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고추품종을 달리한 고춧가루와 고추장의 이화학적 특성 및 항산화능 비교

Physicochemical Properties and Antioxidant Activities of Different Red Pepper Varieties and their Kochujang

양현정 (Yang, Hyun Jung, 경희대학교 일반대학원)

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초록 moremore
The purpose of this study was to evaluate the physicochemical properties and antioxidant activities not only of five types of red peppers, including Tien Tsin pepper(CRP), Korean hot pepper(KRP), Thai pepper(TRP), Bird′s eye chili pepper(VRP), and sweet pepper(SRP), but also of their Kochujang duri...
The purpose of this study was to evaluate the physicochemical properties and antioxidant activities not only of five types of red peppers, including Tien Tsin pepper(CRP), Korean hot pepper(KRP), Thai pepper(TRP), Bird′s eye chili pepper(VRP), and sweet pepper(SRP), but also of their Kochujang during 90 days of aging periods. The moisture content of all peppers was less than 15 %, and the pH level ranged from 3.97 ~ 4.84. The sugar content had the highest in SRP (7.00 °Brix) and color values, such as L(lightness)-, a(redness)-, and b(yellowness)-values, were also higher in SRP, compared to that of others(p<0.05). The major free amino acids of all samples were aspartate, alanine, and isoleucine, whereas serine and histidine were very low. Among the red peppers, SRP had the highest content of the total free amino acid (1747.41 mg%). Furthermore, SRP showed the highest values not only of antioxidant compounds concentration including total polyphenols, total flavonoids, and vitamin C but also of antioxidant activities by DPPH radicals and ABTS radicals, and, FRAP assay, compared to those of other samples. Capsaicin and β-carotene concentrations were higher in CRP than those of other samples. Based on the analysis of physicochemical properties of Kochujang prepared by each red pepper species, the moisture of all samples showed range of 45.03 % to 48.69 % at the preparation day, and a little increased in the values during 90 days of fermentation periods. The crude ash, crude protein and crude fat were also a little increased for fermentation periods. The pH level of Kochujang prepared by each red pepper species was significantly decreased during fermentation periods, whereas titratable acidity and total acidity were significantly increased in accordance with the fermentation period. The salinity and reducing sugar content of Kochujang prepared by each red pepper species significantly increased in the early fermentation stage and decreased during the late stage. The Kochujang’s L, a, b values fluctuated in accordance with the storage period, but it slightly decreased at the 90th day of fermentation. Viscosity of Kochujang prepared by CRP and SRP increased significantly with fermentation period, but the values of Kochujang prepared by KRP, TRP, and VRP significantly decreased after 75 days. The sugar content of SRP (5.43 ~ 5.97 °Brix) had the highest value, compared to those of others. The free amino acid content increased in all types of Kochujang during fermentation periods. Especially, Kochujang prepared by SRP had the highest free amino acid content level, which ranged from 658.72 ~ 1010.65 mg%. The Kochujang prepared by CRP showed the highest value in total polyphenols (313.30~368.79 mg GAE/100 g) and total flavonoids (8.41~9.43 mg RE/100 g), meanwhile the Kochujang prepared by SRP had the highest in vitamin C content (194.00~292.67 mg/100 g). The Capsaicin content in the Kochujang prepared by CRP, TRP, and VRP were much higher than that in other samples, whereas β-carotene content in the Kochujang prepared by CRP was 4.77 ~ 6.57 mg%, which was the highest. Based on the antioxidant activities by DPPH radical scavenging activity, ABTS radical scavenging activity and FRAP assay, antioxidant level generally increased in the earlier fermentation stage than the later stage. Also, the antioxidant activity of the Kochujang from CRP was the highest at the 90th day of fermentation. .In conclusion, the analysis of the five species of red peppers and Kochujang revealed that the physicochemical and antioxidant properties of Kochujang prepared by CRP and SRP appeared to be superior to that of other samples.
목차 moremore
Ⅰ. 서론 1

Ⅱ. 연구배경 3
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Ⅰ. 서론 1

Ⅱ. 연구배경 3
1. 고추 3
1.1 고추의 품종 및 특성 3
1.2 고추의 역사와 전파 5
1.3 고추의 생리활성기능 7
1.4 고추 시장의 동향 9
2. 고추장 10
2.1 고추장의 정의 및 역사 10
2.2 고추장의 분류 13
2.3 고추장 규격 15

Ⅲ. 재료 및 방법 18
1. 재료 18
1) 실험재료 18
2. 실험방법 18
1) 고추 품종별 고춧가루의 제조 18
2) 고추 품종을 달리한 고추장의 제조 21
3) 고추 품종을 달리한 고추장의 이화학적 특성 21
3.1 일반성분 21
3.2 pH, 적정산도, 총산도 21
3.2.1 pH 21
3.2.2 적정산도 21
3.2.3 총산도 24
3.3 염도 24
3.4 당도 24
3.5 점도 24
3.6 색도 25
3.7 환원당 25
3.8 유리아미노산 26
4) 고추 품종을 달리한 고추장 항산화 특성 29
4.1 추출물 제조 29
4.2 고추 품종을 달리한 고추장의 항산화성분 29
4.2.1 총 폴리페놀 29
4.2.2 총 플라보노이드 29
4.2.3 Vitmamin C 30
4.2.4 Capsaicin 30
4.2.5 β-carotene 32
4.3 고추 품종을 달리한 고추장의 항산화력 34
4.3.1 DPPH radical 소거활성 34
4.3.2 ABTS radical 소거활성 34
4.3.3 FRAP assay 35
5) 통계분석 35

Ⅳ. 결과 및 고찰 36
4. 고추 품종을 달리한 고춧가루의 품질요소 36
4.1 고추 품종을 달리한 고춧가루의 이화학적 특성 36
4.1.1 수분, pH, 당도 36
4.1.2 색도 39
4.1.3 유리아미노산 42
4.2 고추 품종을 달리한 고춧가루의 항산화성분 44
4.2.1 총 폴리페놀, 총 플라보노이드 44
4.2.2 Vitamin C 48
4.2.3 Capsaicin 51
4.2.4 β-carotene 53
4.3 고추 품종을 달리한 고춧가루의 항산화력 55
4.3.1 DPPH radical 소거활성 55
4.3.2 ABTS radical 소거활성 58
4.3.3 FRAP assay 60
5. 고추 품종을 달리한 고추장의 품질요소 62
5.1 고추 품종을 달리한 고추장의 이화학적 특성 62
5.1.1 일반성분(수분,조회분,조단백,조지방) 62
5.1.2 pH, 적정산도, 총산도 65
5.1.3 염도 70
5.1.4 환원당 73
5.1.5 색도 76
5.1.6 점도 80
5.1.7 당도 82
5.1.8 유리아미노산 84
5.2 고추 품종을 달리한 고추장의 항산화성분 87
5.2.1 총 폴리페놀, 총 플라보노이드 87
5.2.2 Vitamin C 89
5.2.3 Capsaicin 91
5.2.4 β-carotene 94
5.3 고추 품종을 달리한 고추장의 항산화력 97
5.3.1 DPPH radical 소거활성 97
5.3.2 ABTS radical 소거활성 100
5.3.3 FRAP assay 102

Ⅴ. 요약 및 결론 104

Ⅵ. 참고문헌 106
ABSTRACT 116