한국작물학회지 (KOREAN JOURNAL OF CROP SCIENCE)

한국작물학회 (The Korean Society of Crop Science)
권호 표지

단메밀과 타타리메밀의 페놀화합물 함량 비교

Phenolic Compounds in Common and Tartary Buckwheat

  • 박병재 (강원대학교 농업생명과학대학 생명공학부) ;
  • 권순미 (강원대학교 농업생명과학대학 생명공학부) ;
  • 박종인 (한국농업전문학교 특용작물과) ;
  • 장광진 (한국농업전문학교 특용작물과) ;
  • 박철호 (강원대학교 농업생명과학대학 생명공학부)
  • Park Byoung-Jae (Department of Plant Biotechnology College of Agriculture and Life Sciences, Kangwon National University) ;
  • Kwon Soon Mi (Department of Plant Biotechnology College of Agriculture and Life Sciences, Kangwon National University) ;
  • Park Jong In (Korean National Agricultural College, RDA) ;
  • Chang Kwang Jin (Korean National Agricultural College, RDA) ;
  • Park Cheol Ho (Department of Plant Biotechnology College of Agriculture and Life Sciences, Kangwon National University)
  • 발행 : 2005.11.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 단메밀과 타타리메밀의 페놀성화합물의 함량을 측정하고 분석, 평가한으로써 생리활성 연구의 기초 자료와 건강기능성 식품소재 개발에도 이용될 수 있는 유용한 기초 자료를 얻고자 수행하였다. 1. 총 페놀의 함량은 타타리메밀 종자가 단메밀 종자보다 약 2배정도 높게 나타났다. 총 페놀 중의 플라보노이드 함량은 단메밀이 약 $50\%$, 타타리메밀이 약 $95\%$를 차지하고 있다. 단메밀과 타타리메밀의 총 페놀 및 플라보노이드 함량은 메밀쌀이 메밀껍질보다 높았으나, 단메밀의 플라보노이드 함량은 메밀껍질 더 높았다. 3. 단메밀의 rutin함량은 메밀껍질(25.2 mg/100g)>껍질을 벗기지 않은 종자(19.8 mg/100 g)>메밀쌀(12.8 mg/100 g)의 순으로 높았으나, 타타리메밀은 메밀쌀(2042.1mg/100g)>껍질을 벗기지 않은 종자(1375.8 mg/100g)>메밀껍질(138.7 mg/100 g)의 순으로 높게 나타났다. 식물체 부위별 rutin의 함량은 단메밀이 메밀싹>잎>줄기>종자의 순이고, 타타리메밀은 잎enli메밀싹>종자>줄기의 순으로 나타났다. 모든 부위에서 타타리메밀이 단메밀보다 높은 rutin함량을 나타냈다. 4. 단메밀과 타타리메밀 종자의 flavanols함량은 큰 차이를 보이지 않았으나, 잎, 줄기, 싹나물부위의 함량은 타타리메밀이 높은 경향을 보였고, 두 종의 flavonols의 함량도 단메밀보다 타타리메밀에서 월등히 높은 경향을 보였다. 5. 식물체 부위별 flavanols의 함량은 단메밀과 타타리메밀의 메밀싹>잎>줄기>종자의 순으로 높게 나타났다. 모든 부위에서 catechin> Epicatechin> Epicatechingallate의 순으로 높게 나타났으나, 메밀싹은 두 종 모두 Epicatechingallate의 함량이 종자의 약 $30\~40$배, 잎, 줄기보다 약 $15\~20$배가량 높았다.

This study was carried out to determine total contents of phenol and flavonoid in common and tartary buckwheat for the purpose of developing new kind of functional food with buckwheat materials. Total content of phenol and flavonoid in seeds of tartary buckwheat were higher than that of common buckwheat. It showed same tendency in groats and hulls. Total content of phenol and flavonoid in groats showed higher than hulls in tartary buckwheat while those of hulls was a little higher than groats in common buckwheat seed. Rutin content in common buckwheat was higher in odor of the hulls (25.2 mg/100 g)>dehulled seed(19.8 mg/100 g)>groats (12.8mg/100 g). But tartary buckwheat was higher in oder of the groats(2042.1 mg/100 g)>dehulled seed (1375.8 mg/100 g)>hulls(138.7 mg/100 g). Flavanol content in dehulled seeds of the tartary and common buckwheat did not show the difference. However, flavanol contents in leaf, stem and spouts of tartary buckwheat were respectively higher than in those of common. Among the flavanols, catechin content was highest in all plant parts of their buckwheat and also was higher in odor of epicatechin>epicatechingallate. However, epicatechingallate content in sprouts of both buckwheat species was about 30-40 times higher than seeds.

키워드

참고문헌

  1. Cheristel, Q. D., B. Gressier, J. Vasseur, T. Dine, C. Brunet, M. Luyckx,M. Cazin, J. C. Cazin, F. Bailleul, and F. Trotin. 2000. Phenoliccompounds and antioxidant activities ofbuckwheat(Fagopyrum esculentum Moench) hulls and flour. JournalofEthnophannacology. 72 : 35-42.
  2. Choi, B. H. 1992. Status of buckwheat genetic resources in East Asia1991.Korean J. Breed. 24(3) : 293-301.
  3. Dukee, A. B. 1977. Polyphenols ofthe bran-aleurone fraction ofbuckwheatweed(Fagopyrum sagitatum Gilib). J. Agric. Food. Chern.25 : 286-287.
  4. Griffith, J. Q., J. F. Couch, M. A. Lindauer. 1995. Effect of rutin onincreased capillary fragility in man. Proc. Soc. Exp. Bio. Med.55 : 228-229.
  5. He, J., M. J. Klag, P. K. Whelton, J. P. Mo, J. Y. Chen, M. C. Qian, P.S. Mo, and G Q. He. 1995. Oats and buckwheat intakes and cardiovasculardisease risk factors in an ethnic minority of China.Am. J. Clin. Nutr. 61 : 366-372.
  6. Holasova, M., V. Fiedlerava, H. Smrcinova, M. Orsak, J. Lachman, S.Vavreinova. 2002. Buckwheat- the source ofantioxidant activity infunctional foods. Food. Research Int. 35 : 207-211.
  7. Kim, J. K. and S. K. Kim. 2005. Compositions and pasting propertiesofFagopyrum esculentum and Fagopyrum tartaricum endospermflour. KoreanJ. Food. Sci. Technol. 3792) : 149-153.
  8. Kim, J. S., Y. J. Park, M. H. Yang, and J. W. Shim. 1994. Variation ofrutin content in seed and plant ofbuckwheat germplasma (FagopyrumesculentumMoench). Koeran J. Breed. 26(4) : 384-388.
  9. Kim, S. L., S. K. Kim, and C. H. Park. 2004. Introduction and nutritionalevaluation of buckwheat sprouts as a new vegetable. FoodResearch international. 37: 319-327.
  10. Kreft, I.,K. J. Chang, Y.S. Choi, and C. H. Park. 2003. Ethnobotany ofbuckwheat. Jinsol Publishing Co. Seoul.
  11. Lee, J. S., S. S. Song, Y. S. Maeng, Y. K. Chang, and J. S. Ju, 1994.Effects of buckwheat on organ weight, glucose and lipid metabolismin streptozotocin-induced diabetic rats. Korean J. Nutr.27 : 819-827.
  12. Lee, J. S., S. J. Park, K. S. Sung, C. K. Han, M. H. Lee, C. W. Jung,and T. B. Kwon. 2000. Effects ofgerminated-buckwheat on bloodpressure, plasma glucose and lipid levels of spontaneously hypertensiverats. Korean J. Food Sci. Technol. 32 : 206-211.
  13. Lee, M. S., and K. H. Sohn. 1994. Content comparison on dietary fiberand rutin of korean buckwheat according to growing district andclassification. Korean J. Soc. Food Sci. 10(3) : 249-253.
  14. Maeng, Y. S., H. K. Park, and T. B. Kwon. 1990. Analysis of rut~contents in buckwheat and buckwheat foods. Korean J. Food SCI.Technol. 22(7) : 732-739.
  15. Sato, H., S. Sakamura. 1975. Isolation and identification offlavonoids in immature buckwheat seedeR esculentum Moench)(in Japanese). Agric. Chern. Soc. Jpn. 49 : 53-55.
  16. Matsubara, Y.,H. Kumamoto, Y. Lizuka, T. Murakami, K. Okamoto,H. Miyake, and K. Yokoi. 1995. Structure and Hypotensive effectof flavonoid glycosides in Citrus unshiu peelings. Agric. BioI.Chern. 49 : 900-9005.
  17. Moumou, Y.,J. Vasseur, F. Trotin, and J. Dubios. 1992. Catechin productionby cultures of Fagopyrum esculentum. Phytochemistry.31(4) : 1239-1241.
  18. Oomah, B. D., and G Mazza. 1996. Flavonoids and antioxidativeactivities in buckwheat. J. Agri. Food Chern. 44 : 1746-1750.
  19. Park. B. J., J. I. Park, K. J. Chang, and C. H. Park. 2005. Comparisonin rutin content of tartary buckwheat(Fagopyrum tataricum).Korean J. Plant. Res. 18(2) : 246-250.
  20. Trotin, F., Y.Moumou, and J. Vasseur. 1993. Flavanol production byFagopyrum esculentum hairy and normal root cultures. Phytochemistry.32 : 929-931.
  21. Watanabe, M. 1998. Catechins as antioxidants from buckwheat(Fagopyrum esculentum Moench) groats. J. Agri. Food Chern.46 : 839-845.
  22. Wojcicki, J., B. Barcew-Wiszniewska, L. Samochowiec, .L.. Ro~ewicka.1995. Extractum fagopyri reduces atherosclerosis III highfat diet fed rabbits. Die Phannazie 50 : 560-562.
  23. Yokozawa, K., D. Y. Rhyu, and D. W. Kim. 2001. A study of buckwheatin a renal ischemia reperfusion model. The proceeding ofthe 8th ISB: 583-586.