Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical characteristics and antioxidant activity of the organic green peppers

유기농 풋고추의 이화학적 특성 및 항산화활성

  • 장민선 (덕성여자대학교 식물자원연구소) ;
  • 정문철 (한국식품연구원) ;
  • 김건희 (덕성여자대학교 식물자원연구소)
  • Received : 2015.06.16
  • Accepted : 2015.08.07
  • Published : 2015.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

As consumers are aware of their health and are more conscious of environmental conditions, there is an increasing demand for organic agri-foods. The present study aims to investigate the physicochemical quality characteristics and antioxidant activity of organic green peppers. The weight, length, moisture content, color (Hunter L, a, b) and hardness were measured for the quality characteristics. In addition, the DPPH, ABTS radical scavenging activities and total phenolic contents were analyzed for the comparison of antioxidant activities between organically and conventionally grown green peppers. The weight and length of the organically grown green peppers were lower than those of the conventionally grown ones. The moisture content of the organically and conventionally grown green peppers was similar. The L and b values of the organically grown green peppers were higher than those of the conventionally grown ones. The DPPH radical scavenging activity of the organically grown green peppers (62.86%) was higher than that of the conventionally grown ones (51.06%). The total phenolic content of the organically grown green peppers was higher than that of the conventionally grown ones, however, there was no significant differences between organically and conventionally grown green peppers (p<0.05). Further studies would be recommended for the evaluation of other characteristics such as flavor, taste, and bioactivity compounds between organically and conventionally grown green peppers.

유기 및 일반재배에 따른 풋고추의 이화학적 품질특성 및 항산화활성을 비교하고자 무게, 길이, 수분함량, 표면색도, 경도, DPPH 및 ABTS radical 소거능, 총페놀함량 등을 분석하였다. 무게, 길이의 경우 전반적으로 유기농 풋고추에서 무게가 적고, 길이가 짧았으며 수분함량의 경우 유기 및 일반재배 간 비슷한 값을 나타내었다. 표면색에 있어서 유기농 풋고추의 L과 b값이 높았고, a값은 일반재배 풋고추의 값이 높았으며 재배조건에 따른 L, a, b값의 유의적인 차이를 보였다. 항산화활성의 경우 DPPH radical 소거능은 유기농 풋고추가, ABTS radical 소거능은 일반재배 풋고추가 높은 활성을 보였다. 총 페놀 함량은 유기농 풋고추 값이 높았으나 유의적 차이를 보이지 않았다. 본 연구에서는 무게, 길이 등의 외적 품질에 대해서 일반재배 풋고추의 값이 높았고, 항산화활성에 대해서는 전반적으로 유기농 풋고추에서 다소 높은 활성을 보였으나 유기 및 일반재배에 따른 내외적 품질비교를 위해서 더 많은 분석이 추가로 진행되어야 할 필요가 있다고 사료된다.

Keywords

References

  1. Kim CG, Jeong HG, Moon DH (2013) Demand for organic farming technology and roadmap for technology development. Report of KREI, p 1-31
  2. Choi JE, Kim YG (2011) The relationships of consumers’ objective knowledge, subjective knowledge, risk perception and purchase intention of organic food : a mediating effect of risk perception towards food safety. Korean J Culinary Res, 17, 153-168
  3. Choi HS, Lee X, Kim WS, Lee Y (2010) Comparison of fruit quality and antioxidant compound of ‘Niitaka’ pear trees grown in the organically and conventionally managed systems. Korean J Environ Agri, 29, 367-373 https://doi.org/10.5338/KJEA.2010.29.4.367
  4. Treutter D (2001) Biosynthesis of phenolic compounds and its regulation in apple. Plant Growth Regulators, 34, 71-89 https://doi.org/10.1023/A:1013378702940
  5. Nam KS, Lee JY, Kim KD (2007) A study on the recognition of organic food of housewives in Seoul area. Korean J Food Preserv, 14, 676-680
  6. Sohn HJ (2008) A study on the perception of the organic agricultural products and the state of purchasing them among housewives. MS Thesis. Sangji University, Gangwon-do, Korea
  7. Choi JS (2013) A study of environment-friendly food development factors for consumers to improve the reliability. MS Thesis. MyongJi University, Seoul, Korea
  8. Ock HS, Pyon JY (2011) Trend and perspective of weed control techniques in organic farming. Korean J Weed Sci, 31, 8-23 https://doi.org/10.5660/KJWS.2011.31.1.008
  9. Yun HJ, Park KH, Ryu KY, Kim BS (2013) Analyses of microbiological contamination in cultivation and distribution stage of tomato and evaluation of microbial growth in tomato extract. J Food Hygiene Safety, 28, 174-180 https://doi.org/10.13103/JFHS.2013.28.2.174
  10. Jo MJ, Jeong AR, Kim HJ, Lee NR, Oh SW, Kim YJ, Chun HS, Koo MS (2011) Microbiological quality of fresh-cut produce and organic vegetables. Korean J Food Sci Technol, 43, 91-97 https://doi.org/10.9721/KJFST.2011.43.1.091
  11. Kim KD (2010) Analysis of heavy metals in organic and non-organic vegetables. J Korean Soc Environ Analysis, 13, 21-25
  12. Kim HY, Lee KB (2004) Content of pesticide contaminants content in organic vegetables. Korean J Food Preserv, 11, 57-62
  13. Kang JS, Cho HR, Han JS, Hur SH (2003) Hot water dipping treatment to improve storage quality of green red pepper. Korean J Food Preserv, 10, 261-266
  14. Yoon HJ, Lee S, Hwang IK (2012) Effects of green pepper (Capsicum annuum var.) on antioxidant activity and induction of apoptosis in human breast cancer cell lines. Korean J Food Sci Technol, 44, 750-758 https://doi.org/10.9721/KJFST.2012.44.6.750
  15. Santoru K, Kazuhiko T, Nori M, Jinetsu U (2002) Antioxidative activity of apple skin or flesh extracts associated with fruit development on selected apple cultivars. Sci Hort, 96, 177-185 https://doi.org/10.1016/S0304-4238(02)00127-9
  16. Woo KS, Seo MC, Kang JR, Ko JY, Song SB, Lee JS, Oh BG, Park GD, Lee YH, Nam MH, Jeong HS (2010) Antioxidant compounds and antioxidant activities of the methanolic extracts from milling fractions of sorghum (Sorghum bicolor L. Moench). Korean Soc Food Sci Nutr, 39, 1695-1699 https://doi.org/10.3746/jkfn.2010.39.11.1695
  17. Florence CRF, Pascale MG, Jacques JN (1992) Cysteine as an inhibitor of enzymatic browning. 2. Kinetic studies. J Agric Food Chem, 40, 2108-2113 https://doi.org/10.1021/jf00023a014
  18. Lee SG, Yu MH, Lee SP, Lee IS (2008) Antioxidant activities and induction of apoptosis by methanol extracts from avocado. J Korean Soc Food Sci Nutr, 37, 269-275 https://doi.org/10.3746/jkfn.2008.37.3.269
  19. Chung HJ, Jeon IS (2011) Antioxidative activities of methanol extracts from different parts of Chrysanthemum zawadskii. Korean J Food Preserv, 18, 739-745 https://doi.org/10.11002/kjfp.2011.18.5.739
  20. Giacosa A, Filiberti R (1996) Free radicals, oxidative damage and degenerative disease. Eur J Prev, 5, 307-312 https://doi.org/10.1097/00008469-199610000-00001
  21. Saba A, Messina F (2003) Attitudes towards organic foods and risk/benefit perception associated with pesticides. Food Quality and Preference, 14, 637-645 https://doi.org/10.1016/S0950-3293(02)00188-X
  22. Rosen CJ, Allan DL (2007) Exploring the benefits of organic nutrient sources for crop production and soil quality. HortTech, 17, 422-430
  23. Lombardi-Boccia G, Lucarini M, Lanzi S, Aguzzi A, Cappelloni M (2004) Nutrients and antioxidant molecules in yellow plums (Prunus domestica L.) from conventional and organic productions : a comparative study. J Agri Food Chem, 52, 90-94 https://doi.org/10.1021/jf0344690
  24. Winston GW, Giulioz RT (1991) Prooxidant and antioxidant in aquatic organisms. Aquat Toxicol, 19, 137-161 https://doi.org/10.1016/0166-445X(91)90033-6

Cited by

  1. Quality Characteristics and Antioxidant Activities of the Organic Leaf and Stem Vegetables vol.26, pp.3, 2016, https://doi.org/10.17495/easdl.2016.6.26.3.201
  2. 고온기 결구상추의 수확 후 포장조건에 따른 선도유지 효과 vol.24, pp.2, 2017, https://doi.org/10.11002/kjfp.2017.24.2.159