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케일 및 브로콜리잎즙의 함황 향기성분, 일반성분, 무기질, Vitamin C 함량 및 관능적 특성
김미리(Mee-Ree Kim),김진희(Jin-Hee Kim),위대성(Dae-Sung Wi),나종현(Jong-Hyeon Na),석대은(Dai-Eun Sok) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.6
To utilize the leaves of broccoli, the shape of which was similar with that of kale leaves, as a vegetable juice, the extracts from two types of vegetable leaves were subjected to the analyses of proximate components, volatile sulfur compounds, vitamin C and minerals. The sensory evaluation of the juices, prepared from kale and broccoli leaves, were performed by duo-trio test and scoring test. Among eight varieties of broccoli, four varieties('Pilgrim', 'Greenbelt', 'Salinas' and 'Shasta')were not significantly different from kale(p<0.05), based on the duo-trio sensory test. Sulfur and nitrogen compounds present in the dichloromethane extracts of kale and broccoli leaves 'Pilgrim' were identified as 3-butenyl, allyl, butyl and 4-methylsulfinylbutyl isothiocyanate(sulforaphane), 4,5-epithiovalero, 4,5-epithio-3-hydroxyvalero, benzenepropane, 3-hydroxy-4-propene, 4-methylthio butane, 3-hydroxy-3-phenylpropane, 5-methyIsulfinylpentane, 4-methoxyphenyl-3-hydroxypropane nitrile and dimethyl trisulfide by GC/MSD analysis. Proximate components were observed to be relatively similar between kale and broccoli leaves. Vitamin C and sugar content were higher in broccoli leaves(125~180㎎% and 8~12˚Brix) than in kale(101㎎% and 7˚Brix). In mineral analysis by AA and ICP-Mass, 'Pilgrim' showed a higher content of K, Fe, Mn, Zn and Se. In separate experiment, sensory scores of bitter taste and astringent taste were lower and scores of over-all taste and over-all acceptability, higher in broccoli ('1243') juice than those in kale juice.
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