효소처리 가공이 당근(Daucus carota var. sativa)의 항산화 활성 변화에 미치는 영향

Abstract

The purpose of this research is to minimize the loss of nutrients in (Daucus carota var. sativa). A protopectinase was used to enzymatically macerated and separate cells without damage. The enzyme modification groups collection rate was 81% (residue rate 19%), while the grinding process groups collection rate was 56% (residue rate 44%)-an over 20% of collection rate difference. Thus we predicted a big difference in transference number after the process and wastage. In comparing ingredient changes in the enzyme modification group versus the grinding process group, the content of β-carotene (the carrots main ingredient) showed a change in protection factor (PF) (2.2±0.2 PF, 1.4±0.4 PF, respectively), total polyphenol content (89±3.42 μg/g, 64±4.16 μg/g, respectively), and total flavonoid content (68±2.73 μg/g, 41±3.26 μg/g, respectively). Thus we confirmed that nutrient destruction, due to cell membrane preservation, occurred less often in the enzyme modification process than the mechanical grinding process group. We also measured DPPH radical scavenging activity, hydroxyl radical scavenging activity, and nitrite scavenging activity. DPPH radical scavenging activity was 87±0.29% and 74±1.56% in the enzymatic modification group compared to the mechanical grinding process group, respectively. Hydroxyl radical scavenging activity was 44±0.49% and 32±0.48% in the enzymatic modification group compared to the mechanical grinding process group, respectively. Nitrite scavenging activity was 59±0.53% and 46±0.62% in the enzymatic modification group compared to the mechanical grinding process group, respectively. Our results show that cell membrane preservation, via the protopectinase enzyme process, decreases the loss of nutrients and still preserves inherent antioxidants.