[논문]가공 및 추출 방법에 따른 일반메밀차와 쓴메밀차의 루틴 함량 및 항산화 활성 비교

김수정; 손황배; 남정환; 이종남; 장동칠; 김율호

doi:10.9721/kjfst.2022.54.2.185

가공 및 추출 방법에 따른 일반메밀차와 쓴메밀차의 루틴 함량 및 항산화 활성 비교
Comparison of rutin content and quality characteristics of tea products from common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) by different processing and brewing methods 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.54 no.2, 2022년, pp.185 - 195

김수정 (농촌진흥청 국립식량과학원 고령지농업연구소) , 손황배 (농촌진흥청 국립식량과학원 고령지농업연구소) , 남정환 (농촌진흥청 국립식량과학원 고령지농업연구소) , 이종남 (농촌진흥청 국립식량과학원 고령지농업연구소) , 장동칠 (농촌진흥청 국립식량과학원 바이오에너지 작물연구소) , 김율호 (농촌진흥청 국립식량과학원 중부작물과)

초록
AI-Helper

메밀의 식품가공기술 개발을 통해 이용성을 확대하고 새로운 소비수요를 창출하고자 일반메밀과 쓴메밀을 대상으로 가공단계 및 추출방법에 따른 메밀 볶음차의 품질 특성을 비교 분석하였다. 일반메밀의 원료, 탈피, 찌기 및 볶음 단계의 루틴 함량은 21.6, 17.8, 9.8 및 6.8 mg/100 g으로 차 가공공정이 진행됨에 따라 유의하게 감소하였다. 쓴메밀의 원료, 찌기, 탈피 및 볶음 과정의 루틴 함량은 1,679.9, 1,044.2, 703.1 및 834.5 mg/100 g으로 감소하였으나, 퀘세틴 함량은 0, 12.3, 36.0 및 32.3 mg/100 g으로 가공공정이 진행됨에 따라 증가하였다. 메밀차는 메밀의 종류, 제형 및 추출방법에 따라 루틴 함량에서 큰 차이를 보였다. 루틴 함량은 일반메밀차보다 쓴메밀차에서 평균 61배 높았다. 관능평가 결과를 종합하면, 쓴메밀차의 제형별 비교에서는 알곡보다 분말이 우림색, 풍미, 구수한 맛, 단맛 및 선호도에서 높은 값을 보였다. 특히, 루틴은 퀘세틴이나 쓴맛과 높은 상관관계를 나타냈다. 본 연구에서는 쓴메밀 품종인 '황금미소'를 대상으로 쓴맛을 최대한 줄이면서 루틴 함량이 높은 메밀차 제조를 위해 볶음 과정의 열처리 조건을 70-80℃에서 2-3분으로 확립하였다. 루틴 함량이 많은 메밀차를 섭취하고자 할 경우에는 핸드드립으로 추출한 방법이 적합하며, 쓴맛이 적고 달콤한 맛과 풍미가 좋은 메밀차를 원할 경우 침출식 콜드브루 방식을 선택하는 것이 가장 유리할 것으로 판단된다.

Abstract ▼ AI-Helper

To enable the widespread use of buckwheat and create novel consumer demands through improved food processing techniques, we compared the quality characteristics of roasted groats following different processing and brewing methods for common and tartary buckwheat. The various processing steps resulted in significant reductions in rutin content for both buckwheat species, while the quercetin content increased in the tartary buckwheat. The fully processed tea products showed dramatic differences in rutin content, which varied based on the buckwheat species, formulation, and brewing method. Tartary buckwheat contained an average of 61 times more rutin than common buckwheat. The tartary buckwheat variety, Hwanggeum-miso, was used to determine an optimal roasting temperature of 70-80℃. Finally, we suggest that consumers who want buckwheat tea rich in rutin would prefer hand-drip-extracted tea, while those who want tea with less bitterness, sweetness, and good flavor would prefer the cold-brewed method.

주제어

표/그림 (11)

그림 Fig. 1. Flower, seed and plant of common buckwheat (Fagopyrum esculentum Moench) and tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.). A, white flower, triangle seed and whole plant of common buckwheat; B, green flower, carnal seed, and plant of tartary buckwheat. Flower scale bar (red bar)=1 mm, whole plant scale bar (yellow bar)=10 cm.
그림 Fig. 2. A simplified flow diagram for tea preparation procedures in common buckwheat (A) and tartary buckwheat (B).
표 Table 1. Different brewing methods for tea production in common buckwheat and tartary buckwheat
그림 Fig. 3. UPLC profiles of rutin, myricetin, quercetin, and kampferol contents in a standard mixture solution (A) and seed extracts in common buckwheat (B) and tartary buckwheat (C) using reflux extraction. All chromatograms passed through spectrofluorometric detector at 259 nm. Retention time of all chromatograms were as follows: rutin (9.06 min), myricetin (14.04 min), quercetin (18.37 min), and kampferol (26.98 min).
그림 Fig. 4. Rutin and quercetin content of common buckwheat (A) and tartary buckwheat (B) in each processing steps. Mean±standard deviation (SD) expressed as mg rutin or quercetin content per 100 g of dry weight. The N.D. means not detected. Different letters (a-d) within the graph indicate significant differences at p<0.05 by Duncan’s multiple range test.
그림 Fig. 5. Anti-oxidant activity of common buckwheat and tartary buckwheat in each processing steps. The levels of 1,1-diphenyl-2- picrylhydrazyl (DPPH) and ABTS radical scavenging activity (A and B), and flavonoid and polyphenol content (C and D) in the solutions were determined by multi-mode microplate reader, respectively. All microplate images passed through multi-mode reader at standard solution are as follows: (A) DPPH standard (0.00-0.083 mg/mL, yellow-purple, trolox); (B) ABTS standard (0.00-0.083 mg/mL, white-turquoise, trolox); (C) flavonoid standard (0.00-0.400 mg/mL, white-orange, rutin); and (D) polyphenol standard (0.00-0.400 mg/mL, white-molybdenum blue, gallic acid). UV/Vis absorbance detector of anti-oxidants are as follows: (A) DPPH (520 nm); (B) ABTS (734 nm); (C) flavonoid (510 nm); and (D) polyphenol (750 nm). Mean±standard deviation (SD) expressed as mg standard equivalents antioxidant capacity per 100 g of dry weight. Different letters (a-d) within the graph indicate significant differences at p <0.05 by Duncan's multiple range test.
그림 Fig. 6. Concentrations of rutin and quercetin in common buckwheat (A) and tartary buckwheat (B) by different brewing methods. T1, Control (conventional method) as fast leaching with hot water; T2, fast leaching with cold water; T3, cold brew as slow leaching with cold water; T4, cold brew as slow drip with cold water; T5, hand drip as fast drip with hot water; T6, hand drip as fast drip with cold water. G, granulated type; P, powdered type. Mean±standard deviation (SD) expressed as mg rutin or quercetin content per 100 g of dry weight sample. Different letters (a-j) within the graph indicate significant differences at p<0.05 by Duncan's multiple range test.
그림 Fig. 7. Sensory evaluation profile of visual color, wet aroma, toasty taste, sweet taste, bitter taste, and overall acceptance in common buckwheat (A) and tartary buckwheat (B) by different brewing methods for tea production. T1, control as fast leaching with hot water; T2, fast leaching with cold water; T3, cold brew as slow leaching with cold water; T4, cold brew as slow drip with cold water; T5, hand drip as fast drip with hot water; T6, hand drip as fast drip with cold water. G, granulated type; P, powdered type.
표 Table 2. Hunter's value in common buckwheat and tartary buckwheat by different brewing method
그림 Fig. 8. Bi-plot of the principal component analysis showing rutin (PC1) view of rutin content in common buckwheat (A) and tartary buckwheat (B) by different brewing methods. T1, control as fast leaching with hot water steeping; T2, fast leaching with cold water; T3, cold brew as slow leaching with cold water; T4, cold brew as slow drip with cold water; T5, hand drip as fast drip with hot water; T6, hand drip as fast drip with cold water. G, granulated type; P, powdered type. Abbreviations of materials are as given in Table 1.
표 Table 3. Pearson's correlation coefficients for among the flavonoid, Hunter's value and sensory evalustion profile by brewing methods

참고문헌 (49)

Bae HG, Kim S, Lee JC, Kim MJ. Evaluation of antioxidant activity and lipid oxidative stability of roasted buckwheat according to in vitro digestive system. Korean J. Food Preserv. 28: 612-620 (2021)

상세보기
Bhinder S, Singh B, Kaur A, Singh N, Kaur M, Kumari S, Yadav MP. Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of tartary buckwheat varieties. Food Chem. 285: 240-251 (2019)

상세보기
Christa K, Soral-Smietana M. Buckwheat grains and buckwheat products-nutritional and prophylactic value of their components- a review. Czech J. Food Sci. 26: 153-162 (2008)

상세보기
Chung HS, Kim JK, Youn KS. Effects of roasting temperature on phycochemical properties of Job's tears (Coix lachryma jobi L. var. ma-yeun) powder and extracts. Korean J. Food Preserv. 13: 477-482 (2006)
Eun JB, Jo MY, Im JS. Physicochemical characteristics of coffee extracts using different extraction methods. Korean J. Food Sci. Technol. 46: 723-728 (2014)

원문보기 상세보기
Franzese M, Iuliano A. Hidden Markov models. pp. 753-762. In: Encyclopedia of bioinformatics and computational biology. Ranganathan S, Gribskov M, Nakai K, Schonbach C (eds). Academic Press, Oxford, England (2019)
Guo H, Yang X, Zhou H, Luo X, Qin P, Li J, Ren G. Comparison of nutritional composition, aroma compounds, and biological activities of two kinds of tartary buckwheat tea. J. Food Sci. 82: 1735-1741 (2017)

상세보기
Huang YF, Peng LX, Liu Y, Zhang ZF, Lu LY, Zhao G. Evaluation of essential and toxic elements concentrations in different parts of buckwheat. Czech J. Food Sci. 31: 249-255 (2013)

상세보기
Ikeda K. Buckwheat composition, chemistry, and processing. Adv. Food Nutr. Res. 44: 395-434 (2002)

상세보기
Im JS, Huff HE, Hsieh FH. Effects of processing conditions on the physical and chemical properties of buckwheat grit cakes. J. Agr. Food Chem. 51: 659-666 (2003)

상세보기
Jiang P, Burczynski F, Campbell C, Pierce G, Austria JA, Briggs CJ. Rutin and flavonoid contents in three buckwheat species Fagopyrum esculentum, F. tataricum, and F. homotropicum and their protective effects against lipid peroxidation. Food Res. Int. 40: 356-364 (2007)

상세보기
Kawakami A, Kayahara H, Ujihara A. Properties and elimination of bitter components derived from tartary buckwheat (Fagopyrum tataricum) flour. J. Jpn. Soc. Food Sci. Technol. 42: 892-898 (1995)

상세보기
Kim DW, Hwang IK, Lim SS, Yoo KY, Li H, Kim YS, Kwon DY, Moon WK, Kim DW, Won MH. Germinated buckwheat extract decreases blood pressure and nitrotyrosine immunoreactivity in aortic endothelial cells in spontaneously hypertensive rats. Phytother. Res. 23: 993-998 (2009)

상세보기
Kim SJ, Kim YH. Agricultural guide buckwheat. Rural Development Administration, Jeonju, Korea. pp. 7-90 (2018)
Kim SJ, Sohn HB, Suh JT, Kim GH, Hong SY, Kim KD, Chang DC, Koo BJ, Kim YH. Domestic and overseas status of buckwheat production and future trends. J. Korean Soc. Int. Agr. 29: 226-233 (2017a)

상세보기
Kim SJ, Sohn HB, Kim GH, Lee YY, Hong SY, Kim KD, Nam JH, Chang DC, Suh JT, Koo BC, Kim YH. Comparison and validation of rutin and quercetin contents according to the extraction method of tartary buckwheat (Fagopyrum tataricum Gaertn.) Korean J. Food Sci. Technol. 49: 258-264 (2017b)

원문보기 상세보기
Kim SJ, Sohn HB, Lee KT, Shin JS, Kim S, Nam JH, Hong SY, Suh JT, Chang DC, Kim YH. Anti-inflammatory effects of seed ethanolic extracts of the common buckwheat and tartary buckwheat are mediated through the suppression of inducible nitric oxide synthase and pro-inflammatory cytokines in LPS-induced RAW 264.7 macrophage cells. Korean J. Food Sci. Technol. 51: 565-575 (2019)

원문보기 상세보기
Kim SJ, Sohn HB, Hong SY, Lee JN, Kim KD, Suh JT, Nam JH, Chang DC, Park MW, Kim YH. Construction of data system on seed morphological traits and functional component in tartary buckwheat germplasm. Korean J. Plant Res. 33: 446-459 (2020)

원문보기 상세보기
Ko JY, Woo KS, Song SB, Seo HI, Kim HY, Kim JI, Lee JS, Jung TW, Kim KY, Kwak DY, Oh IS. Physicochemical characteristics of sorghum tea according to milling type and pan-fried time. J. Korean Soc. Food Sci. Nutr. 41: 1546-1553 (2012)

원문보기 상세보기
Kreft M. Buckwheat phenolic metabolites in health and disease. Nutr. Res. Rev. 29: 30-39 (2016)

상세보기
Kreft I, Fabjan N, Yasumoto K. Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chem. 98: 508-512 (2006)

상세보기
Kwak J, Oh SK, Kim DJ, Lee JH, Yoon MR, Kim HW, Lee JS. Effects of heat treated brown rice on total phenolics and antioxidant activities. J. Korean Soc. Food Sci. Nutr. 42: 534-541 (2013)

원문보기 상세보기
Lee MH, Cho JH, Kim JC, Kim BK. Effect of roasting conditions on the antioxidant activities of tartary buckwheat. Korean J. Food Sci. Technol. 46: 390-393 (2014)

원문보기 상세보기
Lee KH, Ham H, Kim HJ. Park HY, Sim EY, Oh SK, Kim WH, Jeong HS, Woo KS. Functional components and radical scavenging activity of germinated brown rice according to variety. Korean J. Food Nutr. 29: 145-152 (2016)

원문보기 상세보기
Lee SH, Lee YR, Hwang IG, Woo KS, Kim KH, Kim KJ, Jeong HS. Antioxidant activities and quality characteristics of germinated rough rice tea according to roasting temperature, time and leaching condition. Korean J. Food Sci. Technol. 41: 386-391 (2009a)
Lee SH, Hwang IG, Lee YR, Joung EM, Jeong HS, Lee HB. Physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.) extracts. Korean Soc. Food Sci. Nutr. 38: 490-495 (2009b)

원문보기 상세보기
Li D, Li X, Ding X, Park KH. A process for preventing enzymatic degradation of rutin in tartary buckwheat (Fagopyrum tataricum Gaertn) flour. Food Sci. Biotechnol. 17: 118-122 (2008)

원문보기 상세보기
Morishita T, Yamaguchi H, Degi K. The Contribution of polyphenols to antioxidative activity in common buckwheat and tartary buckwheat grain. Plant Prod. Sci. 10: 99-104 (2007)

상세보기
Morishita T, Ishiguro K, Noda T, Suzuki T. The effect of grain moisture contents on the roll milling characteristics of tartary buckwheat cultivar 'Manten-Kirari'. Plant Prod. Sci. 23: 539-546 (2020)

상세보기
Noda T, Ishiguro K, Suzuki T, Morishita T. Roasted tartary buckwheat bran as a material for producing rutin-rich tea beverages. Plants 10: 2662 (2021)

상세보기
Peng LX, Zou L, Wang JB, Zhao JL, Xiang DB, Zhao G. Flavonoids, antioxidant activity and aroma compounds analysis from different kinds of tartary buckwheat tea. Indian J. Pharm. Sci. 77: 661-667 (2015)

상세보기
Qin P, Wu L, Yao Y, Ren G. Changes in phytochemical compositions, antioxidant and α-glucosidase inhibitory activities during the processing of tartary buckwheat tea. Food Res. Int. 50: 562-567 (2013)

상세보기
Song YB, Choi JS, Lee JE, Noh JS, Kim MJ, Cho EJ, Song YO. The antioxidant effect of hot water extract from the dried radish (Raphanus sativus L.) with pressurized roasting. J. Korean Soc. Food Sci. Nutr. 39: 1179-1186 (2010)

원문보기 상세보기
Suzuki T, Honda Y, Funatsuki W, Nakatsuka K. Purification and characterization of flavonol 3-glucosidase, and its activity during ripening in tartary buckwheat seeds. Plant Sci. 163: 417-423 (2002)

상세보기
Suzuki T, Morishita T, Mukasa Y, Takigawa S, Yokota S, Ishiguro K, Noda T. Discovery and genetic analysis of non-bitter Tartary buckwheat (Fagopyrum tataricum Gaertn.) with trace-rutinosidase activity. Breed. Sci. 64: 339-343 (2014a)

상세보기
Suzuki T, Morishita T, Mukasa Y, Takigawa S, Yokota S, Ishiguro K, Noda T. Breeding of 'Manten-Kirari', a non-bitter and trace-rutinosidase variety of tartary buckwheat (Fagopyrum tataricum Gaertn.). Breed. Sci. 64: 344-350 (2014b)

상세보기
Suzuki T, Morishita T, Takigawa S, Noda T, Ishiguro K. Development of rutin-rich noodles using trace-rutinosidase variety of tartary buckwheat (Fagopyrum tataricum Gaertn.) 'Manten-Kirari'. Food Sci. Technol. Res. 25: 915-920 (2019)

상세보기
Suzuki T, Morishita T, Takigawa S, Noda T, Ishiguro K, Otsuka S. Development of novel detection method for rutinosidase in tartary buckwheat (Fagopyrum tataricum Gaertn.). Plants 11: 320 (2022)

상세보기
Tomotake H, Yamamoto N, Kitabayashi H, Kawakami A, Kayashita J, Ohinata H, Karasawa H, Kato N. Preparation of tartary buckwheat protein product and its improving effect on cholesterol metabolism in rats and mice fed cholesterol-enriched diet. J. Food Sci. 72: S528-S533 (2007)

상세보기
Vogrincic M, Timoracka M, Melichacova S, Vollmannova A, Kreft I. Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread. J. Agr. Food Chem. 58: 4883-4887 (2010)

상세보기
Yan W, Rajcan I. Biplot analysis of test sites and trait relations of soybean in Ontario. Crop Sci. 42: 11-20 (2002)

상세보기
Yang SJ, Woo KS, Yoo JS, Kang TS, Noh YH, Lee J, Jeong HS. Change of Korean ginseng components with high temperature and pressure treatment. Korean J. Food Sci. Technol. 38(4): 521-525 (2006)
Yang N, Ren G. Determination of D-chiro-inositol in tartary buckwheat using high-performance liquid chromatography with an evaporative light-scattering detector. J. Agr. Food Chem. 56: 757-760. (2008)

상세보기
Yao Y, Shan F, Bian J, Chen F, Wang M, Ren G. D-chiro-Inositolenriched tartary buckwheat bran extract lowers the blood glucose level in KK-Ay mice. J. Agr. Food Chem. 56: 10027-10031 (2008)

상세보기
Yasuda T, Nakagawa H. Purification and characterization of the rutindegrading enzymes in tartary buckwheat seeds. Phytochemistry 37: 133-136 (1994)

상세보기
Yoo J, Kim Y, Yoo SH, Inglett GE, Lee S. Reduction of rutin loss in buckwheat noodles and their physicochemical characterization. Food Chem. 132: 2107-2111 (2012)

상세보기
Yoon SJ, Cho NJ, Na SH, Kim YH, Kim YM. Development of optimum rutin extraction process from Fagopyrum tataricum. J. East Asian Soc. Diet. Life 16: 573-577 (2006)
Zhao G. Buckwheat processing and new product development technology (1st ed). Beijing Science and Technology Publisher, Beijing, China (2010)
Zielinski H, Michalska A, Amigo-Benavent M, Castillo MD, Piskula MK. Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting. J. Agr. Food Chem. 57: 4771-4776 (2009)

상세보기

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