무의 소비에 있어서 주된 문제점은 glucosinolate에 의한 쓴맛과 매운맛이다. 최근에 무의 문제점을 보완할 수있는 콜라비가 한국에 도입되어 제주도에서 월동재배가 이루어지고 있다. 두 작물의 식감과 맛이 비슷하여 품질을 비교 분석하였다. 콜라비의 환원당, cellulose, pectin의 함량은 무보다 낮았다. 식감은 콜라비가 무보다 더 단단한 것으로 나타났으며, 아미노산의 함량은 콜라비가 무보다 약 2.7배 정도 높았다. 특히 aspartate, glutamate, arginine과 같은 수용성 유리 아미노산의 함량이 무보다 콜라비에서 3배 정도 높게 나타났다. 총 glucosinolate 함량은 콜라비가 무의 내부 보다 12.4배, 외부 보다 28.5배로 각각 낮았다. 관능평가에서 콜라비의 쓴맛과 매운맛이 무보다 적게 나타났다. 항암성분으로 알려진 glucoraphanin은 무 보다 콜라비에 더 많이 함유되어 있는 것으로 나타났다. 콜라비의 환원당 함량이 무에 비해 적음에도 불구하고 관능평가에서 무보다 콜라비가 더 달다는 결과가 나왔다. 이는 무보다 콜라비가 더 많은 수용성 유리 아미노산을 함유하기 때문일 것이라 생각된다. 결과적으로 콜라비는 맛과 기능적인 면에서 무보다 높게 나타나 소비가 증가될 것으로 예상된다.
무의 소비에 있어서 주된 문제점은 glucosinolate에 의한 쓴맛과 매운맛이다. 최근에 무의 문제점을 보완할 수있는 콜라비가 한국에 도입되어 제주도에서 월동재배가 이루어지고 있다. 두 작물의 식감과 맛이 비슷하여 품질을 비교 분석하였다. 콜라비의 환원당, cellulose, pectin의 함량은 무보다 낮았다. 식감은 콜라비가 무보다 더 단단한 것으로 나타났으며, 아미노산의 함량은 콜라비가 무보다 약 2.7배 정도 높았다. 특히 aspartate, glutamate, arginine과 같은 수용성 유리 아미노산의 함량이 무보다 콜라비에서 3배 정도 높게 나타났다. 총 glucosinolate 함량은 콜라비가 무의 내부 보다 12.4배, 외부 보다 28.5배로 각각 낮았다. 관능평가에서 콜라비의 쓴맛과 매운맛이 무보다 적게 나타났다. 항암성분으로 알려진 glucoraphanin은 무 보다 콜라비에 더 많이 함유되어 있는 것으로 나타났다. 콜라비의 환원당 함량이 무에 비해 적음에도 불구하고 관능평가에서 무보다 콜라비가 더 달다는 결과가 나왔다. 이는 무보다 콜라비가 더 많은 수용성 유리 아미노산을 함유하기 때문일 것이라 생각된다. 결과적으로 콜라비는 맛과 기능적인 면에서 무보다 높게 나타나 소비가 증가될 것으로 예상된다.
The major deterring factor of radish consumption is bitter and pungent tastes caused by glucosinolates. Recently kohlrabi was introduced in Korea and mainly cultivated in Jeju Island during winter. Since the texture and taste of kohlrabi are similar to radish, the kohlrabi is expected to substitute ...
The major deterring factor of radish consumption is bitter and pungent tastes caused by glucosinolates. Recently kohlrabi was introduced in Korea and mainly cultivated in Jeju Island during winter. Since the texture and taste of kohlrabi are similar to radish, the kohlrabi is expected to substitute radish. This study was done to compare compositional quality between kohlrabi and radish. The kohlrabi contained less reducing sugars, cellulose and pectin than the radish. The kohlrabi had harder texture than the radish. The total amino acid content in the kohlrabi was 2.7-fold higher than that in the radish. Especially hydrophilic amino acids including aspartate, glutamate and arginine, were about 3-fold higher in the kohlrabi, suggesting that the kohlrabi was more palatable than the radish. The total contents of glucosinolates in the radish in inner and outer section were higher than those in the kohlrabi by 12.4- and 28.5-fold, respectively. In a sensory test, the kohlrabi was evaluated less bitter and pungent than the radish. The kohlrabi contained more glucoraphanin, an anticancer compound, than the radish. Furthermore, the sweetness of the kohlrabi was evaluated higher than that of the radish, though kohlrabi contained less reducing sugars, probably due to high contents of hydrophilic amino acids. In conclusion, the kohlrabi was evaluated as more favorable in taste and contained more functional compounds than the radish, and thus it can be a good replacement vegetable for radish.
The major deterring factor of radish consumption is bitter and pungent tastes caused by glucosinolates. Recently kohlrabi was introduced in Korea and mainly cultivated in Jeju Island during winter. Since the texture and taste of kohlrabi are similar to radish, the kohlrabi is expected to substitute radish. This study was done to compare compositional quality between kohlrabi and radish. The kohlrabi contained less reducing sugars, cellulose and pectin than the radish. The kohlrabi had harder texture than the radish. The total amino acid content in the kohlrabi was 2.7-fold higher than that in the radish. Especially hydrophilic amino acids including aspartate, glutamate and arginine, were about 3-fold higher in the kohlrabi, suggesting that the kohlrabi was more palatable than the radish. The total contents of glucosinolates in the radish in inner and outer section were higher than those in the kohlrabi by 12.4- and 28.5-fold, respectively. In a sensory test, the kohlrabi was evaluated less bitter and pungent than the radish. The kohlrabi contained more glucoraphanin, an anticancer compound, than the radish. Furthermore, the sweetness of the kohlrabi was evaluated higher than that of the radish, though kohlrabi contained less reducing sugars, probably due to high contents of hydrophilic amino acids. In conclusion, the kohlrabi was evaluated as more favorable in taste and contained more functional compounds than the radish, and thus it can be a good replacement vegetable for radish.
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
제안 방법
In this study, the sensory panel test was performed to compare the eating quality between kohlrabi and radish. Based on the panel test, components affecting texture, taste, and health function were analyzed to determine the quality of kohlrabi and compared to radish.
HPLC/MS analyses were performed using the HPLC system (Agilent 1200 series, Agilent Technologies) with the C18 column (Zorbax Eclips XDB C18, 4.6 x 150 mm) linked to the mass spectrometry (MS) module (Applied Biosystem 4000 Q TRAP, Applied Biosystems, Darmstadt, Germany). The mobile phase solvents were 5 mM ammonium acetate in water and acetonitrile.
In this study, the sensory panel test was performed to compare the eating quality between kohlrabi and radish. Based on the panel test, components affecting texture, taste, and health function were analyzed to determine the quality of kohlrabi and compared to radish.
The sensory panel test was performed to determine the acceptance of the kohlrabi and the radish by using 1-5 point measurement. The 30 panel members were recruited from Chungnam National University.
대상 데이터
The sensory panel test was performed to determine the acceptance of the kohlrabi and the radish by using 1-5 point measurement. The 30 panel members were recruited from Chungnam National University. Sweetness, bitterness, palatability, hardness, crispiness and overall preference were asked to be measured.
The kohlrabi (‘Worldcol’ kohlrabi, Joeun Seeds, Seoul) was planted in August, 2008 and harvested in December, 2008. The radish was purchased in a local store produced at Seongsan area of Jeju Island sowed in September, 2008 and harvested in February, 2009. The outer green part and inner white part were analyzed.
이론/모형
The content of water-insoluble pectin was measured by the method of Manabe (Manabe and Naohara, 1986). The homogenated samples (1 g) were centrifuged and the precipitates were washed twice with 1 ml of 95% EtOH (v/v) with 1 mL of acetone, and dried for 48 h.
성능/효과
quercetin and catechin), glucosinolates (sinigrin and progoitrin) and amino acids (arginine, valine, leucine and methionine) (Adam and Carmen, 2000). The results in this study indicated that glucosinolates were one of the major factors causing reluctance of radish consumption.
참고문헌 (25)
Adam, D. and G.C. Carmen. 2000. Bitter taste, phytonutrients, and the consumer. Am. J. Clin. Nutr. 72:1424-35.
Bjeldanes, L.F., J.Y. Kim, K.R. Grose, J.C. Bartholomew, and C.A. Bradfield. 1991. Aromatic hydrocarbon responsiveness-receptor agonists generated from indole-3-carbinol in vitro and in vivo: comparisons with 2, 3, 7, 8-tetrachlorodibenzo-p-dioxin. Proc. Nat. Acad. Sci. 88:9543-9547.
Choi, Y.H., E.K. Yun, and M.Y. Kang. 2000. Comparison of some characteristics relevant to yukwa (fried rice cookie) made by different processing conditions. J. East Asian soc. Dietary life. 10:55-61.
Diana, G.C., M.E. Daxenbichler, and C.H. Van Etten. 1985. Glucosinolates in Radish Cultivars. J. Amer. Soc. Hort. Sci. 110: 634-638.
Divisi, D., D.S. Tommaso, S. Salvemini, M. Garramone, and R. Crisci. 2006. Diet and cancer. Acta. Biomed. 77:118-123.
Fahey, J.W., A.T. Zalcmann, and P. Talalay. 2001. The chemical diversity and distribution of glucosinolates and isothiocyanates among plants. Phytochemistry 56:5-51.
Fahey, J.W., Y. Zhang, and P. Talalay. 1997. Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. Proc. Natl. Acad. Sci. 94:10367-10372.
Gamet, P.L., P. Li, S. Lumeau, G. Cassar, M.A. Dupont, S. Chevolleau, N. Gasc, J. Tulliez, and F. Terce. 2000. Sulforaphane, a naturally occurring isothiocyanate, induces cell cycle arrest and apoptosis in HT29 human colon cancer cells. Cancer Res. 60:1426-1433.
Grubben, G.J.H. 2004. Vegetables. In: Plant resources of tropical Africa 2. PROTA, Wageningen, Netherlands.
Harbaum, B., E.M. Hubbermann, C. Wolff, R. Herges, Z. Zhu, and K. Schwarz. 2007. Identification of flavonoids and hydroxycinnamic acids in pak choi varieties (Brassica campestris L. ssp. chinensis var. communis) by $HPLC-ESI-MS^{n}$ and NMR and their quantification by HPLC-DAD. J. Agric. Food Chem. 55:8251-8260.
Hayes, J.D., M.O. Kelleher, and I.M. Eggleston. 2008. The cancer chemopreventive actions of phytochemicals derived from glucosinolates. Eur. J. Nutr. 47:73-88.
Iori, R., R. Bernardi, D. Gueyrard, P. Rollin, and S. Pilmieri. 1999. Formation of glucoraphanin by chemoselective oxidation of natural glucoerucin: a chemoenzymatic route to sulforaphane. Bioorg. Med. Chem. Lett. 9:1047-1048.
ISO Norm. 1992. Rapeseed - determination of glucosinolates content - Part 1: Method using high-performance liquid chromatography. ISO 9167-1. p. 1-9.
Kaaber, L., K. Kaack, T. Kriznik, E. Brathena, and S.H. Knutsen. 2007. Structure of pectin in relation to abnormal hardness after cooking in pre-peeled, cool-stored potatoes. LWT-Food Sci. Technol. 40:921-929.
Kim, D.W., O. Bobleter, and G. Bonn. 1986. Enzymatic hydrolysis of cellulose and plant biomass. Kor. Chem. Eng. Res. 24:53-62.
Lee, J.M. and H.J. Chung. 1999. Physicochemical and sensory characteristics of snack using cham shwi (Aster acaber). Kor. J. dietary cult. 14:49-55.
Liu, S., W.C. Willett, J.E. Manson, F.B. Hu, B. Rosner, and G. Colditz. 2003. Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women. Am. J. Clin. Nutr. 78:920-927.
Mithen, R.F., M.Dekker, R. Verkerk, S. Rabot, and I.T. Johnson. 2000. The nutritional significance, biosynthesis and bioavailibility of glucosinolates in human food, The chemical diversity and distribution of glucosinolates and isothiocyanates among plants. J. Sci. Food Agric. 80:967-984.
Shallenberger, R.S. 1993. Taste chemistry. Blackie Academic & Professional. New York Agricultural Experiment Station, Cornell Univ. Geneva, New York, USA.
Terry, P., E. Giovannucci, K.B. Michels, L. Bergkvist, H. Hansen, L. Holmberg, and A. Wolk. 2001. Fruit and vegetables, dietary fiber, and risk of colorectal cancer. J. Natl. Cancer. Inst. 93:525-533.
The Korean Society of Food Science and Nutrition. 2000. Handbook of experiments in food science and nutrition. Hyoil, Seoul, Korea.
Visentin, M,, A. Tava, R. Iori, and S. Palmieri. 1992. Isolation and Identification of trans-4- (Methylthio) -3-butenyl Glucosinolate from Radish Roots (Raphanus sativus L.). J. Agric. Food Chem. 40:1687-1691.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.