Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Optimization of Blanching Process of Cirsium setidens and Influence of Blanching on Antioxidant Capacity

참취 데치기 최적 공정 확립과 추출물의 항산화 특성 변화

  • Jo, Hyeon Seon (Chungcheongnam-do Forest Environment Research Institute) ;
  • Ha, Yoo Jin (Department of Food and Biotechnology, Joongbu University) ;
  • Kim, Yeon Tae (Chungcheongnam-do Forest Environment Research Institute) ;
  • Kang, Gil Nam (Chungcheongnam-do Forest Environment Research Institute) ;
  • Yoo, Sun Kyun (Department of Food and Biotechnology, Joongbu University)
  • Received : 2017.03.17
  • Accepted : 2017.03.31
  • Published : 2017.03.30
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Abstract

This study was conducted to investigate the change of Aaster scaber antioxidative activity, total phenolic compounds and flavonoids during the blanching processes. With two parameters such as blanching time and temperature, response surface methodology and central composite design was used to study the combined effect of blanching time (90 to 162 sec) and blanching temperature (75 to $99^{\circ}C$). We found that antioxidative activity, total phenolic compounds and flavonoids during the blanching processes were influenced by blanching temperature and time. Within process condition, total phenolic compounds and flavonoids were extracted 3.00 - 35.48 mg/g and 2.35 - 8.38 mg/g, respectively. DPPH radical scavenging activity was 42.10 - 67.14%. The change of total phenolic compounds, flavonoids, and DPPH radical scavenging activity was dependent of blanching temperature more than time. The total phenolic compounds was increased as temperature rise, but flavonoids not. However, DPPH radical scavenging activity was increased during the blanching process.

본 연구는 참취의 데치기 최적 공정 조건을 확립하고 조건마다 생산된 추출물의 총 페놀 화합물, 플라보노이드의 함량, DPPH를 분석을 수행하여 항산화 활성의 변화를 연구하였다. 데치기 최적공정은 시간 과 온도를 요인으로 하여 표면반응분석법으로 수행을 하였다. 데치기 공정 후에 추출물을 제조하여 데치기가 총 페놀함량, 플라보노이드, DPPH radical 소거능에 미치는 영향을 분석하였다. 본 연구에서 시행한 데치기 시간 및 온도 범위에서 총 페놀 함량의 범위는 13.00 - 35.48 mg/g 이고 최대 예측 총 페놀함량은 35.48 mg/g, 플라보노이드는 함량의 범위는 2.35 - 8.38 mg/g 이고 최대 예측 플라보노이드 함량 은 8.38 mg/g, DPPH 라디칼 소거능의 범위는 42.10 - 67.14%이고 최대 예측 DPPH 라디칼 소거능은 67.14%로 측정 되었다. 전체적으로 보면 총 페놀 함량, 플라보노이드, DPPH radical 소거의 변화는 데치기 시간 보다 온도에 영향을 받는 것으로 나타났다. 총 페놀 함량의 경향을 보면 데치기 시간에 따라 급격히 증가하는 것으로 보였지만 플라보노이드 함량의 경우 데치기 온도가 증가함에 따라 급격히 감소하는 것으로 나타났다. 하지만 총 항산화능은 데치기 온도 및 시간에 따라 증가하다가 감소하는 것으로 나타났다.

Keywords

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