조리방법에 따른 인삼의 부위별 항산화 효과 = Antioxidant effect of different parts of ginseng according to the cooking methods

다국어 초록 (Multilingual Abstract)

This study investigated the antioxidant effect of different parts of ginseng according to cooking methods. The antioxidant content of raw ginseng(RW), roasted ginseng(RT), red ginseng(RD, purchased from market), fried ginseng(FG), boiled ginseng(BG), steamed ginseng(SG) were evaluated on total polyphenols(TP), total flavonoids(TF) contents and antioxidant capacity evaluated on DPPH(1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity, FRAP(Ferric reducing antioxidant power), and also evaluated on resistant starch content of that ginseng samples. The results are as follows, cooking methods such as frying and boiling are showed lower antioxidant content than raw ginseng. But those such as roasting, steaming methods and RD showed better antioxidant content than raw ginseng. Antioxidant content of ginseng root showed better than ginseng body on cooking methods such as roasting, boiling, steaming, raw ginseng, and RD. Antioxidant capacity of steaming method and RD was stronger than raw ginseng but frying method was lower than raw ginseng. Antioxidant capacity of ginseng root showed better ginseng body on all the cooking methods. Resistant starch of ginseng treated with roasting, steaming, boiling methods and RD increased than raw ginseng, but frying method decreased than raw ginseng. Resistant starch of ginseng root showed better than ginseng body on all the cooking methods.
These results indicate that steaming and roasting are effective cooking methods to increase the antioxidant activity as well as the resistant starch content of ginseng, respectively.

목차 (Table of Contents)

• Abstract........... 1
• Ⅰ. 서론........... 3
• Ⅱ. 문헌고찰........... 8
• 1. 조리방법에 따른 식물성 식품의 항산화 물질........... 8
• 1) 조리 방법에 따른 식물성 식품의 총 폴리페놀 함량........... 8
• 2) 조리 방법에 따른 식물성 식품의 총 플라보노이드 함량........... 11
• 2. 조리방법에 따른 식물성 식품의 항산화능........... 14
• 1) 조리 방법에 따른 식물성 식품의 DPPH 라디칼 소거능...... 14
• 2) 조리 방법에 따른 식물성 식품의 FRAP........... 17
• 3. 조리 방법에 따른 식믈성 식품의 저항전분 함량........... 18
• Ⅲ. 실험 재료 및 방법........... 22
• 1. 재료........... 22
• 2. 인삼의 조리........... 22
• 1) 수삼(Raw Ginseng, RW)........... 22
• 2) 구운 인삼(Roasted Ginseng, RT)........... 22
• 3) 홍삼(Red Ginseng, RD)........... 23
• 4) 튀긴 인삼(Fried Ginseng, FG)........... 23
• 5) 끓인 인삼(Boiled Ginseng, BG)........... 23
• 6) 찐 인삼(Steamed Ginseng, SG)........... 24
• 3. 항산화 물질........... 24
• 1) 항산화물질의 추출........... 24
• 2) 총 폴리페놀 함량........... 24
• 3) 총 플라보노이드 함량........... 25
• 4. 항산화능........... 25
• 1) DPPH 라디칼 소거능........... 25
• 2) FRAP(Ferric reducing antioxidant power)........... 25
• 5. 저항전분 함량........... 26
• 6. 통계처리........... 26
• Ⅳ. 결과 및 고찰........... 27
• 1. 조리 방법에 따른 인삼의 항산화 물질........... 27
• 1) 총 폴리페놀 함량........... 27
• 2) 총 플라보노이드 함량........... 31
• 2. 조리 방법에 따른 인삼의 항산화능........... 35
• 1) DPPH 라디칼 소거능........... 35
• 2) FRAP(Ferric reducing antioxidant power)........... 40
• 3. 조리 방법에 따른 인삼의 저항전분 함량........... 43
• Ⅴ. 요약 및 결론........... 47
• 참고문헌........... 50