Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in Carotenoid and Anthocyanin Contents, as well as Antioxidant Activity during Storage of Lettuce

저장에 따른 상추의 카로티노이드와 안토시아닌 함량 및 항산화능 변화

  • Park, Woo Sung (College of Pharmacy and Research Institute of Pharmaceutical Sciences, Gyeongsang National University) ;
  • Kim, Hye Jin (College of Pharmacy and Research Institute of Pharmaceutical Sciences, Gyeongsang National University) ;
  • Chung, Hye-Jin (College of Pharmacy and Research Institute of Pharmaceutical Sciences, Gyeongsang National University) ;
  • Chun, Man Seog (Korea Science Academy) ;
  • Kim, Seong Tae (Gyeongnam Science High School) ;
  • Seo, Seung Yeon (Gyeongnam Science High School) ;
  • Lim, Seong Ho (Gyeongnam Science High School) ;
  • Jeong, Yeong Hak (Gyeongnam Science High School) ;
  • Chun, Jeewon (Gyeongsang National University High School) ;
  • An, Sun Kyoung (Gyeongnam Science High School) ;
  • Ahn, Mi-Jeong (College of Pharmacy and Research Institute of Pharmaceutical Sciences, Gyeongsang National University)
  • 박우성 (경상대학교 약학대학, 약학연구소) ;
  • 김혜진 (경상대학교 약학대학, 약학연구소) ;
  • 정혜진 (경상대학교 약학대학, 약학연구소) ;
  • 천만석 (한국과학영재학교) ;
  • 김성태 (경남과학고등학교) ;
  • 서승연 (경남과학고등학교) ;
  • 임성호 (경남과학고등학교) ;
  • 정영학 (경남과학고등학교) ;
  • 천지원 (경상대학교사범대학부설고등학교) ;
  • 안선경 (경남과학고등학교) ;
  • 안미정 (경상대학교 약학대학, 약학연구소)
  • Received : 2015.06.01
  • Accepted : 2015.08.13
  • Published : 2015.09.30
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Abstract

Lettuce (Lactuca sativa) is an important dietary leafy vegetable that is primarily consumed as a fresh or salad material. It has a number of cultural varieties with green and/or red color. Carotenoids and anthocyanins are known to be responsible for these two colors, respectively. In this study, carotenoid and anthocyanin contents were determined to evaluate the stability of these functional pigments during storage at home. Analyses were carried out at the beginning, 3, 6, 9, and 12 days after harvest. In the course of storage at room temperature, total carotenoid levels rapidly decreased, and the decrease was found to be greatest during the first 3 days. Meanwhile, carotenoid level slightly changed within the first 9 days at $4^{\circ}C$ after harvest. This result suggests that carotenoids in green lettuce are more stable when refrigerated than at room temperature. Meanwhile, total anthocyanin content in red lettuce did not significantly decrease during storage at room temperature and $4^{\circ}C$, which indicates that anthocyanins have higher stability during storage compared with carotenoids in green lettuce. Anthocyanin extract exhibited higher antioxidant activity than carotenoid extract based on 2,2'-azino-bis(3-ethylbenzothazoline-6-sulfonic acid) (ABTS) radical scavenging assay. Antioxidant activity of anthocyanin extract may also be estimated directly by the presence of another potent hydrophilic antioxidant compound, which is ascorbic acid in this extract. In addition, anthocyanin extract showed about a 5-fold higher amount of anthocyanins than carotenoids in the carotenoid extract. The high correlation between carotenoid content with ABTS radical scavenging activity indicates that ABTS assay is more suitable than 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay for detecting antioxidant capacity of carotenoid extract from lettuce.

저장기간과 저장방법에 따른 청치마상추와 적치마상추 중의 카로티노이드 성분과 안토시아닌 성분의 함량 변화를 관찰하고, 함량 변화에 따른 항산화 활성을 알아보기 위하여 본 실험을 수행하였다. 그 결과 실온에서 보관한 청치마상추의 경우 저장기간이 지남에 따라 총 카로티노이드의 함량이 현저하게 줄어드는 것을 볼 수 있었으나 냉장보관의 경우 수확 후 9일이 지난 시료에서도 함량의 유의적 변화가 관찰되지 않았다. 적치마상추 중의 안토시아닌 함량 변화에 있어서는 실온에서 보관한 경우와 냉장에서 보관한 경우 간의 유의적인 차이점이 관찰되지 않았으며 저장기간에 따른 차이점도 관찰되지 않았다. 따라서 청치마상추 중의 카로티노이드 성분은 실온에서보다 냉장보관에서 더 안정하다는 것을 알 수 있었으며, 적치마상추 중의 안토시아닌 성분은 저장기간과 저장온도에 있어서 카로티노이드 성분보다 안정하다는 것을 알 수 있었다. 한편 DPPH 라디칼과 ABTS 라디칼을 이용한 항산화 활성을 측정한 결과 ABTS 라디칼을 이용한 항산화 활성 방법이 총 카로티노이드의 함량에 비례하여 항산화 활성을 보였다. 또한 안토시아닌 추출물이 카로티노이드 추출물보다 높은 활성을 보였는데, 이러한 결과는 안토시아닌 성분의 항산화 활성이 카로티노이드 성분보다 높아서라기보다는 총 안토시아닌 함량이 총 카로티노이드 함량보다 약 5배 이상 높은 점과 비타민 C와 같은 상추에 함유되어 있는 다른 수용성 항산화 물질로 인한 것으로 추정하였다.

Keywords

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