조리방법에 따른 공심채의 품질특성 및 항산화활성

다국어 초록 (Multilingual Abstract)

This study compared and analyzed the quality characteristics and antioxidant activities among the cooking methods of Blanching, Boiling, Steaming and Microwaving by separating leaves and stems from water spinach (Ipomoea aquatica Forsk.) cultivated in Korea. The proximate composition of water spinach leaves was 83.20% moisture, 4.51% crude protein, 2.07% crude ash, 0.78% crude lipid and 9.45% carbohydrate. And the proximate composition of water spinach stems was 93.69% moisture, 0.72% crude protein, 1.56% crude ash, 0.21% crude lipid and 3.81% carbohydrate. Total polyphenol content, total flavonoid content, DPPH radical scavenging activity and ABTS radical scavenging activity were all higher in leaves than in stems. Total polyphenol content, total flavonoid content, DPPH radical scavenging activity and ABTS radical scavenging activity of water spinach leaves showed the largest increase in Microwaving sample. Total polyphenol content and total flavonoid content of water spinach stems decreased in all samples compared to control group. DPPH radical scavenging activity and ABTS radical scavenging activity of water spinach stems increased in Microwaving sample. Therefore the quality characteristics and antioxidant activities of water spinach cultivated in Korea were affected by cooking methods. So the selection of an appropriate cooking method can decrease, keep or increase of nutrient contents and antioxidant activities. This study provides basic information for improving utilization of water spinach cultivated in Korea as food material and is expected to improve the value added.

목차 (Table of Contents)

• Ⅰ. 서론 1
• 1. 공심채 1
• 2. 공심채의 연구동향 5
• 3. 조리방법 6
• 4. 연구목적 7
• Ⅱ. 재료 및 방법 8
• 1. 시료 8
• 2. 시약 8
• 3. 조리방법 9
• 4. 시료의 전처리 12
• 5. 품질특성 13
• 5.1 일반성분 13
• 5.2 pH 및 총산도 14
• 5.3 색도 15
• 6. 항산화성분 및 항산화활성 16
• 6.1 총 폴리페놀 함량 16
• 6.2 총 플라보노이드 함량 16
• 6.3 DPPH 라디칼 소거능 17
• 6.4 ABTS 라디칼 소거능 17
• 7. 통계처리 18
• Ⅲ. 결과 및 고찰 19
• 1. 조리방법에 따른 공심채의 품질특성 19
• 1.1 일반성분 19
• 1.2 pH 및 총산도 25
• 1.3 색도 29
• 2. 조리방법에 따른 공심채의 항산화성분 및 항산화활성 35
• 2.1 총 폴리페놀 함량 37
• 2.2 총 플라보노이드 함량 41
• 2.3 DPPH 라디칼 소거능 45
• 2.4 ABTS 라디칼 소거능 49
• Ⅳ. 결론 53
• Ⅴ. 참고문헌 55