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Chemical compositions and antioxidant activities depending on cultivation methods and various parts of yuza

유자 재배방법에 따른 부위별 화학적 성분 및 항산화 활성

  • Lee, Jong Eun (Deptment of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administraction) ;
  • Kim, Kyung Mi (Deptment of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administraction) ;
  • Kim, Jin Sook (Agriculture Export Division, Rural Development Administraction) ;
  • Kim, Gi Chang (Deptment of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administraction) ;
  • Choi, Song Yi (Deptment of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administraction) ;
  • Kim, Sang Bum (Deptment of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administraction)
  • 이종은 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김진숙 (농촌진흥청 수출농업지원과) ;
  • 김기창 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 최송이 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김상범 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2017.09.06
  • Accepted : 2017.09.26
  • Published : 2017.10.30

Abstract

This study was conducted to investigate the quality properties depending on the cultivation methods (general, organic, pesticide-free) of yuza and its various parts (peel, pulp, seed). The contents of hesperidin were the highest in yuza feel grown by pesticide-free method (13.23 mg/g). The contents of naringin presented a higher content in the peel, especially which of the general (4.62 mg/g) showed the highest value. Vitamin C analysis showed the highest content in the peel, significantly varied according to the cultivation method and various parts (p<0.05). Vitamin C value was significantly highest in organic peel, which was 770.02 mg/100 g, whereas among the peel, the pulp and the seed were it the lowest in the seed. The content of total polyphenols were the highest in general peel (0.85 mg/g). Flavonoid content of pesticide-free seed was significantly higher than those of the other yuja samples which was 0.89 mg/g (p<0.05). The DPPH radical scavenging activity was relatively more active in the peel among the above-mentioned three parts, especially the pesticide-free peel was most active, which was 73.94%. The ABTS radical scavenging activity of organic peel was significantly active among the samples, which was 84.47% (p<0.05). Based on these results, it can be said that yuja has variety of useful components in the pulp and the seed as well as the peel: and thus it's hight recommended to develop more varied yuja products.

유자 종류 및 부위에 따라 품질특성을 조사하기 위하여 일반성분, 유리당, 유기산, 비타민C, hesperidin 및 naringin 함량과 항산화 활성을 분석하였다. 유리당을 분석한 결과 총 3종(fructose, glucose, sucrose)이 검출되었는데 과피 중 유리당 함량은 fructose > glucose > sucrose 순이었으며, 과육 중 유리당 함량은 sucrose > fructose > glucose 순이었다. 유자 씨에 함유되어 있는 유리당은 sucrose 뿐이었다. 유기산은 총 5종(oxalic acid, citric acid, malic acid, succinic acid, fumaric acid)이 검출되었는데 과피와 과육에서는 citric acid가 높은 함량을 나타내었으며, 씨에서는 fumaric acid가 높은 함량을 나타내었다. Hesperidin은 무농약 과피가 13.23 mg/g으로 가장 높은 함량을 나타내었으며, naringin은 세 부위 중 과피에서 높은 함량을 나타내었고 그 중 일반 과피(4.62 mg/g)가 가장 높은 함량을 나타내었다(p<0.05). Vitamin C를 분석한 결과 다른 부위에 비하여 과피에 많이 함유되어 있었으며 종류 및 부위에 따라 유의적 차이를 나타내었다(p<0.05). 유기농 과피는 770.02 mg/100 g으로 유의적으로 가장 높은 vitamin C 함량을 나타내었고 씨부분에 적게 함유되어 있는 것으로 분석되었다(p<0.05). 총 폴리페놀 함량은 일반 과피가 0.85 mg/g의 값으로 가장 높은 함량을 나타내었으며, 무농약 과피와 유기농 과피는 각각 0.76 mg/g, 0.68 mg/g으로 일반 과피에 비하여 유의적으로 낮은 함량을 나타내었다(p<0.05). 무농약 씨의 총 플라보노이드 함량은 0.89 mg/g 으로 유자 시료 중 유의적으로 가장 높은 함량을 나타내었으며(p<0.05), 씨가 다른 부위에 비하여 높은 함량을 나타내었다. 일반, 유기농 및 무농약 과피와 과육 간 총 플라보노이드 함량은 유의차를 나타내지 않았다. DPPH 라디컬 소거능에서는 세 부위 중 과피에서 비교적 높은 소거활성을 나타내었는데 그 중 무농약 과피가 101.07%로 가장 높은 소거활성을 나타내었다(p<0.05). 과피 다음으로 소거활성이 높은 부분은 씨로 32.78-33.48%의 값을 나타내었으며, 과육은 10.23-12.14%를 나타내었다(p<0.05). 유기농 과피의 ABTS 라디컬 소거능은 84.47%로 시료 중 유의적으로 높은 라디컬 소거능을 나타내었으며(p<0.05), 일반 과피는 84.04%로 유기농 과피(84.47%)와 일반 과육(83.30%)과 유의차를 보이지 않았다. 씨의 경우 13.53-14.62%로 다른 부분에 비하여 유의적으로 낮은 소거 활성을 나타내었다(p<0.05). 유자는 주로 과피 만을 이용한 유자차 형태로 많이 소비되고 있어 과피를 제외한 나머지 부분들이 폐기되어 왔으나, 본 실험 결과 유자 과피 외에 과육과 씨에도 많은 유용성분이 함유되어 있으므로 유자 생과를 효율적으로 이용한 다양한 식품소재화가 이루어질 것으로 기대하는 바이다.

Keywords

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