Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics of different parts of garlic sprouts produced by smart farms during growth

스마트팜 생산 새싹마늘의 부위별 및 생육 기간에 따른 품질 특성

  • Yu-Ri Choi (Department of Food Science and Technology, Sunchon National University) ;
  • Su-Hwan Kim (Research Institute of Food Industry, Sunchon National University) ;
  • Chae-Mi Lee (Jeonnam Institute of Natural Resources Research) ;
  • Dong-Hun Lee (Department of Food Science and Technology, Sunchon National University) ;
  • Chae-Yun Lee (Department of Food Science and Technology, Sunchon National University) ;
  • Hyeong-Woo Jo (Department of Food Science and Technology, Sunchon National University) ;
  • Jae-Hee Jeong (Department of Food Science and Technology, Sunchon National University) ;
  • Imkyung Oh (Department of Food Science and Technology, Sunchon National University) ;
  • Ho-Kyung Ha (Department of Animal Science and Technology, Sunchon National University) ;
  • Jungsil Kim (Department of Bio-Industrial Machinery Engineering, Kyungpook National University) ;
  • Chang-Ki Huh (Department of Food Science and Technology, Sunchon National University)
  • Received : 2023.02.28
  • Accepted : 2023.04.09
  • Published : 2023.04.30
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Abstract

Garlic sprouts can provide data on functional and food processing materials. This study compared the leaves, bulbs, and roots of garlic sprouts grown on smart farms during two growth periods (20 and 25 days). In addition, data for garlic bulbs grown in open fields were presented as reference materials. All garlic sprouts' total free sugar content decreased as the growth period increased. All plant parts' total organic acid content decreased as the growth period progressed, except for the root section. Potassium, phosphorus, and sulfur content increased during growth in all parts of the garlic sprouts. Alliin content decreased in all parts of the plant over time, whereas thiosulfinate content increased in the roots but decreased in the leaves and bulbs. Total polyphenol content increased in all parts of the plant during the growth period, except for the bulb, whereas the flavonoid content did not change significantly over time. The 2,2-diphenyl-1-picrylhydrazy (DPPH) and 2,2'-azinobis (3-ethylben-zothiazoline 6-sulfonate) (ABTS) free radical scavenging activities, as well as the superoxide dismutase (SOD)-like activity of garlic sprouts were 37.45-65.47%, 59.12-89.81%, and 89.52-98.59%, respectively. These activities tend to decrease during the growth period. Here, we showed that garlic sprouts have higher levels of functional substances and physiological activities than general garlic sprouts. It was also determined that a growth period of 20 days was suitable for garlic sprouts. Data for research on functional and food-processing materials can be obtained by analyzing garlic sprouts produced by smart farms.

본 연구에서는 스마트팜에서 생산된 새싹마늘의 부위별과 생육기간별의 품질을 비교하였다. 일반성분 함량은 수분과 조회분의 경우 생육기간에 따른 변화를 나타내지 않았으나, 조단백질과 조지방은 생육기간이 경과함에 따라 감소하는 경향을 나타내었다. 모든 시료구에서 주요 유리당은 fructose로 나타났으며, 주요 유기산은 oxailc acid와 citric acid로 나타났다. 새싹마늘의 총유리당과 유기산은 생육기간이 경과함에 따라 감소하는 경향을 나타내었다. 무기성분은 모든 시료구에서 K와 P가 가장 높은 함량을 나타났으며, 새싹마늘의 생육기간이 길어짐에 따라 함량이 증가하는 경향을 나타내었다. 새싹마늘의 유리아미노산은 생육기간이 길어짐에 따라 새싹마늘의 어린잎(SL)을 제외한 다른 시료구들의 argine은 감소하였으며, glutamic acid는 새싹마늘의 뿌리(SR) 시료구를 제외한 모든 시료구에서 증가하는 경향을 보였다. Alliin은 생육기간이 길어짐에 따라 함량이 감소하는 것으로 나타났고, total thiosulfinate는 일반 마늘 89.24 mmol g-1, 새싹마늘 71.16-82.36 mmol g-1으로 나타났다. 총폴리페놀과 플라보노이드 분석 결과 총폴리페놀 함량은 생육기간에 길어짐에 따라 함량이 증가하였으나 플라보노이드는 큰 변화가 나타나지 않았다. 새싹마늘의 DPPH와 ABTS 자유 라디칼 소거 활성 및 SOD 유사 활성은 각각 37.45-65.47%, 59.12-89.81% 및 89.52-98.59%로 일반 마늘 대비 발아에 의해 증가하였으나, 생육기간이 길어짐에 따라 감소하는 경향을 나타내었다. 본 연구결과 새싹마늘은 일반 마늘 대비 발아에 의해 기능성 성분과 생리활성이 향상되었으며, 최적 생육기간은 20일로 나타났다. 이는 기능성 및 식품 가공 소재 연구의 기초자료로 활용될 것으로 판단된다.

Keywords

Acknowledgement

본 연구는 과학기술정보통신부 및 정보통신기획평가원의 지역지능화혁신인재양성(Grand ICT연구센터) 사업(IITP-2023-2020-0-01489) 연구결과의 일부로 이에 감사드립니다.

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