Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Chemical Composition and Antioxidative Activity of Kiwifruit in Different Cultivars and Maturity

제주산 참다래의 품종 및 숙도에 따른 화학성분과 항산화 활성

  • Oh, Hyun-Jeong (Biotechnology Regional Innovation Center, Jeju National University) ;
  • Jeon, Si-Bum (Biotechnology Regional Innovation Center, Jeju National University) ;
  • Kang, Hye-Young (Biotechnology Regional Innovation Center, Jeju National University) ;
  • Yang, Young-Jun (Biotechnology Regional Innovation Center, Jeju National University) ;
  • Kim, Seong-Cheol (Agricultural Research Center for Climate Change, National Institute of Horticultural and Herbal Science, Rural Development Administration) ;
  • Lim, Sang-Bin (Biotechnology Regional Innovation Center, Jeju National University)
  • 오현정 (제주대학교 생명과학기술혁신센터) ;
  • 전시범 (제주대학교 생명과학기술혁신센터) ;
  • 강혜영 (제주대학교 생명과학기술혁신센터) ;
  • 양영준 (제주대학교 생명과학기술혁신센터) ;
  • 김성철 (농촌진흥청 온난화대응농업연구센터) ;
  • 임상빈 (제주대학교 생명과학기술혁신센터)
  • Received : 2010.11.30
  • Accepted : 2011.01.22
  • Published : 2011.03.31
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Abstract

The chemical composition and antioxidative activity of kiwifruit varieties in Jeju, such as Jecy Gold (Actinidia chinensis var. 'Jecy Gold'), Halla Gold (A. chinensis var. 'Halla Gold'), Jecy Sweet (A. deliciosa var. 'Jecy Sweet') and Hwabuk 94 (A. deliciosa var. 'Hwabuk 94') were investigated. The crude protein, crude lipid, and pH showed no differences among variety and maturity whereas the moisture contents showed differences among the variety and maturity. Jecy Sweet in mature stage showed the highest values in soluble solid, crude protein, crude lipid, and crude ash. The changes in chemical components of kiwifruit by maturity stage were as follows: during ripening, the glucose and the fructose contents increased considerably with the decrease of sucrose content. Potassium, phosphorus, sodium, and magnesium were estimated as the major minerals in kiwifruit and Jecy Sweet contained the highest amounts of potassium and magnesium. At maturity stage, ascorbic, malic and lactic acid were increased with the decrease of citric acid content. The polyphenol contents were 26.81~56.10 ${\mu}g/g$ and 8.64~26.45 ${\mu}g/g$, respectively, in immature and mature fruits. During ripening, the polyphenol content was decreased. The DPPH radical scavenging activity of methanol extracts were 84.47~89.37% and 43.94~76.96% at 500 ppm, respectively, in immature and mature fruits. The immature varieties of kiwifruit have a high DPPH radical scavenging activity. Therefore the chemical composition and physiological activity of kiwifruit was affected by variety and maturity.

제주에서 육성한 후 재배된 참다래에 대하여 기능성식품 소재 및 가공품을 개발하기 위한 기초자료로 활용하기 위하여, 품종별, 숙도별 이화학적 특성 및 항산화 활성을 조사하였다. 일반성분으로 수분은 미숙과의 경우 87.06~90.78%, 완숙과는 83.40~88.27%로 숙도 및 품종별 차이를 보였다. 미숙과의 조단백 함량은 0.26~1.07%, 완숙과는 1.08~1.58%이었고, 조지방은 0.002~0.003%로 조단백, 조지방, pH는 품종 및 숙도별 차이가 없었다. 조회분은 미숙과는 0.43~0.64%, 완숙과는 0.51~0.77%로 미숙과에 비하여 증가되었다. 참다래 품종 중에서 제시스위트 품종이 조단백, 조지방, 조회분 및 당도가 높았다. 참다래에 함유되어 있는 유리당은 fructose, glucose, sucrose로 미숙과에서보다 완숙과에서 총당 함량이 17~44배 증가하였으며 품종마다 차이가 있었다. 제주산 참다래 품종의 주요 유기산은 lactic acid, malic acid, citric acid, oxalic acid, tartaric acid이었으며, oxalic acid와 tartaric acid는 완숙과에서는 검출이 되지 않았으나, 미숙과에서는 소량 검출되었다. 참다래 과실의 무기성분은 칼륨이 117.7~189.9 mg%로 가장 많이 함유되어 있었다. 비타민 C 함량은 미숙과는 0.21~0.59 mg/g, 완숙과는 0.12~0.81 mg/g로 숙기와 품종에 따라서 차이를 보였는데, 미숙과에 비해 완숙과의 비타민 C 함량이 높았다. 총 페놀 함량은 미숙과는 26.81~56.10 ${\mu}g/g$, 완숙과는 8.64~26.45 ${\mu}g/g$로 미숙과의 총 페놀 함량이 높았다. 과실 추출물의 DPPH radical 소거활성을 500 mg/L에서, 미숙과는 84.47~89.37%로 화북94>제시골드>한라골드>제시스위트 순으로 활성이 높았으며, 완숙과는 43.94~76.96%로 화북94>한라골드>제시골드>제시스위트 순이었다. 미숙과에서 항산화 활성이 높은 것은 미숙과가 완숙과에 비하여 총 페놀 함량이 높기 때문인 것으로 보이며, 항산화 활성은 품종 및 숙도에 따라 차이가 있었다.

Keywords

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