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

Physicochemical Characteristics of Sorghum Tea according to Milling Type and Pan-fried Time

도정도와 볶음시간에 따른 수수차의 이화학적 특성

  • Ko, Jee Yeon (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan Sik (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Song, Seuk Bo (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Seo, Hye In (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun Young (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Jung In (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jae Saeng (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Jung, Tae Wook (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Ki Young (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Kwak, Do Yeon (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, In Seok (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
  • 고지연 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 우관식 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 송석보 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 서혜인 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 김현영 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 김정인 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 이재생 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 정태욱 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 김기영 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 곽도연 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 오인석 (농촌진흥청 국립식량과학원 기능성작물부)
  • Received : 2012.08.02
  • Accepted : 2012.09.04
  • Published : 2012.11.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, sorghum teas were prepared from Sorghum bicolor L. Moench subjected to different types of milling (no milling (0%), minimum milling (5%), and milling (20%)) and pan-firing times (1 to 10 minutes), and its quality characteristics were investigated. With regards to milling type, total polyphenolic, flavonoid, tannin contents, and antioxidant activities of ethanol extracts from both no milling sorghum and its tea were highest, followed by minimum milling and milling in decreasing order. Crude nitrogen content was highest in milling sorghum and its tea regardless of pan-firing time. With regards to pan-firing time, total polyphenolic, flavonoid, tannin contents, and antioxidant activities of sorghum teas increased with increasing pan-firing time regardless of milling type. The highest DPPH and ABTS radical scavenging activities were observed at a pan-firing time between 7 to 9 minutes. In contrast to ethanol extracts of pan-fried sorghum tea, antioxidant activities, chromaticity, and turbidity of hot water leaching liqueur of sorghum tea were highest in milling sorghum tea, followed by minimum milling and no milling sorghum tea.

항산화성 높은 수수의 식품으로서의 이용기술을 개발하여 새로운 소비수요를 창출하고자 도정도가 다른 수수를 이용하여 볶음차를 제조하고 이러한 수수차 제조과정이 수수의 항산화성분 및 항산화활성에 미치는 변화를 살펴보았다. 미도정(0%), 최소 도정(5%), 도정(20%)으로 도정 정도가 다른 수수를 1~10분간 볶음처리하여 항산화성분 및 활성 변화를 살펴본 결과 수수 볶음차의 총 폴리페놀, 플라보노이드 및 탄닌 함량과 DPPH 및 ABTS radical 소거활성은 볶음시간이 길어질수록 증가하다가 7~9분 사이 가장 높은 값을 나타내고 이후 약간 감소하는 경향이었다. 수수의 도정도별로는 미도정 수수를 볶음처리한 수수차에서 페놀성 화합물 및 항산화활성이 총 폴리페놀 12.95 mg GAE/g, 플라보노이드 7.43 mg CE/g 및 DPPH 및 ABTS radical 소거활성 19.97 및 33.11 mg TE/g으로 가장 높았으며, 다음으로 최소 도정 수수 볶음차, 도정 수수 볶음차의 순이었다. 이와는 다르게 도정도별 수수 볶음차의 열수 침출물의 항산화활성은 도정 수수 볶음차에서 가장 높았고, 다음으로 최소 도정 수수 볶음차, 미도정 수수 볶음차의 순이었으며, 이는 수수 볶음차열수 침출액의 색도 및 탁도와 같은 경향으로 도정 수수 볶음차의 경우 종피의 손상에 의해 오히려 열수에 의한 색소 및 항산화성 물질의 용출이 증가한 것으로 생각되었다.

Keywords

References

  1. Reiter RJ. 1995. Oxidative process and antioxidative defense mechanism in the aging brain. FASEB J 9: 526-533.
  2. Halliwell B, Gutteridge JM, Cross CE. 1992. Free radicals, antioxidants, and human disease: where are we now? J Lab Clin Med 119: 598-620.
  3. Cao LH, Lee JK, Cho KH, Kang DG, Kwon TO, Kwon JW, Kim JS, Sohn EJ, Lee HS. 2006. Mechanism for the vascular relaxation induced by butanol extract of Agrimonai pilosa. Kor J Pharmacogn 37: 67-73.
  4. Ode P. 1995. Herbal insights－a close look at active constituents of medicinal herbs. SOFW J 121: 8-11.
  5. Choe SY, Yang KH. 1982. Toxicological studies of antioxidants, butylated hydroxyltoluene (BHT) and butylated hydroxyanisole (BHA). Korean J Food Sci Technol 14: 283-288.
  6. Arai S. 1996. Studies on function foods in Japan - state of art. Biosci Biotechnol Biochem 60: 9-15. https://doi.org/10.1271/bbb.60.9
  7. Kim KO, Kim HS, Ryu HS. 2006. Effect of Sorghum bicolor L. Moench (sorghum, su-su) water extracts on mouse immune cell activation. J Korean Diet Assoc 12: 82-88.
  8. Ryu HS, Kim J, Kim HS. 2006. Effect of Sorghum bicolor L. Moench (Sorghum, su-su) water extracts on mouse immune cell activation. Korean J Food & Nutr 19: 176-182.
  9. Woo KS, Ko JY, Seo MC, Song SB, Oh BG, Lee JS, Kang JR, Nam MH. 2009. Physicochemical characteristics of the tofu (soybean curd) added sorghum (Sorghum bicolor L. Moench) powder. J Korean Soc Food Sci Nutr 38: 1746-1752. https://doi.org/10.3746/jkfn.2009.38.12.1746
  10. Chang HG, Park YS. 2005. Effects of waxy and normal sorghum flours on sponge cake properties. Food Eng Prog 9: 199-207.
  11. Chae KY, Hong JS. 2006. Quality characteristics of Sulgidduk with different amounts of waxy sorghum flour. Korean J Food Cookery Sci 22: 363-369.
  12. Chung HS, Kim KJ, Youn KS. 2006. Effects of roasting temperature on phycochemical properties of Job's tears (Coix lachryma jobi L. var ma-yeun) powder and extracts. Korean J Food Preserv 13: 477-482.
  13. Grimmer HR, Parbhoo V, McGrath RM. 1992. Antimutagenicity of polyphenol-rich fractions from sorghum bicolor grain. J Sci Food Agric 59: 251-256. https://doi.org/10.1002/jsfa.2740590217
  14. Hahn DH, Rooney LW, Earp CF. 1984. Tannin and phenols of sorghum. Cereal Foods World 29: 776-779.
  15. Ha TY, Cho IJ, Lee SH. 1998. Screening of HMG-CoA reductase inhibitory activity of ethanol and methanol extract from cereal and regumes. Korean J Food Sci Technol 30: 224-229.
  16. Kil HY, Seong ES, Ghimire BK, Chung IM, Kwon SS, Goh EJ, Heo K, Kim MJ, Lim JD, Lee D, Yu CY. 2009. Antioxidant and antimicrobial activities of crude sorghum extract. Food Chem 115: 1234-1239. https://doi.org/10.1016/j.foodchem.2009.01.032
  17. Awika JM, Rooney LW, Waniska RD. 2005. Anthocyanins from black sorghum and their antioxidant properties. Food Chem 90: 293-301. https://doi.org/10.1016/j.foodchem.2004.03.058
  18. Dykes L, Rooney LW. 2006. Sorghum and millet phenols and antioxidants. J Cereal Sci 44: 236-251. https://doi.org/10.1016/j.jcs.2006.06.007
  19. Lee GD, Yoon SR, Kim JO, Hur SS, Seo KI. 2004. Monitoring on the tea with steaming and drying process of germinated buckwheat. J Korean Soc Food Sci Nutr 33: 212-217. https://doi.org/10.3746/jkfn.2004.33.1.212
  20. Yoo KM, Kim CE, Kim DI, Huh D, Hwang IK. 2005. Antioxidant activity and physicochemical characteristics of tangerine peel tea with Citrus unshiu cultivated in Cheju. Korean J Food Cookery Sci 21: 354-359.
  21. Joo SJ, Choi KJ, Kim KS, Park SG, Kim TS, Oh MH, Lee SS, Ko JW. 2002. Characteristics of mixed tea prepared with several herbs cultivated in Korea. Korean J Food Preserv 9: 400-405.
  22. Park JH, Han JS, Choi HK. 1999. Effect on quality of panfired green tea by 1st pan-firing time. Korean J Medicinal Crop Sci 7: 101-106.
  23. Hong MJ, Lee GD, Kim HK, Kwon JH. 1998. Change in functional and sensory properties of chicory roots induced by roasting processes. Korean J Food Sci Technol 30: 413-418.
  24. Yu JS, Hwang IG, Woo KS, Chang YD, Lee CH, Jeong JH, Jeong HS. 2008. Physicochemical characteristics of Chrysanthemum indicum L. flower tea according to different pan-firing times. Korean J Food Sci Technol 40: 297-302.
  25. Yoon SK, Kim WJ. 1989. Effects of roasting conditions on quality and yields of barley tea. Korean J Food Sci Technol 21: 575-582.
  26. Ha TY, Chun HS, Lee C, Kim YH, Han O. 1999. Changes in physicochemical properties of steamed rice for Soong-Neung during roasting. Korean J Food Sci Technol 31: 171-175.
  27. Lee YT, Seog HM, Kim SS, Kim KT, Hong HD. 1984. Changes in physicochemical characteristics of immature barley kernels during roasting. Korean J Food Sci Technol 26: 336-342.
  28. Ayatse JO, Eku OU, Ifon ET. 1983. Chemical evaluation of the effect of roasting on the nutritive value of maize (Zea mays, Linn). Food Chem 12: 135-147. https://doi.org/10.1016/0308-8146(83)90024-9
  29. Kunsch U, Scharer H, Patrian B, Hohn E, Conedera M, Sasella A, Jermini M, Jelmini G. 2001. Effects of roasting on chemical composition and quality of different chestnut (Castanea sativa Mill) varieties. J Sci Food Agric 81: 1106-1112. https://doi.org/10.1002/jsfa.916
  30. Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50: 4959-4964. https://doi.org/10.1021/jf0255937
  31. Duval B, Shetty K. 2001. The stimulation of phenolics and antioxidant activity in pea (Pisum sativam) elicited by genetically transformed anise root extract. J Food Biochem 25: 361-377. https://doi.org/10.1111/j.1745-4514.2001.tb00746.x
  32. Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem 99: 381-387. https://doi.org/10.1016/j.foodchem.2005.08.004
  33. Monti SM, Ritieni A, Geaziani G, Randazzo G, Mannina L, Segre AL, Fogliano V. 1999. LS/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system. J Agric Food Chem 47: 1506-1513. https://doi.org/10.1021/jf980899s
  34. Jing H, Kitts DD. 2004. Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems. Arch Biochem Biophys 429: 154-163. https://doi.org/10.1016/j.abb.2004.06.019
  35. Choi KJ, Kim MW, Hong SK, Kim DH. 1983. Effects of solvents on the yield, brown color intensity, UV absorbance, reducing and antioxidant activities of extracts from white and red ginseng. J Korean Agric Chem Soc 26: 8-18.
  36. Kiligaya N, Kato H, Fujimaki M. 1968. Studies on antioxidant activity of non-enzymatic browning reaction products. Part I. Reaction of color intensity and reductones with antioxidant activity of browning reaction products. Agric Biol Chem 32: 289-290.
  37. Suh CS, Chun JK. 1981. Relationship among the roasting conditions, clors and extractable solid content oh roasted barley. Korean J Food Sci Technol 13: 334-339.

Cited by

  1. The Quality Characteristics of Stevia (Stevia rebaudiana Bert) Leaf Tea according to Different Manufacturing Processes vol.27, pp.2, 2014, https://doi.org/10.9799/ksfan.2014.27.2.156
  2. Effect of Roasting Conditions on the Antioxidant Activities of Tartary Buckwheat vol.46, pp.3, 2014, https://doi.org/10.9721/KJFST.2014.46.3.390
  3. Physicochemical properties of aromatic rice prepared using different milling recoveries and roasting procedures vol.25, pp.3, 2018, https://doi.org/10.11002/kjfp.2018.25.3.289
  4. Effect of Germination and Roasting Treatment on the Quality Characteristics and Antioxidant Properties of Black Soybean Flours vol.22, pp.1, 2018, https://doi.org/10.13050/foodengprog.2018.22.1.75
  5. 배유특성이 다른 수수가루 첨가가 건면의 품질특성 및 항산화활성에 미치는 영향 vol.42, pp.8, 2012, https://doi.org/10.3746/jkfn.2013.42.8.1227
  6. 고지방식사로 유도된 신장 산화스트레스를 개선하는 가압볶음 무말랭이 열수추출물 효과 vol.49, pp.2, 2012, https://doi.org/10.9721/kjfst.2017.49.2.203
  7. 발아와 볶음처리에 따른 콩가루 품질 및 이화학 특성 vol.50, pp.2, 2018, https://doi.org/10.9721/kjfst.2018.50.2.143
  8. Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing vol.43, pp.10, 2012, https://doi.org/10.1111/jfbc.12842
  9. 열처리 조건에 따른 우엉차의 항산화 활성과 아미노산 함량의 변화 vol.29, pp.12, 2012, https://doi.org/10.5352/jls.2019.29.12.1358
  10. 국내 육성 조 및 수수 전분의 이화학적 특성 vol.52, pp.3, 2012, https://doi.org/10.9721/kjfst.2020.52.3.220
  11. Evaluation of antioxidant activity and lipid oxidative stability of roasted buckwheat according to in vitro digestive system vol.28, pp.5, 2012, https://doi.org/10.11002/kjfp.2021.28.5.612