[논문]숙성에 의한 흑밤의 영양성분 분석과 항산화 활성

이문희; 이지수; 양지원; 김인범; 박윤제

doi:10.9799/ksfan.2024.37.1.030

숙성에 의한 흑밤의 영양성분 분석과 항산화 활성
Analysis of Nutritional Composition and Antioxidant Activity of Black Chestnut by Aging 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.37 no.1, 2024년, pp.30 - 39

이문희 (공주대학교 응용생명공학과) , 이지수 (공주대학교 식품공학과) , 양지원 (공주대학교 식품공학과) , 김인범 ((주)밤마을) , 박윤제 (공주대학교 식품공학과)

Abstract ▼ AI-Helper

Black chestnut (BC) was obtained through aging of fresh chestnut (FC) at 80℃ for 15 days. Proximate and mineral compositions along with colors of FC and BC were evaluated. With aging, moisture contents decreased by 50%, whereas sugar contents, carbohydrate contents, and calories increased. Contents of minerals (Fe, P, Ca, Na, Mg, K) were significantly higher in FC than in BC, showing an order of Mg < Ca < P < K in both FC and BC. Using a Hunter color system, it was found that lightness (L), redness (a), and yellowness (b) values of FC were higher than those of BC. Antioxidant and cytotoxic activities of hot water and ethanol (50, 80, 100%) extracts prepared from FC and BC were evaluated. Extraction yields were lower with FC than with BC. Among water and ethanol extracts, water extract showed the highest DPPH radical scavenging activity for both FC and BC. IC50 values for ABTS+ radical scavenging activities increased after aging. Cytotoxicities of FC and BC extracts were similar to each other. They were different against various cell lines (3T3, HeLa, and Sarcoma-180). These results suggest that BC could be used as a new processed food using chestnut.

주제어

표/그림 (7)

표 Table 1. Proximate composition and dietary fiber of fresh chestnut and black chestnut
표 Table 2. Mineral content of fresh chestnut and black chestnut
그림 Fig. 1. Extraction yields of fresh chestnut and black chestnut. ¹⁾Means with different superscripts are significantly different by Duncan's multiple range test (p<0.05).
표 Table 3. Colorimetric characteristics of fresh chestnut and black chestnut
그림 Fig. 2. ABTS⁺ radical scavenging activity (IC₅₀) of fresh chestnut and black chestnut extracts. ¹⁾ Means with different superscripts in a row are significantly different by Duncan's multiple range test(p<0.05).
표 Table 4. DPPH radical scavenging activity (%) of water and ethanol extracts of fresh chestnut and black chestnut
그림 Fig. 3. Cytotoxicity of fresh chestnut and black chestnut extracts. (A) Cytotoxicity of fresh chestnut extracts in 3T3 cells, (B) Cytotoxicity of black chestnut extracts in 3T3 cells, (C) Cytotoxicity of fresh chestnut extracts in HeLa cells, (D) Cytotoxicity of black chestnut extracts in HeLa cells, (E) Cytotoxicity of fresh chestnut extracts in Sarcoma-180 cells, (F) Cytotoxicity of black chestnut extracts in Sarcoma-180 cells.

참고문헌 (34)

An IJ, Kwon JK, Lee JS, Park HS, Kim DC, Choi BJ, Lee KM,？Park YJ, Jung JY. 2012. Induction of apoptosis in human？cancer cells with Compositae extracts. J Korean Soc Food？Sci Nutr 41:584-590
AOAC. 2019. Nuts and nut products. In Official Methods of？Analysis of AOAC International. 21st ed. pp.1-3. Association？of Official Analytical Communities
Barreira JCM, Ferreira ICFR, Oliveira MBPP, Pereira JA. 2008.？Antioxidant activities of the extracts from chestnut flower,？leaf, skins and fruit. Food Chem 107:1106-1113

상세보기
Bedrnicek J, Laknerova I, Lorenc F, Probio de Moraes P,？Jarosova M, Samkova E, Triska J, Vrchotova N, Kadlec J,？Smetana P. 2021. The use of a thermal process to produce？black garlic: Differences in the physicochemical and sensory？characteristics using seven varieties of fresh garlic. Foods 10:2703

상세보기
Duodu KG. 2011. Effects of processing on antioxidant phenolics？of cereal and legume grains. In Awika JM, Piironen V, Bean？S (Eds.), Advances in Cereal Science: Implications to Food？Processing and Health Promotion. pp.31-54. American？Chemical Society
Hwang JY. 2011. Changes in quality characteristics of peeled？chestnuts with storage temperature. Korean J Food Nutr 24:71-78
Im RJ. 1999. Flora Medica Coreana. 20th ed. p.86. Hankookmunhwasa
Jang EK, Seo JH, Lee SP. 2008. Physiological activity and？antioxidative effects of aged black garlic (Allium sativumL.)？extract. Korean J Food Sci Technol 40:443-448
Jang GY, Kim DH, Park CH, Shin YS, Kang TS, Jeong HS,？Choi J. 2018. Changes in reducing sugar and catalpol？contents of Rehmannia root slurry with aging treatments.？Korean J Food Nutr 31:559-564
Jeon YH, Lee JW, Son YJ, Hwang IK. 2016. Characteristics and？sensory optimization of taro (Colocasia esculenta) under？different aging conditions for food application of black taro.？Korean J Food Sci Technol 48:133-141
Jeong HR, Jo YN, Jeong JH, Jin DE, Song BG, Jin YR, Kim？MJ, Lee U, Heo HJ. 2012. Change in the chemical？composition of chestnuts (Castanea crenata) from different？periods. Korean J Food Sci Technol 44:393-400
Jun DH, Cho WA, Lee JB, Jang MJ, Park JY, Kim SH, Lee？JT. 2014. Antioxidant activity of chestnut (Castanea crenata？S. et Z.) bur fermented by Lactobacillus casei. J Life Sci？24:1193-1199
Jung BS, Lee NK, Na DS, Yu HH, Paik HD. 2016. Comparative？analysis of the antioxidant and anticancer activities of？chestnut inner shell extracts prepared with various solvents.？J Sci Food Agric 96:2097-2102

상세보기
Kim D, Kim KH, Yook HS. 2015. Analysis of active？components of giant black garlic. J Korean Soc Food Sci？Nutr 44:1672-1681
Kim HH, Lee SJ, Chung YH, Kim SH, Sung NJ. 2018.？Physicochemical properties and antioxidant activities from？hot-air and freeze dried aged black ginger (Zingiber？officinale). J Life Sci 28:153-161
Kim JH, Lim WJ, Kim MR. 2017. Quality characteristics and？antioxidant activities of aged black chestnut inner shells. J？Korean Soc Food Sci Nutr 46:343-349
Kim JY, Kim SY, Kwon HM, Kim CH, Lee SJ, Park SC, Kim？KH. 2014. Comparison of antioxidant and anti-inflammatory？activity on chestnut, chestnut sell and leavers of Castanea？crenata extracts. Korean J Medic Crop Sci 22:8-16
Korea Rural Economic Institute. 2022. Trends and prospects for？supply and demand of major short-term forest products.？Available from http://library.krei.re.kr/pyxis-api/1/digital-files/845ce2f0-e038-4a93-b897-539e81a733c8 [cited 22 January 2023]
Korea Rural Economic Institute. 2023. Forestry observation？information. Available from https://www.krei.re.kr/krei/selectBbsNttList.do?bbsNo74&key81 [cited 4 May 2023]
Korea Food & Drug Administration. 2018. Korean Food？Standards Codex. Korea Food & Drug Administration
Lee GY, So YJ, Jeon YH, Kang HJ, Hwang IK. 2015. Changes？in the physicochemical properties and sensory characteristics？of burdock (Arctium lappa) during repeated steaming and？drying procedures. Korean J Food Sci Technol 47:336-344
Lee HS. 2010. Effects on antioxidative capacity and lipid？improvement of black garlic according to different aging？periods. Ph.D. Thesis, Kyungsung Univ. Busan. Korea.
Lee SJ, Kim SH. 2020. Optimization of processing condition for？antioxidant activities from aged black ginger using response？surface methodology. J Agric Life Sci 54:99-108
Lee SJ, Shin JH, Kang MJ, Jung WJ, Ryu JH, Kim RJ, Sung？NJ. 2010. Antioxidants activity of aged red garlic. J Life Sci？20:775-781
Massantini R, Moscetti R, Frangipane MT. 2021. Evaluating？progress of chestnut quality: A review of recent？developments. Trends Food Sci Technol 113:245-254
Nam SY, Lee JY, Ko JS, Kim JB, Jang HH, Kim HR, Lee YM. 2014. Changes in antioxidant and antimicrobial activities of？Schizandra chinensis Baillon under different solvent？extraction. Korean J Int Agric 26:513-518
Park CY, Lee KY, Gul K, Rahman MS, Kim AN, Chun J, Kim？HJ, Choi SG. 2019. Phenolics and antioxidant activity of？aqueous turmeric extracts as affected by heating temperature？and time. LWT-Food Sci Technol 105:149-155
Prior RL, Wu X, Schaich K. 2005. Standardized methods for the？determination of antioxidant capacity and phenolics in foods？and dietary supplements. J Agric Food Chem 53:4290-4302

상세보기
Purev U, Chung MJ, Oh DH. 2012. Individual differences on？immunostimulatory activity of raw and black garlic extract in？human primary immune cells. Immunopharmacol Immunotoxicol？34:651-660
Seok HD, Choi JY, Byun SY, Min SH. 2019. Analysis on？consumer's preference for non-timber forest product？(shiitake, chest nut, persimmon): Social big-data analysis. J？Korean Soc For Sci 108:97-108
Shi J, Gong J, Liu J, Wu X, Zhang Y. 2009. Antioxidant？capacity of extract from edible flowers of Prunus mumein？China and its active components. LWT-Food Sci Technol？42:477-482
Sorice A, Siano F, Capone F, Guerriero E, Picariello G, Budillon？A, Ciliberto G, Paolucci M, Costantini S, Volpe MG. 2016.？Potential anticancer effects of polyphenols from chestnut？shell extracts: Modulation of cell growth, and cytokinomic？and metabolomic profiles. Molecules 21:1411

상세보기
Wang M, Li J, Rangarajan M, Shao Y, LaVioe EJ, Huang TC,？Ho CT. 1998. Antioxidative phenolic compounds from sage？(Salvia officinalis). J Agric Food Chem 46:4869-4873

상세보기
Yang YR, Cho JY, Park YK. 2012. Isolation and indentification？of antioxidative compounds 3,4-dihydroxybenzoic acid from？black onion. Korean J Food Preserv 19:229-234

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