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RISS 인기검색어
- 검색키워드
- 저자 : Duan Yishan (검색결과 1 건)
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Duan Yishan 부산대학교 2015 국내석사
The aim of this study was to investigate the effects of thermal treatment on the antioxidant activity of yam. Raw yam (RY) and thermal treatment yam (TTY) available in Korea were analyzed for their color properties, proximate and nutritional compositions, bioactive compounds as well as antioxidant activity. The ranges of crude protein, crude ash and crude fat contents were 15.8-16.9%, 5.1-5.8% and 1.6-2.0%, respectively. No difference was found between RY and TTY in moisture content. Thermal treatment leads to a decrease in sugar, saturated fat and unsaturated fat contents, but an increase in carbohydrate and total caloric value. The ranges of mineral in mg per 100 g were Na (44.9-99.0), Ca (54.8-56.5), Mg (99.4-115.3), K (1100.2-1295.5) and Zn (0.3-4.8). The ranges of vitamin in mg per 100 g were VE (1.2-8.3), VC (2.2-3.5), VB1 (2.1-11.5) and VB2 (0.01-0.03). The amino acid profiles showed to be limiting in phenylalanine and valine in RY and TTY. The total essential amino acids in RY and TTY amounted to an average of 34.6% and 42.0%, respectively. The RY had total protein bound amino acids (8530.4 mg%) and total free amino acids (688.0 mg%) in substantial amounts when compared to TTY (6779.1 mg%, 140.9 mg%). Palmitic acid and linoleic acids were the most predominant fatty acids with the range of 24.7-31.5% and 41.5-47.3%, respectively. And the polyunsaturated fatty acids including linoleic acids and linolenic acids were present in big quantities in RY and TTY. The RY contained higher amounts of saturated fatty acids compared with TTY. Predominated unsaturated fatty acids were found in TTY. Bioactive compound assay was consisted of lycopene, chlorophyll a, b, tannin, phytic acid and total saponin contents determination. According to our experiments, the amounts of these bioactive compounds in RY were found to be more abundant than TTY. In the antioxidant activity assays, 70% methanol, 70% ethanol, chloroform–methanol mixture (CM, 2:1, v/v), n-butanol and ethyl acetate were used as extraction solvents to extract raw yam and thermal treatment yam. Among the five different extracts of RY, ethyl acetate extract had predominant total phenol content with the value of 111.88 mg CAE/g extract. Total phenol contents of 70% methanol, 70% ethanol and CM extracts from TTY were higher than that of RY. However, n-butanol and ethyl acetate extracts from RY were significantly higher than that of TTY. Both RY and TTY were found to display great antioxidant activities evaluated through a series of in vitro assays. In the DPPH (2,2-diphenyl-1-pikryl-hydrazyl) radical scavenging activity, ABTS [2, 2′-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, NO radical scavenging activity, reducing power, ferric reducing antioxidant power, β-carotene bleaching assay and lipid peroxidation inhibition, 70% methanol extract, 70% ethanol extract and CM extract obtained from TTY were observed to possess more effective antioxidant activity compared with RY. On the contrary, n-butanol and ethyl acetate extracts obtained from RY exhibited significantly higher antioxidant activity in the same assays. A different trend was found in nitrite scavenging activity assay. Only CM and n-butanol extracts of RY showed higher scavenging activity on nitrite. Ferrous ion chelating activities of various fractions from RY were significantly stronger than that of TTY. Based on the results obtained, thermal treatment yam is a potential active ingredient that could be applied in antioxidation as well as bio-health functional food to take a good part in prevention of human diseases and aging. 열처리에 의한 한국산 마(Dioscorea batatas DECNE.)의 생리활성물질 및 항산화 활성에 미치는 영향을 알아보기 위하여 본 실험을 수행하였다. 생마 및 열처리마 분말로 일반성분, 영양성분, 무기질, 비타민, 구성아미노산, 유리아미노산 및 지방산조성을 분석하였다. 생마 및 열처리 마의 일반성분을 측정한 결과 조단백, 조지방 및 조회분은 열처리마(15.8%, 1.6%, 5.1%)보다 생마(16.9%, 2.0%, 5.8%)에서 더 높은 것으로 나타났으며, 탄수화물은 열처리마(70.3%)가 생마(68.1%)보다 더 높게 나타났다. 또한 수분은 각각 7.2%로 나타났다. 당류의 함량은 생마(10.8%)가 열처리마(3.4%)보다 높게 나타났다. 열처리마의 열량(430 kcal)은 생마(358 kcal)보다 높은 것으로 확인되었다. 생마에서 나트륨, 칼슘, 마그네슘 및 칼륨의 함량은 열처리마보다 더 높앗으나, 아연 함량은 생마에서 0.3 mg/100 g으로 나타났고 열처리마(4.8 mg/100 g)보다 낮은 함량을 보였다. 생마의 비타민 함량은 VB2 (0.01 mg/100 g), VE(1.2 mg/100 g), VC(2.2 mg/100 g), 및 VB1(11.5 mg/100 g) 순으로 나타났고, VB2 (0.03 mg/100 g), VB1(2.1 mg/100 g), VC(3.5 mg/100 g) 및 VE(8.3 mg/100 g) 순으로 나타났다. 생마의 구성 아미노산과 유리 아미노산 총 함량은 8530.4 mg% 및 688.0 mg%로 나타났고 열처리마(6779.1 mg%, 140.9 mg%)보다 높게 나타났다. 필수 아미노산은 2954.5 mg% 및 2849.3 mg%로 나타났다. 생마의 포화지방산(37.0%)은 열처리마(31.1%)보다 높게 나타났다. 불포화지방산의 함량은 열처리마(68.8%)가 생마(63.1%)보다 더 높은 함량을 보였다. 생마의 생리활성물질 중 lycopene, chlorophyll a, b, tannin, phytic acid 및 total saponin 함량의 결과는 열처리마보다 더 높게 나타났다. 생마 및 열처리마의 항산화 활성은 70% methanol, 70% ethanol, chloroform–methanol 혼합물(CM, 2:1, v/v), n-butanol 및 ethyl acetate의 5가지 용매를 사용하여 추출한 추출물의 용매별 항산화 활성을 측정하였다. DPPH, ABTS, NO radical scavenging activity, nitrite scavenging activity, reducing power, ferric reducing antioxidant power, β-carotene bleaching assay 및 lipid peroxidation inhibition 측정을 통해서 열처리마의 70% methanol, 70% ethanol 및 CM 추출물 항산화 활성은 생마보다 더 높게 나타났다. 그러나 생마의 n-butanol 및 ethyl acetate 추출물 항산화 활성은 열처리마보다 더 높은 활성을 보였다. Total phenol 함량도 같은 경향이였다. Nitrite scavenging activity는 열처리마의 70% methanol, 70% ethanol 및 ethyl acetate 추출물 항산화 활성은 생마보다 더 높았다. 생마의 CM 및 n-butanol 추출물 항산화 활성은 열처리마보다 더 높은 활성을 나타내었다. Ferrous ion chelating activity는 생마의 70% methanol, 70% ethanol, CM, n-butanol 및 ethyl acetate의 5가지 추출물이 열처리마보다 모두 높은 것으로 확인되었다. 또한 추출 용매별로 항산화 활성은 농도가 증가할수록 유의적으로 증가하였으나 대조군(BHA, BHT, trolox, ascorbic acid)보다는 낮은 활성을 나타내었다.
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