[논문]조리방법에 따른 채소류의 수용성 비타민 및 기능성 성분의 함량과 잔존율 변화

김윤정; 김민주; 강민정; 최정민; 김영화

doi:10.7318/kjfc/2022.37.1.47

조리방법에 따른 채소류의 수용성 비타민 및 기능성 성분의 함량과 잔존율 변화
Alterations in the Content and True Retention of Water-soluble Vitamins and Bioactive Compounds in Vegetables, according to Different Cooking Methods 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.37 no.1, 2022년, pp.47 - 60

김윤정 (경성대학교 식품생명공학과) , 김민주 ((주)휴롬 바이오식품연구소) , 강민정 ((주)휴롬 바이오식품연구소) , 최정민 (경성대학교 식품생명공학과) , 김영화 (경성대학교 식품생명공학과)

Abstract ▼ AI-Helper

This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (𝚫E) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B1, B2, B3, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheated-steaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.

주제어

표/그림 (6)

표 Cooking yield, moisture content and its true retention of vegetables by different cooking methods
표 Color indexes of vegetables by different cooking methods
표 Content and true retention of vitamin B₁, vitamin B₂, vitamin B₃ and vitamin C in vegetables by different cooking methods
표 Content and true retention of vitamin B₁, vitamin B₂, vitamin B₃ and vitamin C in vegetables by different cooking methods (continued)
표 Content and true retention of total polyphenol, flavonoid, and anthocyanin in vegetables by different cooking methods
표 The radical scavenging capacity of vegetables by different cooking methods

참고문헌 (47)

Adikari AM, Thamilini J. 2018. Cooking conversion factor of commonly consumed Sri Lankan food items. MOJ Food Process Technol., 6(4):371-374
Ahn MS. 1999. A study on the changes in physico-chemical properties of vegetables by Korean traditional cooking methods. J. Korean Soc. Food Cult., 14(2):177-188
Amatsubo T, Hagura Y, Suzuki K. 2006. The effect of superheated steam treatment on the quality of vegetable oils. Food Sci. Technol. Res., 12(2):114-118

상세보기
Arkoub-Djermoune L, Boulekbache-Makhlouf L, Zeghichi-Hamri S, Bellili S, Boukhalfa F, Madani K. 2016. Influence of the thermal processing on the physico-chemical properties and the antioxidant activity of a solanaceae vegetable: Eggplant. J. Food Qual., 39(3):181-191

상세보기
Blois MS. 1985. Antioxidant determinations by the use of a stable free radical. Nature, 181(4617):1199-1200

상세보기
DE Sa MC, Rodriguez-Amaya DB. 2004. Optimization of HPLC quantification of carotenoids in cooked green vegetables-Comparison of analytical and calculated data. J. Food Compost. Anal., 17(1):37-51

상세보기
Dragsted. 2003. Antioxidant actions of polyphenols in humans. Int. J. Vitam. Nutr. Res., 73(2):112-119

상세보기
Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J. Biol. Chem., 12(2):239-243

상세보기
Ha JO, Ha TM, Lee JJ, Kim AR, Lee MY. 2009. Chemical components and physiological functionalities of Brassica campestris ssp rapa sprouts. J. Korean Sci. Food Sci. Nutr., 38(10):1302-1309

원문보기 상세보기
Hou Z, Qin P, Zhang Y, Cui S, Ren G. 2013. Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics. Food Res. Int., 50(2):691-697

상세보기
Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, Heinonen M. 1999. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem., 47(10):3954-3962

상세보기
Kim BC, Hwang JY, Wu HJ, Lee SM, Cho HY, Yoo YM, Shin HH, Cho EK. 2012. Quality changes of vegetables by different cooking methods. Culi. Sci. Hos. Res., 18(1):40-53
Kim GP, Lee J, Ahn KG, Hwang YS, Choi Y, Chun J, Chang WS, Choung MG. 2014. Differential responses of B vitamins in black soybean seeds. Food Chem., 153:101-108

상세보기
Kim HY, Kim H, Chun J, Chung H. 2017. Changes in β-carotene, vitamin E, and folate compositions and retention rates of pepper and paprika by color and cooking method. J. Korean Soc. Food Sci. Nutr., 46(6):713-720

원문보기 상세보기
Kim SH, Hong YA. 2019. 2018 Food balance sheet. Korea Rural Economic Institute, Naju, Korea, pp 1-324
Ko HJ, Sun TY, Han JA. 2016. Nutritive and antioxidative properties of eggplant by cooking conditions. J. Korean Soc. Food Sci. Nutr., 45(12):1747-1754

원문보기 상세보기
Koksal T, Dikbas I. 2008. Color stability of different denture teeth materials against various staining agents. Dent. Mater. J., 27(1):139-144

상세보기
Kurilich AC, Tsau GJ, Brown A, Howard L, Klein BP, Jeffery EH, Kushad M, Walling MA, Juvik JA. 1999. Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea. J Agric. Food Chem., 47(4):1576-1581

상세보기
Lee K, Chung H. 2020. Nutritional compositions and their retention rates of carrots by different cooking methods. Korean J. Food Preserv., 27(3):311-324

상세보기
Lee K, Lee H, Choi Y, Kim Y, Jeong HS, Lee J. 2019. Effect of different cooking methods on the true retention of vitamins, minerals, and bioactive compounds in shiitake mushrooms (Lentinula edodes). Food Sci. Technol. Res., 25(1):115-122

상세보기
Lee MH, Lee KY, Kim A, Heo HJ, Kim HJ, Chun JY, Choi SG. 2016. Effects of superheated steam treatment on volatile compounds and quality characteristics of onion. Korean J. Food Preser., 23(3):369-377

원문보기 상세보기
Lee WJ, Lee CH, Yoo JY, Kim KY, Jang KI. 2011. Sterilization efficacy of washing method using based on micro bubbles and electrolyzed water on various vegetables. J. Korean Soc. Food Sci. Nutr., 40(6):912-917

원문보기 상세보기
Liang LC, Yang TA, Easa AM, Zzaman W. 2018. Effect of conventional and superheated steam roasting on the total phenolic content, total flavonoid content and DPPH radical scavenging activities of black cumin seeds. Pertanika J. Trop. Agric. Sci., 41(2):663-676
Lim SJ. 1992. Retention of ascorbic acid in vegetables as influenced by various blanching methods. Korean J. Soc. Food Sci., 8(4):411-419
Miglio C, Chiavaro E, Visconti A, Fogliano V, Pellegrini N. 2008. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. J. Agric. Food Chem., 56(1):139-147

상세보기
Mizgier P, Kucharska AZ, Sokol-Letowska A, Kolniak-Ostek J, Kidon M, Fecka I. 2016. Characterization of phenolic compounds and antioxidant and anti-inflammatory properties of red cabbage and purple carrot extracts. J. Funct. Foods, 21:133-146

상세보기
Morales P, Ferreira ICFR, Carvalho AM, Sanchez-Mata MC, Camara M, Fernandez-Ruiz V, Pardo-de-Santayana M, Tardio J. 2014. Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity. LWT-Food Sci. Technol., 55(1):389-396

상세보기
Murphy EW, Criner PE, Gray BC. 1975. Comparisons of methods for calculating retentions of nutrients in cooked foods. J. Agric. Food Chem., 23(6):1153-1157

상세보기
Natella F, Belelli F, Ramberti A, Scaccini C. 2010. Microwave and traditional cooking methods: Effect of cooking on antioxidant capacity and phenolic compounds content of seven vegetables. J. Food Biochem., 34(4):796-810

상세보기
Podsedek A, Sosnowska D, Redzynia M, Koziolkiewicz M. 2008. Effect of domestic cooking on the red cabbage hydrophilic antioxidants. Int. J. Food Sci. Technol., 43(10):1770-1777

상세보기
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med., 26(9-10):1231-1237

상세보기
Rumm-Kreuter D, Demmel I. 1990. Comparison of vitamin losses in vegetables due to various cooking methods. J. Nutri. Sci. Vitaminol., 36:S7-S15

상세보기
Sotome I, Takenaka M, Koseki S, Ogasawara Y, Nadachi Y, Okadome H, Isobe S. 2009. Blanching of potato with superheated steam and hot water spray. LWT-Food Sci. Technol., 42(6):1035-1040

상세보기
Suh JH, Paek OJ, Kang YW, Ahn JE, Yun JS, Oh KS, An YS, Park SH, Lee SJ. 2013. Study on the antioxidant activity in the various vegetables. J. Food Hyg. Saf., 28(4):337-341

원문보기 상세보기
Turker N, Erdo du F. 2006. Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocynanin pigments of black carrot (Daucus carota var. L.). J. Food Eng., 76(4):579-583

상세보기
Turkmen N, Poyrazoglu ES, Sari F, Sedat Velioglu Y. 2006. Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables. Int. J. Food Sci. Technol., 41(3):281-288

상세보기
Urquiaga INES, Leighton F. 2000. Plant polyphenol antioxidants and oxidative stress. Biol. Res., 33(2):55-64
Vallejo F, Tomas-Barberan FA, Garcia-Viguera C. 2003. Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking. J. Sci. Food Agric., 83(14):1511-1516

상세보기
Wu X, Zhao Y, Haytowitz DB, Chen P, Pehrsson PR. 2019. Effects of domestic cooking on flavonoids in broccoli and calculation of retention factors. Heliyon, 5(3):e01310

상세보기
Xiao HW, Bai JW, Sun DW, Gao ZJ. 2014. The application of superheated steam impingement blanching (SSIB) in agricultural products processing-A review. J. Food Eng., 132:39-47

상세보기
Yuk T, Sung J, Han HM, Kim Y, Jeong HS, Lee J. 2015. Effect of different cooking methods on phytochemical content and antioxidant capacity of Platycodon grandiflorum root. Food Sci. Biotechnol., 24(5):1597-1602

상세보기
Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem., 64(4):555-559

상세보기
Zzaman W, Bhat R, Abedin MZ, Yang TA. 2013. Comparison between superheated steam and convectional roasting on changes in the phenolic compound and antioxidant activity of cocoa beans. Food Sci. Technol. Res., 19(6):949-956

상세보기
KHIDI. National nutrition statistics. Available from: https://www.khidi.or.kr/kps/dhraStat/result10?menuIdMENU01663&gubunageall&year2019, [accessed 2021.10.19]
MFDS (Ministry of Food and Drug Safty). Korea Food Standards Codex. 2021a. Available from: https://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx11003, [accessed 2021.10.19]
MFDS (Ministry of Food and Drug Safty). Korea Food Standards Codex. 2021b. Available from: https://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx316, [accessed 2021.10.19]
MFDS (Ministry of Food and Drug Safty). Korea Food Standards Codex. 2021c. Available from: https://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx317[accessed 2021.10.19]

저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증