아스파라거스 주스 제조 시 가공방법이 품질 및 기능성분에 미치는 영향
Effect of different processing methods on quality and functional ingredients in asparagus juice production
- 주제(키워드) 도움말 Asparagus , processing methods , functional ingredients
- 발행기관 강릉원주대학원 일반대학원
- 발행년도 2019
- 학위수여년월 2019. 8
- 학위명 석사
- 학과 및 전공 도움말 일반대학원 KIST강릉분원학.연협동과정
- 실제URI http://www.dcollection.net/handler/kangnung/000000010527
- UCI I804:42001-000000010527
- 본문언어 영어
초록/요약 도움말
ABSTRACT Asparagus (Asparagus officinalis L.) is rich source of phytochemicals, including antioxidants, phenolics, saponins and amino acids. Studies on asparagus revealed a wide range of therapeutic activities, such as anti-diabetic, anti-tumor, antifungal. The aim of this study was to evaluate the quality and functional ingredients of asparagus juice produced by different processing methods. Three processing methods were blending for physical method, hot-water extraction for thermal method, and pectolytic enzyme treatment from Aspergillus niger for enzymatic method, and two fresh asparagus (green and white asparagus) were used to make juice. After processing, the yield of juice solution was measured in a solid state, and antioxidant activity, ingredients such as phenolics, saponin protodioscin and amino acids were evaluated with the freeze-dried juice powder. In result with juice solutions, the enzymatic method showed the highest juice yield among three methods. The juice powder from the physical contained the highest amount of total flavonoids in both asparagus while the juice powder from enzymatic method exhibited higher protodioscin amount in white asparagus. In addition, total phenolics, antioxidant activity and amino acids in both asparagus were changed significantly according to different processing methods. These results will give basic information in the selection of proper extraction method in the production of asparagus juice.
more목차 도움말
TABLE OF CONTENTS
ABSTRACT i
LIST OF TABLES v
LIST OF FIGURES vi
LIST OF ABBREVIATIONS ix
I. INTRODUCTION 1
1. Asparagus and asparagus’s benefits 1
2. Methods for vegetable juice production 3
3. Asparagus juice and asparagus juice’s application 8
4. Quality evaluation in asparagus juice 12
5. Valuable components in asparagus juice 13
5.1. Phenolic compounds in asparagus 13
5.2. Saponin compounds in asparagus 17
5.3. Amino acid contents in asparagus 19
6. Purpose of the study 22
II. MATERIALS AND METHODS 24
1. Materials 24
1.1. Aspragus materials 24
1.2. Chemicals 26
2. Sample preparation 26
2.1. Physical method 26
2.2. Thermal method 28
2.3. Enzymatic method 30
3. Yield of asparagus juice 32
4. Determination of total phenolic content and total flavonoid content 32
4.1. Determination of total phenolic content 32
4.2. Determination of total flavonoid content 33
5. Determination of antioxidant activity on asparagus juice by DPPH and ABTS methods 34
5.1. Determination of antioxidant activity on asparagus juice by DPPH method 34
5.2. Determination of antioxidant activity on asparagus juice by ABTS method 35
6. Quantification of major phenolic compounds by HPLC – DAD method 36
6.1. Preparation of sample for HPLC - DAD 36
6.2. HPLC -DAD method 36
7. Quantification of protodioscin by HPLC - MS method 37
7.1. Preparation of sample for HPLC – MS 37
7.2. HPLC - MS method 37
8. Investigation of amino acid contents 38
9. Statistical analysis 39
III. RESULTS AND DISCUSSION 40
1. Effect of processing methods on the yield of asparagus juice 40
2. Effect of processing methods on total phenolic and total flavonoid content 45
2.1. Effect of processing methods on total phenolic content 45
2.2. Effect of processing methods on total flavonoid content 48
3. Effect of processing methods on antioxidant activity of asparagus by DPPH and ABTS methods 51
4. Effect of processing methods on functional ingredients of asparagus juice 58
4.1. Quantification of phenolic compounds in asparagus juice 58
4.2. Quantification of protodioscin compound in asparagus juice 68
4.3. Identification and quantification of amino acid in asparagus juice 77
IV. CONCLUSION 83
V. REFERENCES 86
ACKNOWLEDGEMENT 101
