새싹인삼 함유 콤부차의 영양성분 및 생리활성 (Nutritional components and physiological activities of kombucha containing ginseng sprouts)

서지정보

· 발행기관 : 한국식품저장유통학회
· 수록지 정보 : Food Science and Preservation / 31권 / 4호 / 645 ~ 659페이지
· 저자명 : 이희율, 이가영, 조계만, 주옥수

초록

In this study, the physicochemical properties, nutritional components, and antioxidant activities of kombucha containing ginseng sprouts (control kombucha, CT; strawberry kombucha, ST ; strawberry kombucha with 2% ginseng sprout, ST+GS) were analyzed for comparison of quality characteristics. The total content of free amino acids in ST+GS (273.38 mg/100 mL) was 3.2-14.5 times higher than in CT (18.9 mg/100 mL) and ST (84.9 mg/100 mL). The total mineral content in ST+GS (63.99 mg/100 mL) was 3.3-4.1 times higher than those of CT and ST (15.45 and 19.28 mg/100 mL). The contents of soluble phenolic and soluble flavonoid were 1.2 mg GAE/mL and 0.14 mg RE/mL in ST+GS. Several ginsenosides were detected only in ST+GS; ginsenoside Rg2 (2.4 mg/100 mL), Rh1 (4.5 mg/100 mL), F2 (9.0 mg/100 mL), Rg3 (4.6 mg/100 mL), and compound K (7.8 mg/100 mL) were detected. The content of phenolic acids was 1.2-1.5 times higher in ST+GS than in CT and ST. The amount of flavonol of ST+GS was not significantly different from CT but was 1.4 times higher than in ST. In terms of antioxidant activities, the values of ST+GS were significantly higher in comparison to other kombucha samples. These results confirmed that incorporating ginseng sprouts amplifies the advantages of kombucha.

영어초록

In this study, the physicochemical properties, nutritional components, and antioxidant activities of kombucha containing ginseng sprouts (control kombucha, CT; strawberry kombucha, ST ; strawberry kombucha with 2% ginseng sprout, ST+GS) were analyzed for comparison of quality characteristics. The total content of free amino acids in ST+GS (273.38 mg/100 mL) was 3.2-14.5 times higher than in CT (18.9 mg/100 mL) and ST (84.9 mg/100 mL). The total mineral content in ST+GS (63.99 mg/100 mL) was 3.3-4.1 times higher than those of CT and ST (15.45 and 19.28 mg/100 mL). The contents of soluble phenolic and soluble flavonoid were 1.2 mg GAE/mL and 0.14 mg RE/mL in ST+GS. Several ginsenosides were detected only in ST+GS; ginsenoside Rg2 (2.4 mg/100 mL), Rh1 (4.5 mg/100 mL), F2 (9.0 mg/100 mL), Rg3 (4.6 mg/100 mL), and compound K (7.8 mg/100 mL) were detected. The content of phenolic acids was 1.2-1.5 times higher in ST+GS than in CT and ST. The amount of flavonol of ST+GS was not significantly different from CT but was 1.4 times higher than in ST. In terms of antioxidant activities, the values of ST+GS were significantly higher in comparison to other kombucha samples. These results confirmed that incorporating ginseng sprouts amplifies the advantages of kombucha.

참고자료

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