Korean Journal of Food Science and Technology (한국식품과학회지)

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

Study on the Nutritional Composition and Antioxidative Capacity of Mulberry Fruit(Ficus-4x)

4배성 휘커스(Ficus-4x)오디품종의 영양성분 및 항산화능 검색

  • Kim, Ae-Jung (Department of Food and Nutrition, Hyejeon College) ;
  • Kim, Mi-Won (Department of Food and Nutrition, Hyejeon College) ;
  • Woo, Na-Ri-Yah (Department of Food and Nutrition, Hoseo University) ;
  • Kim, Sun-Yeou (Graduate School of East-West Medical Science, Kyunghee University) ;
  • Kim, Hyun-Bok (Department of Sericulture and Entomology, National Institute of Agriculture Science and Technology) ;
  • Lim, Young-Hee (Department of Food and Nutrition, Daejon University) ;
  • Kim, Myung-Hee (Department of Food Service Management, Kyonggi University)
  • Published : 2004.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Nutritional composition and antioxidative capacity of mulberry fruit (Ficus-4x) were investigated for evaluation as new red-colored fruit. Contents of moisture, crude fat, crude protein, and vitamin C were similar, whereas that of crude ash was higher, to those of other berry fruits. Contents of minerals (Ca, 14.33 mg/100 g; P, 39.98 mg/100 g; Fe, 6.01 mg/100 g; Zn, 4.04 mg/100 g; Mn, 2.26 mg/100 g), particularly Fe, were higher than those of other berry fruits. Hardness, springness, cohesiveness, gumminess, and chewiness of mulberry fruit were higher, and color values (L, 36.03; a, 1.80; b, 1.54) were lower than those of strawberry. Relative scavenging activities of mulberry fruit methanol extract and its cyanidine 3-glucoside on 1, 1-diphenyl-2-picrylhydrazy radical (DPPH) were 35.7 and 78.2%, respectively, using butylated hydroxyanisole (BHA) as standard. Antioxidant activities in corn oil (peroxide values and conjugated dienoic acid) were tertiary butylhydroquinone (TBHQ) > mulberry fruit ethanol extract > mulberry fruit water extract > butylated hydroxytoluene (BHT) > tocopherol. Results show mulberry fruit can be very useful red-colored fruit for development of functional foods with beneficial effects on radical scavenging and antioxidative capacities.

뽕나무 가운데 가장 큰 품종인 4배성 휘커스 오디품종(Ficus-4x)의 일반성분함량을 베리류에 속하는 몇 종류의 과일과 비교시 유사한 수준이었으나, 조회분 함량은 딸기, 복분자, 블루베리 등에 비해 높은 수준을 보였다. 비타민 C함량의 경우도 복분자와 블루베리 보다 높은 수준이었다. 무기질함량 분석결과 칼슘함량은 딸기와 유사한 수준이었으나, 블루베리에 비해서는 2배 이상 높았다. 특히 철분함량은 딸기, 복분자, 블루베리에 비해 월등히 높게 나타나 한방에서 보혈제로 사용해온 근거가 본 연구를 통해 입증되었다고 볼 수 있다. 물성적 특성의 경우 응집성, 검성, 씹힘성이 딸기에 비해 높게 나타나 저장성 면에서 딸기에 비해 우수할 것으로 생각된다. 색도 분석 결과 명도가 낮게 나타나 딸기보다 비교적 어두운 붉은색을 띠었고, 적색도, 황색도 또한 딸기에 비해 다소 낮은 결과를 나타내었다. 4배성 휘커스오디품종의 항산화능을 검색하고자 DPPH소거능 검색시 BHA를 기준(100%)으로 했을때 오디메탄올추출물은 35.7%로 cyanidin 3-glucoside의 40%의 소거능력을 보였다. 그리고 유지 저장시 항산화능을 알아본 결과 옥수수기름 저장 15일 이후부터는 오디의 에탄올추출물과 물추출물 모두에서 토코페롤과 BHA 보다도 안정한 경향을 나타내었다. 이는 최근 천연물에서 추출된 유리한 성분을 첨가물로 이용하려는 목적과 잘 일치된다고 할 수 있으며 유지의 유도기간을 연장하여 장기 보존을 위한 항산화제로서의 가치가 있다고 사료된다.

Keywords

References

  1. Kim AJ, Kim MW, Woo NRY, Kim MH, Lim YH. Quality characteristics of Oddi-Pyun prepared with various levels of mulberry fruit extract. Korean J. Soc. Food Cookery Sci. 19: 708-714 (2003)
  2. Kim HB, Kim SY, Moon JY. Quantification and varietal variation of anthocyanin pigment in mulberry fruits. Korean J. Breed 34: 207-211 (2002)
  3. Anton R. Biochemical, cellular, and medicinal properties. In: Plant Flavonoids in Biology and Medicine II. pp. 423-439. Cody V, Iddleton E Jr, Harborne JB, Beretz A (eds). Alan R, Liss, New York, USA (1988)
  4. Kim SY, Park KJ, Lee WC. Antiinflammatory and antioxidative effects of Morus spp. fruit extract. Korean J. Med. Crop Sci. 6: 204-209 (1998)
  5. Kim HB, Kim SY, Moon JY. Quantification and varietal variation of anthocyanin pigment in mulberry fruits. Korean J. Breed 34: 207-211 (2002)
  6. Kim HB, Ryu KS. Sensory characterisitics of mulberry fruit jam and wine. Korean J. Seric. Sci. 42: 73-77 (2000)
  7. Kim HB, Lee YW, Lee WC, Moon JY. Physiological effects and sensory characteristics of mulberry fruit with chongilppong. Korean J. Seric. Sci. 43: 16-20 (2001)
  8. Rhim JW, Lee JW. Degradation kinetics of anthocyanins in purple- fleshed sweet potato pigment concentrates and a Japanese plum juice based beverage. Korean J. Food Sci. Technol. 34: 238- 243 (2002)
  9. Kim HB, Bang HS, Lee HW, Seuk YS, Sung GB. Chemical characteristics of mulberry syncarp. Korean J. Seric. Sci. 41: 123- 128 (1999)
  10. Kim HB, Ryu KS. Sensory characteristics of mulberry fruit jam & wine. Korean J. Seric. Sci. 42: 73-77 (2000)
  11. Kim TW, Kwon YB, Lee JH, Yang IS, Youm JK, Lee HS, Moon JY. A study on the antidiabetic effect of mulberry fruits. Korean J. Seric. Sci. 38: 100-107 (1996)
  12. Kim TW, Kwon YB, Lee, JH, Yang IS, Youm JK, Lee HS, Moon JY. A study on antidiabetic effect of mullberry fruits. Korean J. Seric. Sci. 38(2): 100-107 (1996)
  13. AOAC. Official Methods of Analysis of AOAC 15th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990)
  14. Jeong YJ, No HK. Effect of chitin derivatives on non-steamed alcohol fermentation of tapioca. Korean J. Food Sci. Technol. 36: 92-96 (2004)
  15. The Korean Society of Food Science and Nutrition. Handbook of Experiments in Food Science and Nutrition. Hyoil Press, Seoul, Korea. pp. 258-259 (2000)
  16. Joo HG, Cho GS, Park CG, Mah SC. Sikpumbunseok. Hakmun Pushlishing Co. Seoul, Korea. pp. 506-510 (1996)
  17. Kim MH. A study on bone metabolism and minerals status of postmenoposal vegeterian women. PhD thesis, Sookmyung Women's University, Seoul, Korea (2002)
  18. Yoshida T, Mori K, Fujita Y, Okuda T. Studies on inhibition mechanism of autooxidation by tannins and flavonoids. Chem. Pharm. Bull. 37: 1919-1921 (1989) https://doi.org/10.1248/cpb.37.1919
  19. Kang MH, Park CG, Cha MS, Seong NS, Chung HK, Lee JB. Component characteristics of each extract prepared by different extract methods from by-products of glycrrhizia uralensis. J. Korean Soc. Food Sci. Nutr. 30: 138-142 (2001)
  20. Shin HK, Han CD. Antioxidative effect of sacorbic acid solubilized in oil via reversed micelle. J. Food Sci. 55: 247-252 (1990) https://doi.org/10.1111/j.1365-2621.1990.tb06062.x
  21. AOCS. Official and Tentative Methods cd 8-53, 4th ed. American Oil Chemists Society, Chicago, IL, USA (1990)
  22. AOCS. Official and Tentative Methods Ti -la -64, 4th ed. American Oil Chemists Society, Chicago, IL, USA (1990)
  23. Using SAS/STAT to solve a system of nonliner equations. Korean J. Soc. Quality Con. 28: 95-105 (2000)
  24. NRLSI. Food Composition Table 5th ed. National Rural Living Science Institute, MS thesis, Suwon, Korea. pp. 146, 153, 154 (1996)
  25. KNS. Recommended Dietary Allowances for Koreans. Korean Nutrition Society, Seoul, Korea (2000)
  26. Lee YE, Hong SH. Chinese Food Sources. Kyomunsa, Seoul, Korea (2003)
  27. Kim HB. Bioactive components and their functional properties of mulberry fruits as food resources. MS thesis, Seoul National University, Suwon, Korea (2003)
  28. Francies FJ. Analysis of the Anthocyanins: Anthocyanins as a Food Colors. Academic Press, London, UK (1982)
  29. Hong W, Guohua C, Ronald LP. Oxygen radical absorbing capacity of anthocyanins. J. Agric. Food Chem. 45: 304-309 (1997) https://doi.org/10.1021/jf960421t
  30. Han MN. A study on the antioxidative and antimicrobacterial effects of grape seeds extracts. MS thesis, Sungshin Women's University, Seoul, Korea (2003)
  31. Won JS, Ahn MS. A study on the development and evaluation of the pine needle flavor oil. Korean J. Soc. Food Cookery Sci. 17: 39-49 (2001)
  32. Lim DK, Choi U, Shin DH. Antioxidative activity of ethanol extract from korean medicinal plants. Korean J. Food Sci. Technol. 28: 83-90 (1996)