비트 건근 첨가에 따른 국수의 품질 특성

김민정(Min Jeong Kim),박정은(Jung Eun Park),박소해(So Hae Park),한지숙(Ji Sook Han),최지혜(Ji-Hye Choi),이희섭(Heeseob Lee) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.2

본 연구에서는 비트 건근 분말을 새로운 식품소재로 활용하고자 하는 연구의 일환으로 밀가루에 비트 건근 분말 첨가량을 달리하여 국수를 제조한 후 품질 특성을 분석하였다. 비트 첨가량이 증가할수록 색도의 L 값과 b 값은 감소하였으며, a 값은 증가하였다. 조리 특성에 있어서 무게와 부피가 감소하였으나 국물의 탁도가 증가하여 조리 중 고형분의 손실량이 증가함을 알 수 있었다. 조직감은 탄성, 씹힘성 및 검성이 증가하는 결과를 보였다. 관능검사 결과 외관, 색, 맛, 풍미 및 조직감 모두 비트 건근 분말을 첨가했을 때 더 좋은 점수를 나타내었으며, 맛, 조직감 및 종합적 기호도에서 비트 건근 분말을 1%를 첨가할 경우 유의적으로 가장 높은 점수를 나타내었다. 이상의 관능검사 결과를 종합하면 국수 제조 시 적정한 비트 건근 분말의 첨가량은 1%가 가장 적당한 것으로 판단된다. This study evaluated the quality characteristics of noodles added with dried Beta vulgaris L. root powder (BV powder) in order to determine the most preferred noodle recipe. When amount of BV powder increased, both L and b color values decreased, whereas a value increased due to the red betalain pigments in BV powder. Weight, volume, and water absorption of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of BV powder to cooked noodles increased springiness, chewiness, and brittleness. Overall, according to the results of the sensory evaluation, noodles added with 1% BV powder were the most preferred.

비트 Methanol 추출물의 예쁜 꼬마선충에 대한 항산화 효과

김준형,권강무,이은서,김대근,박정숙,이재혁 한국생약학회 2020 생약학회지 Vol.51 No.3

Caenorhabditis elegans model system was used to investigate the antioxidant activity of Beta vulgaris L. (Chenopodiaceae) methanol extract. The methanol extract showed DPPH radical scavenging and superoxide quenching activity in a dose-dependent manner. The B. vulgaris methanol extract was measured for the activity of superoxide dismutase (SOD), catalase, and oxidative stress tolerance by using C. elegans, along with reactive oxygen species (ROS) level. In addition, to see that the regulation of the stress response gene is responsible for the increased stress tolerance of C. elegans treated by the methanol extract, SOD-3 expression was measured using a transgenic strain. As a result, the B. vulgaris methanol extract increased SOD and catalase activities, and decreased ROS accumulation, dose-dependently. Furthermore, the methanol extract-treated CF1553 worm showed higher SOD-3::GFP intensity than the control.

품종에 따른 국내산 비트(Beta vulgaris L.)의 항산화 활성 및 페놀 화합물 조성 비교

박서연(Seo-Yeon Park),이순희(Sun Hee Lee),남진식(Jin-Sik Nam) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.10

본 연구에서는 국내산 비트 3종인 레드비트, 골든비트, 키오자비트를 80% 메탄올과 물로 추출하여 항산화 활성과 페놀화합물의 조성을 비교하고자 하였다. 수율은 골든비트의 80% 메탄올 추출물이 가장 높았으며, 총 폴리페놀 함량 및 총 플라보노이드 함량은 레드비트의 80% 메탄올 추출물이 각각 8.24 mg GAE/g, 0.73 mg QE/g으로 가장 높았다. 항산화 활성을 확인하기 위해 DPPH와 ABTS 라디칼 소거능, 철 킬레이팅 활성과 아질산염 소거능을 이용하여 측정하였으며, ABTS 라디칼 소거능을 제외한 모든 실험에서 레드비트의 80% 메탄올 추출물이 가장 높은 활성을 나타냈다. 항산화 활성과 관련된 성분을 확인하기 위하여 HPLC-DAD를 이용하여 페놀 화합물의 조성을 조사하였다. 모든 추출물에서 epicatechin이 검출되었으며, 레드비트의 80% 메탄올 추출물이 16.60 mg/100 g으로 가장 높은 함량을 나타내었다. 이외에 gallic acid, chlorogenic acid, caffeic acid, ferulic acid 및 cinnamic acid를 함유하고 있었다. 항산화 활성과 항산화 성분 간의 상관관계를 분석한 결과, gallic acid와 아질산염 소거능이 높은 상관관계를 나타낸 것으로 확인되었다(P<0.001). 이러한 결과는 국내산 비트가 항산화 활성을 나타내는 식품 소재로서의 활용 가치를 높이는데 도움을 줄 것으로 판단된다. This study aimed to evaluate and compare the antioxidant properties and phenolic composition of 80% methanol and aqueous extracts of three different varieties of beet (red, golden, and Chioggia). The yield of extracts was the highest in the 80% methanol extract of the golden beet. The total phenolic and flavonoid content was the highest in the 80% methanol extracts of red beet, 8.24 mg gallic acid equivalent (GAE)/g, and 0.73 mg quercetin equivalent (QE)/g, respectively. The antioxidant properties were measured using four different assays including DPPH and ABTS radical scavenging activity, iron chelating activity, and nitrite scavenging activity. In all the assays except for the ABTS radical scavenging activity, the 80% methanol extract of red beet showed the highest activity. To confirm the presence of antioxidant compounds, the individual phenolic compounds were detected using a high-performance liquid chromatography coupled with diode-array detection (HPLC-DAD). The main phenolic constituent detected in the extracts was epicatechin, and the 80% methanol extract of red beet showed the highest content of epicatechin at 16.60 mg/100 g. Moreover, gallic acid, chlorogenic acid, caffeic acid, ferulic acid, and cinnamic acid were also detected. Gallic acid was highly correlated with nitrite scavenging activity (P<0.001). These results appear to enhance the value of domestic beets as food ingredients exhibiting antioxidant properties.

국내산 레드비트(Beta vulgaris L.) 추출 천연색소의 항산화 특성 및 안정성

민진영(Jin-Young Min),박호영(Ho-Young Park),김윤숙(Yoonsook Kim),홍정선(Jung Sun Hong),최희돈(Hee-Don Choi) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.7

국내산 유기재배 레드비트 추출물의 천연색소 및 항산화 효능 소재로서의 활용 가능성을 조사하기 위하여 유기재배된 레드비트를 1% citric acid를 함유한 75% 발효 주정을 이용하여 추출하였다. 레드비트 추출물의 betalain 중 적색 색소를 나타내는 betacyanin의 함량은 67.48±1.37 mg/g을 나타내었으며, 황색 색소를 나타내는 betaxanthin의 함량은 47.24±0.96 mg/g을 나타내었다. 레드비트 추출물의 총 페놀 함량은 10.3±0.1 mg GAE/g으로 나타났다. 레드비트 추출물의 항산화 효능을 확인하기 위하여 ABTS 라디칼 소거능, DPPH 라디칼 소거능을 측정한 결과 ABTS 라디칼 소거능의 IC50은 513.1±4.8 μg/mL로 나타났다. 레드비트 추출물의 색소 안정성을 평가하기 위하여 pH, 유기산, 당, 열처리, 빛의 유무, 저장 온도를 달리하여 평가하였다. 레드비트 추출물은 pH 3~7 구간에서 최대흡수파장이 537 nm인 것으로 확인되었다. 레드비트 추출물에 당을 첨가하여 색소 안정성에 미치는 영향을 확인한 결과 저장기간이 길어질수록 대조군을 포함에 모든 실험군에서 색소의 강도가 점차적으로 감소하는 경향이 확인되었고, galactose, maltose, glucose, fructose 첨가군은 35일차에 대조군보다 색소의 강도가 증가하는 것으로 나타났다. 따라서 레드비트 색소 추출물을 식품에 첨가하거나 식품착색제로 사용할 경우 빛을 차단하는 포장 조건이나 저장 조건이 필요하다고 생각된다. 또한, 레드비트 추출물을 장기 보관하는 경우에는 가급적이면 낮은 온도에서 냉동 저장하는 것이 레드비트 색소의 안정성을 유지하기 위해 적합할 것으로 생각되며, 저온에서 가공 및 유통되는 아이스크림이나 음료수에 적용하는 것이 적합할 것으로 판단된다. This study was conducted to evaluate the antioxidant activities and stability of natural pigment extracted from red beetroot (Beta vulgaris L.). Red beetroot was extracted using 75% ethanol with 1% citric acid, after which the extracts were analyzed for betalain contents. The antioxidant activities of red beetroot extracts were investigated by measuring total phenolics content as well as 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assays. Red beetroot extracts showed a total phenolic content of 10.3±0.1 mg GAE/g and ABTS radical scavenging capacity (IC50=513.1±4.8 μg/mL). Additionally, the effects of pH, organic acids, free sugars, temperature, and time of treatment, light, and storage temperature on the stability of red beetroot extracts were studied. Red beetroot extracts were stable at pH 3.0∼7.0 and exhibited maximum absorbance at 537 nm. The stability of the pigment in red beetroot extracts decreased during the storage period in response to the addition of free sugars. Among the free sugars tested, galactose was the most effective at stabilizing the pigment, followed by maltose, glucose, and fructose. These results indicate that red beetroot extracts have considerable potential for application in the food industry as a natural food colorant with health-promoting antioxidant features.

레드비트 분말 첨가가 두부의 이화학적 및 미생물학적 특성에 미치는 영향

이교연,김아나,샤피어라만,최성길 한국식품저장유통학회 2019 한국식품저장유통학회지 Vol.26 No.6

This study aimed to investigate the enhancing effects of a specified amount of red beet (Beta vulgaris L.) powder on the quality of tofu over existing ones. Thereafter, physicochemical characteristics and microbial safety were compared between tofu prepared addition of red beet powder (RBP) at different concentrations (0.5-2%) and tofu without RBP. No significant differences in sample yield were observed (p>0.05) and, the brix degree and lightness of tofu significantly decreased with an increase in the RBP concentration (p<0.05). Texture analysis revealed that incorporation of RBP significantly increased the hardness of tofu (p<0.05), while the cohesiveness, springiness, and chewiness were not significantly altered. Furthermore, total phenolic content and antioxidant activity of RBP-incorporated tofu were significantly greater than those of untreated tofu on the DPPH radical scavenging assay, ABTS radical scavenging assay, and ferric reducing antioxidant power assay (p<0.05). In the case of microbial safety, RBP-incorporated tofu contained significantly fewer aerobic bacteria and yeast during storage than tofu without RBP (p<0.05). These results suggest that RBP incorporation in tofu increasees its functional quality and shelf-life.

Effect of Sewage Sludge and Poultry Manure on Biomass Yield of Palak (beta Vulgaris L. Var.Bengalensis) and Heavy Metal Availability

Kalvakuntla Jeevanrao,Srinivas P 한국토양비료학회 2014 한국토양비료학회 학술발표회 초록집 Vol.2014 No.6

국내 재배 비트의 품종별 영양성분 비교

박서연(Seo-Yeon Park),이종헌(Jong-Hun Lee),김보민(Bo-Min Kim),백수정(Su-Jeong Baik),이상훈(Sang-Hoon Lee),남진식(Jin-Sik Nam) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.9

본 연구에서는 국내산 레드비트, 골든비트 및 키오자비트의 영양성분을 분석하여 종류에 따른 차이를 비교하고 평가하였다. 색도 중 L값과 b값은 골든비트가 가장 높았고 a값은 키오자비트가 가장 높았다. pH는 5.78로 골든비트와 키오자비트가 동일하게 가장 높았으며, 가용성 고형분은 10.70 °Bx로 키오자비트가 가장 높았다. 수분, 조회분 및 조지방의 함량은 골든비트가 가장 높았으며 조단백질은 레드비트가 가장 높았다. 탄수화물과 식이섬유는 각각 10.05, 2.98%의 함량으로 키오자비트가 가장 높았다. 주요 무기질인 칼륨과 나트륨은 레드비트가 각각 5,533.98, 789.44 mg/kg으로 유의적으로 높은 함량을 나타내었고(P<0.05), 마그네슘은 452.05 mg/kg으로 골든비트가 가장 높은 함량이었다. 베타카로틴 함량은 골든비트가 1.56 μg/100 g으로 가장 높았으며, 비타민 B1은 키오자비트가 22.83 μg/100 g으로 가장 낮은 함량을 나타낸 레드비트보다 5.5배 이상 차이가 났다. 비트의 주요 지방산은 리놀레산, 팔미트산, 올레산이었으며 키오자비트의 지방산 함량이 가장 높았다. 유리당 분석 결과 자당의 함량은 4.66~5.80 g/100 g으로 키오자비트의 함량이 가장 높았다. 이러한 결과로 비트는 다양한 영양성분을 함유하였으며, 영양학적 가치를 지닌 식품의 원료로 사용될 것으로 기대된다. This study was undertaken to evaluate the nutritional constituents of red beet, golden beet, and chioggia beet cultivated in Korea. Considering color, the golden beet exhibited the highest L and b values, whereas the a value of chioggia beet was significantly higher than other varieties. The average pH was 5.78, which was highest in golden beet and chioggia beet, and the highest soluble solid content was obtained in chioggia beet at 10.70°Bx. Moisture, crude ash and crude fat contents were highest in golden beet, and crude protein was highest in red beet. Chioggia beet showed the highest carbohydrate and dietary fiber contents (10.05 and 2.98%, respectively). Evaluating the major minerals present in beets, the highest levels of K and Na were obtained in red beet (5,533.98 and 789.44 mg/kg). Golden beet contained higher amount of Mg (452.05 mg/kg) than other beets. The content of β-carotene in golden beet was the highest, whereas the B1 content in chioggia beet was 22.84 μg/100 g, which was more than 5.5 times higher than red beet. The major fatty acids of beet were linoleic acid, palmitic acid and oleic acid, and the fatty acid content of chioggia beet was highest. The highest content of free sugar was obtained in chioggia beet, and beet sugars were primarily composed of sucrose (ranging from 4.66 to 5.80 g/100 g). Taken together, our results indicate that beets contain numerous nutrients and have the potential to be used as raw materials for producing foods with nutritional value.

Growth Analysis of Rhizomania Infected and Healthy Sugar Beet

Javad Rezaei,Ahmad Nezami,Mohsen Mehrvar,Bagher Mahmoodi,Mohammad Bannayan 한국작물학회 2014 Journal of crop science and biotechnology Vol.17 No.2

Viral disease of rhizomania is one of the most important diseases of sugar beet all over the world. The disease significantly hasreduced the yield and quality of sugar beet, and has imposed high economic loss to farmers. Long-term breeding programs to introducetolerant cultivars are the only chance of avoiding further yield losses. This study tried to measure and analyze the growth of shoots androots of rhizomania-tolerant and -susceptible sugar beet with the aim of providing information for modeling of the rhizomania effectson the growth of sugar beet. Growth indices were used for analyzing, quantification, and time-course of sugar beet growth underinfested and non-infested soils conditions. A 2-year experiment was conducted using four sugar beet cultivars in 2010 and 2011 inMashhad, Iran. The results of this study showed that under infested soils, root dry matter and leaf area index of the susceptible cultivarsin comparison to tolerant cultivars were lower by 57 and 24%, respectively. In addition, crop growth rate and net assimilation rateof susceptible cultivars were affected by rhizomania and were lower than in tolerant cultivars. On non-infested soil, the differencebetween dry matter and growth indices of susceptible and tolerant sugar beet cultivars was not significant. Rhizomania decreasedgreen area and photosynthesis capacity and led to lower growth rate and dry matter production. Our study quantified the growth of rhizomania-infested sugar beet plants in comparison with non-infested plants and provided information to be used for modeling of therhizomania effects on the growth of sugar beet