한국식품저장유통학회지 (Food Science and Preservation)

  • 제19권4호
  • /
  • Pages.525-531
  • /
  • 2012
  • /
  • 3022-5477(pISSN)
  • /
  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지
DOI QR코드

DOI QR Code

추출방법을 달리한 미역 및 다시마 과립차의 품질 및 항산화 특성

Quality and Antioxidant Characteristics of Granule Tea Prepared with Sea Tangle (Laminaria japonica) and Sea Mustard (Undaria pinnatifida) Powder as Affected by Extraction Method

  • 권유리 (대구가톨릭대학교 식품가공학전공) ;
  • 윤광섭 (대구가톨릭대학교 식품가공학전공)
  • Kwon, Yu-Ri (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
  • 투고 : 2012.04.25
  • 심사 : 2012.07.06
  • 발행 : 2012.08.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구에서는 해조류의 고부가가치 창출을 위하여 기호성과 상품성을 향상시킨 해조 과립차의 품질특성 및 항산화 특성을 비교 분석하였다. 미역, 다시마 미세분쇄분말을 열수 및 고압 추출한 후 동결건조하여 얻은 분말의 수율은 미역, 다시마 모두 열수 추출물에서 높았으며 알긴산 함량은 고압 추출물에서 높았다. 추출방법에 따른 미역, 다시마 과립의 흡습특성 및 알긴산 함량은 고압 추출물에서 높은 함량을 나타내었다. 총 폴리페놀 및 플라보노이드 함량은 유의적인 차이는 있으나 큰 차이는 없었다. 미역 과립차의 전자공여능을 비교분석한 결과 고압추출에서 높은 활성을 나타내는 반면 다시마의 과립차에서는 열수추출에서 다소 높은 활성을 보였다. 미역 과립차의 $ABTS^+$ radical 소거능은 열수추출에서 높은 활성을 보였고, 다시마 과립차의 경우 고압추출에서 높은 활성을 나타내었다. $Fe^{2+}$ chelating효과는 열수추출에서 높은 활성을 보였으며, TBARS에서는 고압추출에서 더 높은 값을 나타내었다. 관능평가에서는 미역 다시마 모두 고압추출에서 높은 기호도를 나타내었다.

This study was conducted to evaluate the quality and anti-oxidant characteristics of different granule tea variants (WSMGT: granule tea prepared from sea mustard hot water extract; ASMGT: granule tea prepared from sea mustard autoclave extract; WSTGT: granule tea prepared from sea tangle hot water extract; and ASTGT: granule tea prepared from sea tangle autoclave extract) from sea tangle and sea mustard powder. The Color of WSTGT showed the highest $L^*$, $b^*$ values, and the lowest $a^*$ value. The water absorption binding agents in ASMGT were higher than those in WSMGT, WSTGT. and ASTGT. Binding agents on water absorption in ASMGT were higher than those of WSMGT, WSTGT, and ASTGT. The alginic acid content of ASMGT was highest. The total polyphenol and total flavonoid contents of ASMGT and ASTGT were highest. The electron donating ability and ferrous ion chelating activity in WSTGT greatly increased compared to those in the other granules tea variants. These results suggest that pressure extraction can be used in functional foods.

키워드

참고문헌

  1. Sloan AE (2006) The top 10 functional foods. J Food Technology, 60, 22-40
  2. Cho EH, Park KY, Kim SY, Oh CS, Bang SI, Chae HJ (2011) Process development for deordorization of fucoidan using a combined method of solvent extraction and spray drying. Korean J Biotechnol Bioeng, 26, 49-56 https://doi.org/10.7841/ksbbj.2011.26.1.049
  3. Kim JA, Lee JM (2004) The changes of biologically functional compounds and antioxidant activities in Hizikia fusiformis with drying methods. Korean J Food Culture 19, 200-208
  4. Kim YS, Nam HG, Shin HJ, Na MS, Kim MH, Lee CW, Kim JS, Piao YL and Cha WS (2011) Effect of hot water extract of Undaria pinnatifida on the activities of antioxidant and nitrite scavenging. Korean J Biotechnol Bioeng, 26, 151-156 https://doi.org/10.7841/ksbbj.2011.26.2.151
  5. Perchellet J, Perchellet EM (1989) Antioxidants and mutstage carcinogenesis in mouse skin. Free Radic Biol Med, 7, 377-408 https://doi.org/10.1016/0891-5849(89)90124-X
  6. Jung KJ, Lee SJ (2011) Quality characteristics of rice cookies prepared with sea mustard (Undaria pinnatifida suringer) powder. J Korean Soc Food Nutr, 40, 1453-1459 https://doi.org/10.3746/jkfn.2011.40.10.1453
  7. Han JS, Jun NY, Kim SO (2006) The quality characteristics of Bacsulgi with sea mustard (Undaria pinnatifida) powder. J Korean Food Cookery, 23, 591-599
  8. Ahn CB, Shin TS, Nam TS (2000) A trial for preparation of jam using sea mustard stem. J Korean Fish Soc, 33, 423-430
  9. Hur J (1999) Dong-ui-bo-gam. Bupin publishing Co. Seoul
  10. Choi HM, Sim CH, Shin TS, Bing DJ, Chun SS (2011) Quality characteristics of Kimbugak with sea tangle powder. J Korean Soc Food Nutr, 24, 434-441 https://doi.org/10.9799/ksfan.2011.24.3.434
  11. Kim JH, Kim JH, Yoo SS (2008) Impacts of the proportion of sea-tangle on quality characteristics of muffin. J Korean Food Cookery, 24, 565-572
  12. Kim HJ, Kim SI, Han YS (2008) Effects of sea tangle extract and sea tangle yogurt on constipation relief. J Korean Food Cookery, 24, 59-67
  13. Kim ML, Choi MA, Jeong JS (2008) Development of fermented beverage using the sea tangle extract, and quality characteristics thereof. Korean J Food Preserv, 15, 21-29
  14. Hwang IG, Woo KS, Jeong HS (2011) Biological activity and heat treatment processing of foods. Food Sci Ind, 44, 56-65
  15. Jo KS, Do JR, Koo JG (1998) Pretreatment conditions of Porphyra yezoensis, Undaria pinnatifida and Laminaria religiosa for functional alage-tea. J Korean Soc Food Nutr, 27, 275-280
  16. You BJ, Im YS, Jeong IH, Lee KH (1997) Effects of extraction conditions on bile acids binding capacity in vitro of alginate extracted from sea tangle (Laminaria spp.). J Korean Fish Soc, 30, 31-38
  17. Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem, 50, 3010-3014 https://doi.org/10.1021/jf0115589
  18. Saleh ES, Hameed A (2008) Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples. Food Chem, 114, 1271-1277
  19. Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 26, 1199-1200
  20. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radial cation decolorization assay. Free Radic Biol Med, 26, 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  21. Yen GC, Duhb PD, Tsaia HL (2002) Antioxidant and pro-oxidant properties of ascorbic acid and gallic acid. Food Chem, 79, 307-313 https://doi.org/10.1016/S0308-8146(02)00145-0
  22. Buege JA, Aust SD (1978) Microsomal lipid peroxidation. Methods Enzymol, 52, 302-310 https://doi.org/10.1016/S0076-6879(78)52032-6
  23. Park NY, Kim IS, Jeong YJ (2008) Effects of extraction conditions on the componential extraction of brown seaweed (Undaria pinnatifida). J Korean Soc Food Sci Nutr, 13, 321-326 https://doi.org/10.3746/jfn.2008.13.4.321
  24. Cho SY, Joo DS, Kim OS, Jeong IH, Kim SM (1999) Preparation of water soluble alginic acid prepared from sea mustard and sea tangle by microwave and hot water. J Korean Fish Soc, 32, 779-793
  25. Chung HS, Hong JH, Youn KS (2005) Quality characteristics of granule prepared by protein-bound polysaccharide isolated from Agaricus blazei and selected forming agents. Korean J Food Preserv, 12, 247-251
  26. Ueda Y, Sakaguchi M, Hiratama K, Miyajima R, Kimizuka A (1999) Characteristic flavor constituents and water extracts of garlic. Agr Biol Chem, 54, 163-169
  27. Woo JH, Shin SL, Jeong HS, Lee CH (2010) Influence of applied pressure and heat treatment on antioxidant activities of young leaves from Achillea alpina and Solidago virgaurea subsp. gigantea. J Korean Plant, 23, 123-130
  28. Seo SJ, Choi Y, Lee SM, Kong S, Lee J (2008) Antioxidant activities and antioxidant compounds of some specialty rices. J Korean Soc Food Sci Nutr, 37, 129-135 https://doi.org/10.3746/jkfn.2008.37.2.129
  29. Ku HS, Noh JS, Kim HJ, Cheigh HS, Song YO (2007) Antioxidant effects of sea tangle added Korean cabbage in vitro and in vivo. J Korean Soc Food Sci Nutr, 36, 1497-1502 https://doi.org/10.3746/jkfn.2007.36.12.1497
  30. Kim YY, Lee KW, Kim GB, Cho YJ (2000) Studies on physicochemical and biological properties of depolymerized alginate from sea tangle, laminaria japnicus by thermal decomposition. J Korean Fish Soc, 33, 393-398

피인용 문헌

  1. Evaluation of the Quality Characteristics in Omija (Schizandra chinensis Baillon) Powder Tea vol.48, pp.1, 2016, https://doi.org/10.9721/KJFST.2016.48.1.42
  2. Analysis of Nutritional Components and Physicochemical Properties of Hot-air Dried Jerusalem Artichoke (Helianthus tuberosus L.) Powder vol.46, pp.1, 2014, https://doi.org/10.9721/KJFST.2014.46.1.73
  3. Quality characteristics of Hijikia fusiforme extracts with different extraction method vol.22, pp.1, 2015, https://doi.org/10.11002/kjfp.2015.22.1.70
  4. Permeation Efficiency of Sea Tangle (Laminaria japonica) Extract into Egg Using Temperature Change Method and Pressure vol.43, pp.4, 2014, https://doi.org/10.3746/jkfn.2014.43.4.544
  5. Effects of Dietary Fiber from Mozuku (Cladosiphon novae-caledoniae kylin) Residue on Antioxidant Activity and Anticancer in HT-29 Human Colon Cancer Cells according to Extraction Condition vol.25, pp.4, 2014, https://doi.org/10.14478/ace.2014.1039
  6. 전해수 처리에 의한 미역의 대장균군 억제효과 vol.43, pp.1, 2012, https://doi.org/10.4014/mbl.1410.10003
  7. 추출방법에 따른 톳 추출물의 항산화 및 생리활성 특성 vol.24, pp.5, 2012, https://doi.org/10.11002/kjfp.2017.24.5.631
  8. 다시마(Saccharina japonica) 분말을 첨가한 죽의 품질특성 및 항산화 효과 vol.50, pp.6, 2017, https://doi.org/10.5657/kfas.2017.0707
  9. Antioxidant and anti-inflammatory activity on sea tangle (Laminaria japonica) adding vinegar vol.26, pp.2, 2012, https://doi.org/10.11002/kjfp.2019.26.2.211