ISSN 1229-8565 (print) 한국지역사회생활과학회지 Korean J Community Living Sci http://dx.doi.org/10.7856/kjcls.2014.25.1.5 ISSN 2287-5190 (on-line) 25( : 5~18, 2014 25( : 5~18, 2014 열처리한채소류의이화학적특성및항산화활성비교 김소영 ㆍ이영민ㆍ김정봉ㆍ박동식ㆍ고정숙ㆍ김행란농촌진흥청국립농업과학원기능성식품과 Comparison of Physicochemical Properties and Antioxidant Activity between Raw and Heat-Treated Vegetables So-Young Kim ㆍYoung-Min LeeㆍJong-Bong KimㆍDong-Sik ParkㆍJeong-Sook GoㆍHaeng-Ran Kim Dept. of Agrofood Resources, National Academy of Agricultural Science ABSTRACT This study examines the changes in the physicochemical property and antioxidant activity of six types of vegetables (carrots, crown daisy, mugwort, cabbages, onions, and garlic) based on heat-treated cooking. According to the results, proximate contents (crude protein, fat, and ash) were lower in blanched samples than in untreated samples. Untreated cabbages showed the highest level of total dietary fiber content, which decreased by blanching and increased by high-temperature/high-pressure (HTHP) treatment. Noteworthy is that, in the case of soluble dietary fiber, blanched crown daisy and mugwort showed significantly high levels of 12.0 g and 7.3 g per 100 g(dry basis). There was no significant change in tocopherol content in heat-treated samples. The highest levels of total polyphenol and flavonoid content were 6.73 g and 5.51 g per 100 g, respectively, in the mugwort sample with HTHP treatment at 130 for 2 h. The water extract of mugwort with HTHP treatment had the strongest antioxidant effect based on three bioassays (SOD, DPPH, and ABTS). These results indicate the relative correlation between the level of physiologically active content and antioxidant activity and suggest new insights into ingredients for developing functional foods. Key words: vegetable, blanching, HTHP (High-Temperature/High-Pressure) Ⅰ. 서론 우리나라는경제수준이향상됨에따라식생활 패턴에많은변화가생겼고, 산업화를통한자연환경의변화와함께우리는비만, 면역질환, 대사증후군등과같은새로운질병이출현하면서사 This study was carried out with the support of Research Program for Agricultural Science & Technology Development (Project No. PJ009126), National Academy of Agricultural Science, Rural Development Administration, Republic of Korea. 접수일 : 2013년 10월 18일심사일 : 2013년 10월 22일게재확정일 : 2014년 1월 20일 Corresponding Author: So-Young Kim Tel: +82-31-299-0504 H.p: 010-4311-3355 e-mail: foodksy@korea.kr This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
6 한국지역사회생활과학회지제 25 권 1 호 2014 회적으로건강에대한관심이더욱높아지고있다 (Han et al. 201. 이러한결과는국민들이포화지방, 콜레스테롤이높은육류의소비는줄이고, 비타민과식이섬유가풍부한과일 채소류의섭취는늘리는등생활습관을바꾸는계기가되었다. 특히, 채소류의경우 5대영양소중무기질, 비타민등미량영양소의급원으로우리식생활에서부족하기쉬운영양소를보충해주기때문에무엇보다섭취가중요시되어왔다. 채소류에대한연구로는대부분이신선식품형태로학교, 식당등에유통되기때문에냉장등보관에따른품질변화 (Bae et al. 2011; Kim et al. 201, 데침등조리에따른조직감에미치는영향 (Kim et al. 2004; Kim et al. 2012a) 및품질보존에관한포장기술개발 (Kim 1998) 등의연구보고가대다수를차지하고있다. 생리활성에관한연구로는국민들이많이소비되고있는채소류보다는참나물 (Chae et al. 2013) 등산채류, 감초등약용작물 (Seo et al. 2013) 및유용미생물 (Ann et al. 2013) 등에대한연구들이활발히진행되고있을뿐채소류자체의기능성연구는상대적으로부족한실정이다. 일반적으로식품들을열처리하는이유는저장기간을연장하고유해미생물오염방지등의목적을두고적용하고있는데데침조리는가장간단한가공방법중하나이다. 그러나열에약한식품, 특히채소류의경우조직감상실뿐만아니라영양소및일부유용성분의파괴등의문제점을가지고있다. 하지만, 최근에는채소류를비롯하여다양한농산물이신선식품으로섭취하는용도외에도함유된생리활성물질을추출하여이에대한기능성탐색을통해새로운기능성제품을개발하고자하는노력이활발히진행되고있다. 또한 Choi et al. (2006) 은표고버섯등신선식품의경우열처리시화학변화에의해폴리페놀함량등생리활성물질이증가하여항산화활성이증가한다고보고하여열처리후식품내영양및기능성성분의변화와함께다양한생리활성을평가하는연구도시도되고있음을보여준다. 채소류의경우데침, 찌기, 압력조리등조리방법을달리하여무기성분변화 (Cha & Oh 1996) 를 비교하거나, 데치는방법에따라 ph, 색도, 오염미생물생육억제등의품질특성변화 (Kim et al. 2012a) 를조사하는등일반적인성분및외형적인변화를비교한연구결과가대부분이다. 또한현재까지가장많이보고되고있는것은고춧잎, 쑥등품종 (Ku et al. 2009; Kim et al. 2012b) 별, 잡곡류, 채소류등 (Lee et al. 2010; Kim et al. 2012a) 식품군별원재료자체의이화학적특성을비교한연구들의비중이큰편이다. 그러나최근에는기능성물질이다량함유되어있는마늘 (Lee et al. 201, 배 (Hwang et al. 2006), 더덕 (Song et al. 201 등채소류를열처리방법또는추출조건에따라처리후활성물질변화를조사하거나, 항산화, 항암등생리활성을비교한논문들도보고되고있는추세이다. 이에앞으로는보다다양한식품들에대해서가공처리에의하여기능성물질이향상되거나새로운생리활성을나타내는신소재를발굴하는데심층연구가필요하다고판단된다. 따라서본연구에서는데침과고온고압처리등열처리방법에따른영양 기능적성분변화를조사하고항산화활성을비교하여식품중유용성분을최대로용출시킬수있는적합한열처리및추출조건을확립하여그정보를제공하는데목적이있다. II. 연구방법 1. 시료준비본연구에서사용된 6종시료 ( 당근, 쑥갓, 쑥, 양배추, 양파, 마늘 ) 중쑥은강화도에서, 양파는썬파워품종을, 마늘은남도산으로생산농가에서직접구매하였고, 나머지시료는경기도수원지역의대형마트에서구입하였다. 이들시료는구매직후세정및세절하여일반성분분석을위하여생시료성분및항산화활성측정을위하여동결건조기 (PVTFA, Ilsin, Korea) 로동결건조후분쇄하여밀봉용기에담아각각 -70 급속냉동실에저장하면서분석시료로사용하였다. 2. 열처리조건및추출시료액제조채소류가데침 (Blanching) 과고온고압 (High-
열처리한채소류의이화학적특성및항산화활성비교 7 Temperature/High-Pressure, HTHP) 의열처리에의하여변하는이화학적특성을조사하기위하여다음과같이수행하였다. 데침과정은 Table 1에제시한것처럼다양한조리조건을고려하여, 일정한양을취하여동일한온도 (95 ) 에서채소종류의단단함정도에따라데치는시간 (2~15 분 ) 을달리하여처리하였다. 고온고압처리를위하여사용된열처리장치 (Model HR-8200, Jisico, Seoul, Korea) 는직접적인열전달에의한시료의탄화를방지하도록설계되었다. 이장치에각시료 100 g을반응용기에넣어밀봉하고 130 에서 2시간동안고온고압반응기로처리한후 (Hwang et al. 2006) 고압고압처리된시료는즉시동결건조한후분석시료로사용하였다. 처리조건별각시료들은추출용매 ( 증류수, 50% 에탄올및 100% 에탄올 ) 에따라각각 4 g 씩취하여각각의추출용매 50 ml을넣고 30분간초음파추출한후 3,000 rpm으로 4 에서 10분간원심분 리하여여과지 (No. 2, Whatman) 로여과하는과정을 3회반복실시하여상층액을모았고이를농축한후동결건조하여시료로사용하였다. 3. 일반성분분석일반성분은 AOAC방법 (2000) 에따라수분은 10 5 상압건조법으로, 조지방함량은 Soxhlet 추출기 (Soxtec 1043, Foss Tecator, Sweden) 를사용하였고, 조단백질은단백질추출장치 (2400 Kjeltec Analyzer Unit, Foss Tecator, Sweden) 를이용하여질소계수 6.25를곱하여 % 함량으로표시하였다. 조회분은 550 에서백색에서회백색의회분이얻어질때까지회화하여항량무게를측정하였다. 탄수화물은시료 100 g 중에서수분, 지방, 단백질, 회분함량을감하여산출하였다. 여기서각분석치는건조시료에대한백분율로 2회반복측정한평균치로나타내었다 (Lee 2007). Table 1. Conditions for Heat-treated Cooking and Extraction Yield(%) by Solvent Sample Treatment Condition Yield (%) Distilled water 50% EtOH 100% EtOH Carrot Control - 51.8 50.1 44.6 Blanching 95, 5 min in water 53.9 31.3 39.7 HTHP 130, 20 Mpa, 2 h 51.6 51.4 52.7 Crown daisy Control - 42.0 25.0 12.9 Blanching 95, 2 min in water 25.9 17.4 15.9 HTHP 130, 20 Mpa, 2h 48.6 18.6 19.2 Mugwort Control - 10.2 28.1 16.0 Blanching 95, 10 min in water 5.4 15.6 10.1 HTHP 130, 20 Mpa, 2h 13.2 36.3 17.8 Cabbage Control - 21.5 64.2 36.3 Blanching 95, 3 min in water 18.5 52.9 31.7 HTHP 130, 20 Mpa, 2h 22.8 65.0 48.8 Onion Control - 25.1 87.9 52.5 Blanching 95, 4 min in water 26.3 77.2 48.9 HTHP 130, 20 Mpa, 2h 27.3 80.9 53.2 Garlic Control - 31.0 82.2 2.3 Blanching 95, 15 min in water 21.5 60.6 2.1 HTHP 130, 20 Mpa, 2h 31.2 83.7 34.8 Not repeated.
8 한국지역사회생활과학회지제 25 권 1 호 2014 4. 식이섬유분석식이섬유함량은 AOAC방법 (2000) 에의한효소중량법 (Enzymatic-gravimetric method) 으로 Megazyme 사 (Bray, Co. Wicklow, Ireland) 의식이섬유 assay kit(total dietary fibre assay kit) 를이용하여불용성식이섬유 (Insoluble dietary fiber, IDF), 수용성식이섬유 (Soluble dietary fiber, SDF) 로구분하여각각분석하였다 (Park 201. 총식이섬유함량 (Total dietary fiber, TDF) 은수용성식이섬유와불용성식이섬유의함량의합으로구하였다 (Shin 2009). 동결건조시료 0.5 g를 MES-TRIS buffer 40 ml를흔들어충분히교반한후 α-amylase 50 μl를첨가한다음 95 water bath에서 30분간교반하였다. 여기에증류수 10 ml를첨가하여비이커를씻어낸후당일제조한 protease 100 μl를첨가하고 60 에서 30분간교반하였다. 0.561 N HCl 5 ml와 amyloglucosidase 200 μl를첨가하여 60 에서 30 분간교반후 1시간방치하였다. Crucible에약 0.5 g 정도의 celite를평량한후 78% ethanol, 95% ethanol 및 acetone을각각 15 ml씩 2번씻어내고 105 에서하룻밤건조시켜 crucible celite 무게를측정한후각각의단백질분석과회분을측정하여수용성식유섬유 (SDF), 불용성식이섬유 (IDF) 정량에사용하였다 (Han et al.). 식이섬유분석은 2회반복실시하여그평균값을구하여제시하였다. 5. 토코페롤분석토코페롤분석은 Lee et al.(1999) 방법에의하여 HPLC analyzer를통하여수행하였다. 먼저, 균질화한동결건조시료를약 2~5 g을취하여 6% pyrogallol 에탄올용매 (Sigma, Louis, MO, USA) 10 ml을가한후혼합하고 10분동안초음파로추출하였다. 60% KOH 수용액 7~8 ml을가하고질소가스로치환한후냉각관을연결하였다. 이를 70 의수욕상 (100 rpm) 에서 1시간동안검화시킨후냉각하고 2% NaCl 수용액 20 ml을가하고 1분간혼합하였다. 0.01% BHT(Butylated hydroxytoluene) 을포함한추출용매 (Hexane : ethyl acetate = 85 : 15, v/v) 25 ml을첨가하고 1분간혼합한후상층액을 회수하고이를 3회반복하여추출액을수집하였다. 무수황산마그네슘 (Magnesium sulfate anhydrous) 을담아서여액중수분을제거하고 100 ml flask 에담아추출용매로정용한후잘혼합하였다. 이최종추출액중일정량 ( 약 2 ml) 을취하여질소가스로농축한뒤 hexane 1 ml을가하여재용해후 syringe filter(13 mm, 0.45 μm, WhatmanR, USA) 로여과하여 HPLC 분석을위한시료로사용하였다. HPLC 기기분석에서컬럼은 Merck 의 LiChrosphere R DIOL 100(250x4 mm, i.d., 5 μm) 을구입하여사용하였으며, 형광검출기파장은 excitation wavelength는 290 nm, emission wavelength는 320 nm를이용하였다. 이동상용매는 Hexane : iso-propanol = 98.9 : 1.1(v/v) 의비율로혼합된 n-hexane 용매로 1 ml/ min 유속으로시료 20 μl를주입하여분석하였다. 6. 총폴리페놀및총플라보노이드함량측정총폴리페놀의함량은 Folin-Denis법 (Folin & Denis, 191 에따라 70% 에탄올추출물을조제하여분석하였다. 각시료의추출물 0.1 ml에 2% Na 2CO 3(Sodium carbonate, Sigma, USA) 용액 2 ml 를가한후 2분간방치하여 50% Folin-Ciocalteu reagent(sigma, USA) 0.1 ml를가하였다. 실온에 30 분간반응시킨후 UV/Visible spectrophotometer (CARY50, Varian, California, USA) 로 750 nm에서흡광도를측정하였다. 총폴리페놀함량은표준물질로 tannic acid(sigma Chemical Co., USA) 를사용하여검량선을작성하여시료무게 100 g 중의 g tannic acid로나타내었다. 총플라보노이드함량은 Abeysinghe et al.(2007) 이보고한방법에따라각에탄올추출액 1 ml에 diethylene glycol 2 ml을넣고 3분동안혼합한후 1N NaOH 20 μl를가한다음 37 항온수조에서 1시간동안방치한후 420 nm에서흡광도를측정하였다. 표준물질로는 Rutin을사용하여 0, 10, 20, 40, 60 ppm 농도별로측정한후검량선을작성하여건물중 100 g에해당하는 g rutin으로표시하였다. 7. 항산화활성측정각시료들간의 SOD 유사활성능 (SOD-like activity)
열처리한채소류의이화학적특성및항산화활성비교 9 Table 2. Changes in the Proximate Composition of Fresh and Blanched Vegetables Sample Treatment Moisture (%) Crude protein (%) Crude fat (%) Ash (%) Carrot Control 89.67 ± 0.34 0.38 ± 0.01 0.09 ± 0.01 0.63 ± 0.02 Blanching 91.13 ± 0.37 * 0.39 ± 0.03 0.07 ± 0.01 0.46 ± 0.02 *** HTHP nd 3) nd nd nd Crown daisy Control 93.49 ± 0.11 2.15 ± 0.03 0.17 ± 0.06 1.05 ± 0.01 Blanching 92.45 ± 0.13 ** 1.55 ± 0.13 0.14 ± 0.05 0.75 ± 0.02 *** HTHP nd nd nd nd Mugwort Control 83.03 ± 0.20 2.61 ± 0.00 0.47 ± 0.03 1.18 ± 0.03 Blanching 83.37 ± 0.66 1.91 ± 0.03 * 0.32 ± 0.01 1.14 ± 0.06 HTHP nd nd nd nd Cabbage Control 89.30 ± 1.39 1.35 ± 0.01 0.15 ± 0.01 0.66 ± 0.03 Blanching 91.45 ± 0.41 1.10 ± 0.02 * 0.03 ± 0.01 0.47 ± 0.02 * HTHP nd nd nd nd Onion Control 90.34 ± 0.22 1.01 ± 0.05 0.06 ± 0.01 0.33 ± 0.03 Blanching 90.64 ± 0.16 0.79 ± 0.01 * 0.01 ± 0.00* 0.30 ± 0.02 HTHP nd nd nd nd Garlic Control 57.90 ± 1.54 8.59 ± 0.01 0.00 ± 0.00 1.30 ± 0.03 Blanching 86.50 ± 0.34 *** 3.29 ± 0.08 *** 0.00 ± 0.00 0.28 ± 0.01 *** HTHP nd nd nd nd 3) Significance based on Student s t-test: *p < 0.05, **p < 0.01, ***p < 0.001. Not determined. 측정을위해서 SOD assay kit(dojindo Molecular Technologies, Inc., U.S.A) 를이용하여활성산소소거활성율 (%) 을측정하였다. 각각의추출물은증류수로희석하여 1,000 ppm(1 mg/ml) 농도로희석한시료 20 μl를 WST-1 용액 200 μl, enzyme 용액 20 μl와반응시키고, blank 는시료대신증류수또는에탄올을첨가하여 37 에서 20분간반응시킨후 450 nm에서흡광도를측정하였다. 추출물들에대한양성대조군으로는 BHT와 ascorbic acid 50, 100, 500, 1,000 ppm를사용하였다. DPPH(1,1-diphenyl-2-picrylhydrazyl) radical 소거활성 ( 전자공여능, electron donating ability, EDA) 은 Bios (Blois 1958) 의방법을변형하여수행하였다. 96-well에각각의추출용매에따라제조한추출물시료 20 μl에 0.2 mm DPPH 용액 (in 99.9% ethanol) 180 μl를가한후, vortex mixer 로 10초간진탕하고 30분후에분광광도계 (ELISA, USA) 를이 용하여 518 nm에서흡광도를측정하였다. DPPH 라디칼소거능은시료첨가구와비첨가구의흡광도차이를백분율 (%) 로구하여나타내었다. 각추출물의총항산화력은 ABTS cation decolorization assay방법 (Re et al. 1999) 에의하여측정하였다. ABTS(2,2'-Azino-bis-3-ethylbenzo-thiazoline -6-sulfonic acid, Sigma-Aldrich, St. Louis, MO, USA) 7.4 mm과 potassium persulphate 2.6 mm을하루동안암소에방치하여 ABTS 양이온을형성시킨후이용액을 735 nm에서흡광도값이 1.4-1.5가되도록증류수로희석하였다. 96-well 에추출액시료 10 μl에희석된 ABTS 용액 200 μl를가하고흡광도의변화를정확히 30분후에측정하였으며, 표준물질로서 L-ascorbic acid(sigma-aldrich, St. Louis, MO, USA) 를동량첨가하였고, 총항산화력은 AEAC(L-ascorbic acid equivalent antioxidant capacity, mg AA eq/100g sample) 로표현하였다.
10 한국지역사회생활과학회지제 25 권 1 호 2014 8. 통계처리모든실험결과는평균과표준편차 (Mean±SD) 로나타내었고, 생시료와열처리시료간의통계분석은 Microsoft Office Excel의함수를이용하여 Student's t-test에준하여검정하였고, p-value 가 0.05 미만일경우유의한것으로판정하였다 (Microsoft 2007). III. 결과및고찰 1. 채소류의가공처리유형및수율본연구에서사용한채소류에대한처리조건및수율을 Table 1에나타내었다. 그결과채소류종류마다추출용매에따른수율이달랐는데, 당근과쑥갓의경우물로추출하였을때가장효율이높았고, 나머지쑥, 양배추, 양파, 마늘은 50% 에탄올용매로추출하였을때높은수율을얻었다. 모든그룹중당근과쑥갓을제외하고대체적으로 50% 에탄올로추출하였을때가장높은수율을보였다. 특히양파및마늘의경우무처리군과고온고압처리군에서각각 87.9% 과 80.9% 및 82.2% 과 83.7% 로상당히높은추출수율을보였다. 반면, 가장낮은수율을보인것은쑥갓의물추출물과마늘의무처리및데침처리후에탄올을추출한경우이었다. 그러나추출수율은여러개로나뉘어추출후합한무게로측정하여반복값은구할수없었다. 2. 일반성분함량채소류 6종에대한생시료와데침처리한시료간의수분, 조단백질, 조지방및조회분함량을분석한결과는 Table 2와같다. 수분함량은마늘을제외하고대부분의생시료는데침후함량값의큰변화를나타내지않았다. 당근과쑥갓은조금유의적인차이로증감현상이나타났지만, 1~2% 내외의차이에지나지않았고, 마늘의경우만데침처리로인해생시료 57.9% 에서 86.5% 로수분함량이 33.1% 높아져조리시어느정도수분이흡수된것으로판단된다. 마늘은일정기간저장후유통되기때문에, 다른신선한상태로판매되는채소류와는달라수분함량이상대적으로낮다. 식품성분표 8개정판 (RDA 201 에 서제시한생마늘의수분함량은 63.1% 이고, 풋마늘은 88.5% 값으로볼때저장에따른수분변화가어느정도나타남을알수있다. 조단백질함량은생마늘이 8.59% 로가장높았는데, 데침처리에의해 3.29% 로크게감소되었고, 나머지시료들도생시료보다데침후조금낮아졌다. 채소류 6종중생시료의조지방함량은쑥 0.47% 에서마늘 0% 까지범위로미량검출되었고, 데침처리에의해모든시료는조지방함량이더욱낮아졌다. 그러나양파를제외하고생시료와데침시료간의분석값의차이는유의성이매우낮았다. 조회분함량은생시료중마늘 1.30%, 쑥 1.18%, 쑥갓 1.05% 순으로높았고, 이들은나머지시료와마찬가지로데침처리후그함량이감소되었는데, 쑥과양파를제외하고유의적인수준으로감소되었다. 비록일반성분분석을위해필요한시료량을확보하지못한고온고온처리시료를제외하고서라도본실험결과를토대로생시료는데침처리후어느정도는일반성분이끓는물속에용출되거나열에의한손실등의영향을받는다고판단된다. 3. 식이섬유및토코페롤함량 Table 3에제시한바와같이식이섬유함량이가장높은양배추의경우건물 100 g 중불용성 (IDF), 수용성 (SDF) 및총식이섬유 (TDF) 함량이각각 63.9, 4.6 및 68.5 g 이지만, 데침처리에의해 55.3, 1.1, 및 56.4 g 으로그함량이모두감소되었고, 고온고압처리에의해서는특히수용성식이섬유가 11.5 g으로유의적으로크게증가되어총량도높아졌다. 반면녹색채소류인쑥갓과쑥은데침처리에의해그함량이증가하였고, 고온고압처리에의해수용성식이섬유함량이크게감소되었다. 구근형태의채소류인당근과양파는고온고압처리에의해불용성및수용성식이섬유함량이유의적으로감소하였고, 마늘의경우는경미한차이로증가하는경향을보였다. 본연구결과에서무엇보다채소류중양배추를제외하고고온고압보다는데침처리에의해서수용성식이섬유함량변화가크게나타나, 수용성식이섬유의섭취증가를위해서는고온고압처리
열처리한채소류의이화학적특성및항산화활성비교 11 Table 3. Changes in the insoluble, soluble, and total dietary fiber contents of fresh and heat-treated vegetables Sample Treatment Dietary fiber (g/100g, dry basis) IDF SDF TDF Carrot Control 14.4 ± 0.5 9.1 ± 0.4 23.5 ± 0.9 Blanching 16.7 ± 0.8 *3) 7.4 ± 0.3 * 24.1 ± 0.7 HTHP 9.9 ± 0.4 ** 0.9 ± 0.5 ** 10.8 ± 0.9 ** Crown daisy Control 30.7 ± 0.9 5.3 ± 0.7 36.0 ± 0.3 Blanching 30.9 ± 0.7 12.0 ± 0.7 * 42.9 ± 0.4 *** HTHP 29.2 ± 0.1 0.5 ± 0.1 ** 29.7 ± 0.2 ** Mugwort Control 45.8 ± 2.5 1.5 ± 0.2 47.2 ± 2.5 Blanching 52.9 ± 1.2 * 7.3 ± 1.8 * 60.2 ± 1.1 * HTHP 45.8 ± 0.4 0.7 ± 0.1 46.5 ± 0.4 Cabbage Control 63.9 ± 0.4 4.6 ± 0.3 68.5 ± 0.7 Blanching 55.3 ± 1.5 1.1 ± 0.3 56.4 ± 1.7 HTHP 61.7 ± 0.6 11.5 ± 0.8 * 73.1 ± 0.1 Onion Control 9.7 ± 0.9 2.0 ± 0.5 11.7 ± 1.4 Blanching 9.5 ± 0.7 5.4 ± 1.4 * 14.8 ± 1.7 HTHP 6.6 ± 0.6 0.9 ± 0.5 7.5 ± 1.1 Garlic Control 4.0 ± 0.7 0.3 ± 0.1 4.2 ± 0.6 Blanching 3.1 ± 0.2 0.2 ± 0.1 3.3 ± 0.3 3) HTHP 6.4 ± 2.1 0.2 ± 0.1 6.6 ± 2.2 IDF: Insoluble dietary fiber; SDF: Soluble dietary fiber; TDF: Total dietary fiber. Significancy based on Student s t-test: *p < 0.05, **p < 0.01, ***p < 0.001. 보다는데침처리가적합하다고판단된다. β-glucan, gum, pectin, 일부 hemicellulose 등수용성식이섬유는물에분산되는성질때문에위에서의체류시간을증가시키고영양분의흡수를느리게하는기능성을가지고있어 (Krotkiewski 1987) 섭취되면장내세균에의해쉽게발효이용되기때문에식품을통해수용성식이섬유섭취를위해서는적합한조리법을선택하는것이바람직할것으로판단된다 (Marlett 199. Table 4에서처럼본연구에서사용한채소류중에서는 4가지토코페롤중 α-토코페롤과 γ-토코페롤만이검출되었다. 건조시료 100 g 중 α-토코페롤함량이가장높은것은쑥갓 (9.2 mg) 이었는데, 특히데침처리쑥갓 (10.3 mg) 의경우무처리군에비해조금높아진반면에고온고압처리한경우 1.4 mg으로감소되어높은열에장시간노출되어파괴된것으로사료된다. Hur & Hwang(200 도생유중토코페롤이열처리에의해약 50% 파괴되었다고보고하여토코페롤은고온에서일부파괴가될수있음을시사한다. γ-토코페롤은당근과쑥갓에서만검출되었는데, 생시료당근에서는검출되지않았지만데침이나고온고압처리에의해 0.9와 1.0 mg 함량으로검출되었다. Chung et al. (1999) 보고에서는착즙한당근에서 0.18 mg/100 g 수준으로검출되었다고보고하여본연구결과와는상이한값을나타내었다. 반면, 쑥갓의경우는고온고압처리시료에서는유의적으로낮은값을나타내었다. 그러나토코페롤분석결과에서는유의성이낮아데침또는고온고압처리에의한함량변화를정확히해석할수는없었다.
12 한국지역사회생활과학회지제 25 권 1 호 2014 Table 4. Changes in the Tocopherol Content of Fresh and Heat-treated Vegetables Sample Treatment Tocopherol content (mg/100g, dry basis) α- γ- Total Carrot Control 1.3 ± 0.2 nd 3) 1.3 ± 0.2 Blanching 0.9 ± 0.2 0.9 ± 0.1 * 2.0 ± 0.6 HTHP 2.0 ± 0.3 1.0 ± 0.1 3.1 ± 0.4 Crown daisy Control 9.2 ± 0.0 1.7 ± 0.0 10.9 ± 0.1 Blanching 10.3 ± 0.0 * 1.5 ± 0.0 11.9 ± 0.0 * HTHP 1.4 ± 0.6 * 0.0 ± 0.0 *** 1.4 ± 0.6 * Mugwort Control 1.3 ± 0.0 nd 1.3 ± 0.0 Blanching 0.2 ± 0.0 * nd 0.2 ± 0.0 * HTHP 8.5 ± 0.5 * nd 8.5 ± 0.5 * Cabbage Control 0.3 ± 0.0 nd 0.3 ± 0.0 Blanching 0.3 ± 0.0 nd 0.6 ± 0.5 HTHP 0.4 ± 0.1 nd 0.6 ± 0.4 Onion Control 0.1 ± 0.0 nd 0.1 ± 0.0 Blanching 0.2 ± 0.0 nd 0.2 ± 0.1 HTHP 0.2 ± 0.1 nd 0.3 ± 0.1 Garlic Control 0.5 ± 0.0 nd 0.5 ± 0.0 Blanching 2.0 ± 0.3 nd 2.0 ± 0.2 HTHP 0.8 ± 0.2 nd 0.9 ± 0.4 3) Significance based on Student s t-test, *p < 0.05, **p < 0.01, ***p < 0.001. Not determined. 4. 총폴리페놀및총플라보노이드함량페놀계화합물및플라보노이드성분은항산화및항암활성과깊은관련이있다고알려져있다 (Perron & Brumaghim 2009; Jeon et al. 2013). 그러나이들성분을주로함유하고있는채소류의경우생시료그대로섭취하기보다는조리또는가공처리후섭취하는경우가많기때문에본실험에서는데침과고온고압과같은가열처리에의해 6종채소류의기능성성분변화를조사하였다. Table 5에제시한바와같이총폴리페놀함량은각시료의대조구에비해서고온고압처리한시료에서유의적으로높게증가하였으며플라보노이드함량역시유의적인차이로증가하는경향을보였지만, 쑥갓의경우만다소낮은값을나타내었다. 반면데침처리에의해서는대부분의채소류는건조중량당총폴리페놀과총플라보노이드함량이 약간낮았다. 이는 95 에서수분동안데침처리한것보다 130 에서 2시간동안고온고압조건에서열처리함으로폴리페놀과플라보노이드함량이높아진것으로, Hwang et al.(2006) 이열처리온도와시간이높을수록항산화물질이유의적으로증가한다는보고와유사한결과이다. 조리조건에따른기능성성분의변화는마늘생시료를고압고압처리할때건물시료 100 g당총폴리페놀함량이 0.19 에서 3.11 g으로 93.9% 증가되어가장높은값을나타내었다. 반면, 원래항산화물질을많이함유하고있는것으로알려진쑥은생시료에비해고온고압처리한시료의총폴리페놀과총플라보노이드함량이건물 100 g당 6.73 g과 5.51 g으로다른시료보다월등히높기는하였지만 21.5% 로그증가율이가장낮아조리조건에따른항산화물질의증가효과는그다지크지않았다. Choi et al.(2006) 은
열처리한채소류의이화학적특성및항산화활성비교 13 Table 5. The Total Polyphenol and Flavonoid Content of Vegetables by the Cooking Method Sample Treatment Total polyphenols (g/100g, dry basis) Total flavonoids (g/100g, dry basis) Carrot Control 0.42 ± 0.01 0.40 ± 0.02 Blanching 0.33 ± 0.01 ** 0.32 ± 0.01 * HTHP 1.74 ± 0.01 *** 0.70 ± 0.00 ** Crown daisy Control 1.55 ± 0.04 2.20 ± 0.10 Blanching 1.46 ± 0.03 2.02 ± 0.03 HTHP 2.21 ± 0.02 ** 1.42 ± 0.02 ** Mugwort Control 5.28 ± 0.07 4.69 ± 0.02 Blanching 3.16 ± 0.03 *** 3.06 ± 0.03 *** HTHP 6.73 ± 0.05 *** 5.51 ± 0.03 ** Cabbage Control 0.43 ± 0.02 0.22 ± 0.01 Blanching 0.33 ± 0.01 ** 0.16 ± 0.01 * HTHP 1.80 ± 0.02 *** 0.66 ± 0.01 *** Onion Control 0.43 ± 0.02 0.15 ± 0.01 Blanching 0.45 ± 0.02 0.15 ± 0.00 HTHP 2.03 ± 0.04 *** 0.77 ± 0.01 *** Garlic Control 0.19 ± 0.01 0.11 ± 0.01 Blanching 0.13 ± 0.02 * 0.07 ± 0.00 ** HTHP 3.11 ± 0.02 *** 0.87 ± 0.02 *** Significance based on Student s t-test, *p < 0.05, **p < 0.01, ***p < 0.001. 열처리에의해폴리페놀화합물이증가하는것은식물세포벽에공유결합되어있는불용성화합물의유리되어용출이용이해지거나, 일부고분자화합물이저분자폴리페놀로전환되어증가한것으로보고하였다. 이러한항산화물질이증대되는조리조건등에관한결과들은기능성성분표 (RDA 2009) 에서제시된다소비식품들의함량들과의비교를통해월등히높아진경우는새로운기능성소재로의활용가치를기대할수있다. 5. 항산화활성조리조건에따른각각의채소류중 3가지추출용매별로조제한추출물들에대한동일한농도 (1 mg/ml) 에서 SOD 유사활성능을측정한결과는 Table 6에제시하였다. 물추출물중에서는고온처리쑥물추출물 92.1%, 데침양배추물추출물 82.9%, 데침쑥물추출물 71.5% 순으로유의적으로높게 나타났다. 그러나다른시료들은데침처리군이무처리군에비해상대적으로활성이낮아졌지만유의적인차이는보이지않았다. 50% 에탄올로추출한경우역시쑥의활성이매우높았다. 또한쑥갓역시고온고압및데침처리에의해 SOD 유사활성능이유의적으로높아지는경향을보였지만, 다른시료들은열처리방법에따른유의적인차이는관찰되지않았다. 100% 에탄올용매로추출한경우무처리쑥추출물 82.0%, 고온고압쑥추출물 75.6%, 데침쑥추출물 53.7% 순으로 SOD 유사활성능이높게검출되었지만, 쑥의경우생시료에비해가열처리에의해유의적으로낮아지는경향을볼수있었다. 그외양파와마늘의에탄올추출물중고온고압처리군은물과 50% 에탄올추출물에비해활성이높아져고온고압추출물이함유하고있는총폴리페놀함량등항산화물질이에탄올에의해용출이촉진되어항산화활성도증가한것으로사료
14 한국지역사회생활과학회지제 25 권 1 호 2014 된다. 본연구결과에서처럼 Kang et al.(2013) 도고온가압추출물에서총폴리페놀과총플라보노이드함량과항산화활성이높게측정되었다고보고하였다. DPPH 라디컬소거능으로표현된항산화활성은조제한추출물농도 (1 mg/ml) 에서수행하여 Table 7 에제시하였다. 연구결과채소류에서는고온고압처리한쑥의물추출물이 31.0% 로가장높았으며, 그다음으로는쑥의무처리와고온고압처리한쑥의에탄올추출물이 24.0~24.5% 로높았는데그밖의채소류에서는쑥에비해낮은활성을보여 0.1~ 14.0% 범위의낮은항산화활성을나타내었다. 채소류는추출용매에따라제조한추출물간에 DPPH 라디컬소거활성은뚜렷한차이를보이지않았지만, 생시료에비해일부데침처리와고온고압처리시료들에서항산화활성이높아지는경향을나타내었다. 하지만, Oh et al.(2003) 의보고에서상용채 소중쑥갓의 DPPH 라디컬소거효과를비교한결과에서 78.8% 의높은저해율을보여우리연구에서사용한동일한농도와비교했을때상당한차이를보였다. Table 8에서처럼 ABTS 라디칼소거능으로본항산화능은 SOD와 DPPH 측정결과와마찬가지로 100% 에탄올추출물을제외하고쑥의물과 50% 에탄올추출물에서 1,725~3,468 mg AA eq/100 g으로가장높은항산화활성을나타내었다. 특히고온고압처리한쑥의물추출물과 50% 에탄올추출물은 3,417~3,468 mg AA eq/100 g 범위로가장높은활성을보였다. 쑥은다른채소류에비해항산화활성에관한우수성에대하여많은연구자들 (Kim et al. 2012b; Kang & Lee 2013) 에의해이미보고되었다. 그밖에도생시료에비해고온고압처리한시료중마늘, 쑥갓, 양배추순으로항산화활성이높아지는경향을보였다. 데침처리한경우는시료종 Table 6. The SOD-like Activity of Liquid Extracts of Vegetables by Solvent Sample Treatment SOD-like activity (%) DW 50% EtOH 100% EtOH Carrot Control 15.2 ± 10.5 4.3 ± 0.2 13.0 ± 9.9 Blanching 8.2 ± 4.0 1.4 ± 0.5 12.5 ± 9.2 HTHP 26.9 ± 0.6 6.8 ± 1.8 * 23.9 ± 11.0 Crown daisy Control 16.5 ± 3.1 28.9 ± 1.8 25.1 ± 5.9 Blanching 6.4 ± 1.6 * 34.7 ± 1.2 ** 23.1 ± 5.8 HTHP 39.2 ± 1.7 ** 48.6 ± 1.0 *** 15.3 ± 1.0 Mugwort Control 46.1 ± 2.3 69.6 ± 5.1 82.0 ± 1.2 Blanching 71.5 ± 1.6 ** 74.3 ± 3.6 53.7 ± 1.4 ** HTHP 92.1 ± 1.7 *** 76.5 ± 5.3 *** 75.6 ± 2.0* Cabbage Control 11.7 ± 0.9 31.4 ± 0.8 31.3 ± 4.4 Blanching 82.9 ± 4.8 ** 28.0 ± 0.9 29.1 ± 3.5 HTHP 18.0 ± 3.6 29.9 ± 9.5 37.9 ± 12.4 Onion Control 6.7 ± 4.4 14.3 ± 6.1 30.7 ± 5.9 Blanching 4.1 ± 4.0 27.8 ± 2.2 27.7 ± 5.0 HTHP 10.8 ± 2.2 30.2 ± 4.1 42.3 ± 2.9 * Garlic Control 4.2 ± 2.0 36.8 ± 0.4 33.2 ± 5.7 Blanching 0.9 ± 0.5 ** 24.9 ± 5.1 30.3 ± 6.9 HTHP 14.8 ± 3.2 28.8 ± 1.1 36.1 ± 7.3 Significance based on Student s t-test, *p < 0.05, **p < 0.01, ***p < 0.001.
열처리한채소류의이화학적특성및항산화활성비교 15 Table 7. The DPPH Radical Scavenging Activity (%) of Six Types of Vegetable Samples by Solvent Sample Treatment DPPH radical scavenging activity (%) DW 50% EtOH 100% EtOH Carrot Control nd 0.1 ± 0.0 1.8 ± 0.0 Blanching 1.6 ± 0.2 * 1.0 ± 0.8 5.0 ± 0.0 HTHP 4.5 ± 0.2 * 5.7 ± 0.8 4.9 ± 1.3 Crown daisy Control nd 2.6 ± 0.4 0.9 ± 0.0 Blanching nd 8.9 ± 0.6 nd HTHP 11.4 ± 0.2 ** 14.0 ± 0.8 * 1.9 ± 1.0 Mugwort Control 11.4 ± 0.1 8.1 ± 0.7 24.5 ± 1.2 Blanching 16.7 ± 0.5 * 13.9 ± 0.3 * 5.9 ± 0.4 * HTHP 31.0 ± 0.2 ** 21.5 ± 2.0 24.0 ± 0.4 Cabbage Control 3.1 ± 0.1 0.7 ± 0.6 2.4 ± 0.1 Blanching 0.3 ± 0.2 * 1.9 ± 2.2 1.6 ± 0.4 HTHP 7.3 ± 0.4 7.0 ± 0.6 8.0 ± 0.1 * Onion Control 0.7 ± 0.4 1.2 ± 0.0 3.6 ± 0.0 Blanching 0.9 ± 0.2 0.8 ± 0.0 2.0 ± 0.1 HTHP 8.3 ± 0.2 * 10.2 ± 2.3 8.9 ± 0.6 Garlic Control 0.3 ± 0.0 2.3 ± 0.1 1.4 ± 0.1 Blanching 2.3 ± 0.0 0.3 ± 0.1 * 3.4 ± 2.2 HTHP 9.2 ± 0.2 ** 12.8 ± 0.3 * 11.8 ± 0.2 ** 3) Significance based on Student s t-test, *p < 0.05, **p < 0.01, ***p < 0.001. Not determined. 류와추출용매에따라증감이있어유의적인차이를보이지않았다. 이와같이최근배 (Hwang et al. 2006), 더덕 (Song et al. 201, 마늘 (Lee et al. 201 등식품원재료를열처리했을때항산화활성이증진된다는것과가열처리에의해새로운항산화물질이형성되거나저분자화되어새로운기능성을나타낼수있다는보고 (Choi et al. 2006) 를통해우리는조리조건에따른기능성물질의증대및신기능성소재발굴등다양한연구와연계가능할것으로기대된다. IV. 요약및결론 5대영양소중무기질, 비타민등미량영양소의급원식품인채소류는우리식생활에서부족하기쉬운영양소를보충해주기때문에무엇보다섭취 가중요시되어왔다. 하지만최근에는신선식품을통한섭취외에도현대인들은건강증진목적을위하여다양한건강기능식품을소비하고있는실정이다. 따라서본연구에서는채소류를원재료그대도섭취하는방법외에데침, 고온고압처리등열처리에의한항산화물질의생성을확인하고그에따른항산화활성을비교하여새로운기능성소재를발굴하고자하였다. 본연구에사용한채소류 6종에대하여생시료와데침처리시료의수분, 조단백질, 조지방및조회분함량을분석한결과, 수분함량은유의적인차이가없었고, 조단백질함량은생마늘이 8.59% 로가장높았는데, 데침처리에의해 3.29% 로크게감소되었고, 조지방함량역시쑥 0.47% 에서마늘 0% 까지범위로생시료에서미량검출되었고, 조회분함량은생시료중마늘 1.30%, 쑥 1.18%, 쑥갓
16 한국지역사회생활과학회지제 25 권 1 호 2014 Table 8. The ABTS Radical Scavenging Activity(%) of Six Types of Vegetable Samples by Solvent Sample Treatment ABTS radical cation scavenging activity (AEAC, mg AA eq/100 g) DW 50% EtOH 100% EtOH Carrot Control 694 ± 30 450 ± 17 250 ± 54 Blanching 764 ± 105 565 ± 76 242 ± 42 HTHP 1065 ± 49 * 1333 ± 132 1024 ± 28 * Crown daisy Control 735 ± 124 690 ± 29 622 ± 106 Blanching 676 ± 80 1028 ± 41 364 ± 10 HTHP 1552 ± 1 2210 ± 91* 629 ± 37 Mugwort Control 1865 ± 104 2734 ± 66 2724 ± 55 Blanching 1725 ± 148 2350 ± 140 708 ± 64 ** HTHP 3417 ± 111 ** 3468 ± 53 ** 2842 ± 70 Cabbage Control 521 ± 133 439 ± 30 210 ± 7 Blanching 192 ± 14 584 ± 76 nd HTHP 1382 ± 43 * 1613 ± 107 * 1245 ± 147 Onion Control 356 ± 53 645 ± 73 77 ± 13 Blanching 295 ± 108 519 ± 19 33 ± 5 HTHP 848 ± 59 1747 ± 23 * 1565 ± 7 ** Garlic Control 384 ± 69 212 ± 6 354 ± 26 Blanching 461 ± 5 181 ± 67 327 ± 17 HTHP 2454 ± 82 ** 2547 ± 18 ** 1733 ± 47 * 3) Significance based on Student s t-test, *p < 0.05, **p < 0.01, ***p < 0.001. Not determined. 1.05% 순으로높았는데, 이들성분모두데침처리에의해그함량이감소되어열에의한영양소손실이발생됨을알수있었다. 식이섬유함량은채소류종류에따라함량변화가다르게나타났는데, 가장높은식이섬유를함유한양배추의경우데침처리에의해그함량이감소되었고, 고온고압처리에의해유의적으로크게증가되었다. 반면녹색채소류인쑥갓과쑥은데침처리에의해그함량이증가하였고, 고온고압처리에의해수용성식이섬유함량이크게감소되었다. 특히, 고온고압보다는데침처리에의해서수용성식이섬유함량변화가크게나타나채소류로부터수용성식이섬유섭취를위해서는데침조리법을선택하는것이바람직할것으로판단된다. 또한채소류중토코페롤함량을조사한결과 α-와 γ-토코페롤만이검출되었다. α-토코페롤함 량이가장높았던쑥갓 (9.2 mg) 은데침처리에의해 10.3 mg, 고온고압처리에의해 1.4 mg으로감소되어높은열에장시간노출되어파괴된것으로사료된다. γ-토코페롤은당근과쑥갓에서만일부검출되었지만, 통계적인유의성이낮아열처리에의한함량변화를정확히해석할수는없었다. 총폴리페놀함량은고온고압처리한모든시료에서유의적으로높게나타났으며플라보노이드함량역시대부분유의적인차이로증가하는경향을보였다. 반면데침처리에의해서는분석시료대부분이총폴리페놀과총플라보노이드함량이약간낮게검출되어열처리온도와시간이높은고온고압조건 (130, 2 h) 이데침처리 (95, 2~10 min) 보다는항산화물질함량을높이는데유리하다는사실을알수있었다. 3가지추출용매별로조제한추출물들은동일한
열처리한채소류의이화학적특성및항산화활성비교 17 농도 (1 mg/ml) 에서의 SOD 유사활성, DPPH 및 ABTS 라디칼소거능을측정하여항산화활성을측정하였다. SOD 유사활성의경우고온고압처리쑥물추출물 92.1%, 데침양배추물추출물 82.9%, 무처리쑥에탄올추출물 82.0% 순으로유의로높은활성을나타내었다. DPPH 라디컬소거능의경우고온고압처리쑥물추출물이 31.0%, 고온고압쑥에탄올추출물 24.5%, 무처리쑥에탄올추출물 24.0% 순으로높은활성을띠었다. 마지막으로 ABTS 라디칼소거능으로본항산화능은고온고압처리한쑥의물추출물과 50% 에탄올추출물이각각 3,417 와 3,468 mg AA eq/100 g 범위로가장높은활성을보여, 항산화활성이우수한쑥의경우고온고압처리에의해그활성이더욱높아진다는것을확인하였다. 이상의결과를통해채소류와같이열에약한식품들의경우비록열처리시영양소손실은발생할수있지만항산화물질생성및생리활성증진등건강기능적측면에서는유용성분의증가를기대할수있기에이를이용한다양한연구가더욱활발하게이루어진다면농산물의새로운고부가가치창출을기대할수있을것으로판단된다. 감사의글 본연구는 2013년도농촌진흥청국립농업과학원농업과학기술연구개발사업 ( 과제번호 : PJ009126) 의연구비지원에의해이루어진연구결과의일부로이에감사드립니다. References Abeysinghe DC, Li X, Sun C, Zhang W, Zhou C, Chen K (2007) Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species. Food Chem 104, 1338-1344. Ann YG, Chur BC, Park SJ (2013) Biological activity and improvement effect on irritable bowel syndrome of wax gourd extract and probiotic lactic acid bacteria. Korea J Food Nutr 26(, 137-145 AOAC (2000) Official methods of analysis. 17th ed., Association of official analytical chemists, Washington DC. Bae YM, Hong YJ, Kang DH, Heu S, Lee SY (201 Microbial and pathogenic contamination of ready-to-eat fresh vegetables in Korea. Korea J Food Sci Technol 43(, 161-168 Blois MS(1958) Antioxidant determinations by the use of a stable free radical. Nature 181, 1199-1200 Cha MN, Oh MS (1996) Changes in mineral content in several leaf vegetables by various cooking methods. Korea J Food Cook Sci 12(, 34-39 Chae HS, Lee SH, Jeong HS, Kim WJ (2013) Antioxidant activity and physicochemical characteristics of Pimpinella brachycarpa Nakai with treatments methods. Korea J Food Nutr 26(, 125-131 Choi Y, Lee SM, Chum J, Lee HB, Lee J (2006) Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem 99( 호수 ), 381-387 Chung SY, Kim HW, Yoon S (1999) Analysis of antioxidant nutrients in green yellow vegetable juice. Korea J Food Sci Technol 31(4), 880-886 Folin O, Denis W(191 On phosphotungasticphosphomolybdic compounds as color reagent. J Biol Chem 12, 239-243 Han GJ, Shin DS, Jang MS(2009) Chemical characteristics of stored Aralia continentalis Kitagawa kimchi. Korea J Food Cookery Sci 25, 330-336 Han HK, Kang MS, Na JM, Yoon HN, Kim SY, Kim SN, Kim JB, Park HJ, Jo YS, Kim SY(201 Quantitative changes of nutritional composition of spaghetti squash by boiling. Korea Soc Food Cook Sci 27(6), 815-823 Hur JY, Hwang IK(200 The stability of water-soluble and fat-soluble vitamin in milk by heat treatments. Korea J Soc Food Cook Sci 18, 487-494 Hwang IG, Woo KS, Kim TM, Kim DJ, Yang MH, Jeong HS(2006) Change of physicochemical characteristics of Korean pear (Pyrus pyrifolia Nakai) juice with heat treatment conditions. Korea J Food Sci Technol 38, 342-347 Jeon SM, Kim SY, Kim IH, Go JS, Kim HR, Jeong JY, Lee HY, Park DS(2013) Antioxidant activities of processed Deoduck (Codonopsis lanceolata) extracts. J Korea Soc Food Sci Nutr 42(6), 924-932 Kang KM, Lee SH(2013) Effects of extraction methods on the antioxidative activity of Artemisia sp. J Korea Soc Food Sci Nutr 42(8), 1249-1254 Kim BC, Hwang JY, Wu HJ, Lee SM, Cho HY, Yoo YM, Shin HH, Cho EK(201 Quality changes of vegetables by different cooking methods. Culinary Res 18(, 40-53 Kim CH(2009) Antioxidant activity and quality characteristics of Artemisia sp. with different heat treatments. Culinary Res 15(3), 128-138
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