J Korean Soc Food Sci Nutr 한국식품영양과학회지 44(6), 882~887(2015) http://dx.doi.org/10.3746/jkfn.2015.44.6.882 에탄올농도에따른미나리추출물의영양성분변화 원범영 1* 신기영 1,2* 하현지 1 윤여상 1 김예리 1 이형근 1 1 브레인트로피아기업부설연구소 2 단국대학교자연과학대학미생물학과 Changes in Nutritional Composition of Dropwort (Oenanthe javanica) Ethanol Extracts Beom Young Won 1*, Ki Young Shin 1,2*, Hyun Jee Ha 1, Yeo Sang Yun 1, Ye Ri Kim 1, and Hyung Gun Lee 1 1 Research & Development Center, Braintropia Co., Ltd. 2 Department of Microbiology, College of Natural Science, Dankook University ABSTRACT This study evaluated the nutritional compositions of dropwort (Oenanthe javanica) extracts depending on the ethanol concentrations. Extractions were performed with hot water, 50% ethanol, 80% ethanol, and 95% ethanol for 4 hours. Changes in yield, as well as total carbohydrate, crude protein, crude fat, total dietary fiber, free sugar, and mineral (Na, Fe, and Ca) contents were investigated. The highest extraction yield of ethanol extracts was 44.67% in 50% ethanol extract of dropwort. Crude protein content reached a maximum of 6.70% while carbohydrate content was highest at 19.6%, in 50% ethanol extract of dropwort. Crude fat content irregularly increased according to ethanol concentration as compared with hot water extract. Total dietary fiber content decreased in ethanol extract, but these changes were not concentration-related. Total sugar contents were highest in hot water and 80% ethanol extracts. Vitamin A content of ethanol extract was higher than that of hot water extract. Mineral (Na, Ca, and Fe) contents were significantly reduced in ethanol extract according to concentration of ethanol, whereas mineral contents were higher in ethanol extract than in hot water extract. Based on this study, ethanol extract of dropwort is more efficient for development of desirable processed foods. Key words: Oenanthe javanica, ethanol extracts, nutrients, ethanol concentration, hot water extracts 서 현재우리는끊임없는산업화를통해다양한발전이이루어졌다. 인간삶의질이향상되고더불어수명또한연장되었다. 그러나현대사회에서는각종질병과많은성인병등의문제가대두되고있으며이로인해사람들은건강에대한관심이높아졌다. 건강에대한다양한연구가진행되고있으며, 각종신약개발및기능성식품들이개발되고있다. 더불어천연재료의기능성에대한관심이고조되면서천연식품을이용한연구및가공, 천연식품개발도이루어지고있다고보고되었으나 (1) 아직천연식품인미나리가공식품에대한연구는미비한실정이다. 미나리 (Oenanthe javanica) 는미나리과에속하는다년초초본으로물기가있는습한땅에서자생하며, 한국, 일본, 중국, 대만, 말레이시아, 인도 Received 5 February 2015; Accepted 23 March 2015 Corresponding author: Beom Young Won, Research & Development Center, Braintropia Co., Ltd., Anyang, Gyeonggi-do 431-716, Korea E-mail: bywon@braintropia.com, Phone: +82-31-425-3718 * These authors contributed equally to this study. 론 등지에분포하고한국의농가에서는특용작물로재배하고있다 (2). 우리나라에서도사람들이좋아하는향채중의하나로식욕을되찾는식품으로이용되고있다 (3). 우리식생활에서다량섭취되는채소로독특한향미때문에연한부분을채취하여김치, 나물, 강회등에이용되고있고 (4), 독특한향미및약리작용으로인해기능성식품소재나향신료로활용도가높은약용식물이다 (5). 미나리는한방요법으로지혈, 정력강장, 보혈, 이뇨, 주독및폐렴등을치유하는데사용되었고, 혈압강하, 해열, 진정, 변비예방, 일사병및하혈등에도효과가있는것으로알려져있다 (6). 미나리는영양학적으로플라보노이드화합물뿐만아니라 (7,8) 비타민과칼륨, 칼슘및철분이들어있는대표적인알칼리식품이다 (9). 미나리를식품에이용한연구에는국수 (3), castella(10), 설기떡 (11) 등이진행되었으며, 생리활성이나성분에관한연구로는단백질및아미노산조성에관한화학적인성분에관한연구 (12), 향기성분에관한연구 (4), 재배방법이다른미나리의성분특성연구 (13) 등이진행되었다. 이밖에도미나리에탄올추출물의항산화성분과항산화활성 (14), 미나리줄기를물추출하여지질대사관련효소들의
미나리의영양성분변화연구 883 활성에관한연구 (15) 와콩나물, 미나리, 무의용매분획추출물들이 alcohol dehydrogenase의활성에대한효과 (16) 에대해보고된바있다. 열수추출은일반적으로식품의추출방법으로많이이용되어왔으나가용성분위주의추출로인해낮은추출수율, 높은에너지소비및열에의한유용성분파괴등과같은단점이있으므로천연물의추출효율을증가시키기위하여에탄올추출, 초음파추출, 가압추출등여러가지추출방법이시도되고있다 (17). 이와같이여러가지기능을가진천연약용식물로서의미나리에대한다양한연구가진행되어왔으나추출용매의농도에대한영양성분변화에관한연구는미흡한실정이다. 따라서본연구에서는물과에탄올을용매로하여추출농도에따른미나리추출물의영양성분변화를확인하고효율적인추출조건과미나리를이용한가공식품개발을위한기초자료를제공하고자한다. 재료및방법재료본실험에사용한미나리는 2012년 11월전라남도나주시노안면일원에서재배된것을구입하여열풍건조기 (VB- 200DM, Vison Biotech, Incheon, Korea) 60 C에서 8시간건조후분쇄기 (Pin Crusher-140, Korea Pulverizing Machinery Co., Ltd., Incheon, Korea) 로분쇄하여 25 C 에보관하면서실험에사용하였다. 추출물제조미나리건조분말 100 g에열수추출물과에탄올추출각각 50%, 80%, 95% 에탄올과물혼합용매를 6,000 ml 가하여환류냉각추출장치 (E-108, Chang Shin Co., Seoul, Korea) 로 4시간씩 2회반복추출한다음추출액을합쳐감압여과하고회전진공농축기 (Laborata 20E, Heidolph, Schwabach, Germany) 로 52 C에서용매를제거시킨다음 20 brix로농축하여 -20 C에보관하면서실험에사용하였다. 수율 (yield) 수율은추출액을회전감압증발기 (Rotavapor R-123, Buchi, Flawil, Swizerland) 로감압농축한후건조오븐 (forced convection oven, Jeico Tech, Deajeon, Korea) 에서 105 C 상압가열건조법 (18) 으로항량이될때까지건조한후추출액조제에사용한원료건물량에대한고형분수율 (%, d.b.) 로나타내었다. 일반성분분석미나리의일반성분함량분석은 AOAC 방법 (19) 에따라조단백질함량은 micro-kjeldahl법, 조지방함량은 Soxhlet 추출법을사용하였다. 탄수화물함량은시료의총중량에서수분, 단백질, 지방그리고회분함량을제외한함량으로표 시하였다. 총식이섬유정량시료의총식이섬유정량은 AOAC법 (20) 에준해분석하였다. 즉식이섬유분석용효소 (Sigma-Aldrich, St. Louis, MO, USA) α-amylase, protease 및 amyloglucosidase를순차적으로반응시켰다. 반응후 ethanol 침전물은여과하여침전잔사량을구하고, 잔사중회분과조단백질함량을감하여시료중총섬유소함량을산출하였다. 위의모든과정은 blank를포함하여 3반복으로실시하였다. 총당정량총당함량은 Dubois 등 (21) 의 phenol-sulfuric acid법을이용하여분석하였다. 시험관에시료 0.6 ml와 5% phenol 용액 0.3 ml를혼합한후진한황산 1.5 ml를첨가하고교반하여 85 C로예열된항온수조에서 30분간반응시킨후 10분간방랭하였다. 방랭후 96 well-plate에반응시킨시료액을 200 µl씩취하여 microplate reader(model 680, Bio-Rad, Hercules, CA, USA) 로 490 nm에서흡광도를측정하였고 glucose(sigma-aldrich) 를표준물질로하여표준검량선을작성한후정량하였다. 비타민 A 분석비타민 A 함량은 AOAC법 (22) 에따라시료 10 g을갈색메스플라스크에취한후에탄올 30 ml, 수산화칼륨용액 3 ml 그리고 10% pyrogallol 1 ml를첨가하여이를환류냉각기에서 30분간비누화시킨후, 실온으로냉각시켜증류수 30 ml를가해갈색분액깔때기로옮겼다. 플라스크는물과 ethyl ether로행군후이들을분액깔때기에혼합하여방치시킨다음물층을별도의갈색분액깔때기에옮기고 ethyl ether 30 ml를가하여 2회추출하였다. 이렇게모은 ethyl ether 추출액을증류수 10 ml씩 phenolphthalein 시액으로정색이되지않을때까지수세하였다. Ethyl ether 층을 sodium sulfate를가해탈수하고갈색플라스크에옮겼다. Ethyl ether 추출액을 40 C에서감압건고하여 isopropanol 5 ml로녹여 0.22 µm membrane filter(millipore Co., Billerica, MA, USA) 로여과하여시험용액으로사용하였다. 이렇게전처리한시료는 HPLC(Agilient 1100 series, Agilient, Waldbronn, Germany) 로측정하였다. 분석조건은 Table 1과같다. 무기질성분분석무기질성분함량은식품공전 (23) 에준하여각각의시료를정확히칭량하여 105 C에서건조한다음 550 C 전기회화로 (HLMF-05, Hanil Lab Tech Co., Ltd., Gyeonggido, Korea) 에서회화시킨후 6 N HCl과증류수로녹여 25 ml로정용한다음 0.45 µm membrane filter(millipore Co.) 로여과한후시험용액으로하였다. 분석기기는 ICP-
884 원범영 신기영 하현지 윤여상 김예리 이형근 Table 1. Analytical condition of vitamin A by HPLC Classification Condition Mobile phase Column Detector Detector wavelength (nm) Flow rate Ethanol : H 2O (95:5, v/v) Waters Sunfire TM C18 (3.5 µm, 4.6 150 mm) Waters 474 Fluorescence Detector Ex.: 340 nm, Em.: 460 nm 1 ml/min AES(Inductively Coupled Plasma Atomic Emission Spectroscopy, Jovin Yvon 138 Ultrace, Longjumeau, France) 를사용하였다. 통계분석통계분석은 SPSS 통계프로그램 (Statistical Package for the Social Science, Ver. 12.0, SPSS Inc., Chicago, IL, USA) 을이용하여각측정군의평균과표준편차를산출하고처리간의차이유무를 one-way ANOVA(analysis of variation) 의 Duncan's multiple range test 사후분석을이용하여 P<0.05 수준에서유의성을검정하였다. Table 2. Yield ratios of the extracts of dropwort by various ethanol concentrations Extraction solvent concentration Yield (%, w/w) Hot water 50% ethanol 80% ethanol 95% ethanol 결과및고찰 수율미나리에탄올추출농도에따른미나리의추출수율은 Table 2와같다. 열수추출물은 41.46% 로나타났고, 50% 에탄올추출물은 44.67%, 80% 에탄올추출물은 41.07%, 95% 에탄올추출물은 31.00% 로추출농도가증가함에따라감소하여 95% 에탄올추출물에서수율이가장낮게측정되었다. Hong 등 (24) 에의하면추출수율이 100% 에탄올 < 70% 에탄올 < 50% 에탄올의순으로높아져극성이높아질수록수율이높아지는경향을보였고, Lee 등 (25) 의모과 41.46±0.44 44.67±0.51 41.07±0.44 31.00±0.44 에탄올추출물의항산화효과연구에의하면용매별분획물의수율은용매의극성이높을수록수율이높아진다고보고하였다. 또한 Lee 등 (26) 의장미에탄올추출물에서보고된연구와유사한경향을나타내었다. 일반성분미나리에탄올추출농도에따른일반성분함량을측정한결과는 Table 3에나타내었다. 본실험에서탄수화물함량의경우열수추출물이 21.71% 로나타났으며, 50% 에탄올추출물은 19.60%, 80% 에탄올추출물은 19.08%, 95% 에탄올추출물은 15.64% 로측정되었다. 열수추출물에대해에탄올추출물의탄수화물함량은유의하게감소하였으며 (P< 0.05), 에탄올추출물농도별로탄수화물함량이유의하게감소하였다 (P<0.05). 일반적으로물로추출할경우전분, 섬유질, 팩틴질및단백질등의고분자물질이다량용출되어고농도에탄올사용시보다많은양의추출물을얻는다 (27). 미나리에함유된단백질함량은 2.1%, 3% 로보고되었으며 (2), 본실험에서단백질함량의경우열수추출물이 8.05% 로나타났다. 50% 에탄올추출물은 6.76%, 80% 에탄올추출물은 6.52%, 95% 에탄올추출물은 4.14% 로나타났다. 이는열수추출물에대해에탄올추출물의단백질함량이통계적으로유의하게감소하였으며 (P<0.05), 에탄올추출물농도별로단백질함량이통계적유의차가나타났다 (P<0.05). Jung 등 (28) 의연구에서는해송이버섯물추출에서 17.71%, 에탄올추출물 5.21% 로에탄올을이용하여추출할때단백질성분이효과적으로추출되지않았을것이라는보고와경향이일치한것이다. 지방함량의경우열수추출물이 0.18% 였으며, 50% 에탄올추출물은 2.25%, 80% 에탄올추출물은 1.89% 로나타났고, 95% 에탄올추출물에서 2.17% 로나타났다. 이는열수추출물과에탄올추출물의지방함량이통계적으로유의차가있었고 (P<0.05), 에탄올추출물의지방함량은농도에따라유의차가있었다 (P<0.05). 배초향의지방이잎에가장많이함유되었고, 부위중에서휘발성정유성분에의한박하향이강한잎부위가향신료로많이사용되어왔다는사실과연관성이있다고한다 (29,30). 이와비교하여미나리는향기성분중 octanal, limonene 등이주요성분이라하며 (31), 에탄올추출시정유성분의추출을증가시켜향미채소로써의바람직한이용가능성을뒷받침해준다고사료된다. Table 3. Proximate compositions of the extracts of dropwort by various ethanol concentrations Nutrients Hot water 50% ethanol 80% ethanol 95% ethanol Calories (kcal/g) 116.71 c 122.23 a 119.03 b 98.55 d General nutrients (%) Carbohydrate Crude protein Crude fat Dietary fiber 21.71±0.32 a 8.05±0.23 a 0.18±0.07 d 2.06±0.22 a 19.60±0.10 b 6.76±0.05 b 2.25±0.04 a 1.75±0.07 b 19.08±0.03 c 6.52±0.04 c 1.89±0.04 c 0.32±0.04 c 15.64±0.05 d 4.14±0.04 d 2.17±0.03 b 0.06±0.04 d Data were expressed as the mean±sd of three independent experiments and analyzed using one-way analysis of variance (ANOVA) and Duncan's multiple range test. Different superscript letters (a-d) in the same row indicate significant differences between the groups (P<0.05)
미나리의영양성분변화연구 885 식이섬유소함량 식이섬유는각종질병의발생을억제한다고알려져있으며 (32), 체내에서나타내는생리기능은여러가지세포벽구성성분들의특성에의해영향을받는것으로알려져있다 (33,34). 본실험에서식이섬유소함량 (Table 3) 은열수추출물이 2.06% 였으며, 50% 에탄올추출물은 1.75%, 80% 에탄올추출물은 0.32%, 95% 에탄올추출물은 0.06% 로나타났다. 열수추출물에대하여 80% 와 95% 에탄올추출물은유의하게감소하였으며 (P<0.05), 에탄올추출농도가증가함에따라식이섬유의함량이감소하여유의차가나타났다 (P< 0.05). Kye(35) 는식이섬유의함량변화가열처리방법에따라다소차이가있는데, NDF(neutral detergent fiber), ADF(acid detergent fiber) 및 cellulose는일반적으로 boiling 하였을때가장큰증가현상을나타내었다고보고하였으며, 이는 cellulose의영향으로열처리과정중에가수분해되거나주위물질로부터유리된결과로보인다고보고하였다. 본연구에서열수추출물이에탄올추출물보다식이섬유가다소많은것은다른불용성식이섬유인 hemicellulose 및 lignin과펙틴의추출에있어추출되는정도가다르기때문이라판단되며, 추출시손실에따른영향에서나타난결과로생각된다. 총당함량에탄올농도에따른미나리추출물의총당함량은 Table 4에나타내었다. 열수추출물의경우 15.97% 로나타났으며, 50% 와 80% 에탄올추출물에서각각 14.42%, 16.58% 로나타났고, 95% 에탄올추출물에서 5.35% 로가장낮게나타났다. 열수추출물에대하여에탄올추출물의총당함량은통계 Table 4. Changes in the total sugar and vitamin A contents from extract of dropwort according to ethanol concentrations Extraction solvent concentration Hot water 50% ethanol 80% ethanol 95% ethanol Total sugar (%) 15.97±0.21 b 14.42±0.08 c 16.58±0.04 a 5.35±0.07 d Vitamin A (µgr.e/100 g) 9.70±0.00 d 45.20±0.00 b 22.04±0.00 c 52.10±0.00 a Data were expressed as the mean±sd of three independent experiments and analyzed using one-way analysis of variance (ANOVA) and Duncan's multiple range test. Different superscript letters (a-d) in the same column indicate significant differences between the groups (P<0.05). 적유의차를나타냈고 (P<0.05), 에탄올추출물의총당함량은농도에따른유의차가있었다 (P<0.05). Park 등 (36) 은추출조건이다른지골피의총당함량에서열수추출물이 30 % 에탄올추출물보다일반적으로총당함량이높게나타났다고보고하였으며, Jung 등 (28) 의해송이버섯의추출용매에따른영양성분에서도에탄올추출물보다물추출물에서총당함량이보다높게나타났다고보고하였다. 에탄올이물에비해비극성용매이므로이러한용매극성차이에의해용출되는물질조성이달라져나타난결과로판단된다. 에탄올추출물 80% 에서열수추출물보다다소높았던것은용매추출방법에서진공도및가결조건등조작방법과시료전처리과정에서일어난결과라고사료된다. 비타민 A 함량에탄올농도에따른미나리추출물의비타민 A 함량을 Table 4에나타내었다. 열수추출물의경우 9.70 µgre/g이었고, 50% 에탄올추출물은 45.20 µgre/g, 80% 에탄올추출물은 22.04 µgre/g, 95% 에탄올추출물은 52.10 µgre/g 으로나타났다. 열수추출물보다에탄올추출물의비타민 A 함량은유의하게증가하였으며 (P<0.05), 에탄올추출물비타민 A 함량은농도에따라유의차가있었다 (P<0.05). 열수추출물보다에탄올추출물의지방함량이높게측정된것은지방함량측정시에탄올추출물이열수추출물보다지방성분이다소높게나타난결과와관계하여지용성비타민 A 역시알코올추출시지방성분과함께더많이용출되어나타난결과로생각된다. 무기성분함량에탄올추출농도에따른미나리의무기성분은나트륨 (Na), 칼슘 (Ca) 및철 (Fe) 을측정하였고, 결과는 Table 5와같다. 나트륨의경우열수추출물이 359.74 mg/g으로나타났고, 50% 에탄올추출물은 342.51 mg/g, 80% 에탄올추출물은 281.01 mg/g, 95% 에탄올추출물은 106.81 mg/g으로나타났다. 이는열수추출물에대해에탄올추출물의나트륨함량이통계적으로유의하게감소하였고 (P<0.05), 에탄올추출농도가증가함에따라나트륨의함량이감소하여유의차가나타났다 (P<0.05). 칼슘의경우열수추출물이 22.84 mg/g으로나타났으며, 50% 에탄올추출물은 14.98 mg/g, 80% 에탄올추출물은 0.51 mg/g, 95% 에탄올추출물은 0.30 mg/g으로나타났다. 열수추출물에대해에탄올추출물 Table 5. Changes in the mineral contents from extract of dropwort according to ethanol concentrations (mg/g) Mineral Hot water 50% ethanol 80% ethanol 95% ethanol Na Ca Fe 359.74±0.20 a 22.84±0.15 a 8.24±0.15 a 342.51±0.03 b 14.98±0.05 b 4.60±0.06 b 281.01±0.03 c 0.51±0.04 c 2.24±0.03 c 106.81±0.06 d 0.30±0.05 d 0.42±0.04 d Data were expressed as the mean±sd of three independent experiments and analyzed using one-way analysis of variance (ANOVA) and Duncan's multiple range test. Different superscript letters (a-d) in the same row indicate significant differences between the groups (P<0.05).
886 원범영 신기영 하현지 윤여상 김예리 이형근 의칼슘함량은통계적으로유의하게감소하였고 (P<0.05), 에탄올추출농도가증가함에따라칼슘의함량이유의하게감소하였다 (P<0.05). 철의경우열수추출물이 8.24 mg/g으로나타났고, 50% 에탄올추출물은 4.60 mg/g, 80% 에탄올추출물은 2.24 mg/g, 95% 에탄올추출물은 0.42 mg/g으로나타났다. 이는열수추출물에대해에탄올추출물의철함량이통계적으로유의하게감소하여나타났으며 (P<0.05), 에탄올추출농도가증가함에따라철함량이유의하게감소하였다 (P<0.05). Kim 등 (37) 의열수추출물이에탄올추출에비하여각각 2.1배, 1.7배높은함량을나타내었다는보고와유사한경향을관찰할수있었다. Hwang 등 (38) 은돌미나리에서무기질함량이나트륨 134.6 mg, 칼슘 82.6 mg, 철 1.9 mg으로보고하였고, Kim과 Park(39) 은수경재배미나리의경우각각 0.07 mg, 62 mg, 4.7 mg으로보고하였다. 요약본연구는미나리의최적추출조건을확립하기위해다양한에탄올추출농도가미나리의영양학적성분변화에미치는정도를관찰함으로써진행되었다. 본실험에서는열수추출물, 에탄올추출물 (50%, 80%, 95%) 로추출농도를다르게하여미나리를추출하였다. 수율을측정한결과 50% 에탄올추출물에서 44.67% 로가장높게나타났다. 일반성분분석결과, 50% 에탄올추출물에서단백질함량이 6.76%, 탄수화물함량이 19.60% 로가장높게나타났다. 지방함량은열수추출물과비교하여에탄올추출물에서유의적으로증가하였으며 (P<0.05), 에탄올추출농도에따라유의차가있었다 (P<0.05). 식이섬유를측정한결과, 50% 에탄올추출물을제외한에탄올추출물 (80%, 95%) 에서열수추출물과유의차가나타났으며 (P<0.05), 두실험군간에도유의적차이가있었다 (P<0.05). 총당함량을측정한결과, 열수추출물에대해에탄올추출물은통계적유의차가있었고 (P<0.05), 에탄올농도에따라서도유의차를나타냈으며 (P<0.05), 95% 에탄올추출시 5.35% 로가장낮게측정되었다. 비타민 A 함량은열수추출물에대해에탄올추출물이유의하게증가하였으며 (P<0.05), 에탄올추출농도에따라유의차가있었다 (P<0.05). 무기성분측정결과, 나트륨, 칼슘, 철의경우열수추출물에대해에탄올추출물이유의하게감소하였고 (P<0.05), 에탄올추출농도가증가함에따라유의적으로감소하였다 (P<0.05). 따라서에탄올추출방법을사용목적에따라적용함으로써미나리를이용한우수한가공식품개발가능성과이용률향상에도움이될것으로판단된다. 감사의글본논문은농림축산식품기술기획평가원고부가가치식품기술개발사업 ( 과제번호 : 111008-2) 의지원으로이루어진것입니다. REFERENCES 1. Lee HJ, Do JR, Kwon JH, Kim HK. 2012. Optimization of Corni fructus extracts by response surface methodology. J Korean Soc Food Sci Nutr 41: 390-395. 2. Rhee HJ, Jung HS, Kim YD. 1994. Componential specification of the water dropwort (Oenanthe javanica DC). J Sci Edu 2: 17-32. 3. Kim CB, Lee SH, Kim MY, Yoon JT, Cho RK. 2002. Effects of addition of leek and dropwort powder on quality of noodles. Korean J Food Preserv 9: 36-41. 4. Rhee HJ, Jung HS, Kim YD. 1995. Changes on the volatile constituents of the water dropwort (Oenanthe javanica DC) according to seasons. J Sci Edu 4: 175-187. 5. Son MJ, Cha CG, Park JH, Kim CS, Lee SP. 2005. Manufacture of dropwort extract using brown sugar, fructose syrup and oligosaccharides. J Korean Soc Food Sci Nutr 34: 1485-1489. 6. Park JC, Yu YB, Lee JH. 1993. Isolation of steroids and flavonoids from the herb Oenanthe javanica Dc. Korean J Pharmacogn 24: 244-246. 7. Park JC, Hur JM, Park JG. 2002. Biological activities of Umbelliferae family plants and their bioactive flavonoids. Food Industry and Nutrition 7(2): 30-34. 8. Park JC, Ha JO, Park KY. 1996. Antimutagenic effect of flavonoids isolated from Oenanthe javanica. J Korean Soc Food Sci Nutr 25: 588-592. 9. Kim JG. 2002. Purification of water contaminated with synthetic detergent by a wild strain of Oenanthe javanica. J Fd Hyg Safety 17: 1-7. 10. Park SJ, Lee KS, An HL. 2007. Effect of dropwort powder on the quality of castella. J East Asian Soc Dietary Life 17: 834-839. 11. Sung KH, Hong JS, Seo BH, Choi JJ. 2010. A study of the quality characteristics of Sulgidduk added with dropwort Oenanthe javanica D.C. powder. J East Asian Soc Dietary Life 20: 589-595. 12. Mun SI, Joh YG, Ryu HS. 1990. Protein and amino acid composition of water cress, Oenanthe stolonifera DC. J Korean Soc Food Nutr 19: 133-142. 13. Lee HY, Yoo MJ, Chung HJ. 2001. Chemical properties of watercress (Oenanthe javanica D.C.) depend upon cultivating methods. Korean J Food Culture 16: 235-242. 14. Hwang CR, Hwang IG, Kim HY, Kang TS, Kim YB, Joo SS, Lee J, Jeong HS. 2011. Antioxidant component and activity of dropwort (Oenanthe javanica) ethanol extracts. J Korean Soc Food Sci Nutr 40: 316-320. 15. Lee HJ, Chung MJ, Kim DJ, Choe M. 2009. Effects of Oenanthe javanica, Coicis lachryma-jobi L. var., and Plantaginis asiatica L. water extracts on activities of key enzymes on lipid metabolism. J Korean Soc Food Sci Nutr 38: 1516-1521. 16. Kang BK, Jung ST, Kim SJ. 2002. Effects of vegetable extracts by solvent separation on alcohol dehydrogenase activity from Saccharomyces cerevisiae. Korean J Food Sci Technol 34: 244-248. 17. Shin SL, Lee CH. 2011. Antioxidant activities of ostrich fern by different extraction methods and solvents. J Life Sci 21: 56-61. 18. AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 1010-1011. 19. AOAC. 1995. Official methods analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA.
미나리의영양성분변화연구 887 p 69-90. 20. Prosky L, Asp NG, Furda I, DeVries JW, Schweizer TF, Harland BF. 1985. Determination of total dietary fiber in foods and food products-collaborative study. J Assoc Off Anal Chem 68: 677-679. 21. Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F. 1956. Colorimetric method for determination of sugars and related substances. Anal Chem 28: 350-356. 22. AOAC. 1995. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 1045. 23. Korea Food and Drug Administration. 2005. Food Standards Codex. Korean Foods Industry Association, Seoul, Korea. 24. Hong KH, Choi WH, Ahn J, Jung CH, Ha TY. 2012. Physicochemical properties of ethanol extracts and dietary fiber from Cassia tora L. seed. Korean J Food & Nutr 25: 612-619. 25. Lee YM, Shin HD, Lee JJ, Lee MY. 2007. Antioxidative effect of Chaenomelis Fructus ethanol extract. Korean J Food Preserv 14: 177-182. 26. Lee HR, Lee JM, Choi NS, Lee JM. 2003. The antioxidative and antimicrobial ability of ethanol extracts from Rosa hybrida. Korean J Food Sci Technol 35: 373-378. 27. Oh SL, Kim SS, Min BY, Chung DH. 1990. Composition of free sugars, free amino acids, non-volatile organic acids and tannins in the extracts of L. chinensis M., A. acutiloba K., S. chinensis B. and A. sessiliflorum S.. Korean J Food Sci Technol 22: 76-81. 28. Jung EB, Jo JH, Cho SM. 2008. Nutritional component and anticancer properties of various extracts from Haesongi mushroom (Hypsizigus marmoreus). J Korean Soc Food Sci Nutr 37: 1395-1400. 29. Nguyêñ XD, Luu DC, Nguyêñ HT, Lã DM, Lê VH, Leclercq PA. 1996. Constituents of the leaf and flower oils of Agastache rugose (Fisch. et Mey) O. kuntze from Vietnam. J Essent Oil Res 8: 135-138. 30. Wilson LA, Senechal NP, Widrlechner MP. 1992. Headspace analysis of the volatile oils of Agastache. J Agric Food Chem 40: 1362-1366. 31. Rhee HJ, Koh MS, Choi OJ. 1995. A study on the volatile constituents of the water dropwort (Oenanthe javanica DC). Korean J Soc Food Sci 11: 386-395. 32. Mann JI, Cummings JH. 2009. Possible implications for health of the different definitions of dietary fibre. Nutr Metab Cardiovasc Dis 19: 226-229. 33. Schneeman BO. 1987. Soluble vs insoluble fiber: different physiological responses. Food Technol 41: 81-82. 34. Lee KS, Lee SR. 1996. Retarding effect of dietary fibers on the glucose and bile acid movement across a dialysis membrane in vitro. J Nutr Health 29: 738-746. 35. Kye SK. 2014. Studies on composition of dietary fiber in vegetables. J East Asian Soc Dietary Life 24: 28-41. 36. Park JS, Park JH, Lee BC. 1998. Effect of extraction procedures on chemical composition and physical properties of Lycii Cortex. Korean J Medicinal Crop Sci 6: 91-95. 37. Kim JS, Wang SB, Kang SK, Cho YS, Park SK. 2009. Quality properties of white lotus leaf fermented by mycelial Paecilomyces japonica. J Korean Soc Food Sci Nutr 38: 594-600. 38. Hwang SJ, Park SJ, Kim JD. 2013. Component analysis and antioxidant activity of Oenanthe javanica extracts. Korean J Food Sci Technol 45: 227-234. 39. Kim YO, Park YJ. 1995. Study on the nutrient composition of hydroponic water dropwort. J Korean Soc Food Nutr 24: 1016-1019.