한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제30권6호
  • /
  • Pages.778-782
  • /
  • 2015
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지
DOI QR코드

DOI QR Code

유기 및 일반재배에 따른 당근의 품질비교

Quality Characteristics and Antioxidant Activities of Organically and Conventionally Grown Carrot

  • 이진 (덕성여자대학교 건강기능신소재학과) ;
  • 장민선 (덕성여자대학교 건강기능신소재학과) ;
  • 김건희 (덕성여자대학교 건강기능신소재학과)
  • Lee, Jin (Department of Health Functional Materials, Duksung Women's University) ;
  • Chang, Min-Sun (Department of Health Functional Materials, Duksung Women's University) ;
  • Kim, Gun-Hee (Department of Health Functional Materials, Duksung Women's University)
  • 투고 : 2015.09.02
  • 심사 : 2015.12.01
  • 발행 : 2015.12.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Demand for organic agriculture has greatly increased in the past decade. The objective of this study was to evaluate quality the characteristics and antioxidant activities of organically and conventionally grown carrots. Organically and conventionally grown carrots were harvested in Jeju Island, Korea. Carrot extracts were investigated for their antioxidative components (total phenolic and flavonoid contents) and their antioxidant activities (DPPH and ABTS radical scavenging activities). The quality characteristics of carrots were estimated in terms of hardness, length, weight, moisture contents, and soluble solid content (SSC). Conventionally grown carrots showed higher values than organic carrot in terms of hardness (p<0.05), but there was no significant difference in moisture contents or SSC. In the case of antioxidant activity, organic carrots showed a higher value for DPPH radical scavenging activity (p<0.05). However, there was no significant difference in other antioxidants. Consequently, quality characteristics and antioxidant activities were different between organically and conventionally grown carrots.

키워드

참고문헌

  1. Barbarika, A., Colacicco, D., W. J. Bellows. 1980. The value and use of organic wastes. Maryland Agri-Economics, May 1980. Cooperative Extension Service, Univeristy of Maryland, College Park, Maryland, USA
  2. Beecher GR. 2003. Overview of dietary flavonoids: nomenclature, occurrence and intake. J. Nutr., 133:3248S-3254S https://doi.org/10.1093/jn/133.10.3248S
  3. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature, 181:1198-1200
  4. Cha KH, Oh HJ, Park HG, An KN, Jung WJ. 2009. Comparision of yield and quality between organic cultivation and conventional cultivation in rice (Oryza sative L.) field. In: Proceeding of the 2009 Korean Association of Organic Agriculture, Uljin, Korea. pp. 283-284
  5. Diplock, A.T. 1991. Antioxidant nutrients and disease prevention: an overview. Am. J. Clin. Nutr. 53:189-193
  6. Florence CRF, Pascale MG, Jacques JN. 1992. Cysteine as an inhibitor of enzymatic browning. 2 Kinetic studies. J. Agric. Food Chem., 40:2108-2113 https://doi.org/10.1021/jf00023a014
  7. Jeong JA, Kwon SH, Lee CH. 2007. Screening for antioxidative activities of extracts from aerial and underground parts of some edible and medicinal ferns. Korean J. Plant Res., 20:185-192
  8. Kim BS. 2011. Selection of desirable cultivar for organic cultivation of carrot. Res. Plant Dis., 17(1):95-98 https://doi.org/10.5423/RPD.2011.17.1.095
  9. Kim JD, Lee OK, Lee JS, Park KY. 2014. Antioxidative effects of common and organic kale juices. J. Korean Soc. Food Sci. Nutr., 43(5):668-674 https://doi.org/10.3746/jkfn.2014.43.5.668
  10. Lee JE, Yeoung YR, Kwon SB, Kim BS. 2011. Screening of seed treatment agents against leaf blight and black root rot for carrot organic cultivation. Res. Plant Dis., 17(2):148-154 https://doi.org/10.5423/RPD.2011.17.2.148
  11. Lee YS, Seo HY, Kim GD, Moon HH, Lee YH, Choi KJ, Lee Y, Park JH, Kang JH. 2010. A comparison of quality and volatile components of two cucumber cultivars grown under organic and conventional conditions. Korean J. Food Sci. Technol., 42:407-413
  12. Lockie S., Halpin D., D. Pearson. 2006. Understanding the market for organic food. In: Kristiansen P., Taji A., J. Reganold, editors. Organic Agriculture: A Global Perspective. Collingwood: CSIRO Publishing, pp 245-258
  13. Park YB, Kim YD, Moon JS. 2002. Evaluation of commercial varieties of carrot in Jeju island. Prot. Hortic. & Plant Fact., 11(3):144-148
  14. Quettier DC, Gressier B, Vasseur J, Dine T, Brunet C, Luyckx MC, Cayin JC, Bailleul F, Trotin F. 2000. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. J. Ethnopharmacol., 72(1):35-42 https://doi.org/10.1016/S0378-8741(00)00196-3
  15. Reganold JP, Andrews PK, Reeve JR, Carpenter-Boggs L, Schadt CW, Alldredge JR, Ross CF, Davies NM. Zhou J. 2010. Fruit and soil quality of organic and conventional strawberry agroecosystems. PLoS One, 5:e12346 (doi:10.1371/journal.pone.0012346)
  16. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med., 26:1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  17. Saba, A. and F. Messina. 2003. Attitudes towards organic foods and risk/benefit perception associated with pesticides. Food Qual. Prefer., 14:637-645 https://doi.org/10.1016/S0950-3293(02)00188-X
  18. Suh JH, Paek OJ, Kang YW, Ahn JE, Yun J, Oh KS, An YS, Park SH, Lee SJ. 2013. Study on the Antioxidant Activity in the Various Vegetables. J. Food Hyg. Safety, 28:337-341 https://doi.org/10.13103/JFHS.2013.28.4.337