논문 상세보기
pp.107-119
본 연구에서는 볶음 처리 후 여주의 총 phenolics, 총 flavonoids, 갈변물질(MRPs, maillard reaction products), 항산화 활성 및 α-glucosidase 저해활성을 비교하였다. 또한 alkaloids 유도체와 쓴맛 저감 효과를 평가하였다. 볶음 온도 및 시간이 증가함에 따라 볶음 처리된 여주는 총 phenolics, 총 flavonoids, MRPs, 항산화 활성 및 α-glucosidase 저해활성 역시 증가하였으나, alkaloid계 화합물 및 쓴맛은 감소하였다. 특히 200℃에서 15분 동안 볶은 여주는 총 phenolics, 총 flavonoids, MRPs, 항산화 활성 및 α-glucosidase 저해활성이 가장 높았고 alkaloid계 화합물 및 쓴맛은 가장 낮게 나타났다. 이 결과로부터 볶음 여주는 쓴맛이 저감되고 이들 추출물은 식품에서도 잠재적인 천연 항산화제로 사용할 수 있을 것으로 판단되었다.
In this study, changes in the total phenolics, total flavonoids, maillard reaction products (MRPs), antioxidant activities, and α-glucosidase inhibition activity of bitter melon during roasting were investigated. Also, the reduction effect of alkaloid compounds and bitter taste of bitter melon were evaluated. The total phenolics, total flavonoids, and MRPs contents, and antioxidant and α-glucosidase inhibition activities of bitter melon increased as the roasting temperature and time increased. Particularly, the bitter melon roasted at 200℃ for 15 min showed the highest total phenolics, total flavonoids, and MRPs contents and antioxidant and α-glucosidase inhibition activities compared to any other roasted samples. However, the alkaloid compounds and bitter taste of bitter melon were significantly decreased by roasting. These results suggest that the roasting process could reduce the bitter taste and their extracts could be used as a potential source of natural antioxidants in certain food applications.
