The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Analysis of Nutritional Components and Antioxidant Activity of Roasting Wooung (Burdock, Arctium lappa L.) and Jerusalem Artichoke (Helianthus tuberosus L.)

볶음 처리한 우엉과 돼지감자의 영양성분 및 항산화 활성

  • Lee, Youn Ri (Dept. of Food and Nutrition, Daejeon Health Institude of Technology)
  • 이연리 (대전보건대학교 식품영양과)
  • Received : 2016.10.11
  • Accepted : 2016.12.03
  • Published : 2016.12.31
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Abstract

In this study, we evaluated the nutritional components and functional activities of Wooung (burdock, Arctium lappa L.) and Jerusalem artichoke (Helianthus tuberosus L.) tea. Roasting burdock' contained 75.87% carbohydrates; in addition, the moisture content, crude fat, crude protein, and crude fiber were 10.43%, 1.77%, 8.50%, and 3.43%, respectively. Roasting Jerusalem artichoke showed 77.477% carbohydrate content, with moisture content, crude fat, crude protein, and crude fiber of 10.67%, 1.23%, 7.83%, and 2.80%, respectively. Roasting burdock's water-soluble dietary fiber content was 4.8 g/100 g and insoluble dietary fiber content was 1.5 g/100 g; whereas, roasting Jerusalem artichoke' water soluble dietary fiber content was 2.4 g/100 g and insoluble dietary fiber content was 1.6 g/100 g. The highest mineral contents in roasting burdock and Jerusalem artichoke were potassium and magnesium, in order. The results of amino acid analyses s indicated a total of 25 types in roasting burdock, with total amino acid content of 1,382.112 mg/100 g, and essential amino acid content of 766.031 mg/100 g. In total, 24 types of amino acids were separated and identified in roasting Jerusalem artichoke, with total amino acid content of 2,678.018 mg/100 g, and total essential amino acid content of 157.294 mg/100 g. Roasting burdock and Jerusalem artichoke' polyphenol contents were 32.56 and 29.56 mg GAE/g each, and their flavonoid contents were 16.54 and 16.71 CE/g each. $IC_{50}$ values of DPPH radical-scavenging activity of roasting burdock and Jerusalem artichoke were 12.99 and 19.74, respectively; and $IC_{50}$ values of hydroxyl radical-scavenging activity were 25.96 and 22.93, respectively.

본 연구는 손쉽게 가정에서 볶음 처리하여 우엉차와 돼지감자차를 만들어 영양성분과 항산화 활성을 검색하여 다양한 기능성 식품으로 가능성을 보고자 하였다. 볶음 처리한 우엉의 수분, 조단백질, 조지방, 조회분 및 탄수화물 함량은 각각 10.43, 8.50, 1.77, 3.43 및 75.87%로 나타났으며, 볶음 처리한 돼지감자는 각각 10.67, 7.83, 1.23, 2.80 및 77.47%를 보였다. 볶음 처리한 우엉의 수용성 식이섬유소 함량은 4.8 g/100 g, 불용성 식이섬유소 함량은 1.5 g/100 g으로 나타났다. 볶음 처리한 돼지감자의 수용성 식이섬유소 함량은 2.4 g/100 g, 불용성 식이섬유소 함량은 1.6 g/100 g으로 나타났다. 볶음 처리한 우엉과 돼지감자에서 무기질함량 중에서 가장 함량이 높게 나타난 것은 칼륨>마그네슘으로 나타났다. 아미노산을 분석한 결과는 볶음 처리한 우엉은 총 25종이 분리, 동정되었으며, 총 아미노산 함량은 1,382.112 mg/100 g이었고, 필수아미노산 함량은 766.031 mg/100 g으로 나타났다. 볶음 처리한 돼지감자는 총 24종이 분리, 동정되었으며, 총 아미노산 함량은 2,678.018 mg/100 g이었고, 필수아미노산 함량은 157.294 mg/ 100 g으로 나타났다. 볶음 처리한 우엉과 돼지감자의 폴리페놀 함량은 각각 32.56, 29.56 mg GAE/g으로 나타났으며, 플라보노이드 함량은 각각 16.54, 16.71 mg CE/g으로 나타났다. 볶음 처리한 우엉 및 돼지감자의 DPPH 라디칼 소거능의 $IC_{50}$ value은 각각 12.99, 19.74로 나타났으며, 양성대조군인 비타민 C보다는 낮았지만 모두 DPPH 라디칼 소거 활성을 보였다. 볶음 처리한 우엉 및 돼지감자의 hydroxyl radical 소거능의 $IC_{50}$ 값은 각각 25.96, 22.93으로 나타났으며, 양성대조군인 비타민 C보다는 낮았지만 모두 hydroxyl radical 소거 활성을 보였다.

Keywords

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