Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Components and Antioxidative Activities of Buchu (Chinese chives) Harvested at Different Times

수확시기에 따른 부추 성분 및 항산화효과의 변화

  • Moon, Gap-Soon (School of Food and Life Science, Food Science Institute and Biohealth Products Research Center supported by MOST & KOSEF, Inje University) ;
  • Ryu, Bog-Mi (School of Food and Life Science, Food Science Institute and Biohealth Products Research Center supported by MOST & KOSEF, Inje University) ;
  • Lee, Min-Ja (School of Food and Life Science, Food Science Institute and Biohealth Products Research Center supported by MOST & KOSEF, Inje University)
  • 문갑순 (인제대학교 식품생명과학부.식품과학연구소.바이오헬스 소재연구센터) ;
  • 류복미 (인제대학교 식품생명과학부.식품과학연구소.바이오헬스 소재연구센터) ;
  • 이민자 (인제대학교 식품생명과학부.식품과학연구소.바이오헬스 소재연구센터)
  • Published : 2003.06.01
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Abstract

Changes in amino acids content and antioxidative activity in the leaves of buchu (Allium tuberosum R.) at different harvesting times were investigated. Contents of protein, lipids and ash were the highest at the first harvest time, but decreased thereafter, whereas water content showed the reverse pattern. Amino acid contents were the highest at 2nd harvest time, major compositions being aspartic acid, alanine, and glutamic acid, which decreased thereafter. Antioxidative activities according to harvesting times also revealed the same pattern showing by the major nutrients. Correlation coefficients between antioxidative detecting methods in TEAC vs FRAP assay, FRAP vs DPPH assay, and TEAC vs DPPH showed 0.996, 0.992, and 0.987, respectively (p<0.001). The earliest-harvested buchu had the highest content of carotenoids, vitamin C, and total phenol, whereas the lowest of chlorophyll. Antioxidative effects of buchu, with vitamin C and total phenol contents have high coefficient correlations of 0.991 and 0.989, respectively.

김해지역 '그린벨트'종 부추의 영양성분과 항산화효과를 수확시기별로 비교하였다. 그 결과 초벌부추는 수분 함량이 가장 낮고 단백질, 지방, 회분의 함량이 높았다. 아미노산 함량은 2벌부추에서 높았고 주요 구성 아미노산은 aspartic acid, alanine, glutamic acid였다. 또한, 초벌부추의 항산화효과가 가장 큰 것으로 나타났고 부추의 수확이 되풀이될수록 유리기 소거효과가 낮아짐을 알 수 있었다. 항산화효과 측정방법에 따른 상관관계를 측정한 결과 TEAC법과 FRAP법은 r=0.996(p<0.001)의 가장 높은 상관관계를 나타내었고 FRAP과 DPPH법이 0.992, TEAC법과 DPPH법이 0.987로서 모두 유의수준 99%에서 높은 상관관계가 인정되었다. 부추의 항산화 관련 원인물질을 규명하기 위하여 클로로필, 카로테노이드, 비타민 C 및 총페놀 함량을 측정한 결과 클로로필은 $532.11{\sim}581.47\;mg%$, 카로테노이드는 $24.8{\sim}30.5\;mg%$, 비타민 C는 $249.4{\sim}325.4\;mg%$, 총페놀은 $132{\sim}184\;mg%$ 함유되어 있었다. 수확횟수가 증가할수록 클로로필 함량은 증가하였으나 나머지 성분들은 감소하였다. 특히, 비타민 C와 총페놀 함량의 급격한 감소(각각 23.4%와 28.3%)는 항산화효과의 감소와 밀접한 관련이 있어서 TEAC값과 비타민 C 함량의 r=0.991, TEAC값과 총페놀함량의 r=0.989이었다.

Keywords

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