부추(Allium tuberusum) 씨의 이화학적 특성과 항산화 활성

Chemical Compositions and Antioxidative Activity of Leek (Allium tuberusum) Seeds

  • 차재영 (동아대학교 생명자원과학대학 생명자원과학부) ;
  • 김성규 (동아대학교 생명자원과학대학 생명자원과학부) ;
  • 김현정 (동아대학교 생명자원과학대학 생명자원과학부) ;
  • 송재영 (경상대학교 의과대학 미생물학교실) ;
  • 조영수 (동아대학교 생명자원과학대학 생명자원과학부)
  • 발행 : 2000.06.01

초록

식용식물 이면서 한방재료로 이용되고 있는 부추의 이용 효율을 증대시킬 목적으로 부추씨의 이화 학적 특성과 수용성 추출물의 항산화 활성을 측정하였다. 부추씨의 일반적 조성을 보면 조단백질 25.7%, 조지방 16.6%, 조회분 2.9%, 수분 4.4%로 나타났다. 아미노산 조성은 건물 중량 100g 당 proline 11.0 g 으로 가장 높았으며, glutamic acid 4.91 g, arginine 2.12 g, aspartic acid 1.62 g, leucine 1.31 g, valine 1.16 g, methionine 1.15 g 순으로 나타났다. 부추씨의 무기질 성분은 칼륨 215 ppm, 칼슘 142 ppm, 철 124 ppm, 마그네슘 100 ppm 순으로 나타나 칼슘과 철분을 많이 함유하였다. 주요 지방산으로 linoleic acid (C18:2) 71.9%, oleic acid(C18:1) 12.7%, palmitic acid(C16:0) 8.6% 및 stearic acid(C18:0) 1.4% 순 으로 전체의 약 93%를 차지하였다. 부추씨로부터 열침 온도에 따른 총폴리페놀 화합물의 함량 변동은 2$0^{\circ}C$ 추출물에 비해 4$0^{\circ}C$ 추출물에서 27%, 6$0^{\circ}C$ 추출물에서 51% 증가하였다. 부추씨 수용성 추출물을 DPPH 환원법으로 항산화 활성을 측정한 결과, 부추씨는 BHT 보다 활성이 나타났다. 이상과 같이 부추 씨는 아미노산, 무기질 및 지방산을 풍부하게 함유하고 있어 영양적인 면에서도 상당한 가치를 가지는 식품재료로 이용될 가능이 있는 것으로 사료된다.

The chemical compositions as amino acids, minerals, fatty acids, and total polyphenolic compounds of the seeds of leek (Allium tuberusum) were analyzed. The antioxidative activity of water soluble extract from leek seeds was also tested in DPPH ($\alpha$, $\alpha$ - diphenyl-$\beta$ -picrylhydrazyl) method. The chemical compositions of leek seeds were moisture 4.4%, curde protein 25.7%, crude fat 16.6%, and crude ash 2.9%. Major amino acid compositions were proline 11 g, glutamic acid 4.9 g, arginine 2.1g, aspartic acid 1.6g, leucine 1.3g, valine 1.2 g, and methionine 1.1 g as per 100g. Mineral contents were K 215 ppm, Ca 142 ppm, Fe 124 ppm, and Mg 100 ppm. Major fatty acid compositions were linoleic acid 71.9%, oleic acid 12.7%, palmitic acid 8.6%, and stearic acid 1.4%. The changes of contents in polyphenolic compound from leek seeds caused by heat treatment were also listed in the following order; $20^{\circ}C$(364mg/100g), $40^{\circ}C$(462 mg/100g), and $60^{\circ}C$(551 mg/100g). Antioxidative activity as electron donating ability showed in the following order; 0.05% BHT(butylated hydroxytoluene)(45.6%)>0.05% water-extract(31.3%)>0.1% water extract(30.3%). On the basis of chemical analysis, the leek seedsshowed to have relatively high contents of nutrients as amino acids, minerals, fatty acids.

키워드

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