이 높을 것으로 기대된다.

Keywords

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