Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical and Sensory Characteristics of Hot Water Extracts of Codonopsis lanceolata Root Skin and Flesh with Different Heat Treatments

가열 처리한 더덕 열수추출물의 이화학 및 관능 특성

  • Ahn, Susie (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Kim, Jaecheol (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Cho, Hyunnho (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Park, Sun Young (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, Keum Taek (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
  • 안수지 (서울대학교 식품영양학과.생활과학연구소) ;
  • 김재철 (서울대학교 식품영양학과.생활과학연구소) ;
  • 조현노 (서울대학교 식품영양학과.생활과학연구소) ;
  • 박선영 (서울대학교 식품영양학과.생활과학연구소) ;
  • 황금택 (서울대학교 식품영양학과.생활과학연구소)
  • Received : 2015.12.17
  • Accepted : 2016.03.28
  • Published : 2016.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the physicochemical and sensory characteristics of hot water extracts of Codonopsis lanceolata root skin (RS) and root flesh (RF) subjected to different heat treatments were analyzed to determine whether C. lanceolata RS can be used as a tea material. C. lanceolata RS and RF were roasted, hot-air dried (HDS and HDF, respectively), or steamed and hot-air dried (SHDS and SHDF, respectively). The heat-treated samples were extracted with hot water ($90^{\circ}C$) for 90 min. The hot water extracts of RS and RF had lower L-values and higher b-values than the other samples. The RS extracts had significantly higher polyphenol content and DPPH radical scavenging activities than RF samples. In the sensory evaluation, the color acceptability of the teas made from CS, HDS, and SHDS were found to be significantly different from those of the teas made from their respective flesh samples. The results suggest that the hot water extract of the C. lanceolata RS can be utilized as a tea material.

본 연구에서는 더덕 껍질의 활용도를 높이고 식품소재, 특히 차 원료로서의 가능성을 제시하기 위하여 더덕을 껍질과 육질로 나누어 가열 처리한 더덕으로부터 열수추출물을 제조하여 이화학 및 관능 특성을 비교하였다. 더덕 열수추출물의 pH는 껍질이 육질보다 낮았고(p<0.05), 색도는 볶은 껍질과 육질의 L값이 낮고 b값이 높았다(p<0.05). 총당 함량은 껍질의 경우에 증건군이 볶음군보다 많았으나(p<0.05), 환원당 함량은 껍질의 경우에 열풍건조군이, 육질의 경우에 대조군이 많았다. 조 사포닌 함량은 대조군 육질, 볶은 육질, 열풍건조한 육질에 많았다(p>0.05). 껍질의 열수추출물이 육질의 열수추출물보다 총 폴리페놀 함량이 많고 DPPH 라디칼 소거능도 높았다(p<0.05). 더덕 분말을 차로 만들어 관능검사한 결과, 더덕 껍질로 만든 차는 향과 전반적 기호도에서 더덕 육질로 만든 차와 유의적 차이가 없었다(p>0.05). 결론적으로 대부분 폐기물 처리되는 더덕 껍질은 육질보다 총 폴리페놀 함량이 많고 산화방지 활성이 뛰어났으며, 더덕 껍질 차의 향과 전반적 기호도가 더덕 육질로 만든 차와 유사한 관능 특성을 가지고 있으므로 차의 재료로 활용할 수 있을 것으로 기대한다.

Keywords

References

  1. Kim CH, Chung MH. Pharmacognostical studies on Codonopsis lanceolata. Kor. J. Pharmacogn. 6: 43-47 (1975)
  2. Hong WS, Lee JS, Ko SY, Choi YS. A study on the perception of Codonopsis lanceolata dishes and the development of Codonopsis lanceolata dishes. Korean J. Food Cook. Sci. 22: 181-192 (2006)
  3. Byeon SE, Choi WS, Hong EK, Lee J, Rhee MH, Park HJ, Cho JY. Inhibitory effect of saponin fraction from Codonopsis lanceolata on immune cell-mediated inflammatory responses. Arch. Pharm. Res. 32: 813-822 (2009) https://doi.org/10.1007/s12272-009-1601-7
  4. Han EG, Sung IS, Moon HG, Cho SY. Effect of Codonopsis lanceolata water extract on the levels of lipid in rats fed high fat diet. J. Korean Soc. Food Sci. Nutr. 27: 940-944 (1998)
  5. Choi HK, Won EK, Jang YP, Choung SY. Antiobesity effect of Codonopsis lanceolata in high-calorie/high-fat-diet-induced obese rats. Evid-based Compl. Alt. 2013: 210297 (2013)
  6. Lee JS, Kim KJ, Kim YH, Kim DB, Shin GH, Cho JH, Kim BK, Lee BY, Lee OH. Codonopsis lanceolata extract prevents diet-induced obesity in C57BL/6 mice. Nutrients 6: 4663-4677 (2014) https://doi.org/10.3390/nu6114663
  7. Jung LS, Yoon WB, Park SJ, Park DS, Ahn JH. Evaluation of physicochemical properties and biological activities of steamed and fermented Deodeok (Codonopsis lanceolata). Korean J. Food Sci. Technol. 44: 135-139 (2012) https://doi.org/10.9721/KJFST.2012.44.1.135
  8. Jeon SM, Kim SY, Kim IH, Go JS, Kim HR, Jeong JY, Lee HY, Park DS. Antioxidant activities of processed deoduck (Codonopsis lanceolata) extracts. J. Korean Soc. Food Sci. Nutr. 42: 924-932 (2013) https://doi.org/10.3746/jkfn.2013.42.6.924
  9. Ichikawa M, Ohta S, Komoto N, Ushijima M, Kodera Y, Hayama M, Shirota O, Sekita S, Kuroyanagi M. Simultaneous determination of seven saponins in the roots of Codonopsis lanceolata by liquid chromatography-mass spectrometry. J. Nat. Med. 63: 52-57 (2009) https://doi.org/10.1007/s11418-008-0294-4
  10. Kim NY, Chae HS, Lee IS, Kim DS, Seo KT, Park SJ. Analysis of chemical composition and antioxidant activity of Codonopsis lanceolata skin. J. Korean Soc. Food Sci. Nutr. 39: 1627-1633 (2010) https://doi.org/10.3746/jkfn.2010.39.11.1627
  11. Kang YH. Phenolic compounds and antioxidant activity in cell wall materials from deodeok (Codonopsis lanceolata). Korean J. Food Sci. Technol. 41: 345-349 (2009)
  12. Won HT, Oh HS. Antioxidative activity and lipid composition from different part and supplement of Codonopsis lanceolata in rat. J. Korean Soc. Food Sci. Nutr. 36: 1128-1133 (2007) https://doi.org/10.3746/jkfn.2007.36.9.1128
  13. Yoon SR, Lee MH, Park JH, Lee IS, Kwon JH. Lee GD. Changes in physicochemical compounds with heating treatment of ginseng. J. Korean Soc. Food Sci. Nutr. 34: 1572-1578 (2005) https://doi.org/10.3746/jkfn.2005.34.10.1572
  14. Park MH, Sohn HJ, Jeon BS, Kim NM, Park CK, Kim AK, Kim KC. Studies on flavor components and organoleptic properties in roasted red ginseng marc. J. Ginseng Res. 23: 211-216 (1999)
  15. Hwang CR, Oh SH, Kim HY, Lee SH, Hwang IG, Shin YS, Lee JS, Jeong HS. Chemical composition and antioxidant activity of deoduk (Codonopsis lanceolata) and doragi (Platycodon grandiflorum) according to temperature. J. Korean Soc. Food Sci. Nutr. 40: 798-803 (2011) https://doi.org/10.3746/jkfn.2011.40.6.798
  16. Lee JY, Kim BK, Park HJ. Antioxidant activities and quality characteristics of fermented Codonopsis lanceolata tea according to heating processes. Korean J. Food Nutr. 26: 693-699 (2013) https://doi.org/10.9799/ksfan.2013.26.4.693
  17. Kim KT, Hong HD, Kim SS. Quality characteristics of ginseng treated by hot air drying after being dried using super-heated steam. J. Ginseng Res. 33: 361-366 (2009) https://doi.org/10.5142/JGR.2009.33.4.361
  18. Jin TY, Quan WR, Wang MH. Changes of physicochemical and sensory characteristics in the Codonopsis lanceolata saengsik, uncooked food by different drying methods. Korean J. Food Sci. Technol. 40: 721-725 (2008)
  19. Park JD. Recent studies on the chemical constituents of Korean ginseng (Panax ginseng C.A. Meyer). J. Ginseng Res. 20: 389-415 (1996)
  20. Song CH, Seo YC, Choi WY, Lee CG, Kim DU, Chung JY, Chung HC, Park DS, Ma CJ, Lee HY. Enhancement of antioxidative activity of Codonopsis lanceolata by stepwise steaming process. Korean J. Medicinal Crop Sci. 20: 238-244 (2012) https://doi.org/10.7783/KJMCS.2012.20.4.238
  21. Nelson N. A photometric adaptation of the Somogyi method for the determination of glucose. J. Biol. Chem. 153: 375-380 (1944)
  22. Shibata S, Tanaka O, Ando T, Sado M, Tsushima S, Ohsawa T. Chemical studies on oriental plant drugs. XIV. protopanaxadiol, a genuine sapogenin of ginseng saponins. Chem. Pharm. Bull. 14: 595-600 (1966) https://doi.org/10.1248/cpb.14.595
  23. Kwon JH, Belanger JMR, Pare JRJ. Yaylayan VA. Application of the microwave-assisted process (MAP™) to the fast extraction of ginseng saponins. Food Res. Int. 36: 491-498 (2003) https://doi.org/10.1016/S0963-9969(02)00197-7
  24. Singleton VL, Orthofer R, Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method Enzymol. 299: 152-178 (1999) https://doi.org/10.1016/S0076-6879(99)99017-1
  25. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28: 25-30 (1995) https://doi.org/10.1016/S0023-6438(95)80008-5
  26. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 26: 1231-1237 (1999) https://doi.org/10.1016/S0891-5849(98)00315-3
  27. Lee SJ, Bang WS, Hong JY, Kwon OJ, Shin SR, Yoon KY. Antioxidant and antimicrobial activities of black doraji (Platycodon grandiflorum). Korean J. Food Preserv. 20: 510-517 (2013) https://doi.org/10.11002/kjfp.2013.20.4.510
  28. Kwon YR, Youn KS. Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment. Korean J. Food Preserv. 21: 646-651 (2014) https://doi.org/10.11002/kjfp.2014.21.5.646
  29. Jin TY, Wang MH. Quality characteristics of Codonopsis lanceolata tea manufactured with sugar. J. Korean Soc. Food Sci. Nutr. 42: 753-758 (2013) https://doi.org/10.3746/jkfn.2013.42.5.753
  30. Lee KS, Kim GH, Kim HH, Seong BJ, Lee HC, Lee YG. Physicochemical characteristics on main and fine root of ginseng dried by various temperature with far-infrared drier. Korean J. Medicinal Crop Sci. 16: 211-217 (2008)

Cited by

  1. Antioxidant Properties of Hot Water Extract of Lycopus lucidus Trucz Tubers vol.28, pp.1, 2017, https://doi.org/10.7856/kjcls.2017.28.1.103