1. 삼채뿌리 및 증포 처리한 삼채뿌리의 수분, 조단백질, 조지방 및 회분의 함량은 각각 8.97~14.15%, 11.14~13.49%, 0.83~3.02% 및 7.37~8.98%으로 나타났다. 2. 생 및 발효 처리한 삼채뿌리의 수분, 조단백질, 조지방 및 회분의 함량은 각각 9.0~16.4%, 11.0~12.3%, 1.1%, 및 7.37~8.98%으로 나타났다. 3. 증포 처리한 삼채뿌리의 황 함량은 삼채뿌리 (0.51%)에 비해 1.4~2.1배 낮게 나타났다. 4. 삼채뿌리의 pH 및 총당 함량은 증포 처리와 발효 처리에 의해 감소하였으나 적정산도와 갈변도는 F-3(Enterococcus ...
1. 삼채뿌리 및 증포 처리한 삼채뿌리의 수분, 조단백질, 조지방 및 회분의 함량은 각각 8.97~14.15%, 11.14~13.49%, 0.83~3.02% 및 7.37~8.98%으로 나타났다. 2. 생 및 발효 처리한 삼채뿌리의 수분, 조단백질, 조지방 및 회분의 함량은 각각 9.0~16.4%, 11.0~12.3%, 1.1%, 및 7.37~8.98%으로 나타났다. 3. 증포 처리한 삼채뿌리의 황 함량은 삼채뿌리 (0.51%)에 비해 1.4~2.1배 낮게 나타났다. 4. 삼채뿌리의 pH 및 총당 함량은 증포 처리와 발효 처리에 의해 감소하였으나 적정산도와 갈변도는 F-3(Enterococcus faecium MG89)를 제외하고 증가하였다. 5. 색도에서 증포 처리에 의해서 삼채뿌리는 L과 b값은 감소하였으나 a값은 증가하였다. F-5(Sacchromyces cerevisiae MG111)의 색도는 L, a 및 b값이 각각 17.1, 2.1 및 3.8로 가장 낮게 나타났다. 6. 삼채뿌리 및 증포 처리한 삼채뿌리의 열수추출물 중 S-2(상압 증포에서 4증4포)의 DPPH radical assay, ABTS radical assay 및 reducing power에서 EC50 값 (각각 0.44, 9.01 및 0.48 mg/mL)이 가장 낮게 나타났으나, 총 페놀성 화홥물 함량(34.47 μg/mg)과 갈변도 (280 nm와 420 nm에서 각각 2.05와 0.20)가 가장 높게 나타냈다. 7. 삼채뿌리 및 발효 처리한 삼채뿌리의 열수 추출물 중 F-5(Sacchromyces cerevisiae MG111)가 DPPH radical assay, ABTS radical assay, SOD 유사활성 및 reducing power에서 EC50 값 (각각 0.35, 7.55, 0.85 및 4.45)이 가장 낮게 나타났으나, 가장 높은 총 페놀성 화합물 함량 (37.50 μg/mg)와 갈변도 (280 nm와 420 nm에서 각각 3.0과 0.28)가 가장 높게 나타났다. 8. 삼채뿌리 및 증포 처리한 삼채뿌리의 열수 추출물에 함유된 항산화 성분(총 페놀성 화합물과 갈변도)과 각 항산화 활성에 관한 상관성을 살펴본 결과, DPPH radical assay에서 총 페놀성 화합물의 상관계수 (R2) 값은 0.83 이상, 갈변도의 R2 값은 0.95 이상으로 나타났다. 9. 삼채뿌리 및 발효 처리한 삼채뿌리의 열수 추출물에 함유된 항산화 성분(총 페놀성 화합물과 갈변도)과 각 항산화 활성에 관한 상관성을 살펴본 결과, reducing power에서 총 페놀성 화합물의 상관계수 (R2) 값은 0.56이하인 반면에 갈변도의 (R2) 값은 0.99이상이었다. 10. F-0 (삼채뿌리)에서 분리된 향기 성분은 총 55종으로 28종의 함황화합물, 8종의 aldehyde류, 6종의 ester류, 2종의 alcohol류, 6종의 ester류, 1종의 ketone류, 1종의 함질소화합물 및 기타 9종의 화합물이 확인되었다. F-5(Sacchromyces cerevisiae MG111로 발효한 삼채뿌리)에서 분리된 향기 성분은 총 49종으로, 28종의 함황화합물, 7종의 aldehyde류, 6종의 ester류, 1종의 alcohol류, 1종의 ether류 및 기타 5종의 화합물이 확인되었다. 11. 삼채뿌리 및 Sacchromyces cerevisiae MG111로 발효한 삼채뿌리의 총 휘발성 향기성분 중 함황화합물은 각각 93.4%와 91.6%를 구성한다. 12. 삼채뿌리에서 주된 함황화합물은 allyl methyl trisulfide (18.53 mg/kg)와 allitridin (13.89 mg/kg)이다. Sacchromyces cerevisiae MG111로 발효한 삼채뿌리의 주된 함황화합물은 methyl trisulfide (9.86 mg/kg) 와 dimethyl trisulfide (7.62 mg/kg) 이다. 13. F-0(삼채뿌리)와 F-5(Sacchromyces cerevisiae MG111로 발효한 삼채뿌리)의 alliin 함량은 각각 712.0 μg/g과 200.8 μg/g으로 나타났고 cycloalliin 함량은 각각 1,698.2 μg/g과 1,589.3 μg/g으로 나타났다. 14. ethyl acetate 분획물과 n-butanol 분획물의 DPPH radical assay EC50 값은 각각 52.9µg/mL와 168.6µg/mL으로 나타났다. 각 분획물의 DPPH radical assay 결과와 수율을 고려했을 때 추후 연구소재로 n-butanol 분획물 (각각 8.4~85.2%과 3.9%)을 선택하였다. 15. Compound 1의 DPPH radical assay, superoxide quenching activity 및 superoxide radical scavenging activity EC50 값은 각각 10.8 μM, 8.4 μM 및 22.7 μM으로 나타났다. Superoxide radical scavenging에서 compound 1과 ascorbic acid의 EC50 값은 유의적인 차이가 없었다. 16. Compound 1의 화학적 구조는 mass spectometry (MS)와 nuclear magnetic resonance (NMR)에 기초하여 ferulic acid-4-O-β-D-glucopyranoside으로 동정되었다.
1. 삼채뿌리 및 증포 처리한 삼채뿌리의 수분, 조단백질, 조지방 및 회분의 함량은 각각 8.97~14.15%, 11.14~13.49%, 0.83~3.02% 및 7.37~8.98%으로 나타났다. 2. 생 및 발효 처리한 삼채뿌리의 수분, 조단백질, 조지방 및 회분의 함량은 각각 9.0~16.4%, 11.0~12.3%, 1.1%, 및 7.37~8.98%으로 나타났다. 3. 증포 처리한 삼채뿌리의 황 함량은 삼채뿌리 (0.51%)에 비해 1.4~2.1배 낮게 나타났다. 4. 삼채뿌리의 pH 및 총당 함량은 증포 처리와 발효 처리에 의해 감소하였으나 적정산도와 갈변도는 F-3(Enterococcus faecium MG89)를 제외하고 증가하였다. 5. 색도에서 증포 처리에 의해서 삼채뿌리는 L과 b값은 감소하였으나 a값은 증가하였다. F-5(Sacchromyces cerevisiae MG111)의 색도는 L, a 및 b값이 각각 17.1, 2.1 및 3.8로 가장 낮게 나타났다. 6. 삼채뿌리 및 증포 처리한 삼채뿌리의 열수추출물 중 S-2(상압 증포에서 4증4포)의 DPPH radical assay, ABTS radical assay 및 reducing power에서 EC50 값 (각각 0.44, 9.01 및 0.48 mg/mL)이 가장 낮게 나타났으나, 총 페놀성 화홥물 함량(34.47 μg/mg)과 갈변도 (280 nm와 420 nm에서 각각 2.05와 0.20)가 가장 높게 나타냈다. 7. 삼채뿌리 및 발효 처리한 삼채뿌리의 열수 추출물 중 F-5(Sacchromyces cerevisiae MG111)가 DPPH radical assay, ABTS radical assay, SOD 유사활성 및 reducing power에서 EC50 값 (각각 0.35, 7.55, 0.85 및 4.45)이 가장 낮게 나타났으나, 가장 높은 총 페놀성 화합물 함량 (37.50 μg/mg)와 갈변도 (280 nm와 420 nm에서 각각 3.0과 0.28)가 가장 높게 나타났다. 8. 삼채뿌리 및 증포 처리한 삼채뿌리의 열수 추출물에 함유된 항산화 성분(총 페놀성 화합물과 갈변도)과 각 항산화 활성에 관한 상관성을 살펴본 결과, DPPH radical assay에서 총 페놀성 화합물의 상관계수 (R2) 값은 0.83 이상, 갈변도의 R2 값은 0.95 이상으로 나타났다. 9. 삼채뿌리 및 발효 처리한 삼채뿌리의 열수 추출물에 함유된 항산화 성분(총 페놀성 화합물과 갈변도)과 각 항산화 활성에 관한 상관성을 살펴본 결과, reducing power에서 총 페놀성 화합물의 상관계수 (R2) 값은 0.56이하인 반면에 갈변도의 (R2) 값은 0.99이상이었다. 10. F-0 (삼채뿌리)에서 분리된 향기 성분은 총 55종으로 28종의 함황화합물, 8종의 aldehyde류, 6종의 ester류, 2종의 alcohol류, 6종의 ester류, 1종의 ketone류, 1종의 함질소화합물 및 기타 9종의 화합물이 확인되었다. F-5(Sacchromyces cerevisiae MG111로 발효한 삼채뿌리)에서 분리된 향기 성분은 총 49종으로, 28종의 함황화합물, 7종의 aldehyde류, 6종의 ester류, 1종의 alcohol류, 1종의 ether류 및 기타 5종의 화합물이 확인되었다. 11. 삼채뿌리 및 Sacchromyces cerevisiae MG111로 발효한 삼채뿌리의 총 휘발성 향기성분 중 함황화합물은 각각 93.4%와 91.6%를 구성한다. 12. 삼채뿌리에서 주된 함황화합물은 allyl methyl trisulfide (18.53 mg/kg)와 allitridin (13.89 mg/kg)이다. Sacchromyces cerevisiae MG111로 발효한 삼채뿌리의 주된 함황화합물은 methyl trisulfide (9.86 mg/kg) 와 dimethyl trisulfide (7.62 mg/kg) 이다. 13. F-0(삼채뿌리)와 F-5(Sacchromyces cerevisiae MG111로 발효한 삼채뿌리)의 alliin 함량은 각각 712.0 μg/g과 200.8 μg/g으로 나타났고 cycloalliin 함량은 각각 1,698.2 μg/g과 1,589.3 μg/g으로 나타났다. 14. ethyl acetate 분획물과 n-butanol 분획물의 DPPH radical assay EC50 값은 각각 52.9µg/mL와 168.6µg/mL으로 나타났다. 각 분획물의 DPPH radical assay 결과와 수율을 고려했을 때 추후 연구소재로 n-butanol 분획물 (각각 8.4~85.2%과 3.9%)을 선택하였다. 15. Compound 1의 DPPH radical assay, superoxide quenching activity 및 superoxide radical scavenging activity EC50 값은 각각 10.8 μM, 8.4 μM 및 22.7 μM으로 나타났다. Superoxide radical scavenging에서 compound 1과 ascorbic acid의 EC50 값은 유의적인 차이가 없었다. 16. Compound 1의 화학적 구조는 mass spectometry (MS)와 nuclear magnetic resonance (NMR)에 기초하여 ferulic acid-4-O-β-D-glucopyranoside으로 동정되었다.
Allium hookeri, native to India, Myanmar, and China, is widely cultivated in Korea lately for uses in food. This study was carried out to investigate the effect of processing methods on changes in antioxidant activities and functional components of Alliun hookeri. The results are as follows;
Allium hookeri, native to India, Myanmar, and China, is widely cultivated in Korea lately for uses in food. This study was carried out to investigate the effect of processing methods on changes in antioxidant activities and functional components of Alliun hookeri. The results are as follows;
1-1. The moisture, crude protein, crude fat, and crude ash contents of raw and steam-dried Allium hookeri roots were 8.97∼14.15%, 11.14∼13.49%, 0.83∼3.02%, and 7.37∼8.98%, respectively.
1-2. The moisture, crude protein, crude fat, and crude ash contents of raw and fermented Allium hookeri roots were 9.0~16.4%, 11.0~12.3%, 1.1%, and 7.37∼8.98%, respectively.
1-3. Sulfur contents of steam-dried Allium hookeri roots were 1.4~2.1 times lower than that of raw Allium hookeri roots (0.51%), respectively.
1-4. pH and total sugar contents of Allium hookeri roots were reduced by steam-drying and fermentation whereas titrate acidity and browning intensity were increased except for F-3(Enterococcus faecium MG89).
1-5. The L and b values of Allium hookeri roots in Hunter's value were also reduced, but a value was increased by steam-drying. Hunter's value of the F-5(Sacchromyces cerevisiae MG111) had the lowest values, which showed 17.1, 2.1 and 3.8 for L, a, b values, respectively.
1-6. Among hot water extracts from raw and steam-dried Allium hookeri roots, S-2(four times steam-drying at atmospheric condition) showed the lowest EC50 values (0.44, 9.01, and 0.48 mg/mL, respectively) in DPPH radical assay, ABTS radical assay, and reducing power, whereas S-2 had the highest total phenolic content (34.47 μg/mg) and browning intensity (2.05 and 0.20 at 280 and 420 nm, respectively).
1-7. Among hot water extracts from raw and fermented Allium hookeri roots, F-5(Sacchromyces cerevisiae MG111) showed the lowest EC50 values (0.35, 7.55, 0.85 and 4.53 mg/mL, respectively) in DPPH radical assay, ABTS radical assay, SOD like activity and reducing power, whereas F-5 had the highest total phenolic content (37.50 μg/mg) and browning intensity (3.10 and 0.28 at 280 and 420 nm, respectively).
1-8. The antioxidant activities of hot water extracts from raw and steam-dried Allium hookeri roots were closely correlated with their total phenolic contents, showing coefficient of determination (R2) values higher than 0.83 and closely correlated with their browning intensity, showing coefficient of determination (R2) values higher than 0.95 in DPPH radical assay.
1-9. The antioxidant activities of hot water extracts from raw and fermented Allium hookeri roots were closely correlated with their total phenolic contents, showing coefficient of determination (R2) values lower than 0.56 whereas closely correlated with their browning intensity, showing coefficient of determination (R2) values higher than 0.99 in reducing power.
In second section, the study on volatile sulfur containing compounds and sulfur containing compounds of Allium hookeri was conducted. The results are as follows;
2-1. The number of volatile compounds was 55 in the F-0 (Allium hookeri roots). F-0 was classified as 28 sulfur containing compounds, 8 aldehydes, 6 esters, 2 alcohols, 1 ether, 1 ketone, and 8 miscellaneous compounds. The number of volatile compounds was 49 in the F-5 (fermented Allium hookeri roots with Sacchromyces cerevisiae MG111). F-5 was classified as 28 sulfur containing compounds, 7 aldehydes, 6 esters, 1 alcohols, 1 ether, and 5 miscellaneous compounds.
2-2. The sulfur containing compounds were predominant in Allium hookeri roots (93.4%) and fermented Allium hookeri roots with Sacchromyces cerevisiae MG111 (91.6%).
2-3. The major sulfur containing compounds were allyl methyl trisulfide (18.53 mg/kg) and allitridin (13.89 mg/kg) in Allium hookeri roots. The major compounds were allyl methyl trisulfide (9.86 mg/kg) and dimethyl trisulfide (7.62 mg/kg) in fermented Allium hookeri roots with Sacchromyces cerevisiae MG111.
2-4. The alliin contents in F-0 (Allium hookeri roots) and F-5 (fermented Allium hookeri roots with Sacchromyces cerevisiae MG111) were 712.0 μg/g and 200.8 μg/g, respectively. The cycloalliin contents in F-0 and F-5 were 1,698.2 μg/g and 1,589.3 μg/g, respectively.
In third section, the study on isolation and characterization of phenolic compound from Allium hookeri root was conducted. The results are as follows;
3.1. The EC50 values of ethyl acetate and n-butanol fractions were 52.9µg/mL and 168.6µg/mL for DPPH radical assay, respectively. Based on the DPPH radical assay results and yield of each fraction, the n-butanol fraction (8.4~85.2%, and 3.9%) was selected for further analysis.
3-2. The EC50 values of compound 1 were 10.8 μM, 8.4 μM, and 22.7 μM, for DPPH radical assay, superoxide quenching activity, and superoxide radical scavenging activity, respectively. There was no significant difference between the EC50 value for superoxide radical scavenging activity of compound 1 purified from n-butanol fraction and ascorbic acid.
3-3. The chemical structure of the compound 1 was determined to be ferulic acid-4-O-β-D-glucopyranoside on the basis of mass spectometry (MS) and nuclear magnetic resonance (NMR).
Allium hookeri, native to India, Myanmar, and China, is widely cultivated in Korea lately for uses in food. This study was carried out to investigate the effect of processing methods on changes in antioxidant activities and functional components of Alliun hookeri. The results are as follows;
1-1. The moisture, crude protein, crude fat, and crude ash contents of raw and steam-dried Allium hookeri roots were 8.97∼14.15%, 11.14∼13.49%, 0.83∼3.02%, and 7.37∼8.98%, respectively.
1-2. The moisture, crude protein, crude fat, and crude ash contents of raw and fermented Allium hookeri roots were 9.0~16.4%, 11.0~12.3%, 1.1%, and 7.37∼8.98%, respectively.
1-3. Sulfur contents of steam-dried Allium hookeri roots were 1.4~2.1 times lower than that of raw Allium hookeri roots (0.51%), respectively.
1-4. pH and total sugar contents of Allium hookeri roots were reduced by steam-drying and fermentation whereas titrate acidity and browning intensity were increased except for F-3(Enterococcus faecium MG89).
1-5. The L and b values of Allium hookeri roots in Hunter's value were also reduced, but a value was increased by steam-drying. Hunter's value of the F-5(Sacchromyces cerevisiae MG111) had the lowest values, which showed 17.1, 2.1 and 3.8 for L, a, b values, respectively.
1-6. Among hot water extracts from raw and steam-dried Allium hookeri roots, S-2(four times steam-drying at atmospheric condition) showed the lowest EC50 values (0.44, 9.01, and 0.48 mg/mL, respectively) in DPPH radical assay, ABTS radical assay, and reducing power, whereas S-2 had the highest total phenolic content (34.47 μg/mg) and browning intensity (2.05 and 0.20 at 280 and 420 nm, respectively).
1-7. Among hot water extracts from raw and fermented Allium hookeri roots, F-5(Sacchromyces cerevisiae MG111) showed the lowest EC50 values (0.35, 7.55, 0.85 and 4.53 mg/mL, respectively) in DPPH radical assay, ABTS radical assay, SOD like activity and reducing power, whereas F-5 had the highest total phenolic content (37.50 μg/mg) and browning intensity (3.10 and 0.28 at 280 and 420 nm, respectively).
1-8. The antioxidant activities of hot water extracts from raw and steam-dried Allium hookeri roots were closely correlated with their total phenolic contents, showing coefficient of determination (R2) values higher than 0.83 and closely correlated with their browning intensity, showing coefficient of determination (R2) values higher than 0.95 in DPPH radical assay.
1-9. The antioxidant activities of hot water extracts from raw and fermented Allium hookeri roots were closely correlated with their total phenolic contents, showing coefficient of determination (R2) values lower than 0.56 whereas closely correlated with their browning intensity, showing coefficient of determination (R2) values higher than 0.99 in reducing power.
In second section, the study on volatile sulfur containing compounds and sulfur containing compounds of Allium hookeri was conducted. The results are as follows;
2-1. The number of volatile compounds was 55 in the F-0 (Allium hookeri roots). F-0 was classified as 28 sulfur containing compounds, 8 aldehydes, 6 esters, 2 alcohols, 1 ether, 1 ketone, and 8 miscellaneous compounds. The number of volatile compounds was 49 in the F-5 (fermented Allium hookeri roots with Sacchromyces cerevisiae MG111). F-5 was classified as 28 sulfur containing compounds, 7 aldehydes, 6 esters, 1 alcohols, 1 ether, and 5 miscellaneous compounds.
2-2. The sulfur containing compounds were predominant in Allium hookeri roots (93.4%) and fermented Allium hookeri roots with Sacchromyces cerevisiae MG111 (91.6%).
2-3. The major sulfur containing compounds were allyl methyl trisulfide (18.53 mg/kg) and allitridin (13.89 mg/kg) in Allium hookeri roots. The major compounds were allyl methyl trisulfide (9.86 mg/kg) and dimethyl trisulfide (7.62 mg/kg) in fermented Allium hookeri roots with Sacchromyces cerevisiae MG111.
2-4. The alliin contents in F-0 (Allium hookeri roots) and F-5 (fermented Allium hookeri roots with Sacchromyces cerevisiae MG111) were 712.0 μg/g and 200.8 μg/g, respectively. The cycloalliin contents in F-0 and F-5 were 1,698.2 μg/g and 1,589.3 μg/g, respectively.
In third section, the study on isolation and characterization of phenolic compound from Allium hookeri root was conducted. The results are as follows;
3.1. The EC50 values of ethyl acetate and n-butanol fractions were 52.9µg/mL and 168.6µg/mL for DPPH radical assay, respectively. Based on the DPPH radical assay results and yield of each fraction, the n-butanol fraction (8.4~85.2%, and 3.9%) was selected for further analysis.
3-2. The EC50 values of compound 1 were 10.8 μM, 8.4 μM, and 22.7 μM, for DPPH radical assay, superoxide quenching activity, and superoxide radical scavenging activity, respectively. There was no significant difference between the EC50 value for superoxide radical scavenging activity of compound 1 purified from n-butanol fraction and ascorbic acid.
3-3. The chemical structure of the compound 1 was determined to be ferulic acid-4-O-β-D-glucopyranoside on the basis of mass spectometry (MS) and nuclear magnetic resonance (NMR).
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