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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Physicochemical Properties of Wild and Cultivated Lactuca indica

야생 및 재배 왕고들빼기(Lactuca indica)의 이화학적 특성 비교

  • Kim, Ja-Min (Dept. of Food and Nutrition, Yeungnam University) ;
  • Kim, Ju-Nam (Div. of Food, Beverage & Culinary Arts, Yeungnam College of Science & Technology) ;
  • Lee, Kyung-Soo (Div. of Food, Beverage & Culinary Arts, Yeungnam College of Science & Technology) ;
  • Shin, Seung-Ryeul (Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University) ;
  • Yoon, Kyung-Young (Dept. of Food and Nutrition, Yeungnam University)
  • 김자민 (영남대학교 식품영양학과) ;
  • 김주남 (영남이공대학 식음료조리계열) ;
  • 이경수 (영남이공대학 식음료조리계열) ;
  • 신승렬 (대구한의대학교 한방식품조리영양학부) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Received : 2012.01.26
  • Accepted : 2012.03.26
  • Published : 2012.04.30
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Abstract

This study was conducted to investigate chemical properties of wild $Lactuca$ $indica$ (WL) and cultivated $Lactuca$ $indica$ (CL). The proximate composition, reducing sugar, free amino acids, organic acid, vitamin C, minerals, chlorophyll, and crude saponin were analyzed. WL and CL contained high levels of carbohydrate. The leaves and roots of CL contained higher levels of free amino acid than those of WL. Especially, the proline content of CL leaf was 12 times higher than that of WL leaf, and the arginine content of CL root was 100 times higher than that of WL root. The major organic acid and mineral of $Lactuca$ $indica$ were tartaric acid and potassium, respectively. CL showed significantly higher value of reducing sugar than WL. The vitamin C content of the samples ranged from 0.4 to 24.1 mg%, and CL leaf was the highest amount of vitamin C among the samples. CL leaf had a higher amount of chlorophyll than WL leaf, but WL root contained a higher amount of crude saponin than CL root. As in this study, CL showed better nutritional properties than WL, and these results will provide fundamental data in order to activate the cultivation of wild plants.

본 연구는 재배량이 증가하고 있는 왕고들빼기를 야생 왕고들빼기와 영양성분 및 이화학적 특성을 비교분석하기 위해 잎과 뿌리의 일반성분 및 환원당, 유리아미노산, 유기산, 무기질, 클로로필 그리고 조사포닌 함량을 측정하였다. 일반성분 분석 결과 야생 왕고들빼기와 재배 왕고들빼기 잎과 뿌리 모두 탄수화물 함량이 가장 높았으며, 특히 조단백질과 탄수화물 함량에서 재배 왕고들빼기 뿌리가 야생 왕고들빼기 뿌리에 비해 높은 함량을 나타났다. 유리아미노산은 잎과 뿌리 모두에서 재배 왕고들빼기가 야생 왕고들빼기보다 높은 함량을 나타내었으며, 환원당 함량 또한 재배 왕고들빼기 잎과 뿌리 모두 야생 왕고들빼기보다 높았다. 비타민 C 함량은 잎이 재배 왕고들빼기가 높았고 뿌리는 야생 왕고들빼기가 높았다. 무기질은 야생 및 재배 왕고들빼기 뿌리와 잎 모두 칼륨이 대부분을 차지하였다. 유기산 함량은 재배 왕고들빼기 잎과 뿌리가 야생 왕고들빼기 잎과 뿌리보다 각각 6배, 3배 이상 높았다. 클로로필 함량은 재배 왕고들빼기 잎이 야생 왕고들빼기 잎보다 높았으며, 조사포닌 함량을 측정한 결과 재배 왕고들빼기 뿌리가 야생 왕고들빼기 뿌리보다 2.5배 높게 나타났다. 이상의 결과로, 영양학적인 측면에서 재배 왕고들빼기가 야생 왕고들빼기에 비해 우수한 것으로 나타났으며, 이러한 결과는 산채류의 재배 활성을 위한 기초자료가 될 것으로 기대된다. 하지만 재배 왕고들빼기의 기능성 식품으로서의 가치를 확립하기 위해서는 향후 야생 및 재배 왕고들빼기의 기능성분 및 다양한 생리기능성 비교연구가 필요할 것으로 판단된다.

Keywords

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