건조 방법에 따른 근대 (Beta vulgaris)의 일반성분 분석 및 항산화 효과

Abstract

This study compared and analyzed the physicochemical components, total polyphenol content, total flavonoid content, and antioxidant power according to the drying methods of hot air drying and freeze drying using Beta vulgaris. As a result of analyzing the general components of Swiss chard according to the drying method, ash, crude protein, and crude fat were found to be significantly higher in the freeze-dried extract of Swiss chard, and the crude fat content was significantly higher in the freeze-dried extract of chard. However, moisture and carbohydrates were higher in hot air drying than in freeze drying. Among the constituent amino acids of Swiss chard, leucine showed the highest content among the essential amino acids in the hot air dried extract of chard and the freeze drying extract of chard, and among the non-essential amino acids, glutamic acid had the highest content in both the hot air dried extract of chard and the freeze drying extract of chard. In addition, the contents of both essential and non-essential amino acids were found to be high in the hot air dried extract of Swiss chard. A total of 6 types of organic acids were detected, and the total organic acid content was higher in the freeze drying extract of Swiss chard (28345.91 ppm) than in the hot air drying extract of chard (22881.41 ppm). The main organic acid in the hot air dried extract of Swiss chard and the freeze dried extract of chard was citric acid. The saturated fatty acids in the Swiss chard extract were Heneicosanoic acid, Palmitic acid, and Capric acid regardless of the drying method. The total content of monounsaturated fatty acids was high in the Hot air dried extract of the Swiss chard (5.64 g/100g), and the total content of polyunsaturated fatty acids was high. The content was also high in the hot air dried extract of Swiss chard (8.37 g/100g). The main mineral content of the Swiss Swiss chard extract according to the drying method showed the highest content in the order of potassium, sodium, and magnesium. The total mineral content was 86,673.70 mg/100g for the hot air dried extract of the Swiss chard and 93,304.30 mg/100g for the freeze-dried Swiss chard extract. It showed high content in the extract.The total polyphenol content was higher in the Freeze drying extract of Swiss chard (5.93 mg TAE/g) than in the Hot air drying extract of chard (6.08 mg TAE/g), and the total flavonoid content was also higher in the Hot air drying extract of chard (24.70 mg RE/g). It was higher than this modern Freeze drying extract (24.89 mg RE/g). ABTS+ radical scavenging activity showed a higher IC50 value in the Hot air drying extract of Swiss chard (1.23 mg/mL) than in the Freeze drying extract of chard (1.19 mg/mL). From the above results, as a result of confirming the changes in physicochemical and nutritional components according to the drying method of Swiss chard, the hot air dried extract of chard was found to be superior to the freeze drying extract of chard, including organic acids, fatty acids, and antioxidant components. It is expected to have high usability.