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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Compost Fermented with Korean Medicinal Herb Waste on Physicochemical Characteristics of Rubus coreanus Miquel (Bokbunja)

한약탕제찌꺼기발효퇴비가 복분자과실의 이화학적 특성에 미치는 영향

  • Kim, Jae-Young (Dept. of Food and Environmental Sciences, Wonkwang University) ;
  • Baek, Seung-Hwa (Dept. of Biofood Science and Biotechnology, Chungbuk Provincial University) ;
  • Kim, Seong-Jo (Dept. of Food and Environmental Sciences, Wonkwang University)
  • 김재영 (원광대학교 식품.환경학과) ;
  • 백승화 (충북도립대학교 바이오식품생명과학과) ;
  • 김성조 (원광대학교 식품.환경학과)
  • Received : 2011.04.11
  • Accepted : 2011.05.31
  • Published : 2011.06.25
Download PDF
⟨ Previous Next ⟩

Abstract

Fermented compost made from medicinal herb waste (MHWC) as an environment-friendly manure was applied to determine the physicochemical characteristics of Rubus coreanus Miquel (Bokbunja). MHWC, poultry manure compost (PMC), and MHWC+PMC (1:1, w/w) were applied to 2 year-old Bokbunja plants at levels of 0 (UC: untreated control), 20, and 40 Mg/ha, respectively. The physicochemical characteristics of Bokbunja were investigated 15, 20, and 25 days after flowering (DAF). There were no differences between the chemical compositions of the group. However, the total sugar contents of the fruit harvested 15, 20, and 25 DAF from MHWC were increased 0.54~0.56, 0.46~0.53, and 1.80~2.52%, respectively, as compared with UC. The free sugar content in fruit from the MHWC group was higher compared to the other groups. The fructose and glucose contents were increased 0.08~0.31% and 0.08~0.18%, respectively. The organic acid content of the fruit was increased in the MHWC and PMC groups, and citric acid constituted 92.67~93.59% of the total organic acid content. In conclusion, MHWC treatment is a compost source for quality improvement of total sugar, free sugar, and organic acid contents of Bokbunja.

본 연구는 한약탕제찌꺼기를 친환경 퇴비자원으로서 재활용하기 위하여 발효과정을 거친 퇴비(MHWC: medicinal herb waste compost)와 계분퇴비(PMC: poultry manure compost) 및 이를 혼합한 퇴비(MHWC+PMC, 1:1)를 식재2년생 복분자 포장에 0(UC: untreated control), 20, 40 Mg/ha로 처리하여 꽃이 첫 개화한 시기를 기점으로 15, 20, 25 DAF(day after flowering)를 수확시기로 하여 수확한 복분자 과실의 이화학적 특성을 조사하였다. 조단백질이 UC에 비해 모든 처리구가 증가하였고, 조지방은 UC와 비교하여 모든 수확시기에서 부분적으로 증가되는 경향이었다. 총당 함량은 UC에 비해 MHWC 처리구가 크게 증가하였다. 유리당 중 fructose와 glucose 함량은 MHWC 처리구가 다른 처리구보다 0.08~0.31, 0.08~0.18% 증가되었다. 유기산은 MHWC 및 PMC 처리로 인한 증가 경향을 보였고, 가장 높은 유기산은 citric acid로서 전체 유기산의 92.67~93.59% 수준이었다. 이상의 결과에서 MHWC 처리가 복분자의 당함량, 유리당 및 유기산의 함량을 증가시켜 품질향상에 효과가 있는 퇴비자원으로 생각되었다.

Keywords

References

  1. Park PJ, Lo SC, Han SS. 2004. Control of disease, insect pest and weed cultivation area of Rubus coreanus Miquel. J Life Sic & Nat Res 26: 56-67.
  2. Li SZ. 1973. Comprehensive outline of the materia medica.Komunsa, Seoul, Korea. p 720-721.
  3. Cha HS, Youn AR, Park PJ, Choi HR, Kim BS. 2007. Physicochemical characteristics of Rubus coreanus Miquel during maturation. Korean J Food Sci Technol 39: 476-479.
  4. Cho SH, Choi SW, Lee HR, Lee JY, Lee WJ, Choi YS. 2004. Safety and effects on lipid parameters of Rubus coreanus and Atractylodes japonica in ovariectomized rats. J Food Sci Nutr 9: 361-366. https://doi.org/10.3746/jfn.2004.9.4.361
  5. Cha HS, Lee MK, Hwang JB, Park MS, Park KM. 2001. Physicochemical characteristics of Rubus coreanus Miquel. J Korean Soc Food Sci Nutr 30: 1021-1025.
  6. Mullen W, Mcginn J, Lean MEJ, Maclean MR, Gardner P, Duthie GG, Yokota T, Crozier A. 2002. Ellagitannins, flavonoids, and other phenolics in red raspberries and their contribution to antioxidant capacity and vasorelaxation properties. J Agric Food Chem 50: 5191-5196. https://doi.org/10.1021/jf020140n
  7. Chung TH, Kim JC, Lee CY, Moon MK, Chae SC, Lee IS, Kim SH, Hahn KS, Lee IP. 1997. Potential antiviral effects of Terminalia chebula, Sanguisorba officinalis, Rubus coreanus and Rheum palmatum against duck hepatitis B virus (DHBV). Phytotherapy Res 11: 179-182. https://doi.org/10.1002/(SICI)1099-1573(199705)11:3<179::AID-PTR50>3.0.CO;2-F
  8. MIFAFF. 2010. The Annual output of cash crops. Ministry of Food, Agriculture, Forestry and Fisheries, Gwacheon, Korea. p 82-89.
  9. KFDA. 2010. Food and drug statistical year book. Korean Food and Drug Administration, Chungwon, Korea. p 309-310.
  10. KFDA. 2010. Food and drug statistical year book. Korean Food and Drug Administration, Chungwon, Korea. p 348-349.
  11. Lee EY, Cho WS, Park JW. 2005. Development of bio-fertilizers using waste Chinese medicine and earthworm casting. J KSWM 22: 332-338.
  12. NIAST. 2000. Method of soil and plant analysis. National Institute of Agricultural Science and Technology, RDA, Suwon, Korea. p 102-147.
  13. CaO HF, Chang AC, Page AL. 1984. Heavy metal contents of sludge-treated soils as determined by three extraction procedures. J Environ Qual 13: 632-634.
  14. AOAC. 1995. Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 69-74.
  15. Dubois M, Giles K, Hamilton JK, Robers PA, Smith F. 1951. A colorimetric method for the determination of sugars. Nature 168: 167-167.
  16. Ando T, Tanaka O, Shibata S. 1971. Chemical studies on the oriential plant drugs (XXV). Sayakugaku Zasshi 25: 28-31.
  17. KHSI. 2010. Health supplements food code. Korea Health Supplements Institute, Seoul, Korea. p 372-374.
  18. Cho YJ, Chun SS, Cha WS, Park JH, Oh SL, Lee WY, Kim JH, Park JG. 2005. Effect of food-garbage compost on the characteristics and storage of persimmon fruits. Korean J Food Preserv 12: 199-203.
  19. Youn AR, Kwon KH, Kim BS, Noh BS. 2009. Quality changes in Rubus coreanus Miquel during frozen storage. Korean J Food Preserv 16: 618-622.
  20. Kwon KH, Cha WS, Kim DC, Shin HJ. 2006. A research and application of active ingredients in Bokbunja (Rubus coreanus Miquel). Korean J Biotechnol Bioeng 21: 405- 409.
  21. Shin HJ, Nam HG, Lim IJ, Cha WS. 2006. Comparison of volatile flavor compounds in Bokbunja (Rubus coreanus Miquel) wines with and without mushroom extracts. Korean J Biotechnol Bioeng 21: 410-413.
  22. Choi HS, Kim MK, Park HS, Kim YS, Shin DH. 2006. Alcoholic fermentation of Bokbunja (Rubus coreanus Miq.) wine. Korean J Food Sci Technol 38: 543-547.
  23. Lee JH, Hwang HJ. 2006. Quality characteristics of curd yogurt with Rubus coreanum Miquel juice. The J ournal of Culinary Research 12: 195-205.
  24. Lee MS, Kim MY, Chun SS. 2008. Quality characteristics of Yukwa prepared with Rubus coreanus miquel extract using different puffing process methods. Korean J Food Cookery Sci 24: 382-391.
  25. Lee JW, Do JH. 2000. Chemical compounds and volatile flavor of Rubus coreanum. Korean J Food & Nutr 13: 453- 459.
  26. Chung HS, Hwang SH, Yurn KS. 2005. Extraction characteristics of Rubi fructus in relation to drying methods and extraction solutions. Korean J Food Preserv 12: 436-441.
  27. Cho SH. 1984. Physical measurement of color changes in foods. J Korean Soc Food Sci Nutr 13: 1-8.
  28. Lee SJ, Ahn BI. 2009. Change in physicochemical characteristics of black raspberry wines from different regions during fermentation. Korean J Food Sci Technol 41: 662- 667.
  29. Romero RMA, Vazquex OML, Lopez HJ, Simal LJ. 1992. Determination of vitamin C and organic acids in various fruits by HPLC. J Chroma Sci 30: 433-437. https://doi.org/10.1093/chromsci/30.11.433

Cited by

  1. Optimal Lactic Acid Fermentation Conditions and Quality Properties for Rubus coreanus Miquel (Bokbunja) and Chlorella Mixtures vol.45, pp.3, 2016, https://doi.org/10.3746/jkfn.2016.45.3.386
  2. Effect of Composted Medicinal Herb Waste on Soil Chemical Properties and Rubus coreanus Miquel (Bokbunja) Quality vol.24, pp.4, 2011, https://doi.org/10.7732/kjpr.2011.24.4.472
  3. Physiological Activities of Rubus coreanus Miq. Extracts Using Different Extraction Methods vol.28, pp.1, 2012, https://doi.org/10.9724/kfcs.2012.28.1.025
  4. Quality Analysis for Recycle of the Drained Soybean Boiling Water Discarded in the Mass Production of Fermented Soy Foods vol.29, pp.5, 2013, https://doi.org/10.9724/kfcs.2013.29.5.525