본 연구는 참취의 품질 및 기능성에 대한 평가와 참취를 이용한 가공식품의 개발을 위하여 참취의 재배 및 건조방법에 따른 영양성분과 항산화성 및 물추출과 에탄올추출물의 항산화성을 조사하였다. 그리고 참취의 착즙액 및 분말을 첨가하여 참취 국수를 개발하고 제조한 국수의 이화학적 특성과 조리국수의 관능적 특성을 조사함과 더불어 저장방법에 따른 품질의 변화를 조사하였다.
참취의 일반성분 중에 조단백질과 무기질은 야생 참취에서, 탄수화물과 조지방은 재배 참취에서 높았고, 건조 시에도 유사한 경향을 보였다. 참취의 건조에 따른 색도의 변화는 야생 및 재배 참취의 L값은 자연건조에서 각각 48.45, 48.19로 높았고, a값은 증가하고 b값은 감소하는 경향이었다. 참취의 열수 및 에탄올추출물 모두 자연건조에서 높았고, 폴리페놀 함량은 야생 블랜칭건조에서 각각 29.20, 35.59 mg/100g으로 높은 함량을 보였다. 총 플라보노이드 함량은 에탄올추출물이 열수추출물에 비해 높았다. 전자공여능은 농도가 증가함에 따라 모든군에서 활성이 증가했고 블랜칭건조가 가장 높은 전자공여능을 보였다. SOD 유사활성능은 야생 참취는 생채에서 높은 활성을 보였고, 재배 참취는 블랜칭건조에서 높았다. 아질산염 소거능 pH 1.2에서는 추출물의 농도가 높을수록 높은 소거능을 보였고, 생채 참취에서 높았다. Xanthine oxidase 저해효과, tyrosinase 저해효과 측정 결과에서는 추출물의 농도가 증가할수록 저해효과가 높았으며 야생 참취에서 높은 저해활성을 보였다. 환원력은 추출물의 농도가 증가함에 따라 환원력은 증가함을 보였고 블랜칭건조가 높은 환원력을 보였으며 열수추출물에서는 재배 참취가 높고 에탄올추출물에서는 야생 참취가 높았다.
참취 착즙액의 총 폴리페놀과 플라보노이드 함량은 각각 56.89, 12.54 mg/g이었고, 전자공여능 측정 결과 참취 착즙액 100% 농도에서 96%인데 비해 50%, 20% 농도에서는 각 62%, 48%이었다. SOD 유사활성능은 참취 착즙액 100% 농도에서 90%의 높은 유사활성을 보였고, 아질산염소거능은 pH 1.2가 3.0에 비해 높은 소거능을 보였다. Xanthine oxidase 저해효과는 참취 착즙액 100% 농도에서 88.99%, 50% 농도에서는 66.97%의 저해효과를 보였다. Tyrosinase 저해효과 결과 20% 농도에서도 50% 이상의 저해효과를 보였다. 그리고 참취 추출물의 항산화활성은 생채 및 블랜칭건조 참취 추출물의 항산화활성이 자연건조 참취 추출물에 비해 전반적으로 높았다.
참취 국수의 품질특성 결과, 참취 국수의 조리 후 중량은 무첨가 국수와 착즙액을 첨가한 국수에서 높았고, 수분흡수율은 첨가량이 많을수록 낮게 나타났다. 참취 국수의 L값은 첨가량이 증가할수록 L값은 감소했고, a값은 모두 음에 값을, b값은 모두 양의 값을 보여 녹황색임을 의미하였다. 참취 국수의 pH는 무첨가 국수 및 분말첨가 국수에서 pH 5～6을 보였으며, 착즙액첨가 국수에서는 보다 낮은 pH값을 보였다. 탄력성은 첨가량이 적을수록 높았고 저장기간이 길수록 증가했으며, 응집성은 무첨가 국수가 가장 높았고, 저장기간이 길어질수록 감소함을 보였다. 씹힘성은 분말을 첨가한 국수에서 높은 씹힘성을 보였으며, 저장기간이 길어질수록 감소하여 전반적으로 참취 착즙액 및 분말을 첨가한 국수의 저장성이 증가하였다. 국수의 관능 평가는 무첨가 국수에 비해 참취 착즙액과 분말첨가 국수의 기호도가 비교적 높았으며, 참취 착즙액을 첨가한 국수가 분말을 첨가 국수보다 기호도가 더 높았다.
이상의 결과에서 참취의 영양은 야생과 재배 참취에서 큰 차이는 없었으나 항산화 활성은 재배 참취의 추출물에 비해 야생 참취의 추출물에서 높았고, 참취 추출물의 항산화 활성은 생채 및 블랜칭건조 참취의 추출물의 항산화 활성이 자연건조 참취 추출물에 비해 전반적으로 높았다. 또한 참취 착즙액의 항산화 활성도 비교적 높은 수준이었으며, 참취 착즙액과 분말을 첨가한 참취 국수는 무첨가 국수에 비해 저장성 및 기호성이 우수하였다. 따라서 참취는 영양성과 항산화 활성이 우수하여 항산화 및 노화예방에 우수한 식품이며, 참취를 이용한 다양한 가공식품의 개발은 국민 건강과 더불어 참취의 소비확대 및 부가가치 창출에 이바지할 수 있을 것으로 기대된다.

The purpose of this study is to evaluate quality and functionality of Aster scaber and to develope processed food of Aster scaber, by analyzing physicochemical characteristics, anti-oxidants materials, and anti-oxidant activities of water and ethanol extracts of Aster scaber with cultivation and dry methods. Also, Aster scaber noodle was developed by adding Aster scaber juice or powder, and physicochemical characteristics of noodle, sensory characteristics of cooked noodles, and quality change of noodles by storage methods were investigated.
The crude protein and mineral content of wild Aster scaber were higher than those of cultivated Aster scaber, The content of carbohydrate and lipid in cultivated Aster scaber were higher than those in wild Aster scaber. During drying,“L”values of wild and cultivated Aster scaber were the highest in natural drying(48.45 and 48.19), and “a” values were increased, but“b”values were decreased. The yields of water and ethanol Aster scaber extracts were high in natural drying, and polyphenol content of wild Aster scaber were 29.20, 35.59 mg/100g in water and ethanol extracts of dried Aster scaber after blanching, and these were higher than those of cultivated Aster scaber. The content of total flavonoid was higher in ethanol extracts than those in water extracts. As the extract concentration was increased, the electron donating ability in all Aster scaber extracts was increased and this was the highest in extracts of dried Aster scaber after blanching. The SOD like activities of extracts were high in extracts of wild Aster scaber, and among extracts of cultivated Aster scaber, extract of dried Aster scaber after blanching showed the highest SOD like activities. As the extract concentration was increased, the nitrite scavenging ability of extracts was increased at pH 1.2, and it was the highest in wild fresh Aster scaber. The inhibition effect on xanthine oxidase and tyrosinase were increased by the increase of extract concentration, and the inhibition effects of wild Aster scaber were higher than those of cultivated Aster scaber extracts. As the extract concentration was increased, the reducing power of extracts was increased, and this was high in extract of dried Aster scaber after blanching. The reducing power of water extracts was high in extract of cultivated Aster scaber, and those of ethanol extracts was high in extract of wild Aster scaber. The anti-oxidants of extracts from fresh and blanching dried Aster scaber were higher than those of extracts from natural dried Aster scaber.
The contents of total polyphenol and flavonoid in juice of Aster scaber were 56.89 and 12.54 mg/100g, respectively. The electron donating ability of Aster scaber juice was 96.0%, and the electron donating abilities of Aster scaber juice diluted 2 and 5 time were 48.0 and 62.0%, respectively. The SOD like activity of Aster scaber juice was high(90.0%), and the nitrite scavenging ablity at pH 1.2 was higher than at pH 3.0. The juice of Aster scaber was inhibited 88.99% on xanthine oxidase activity and, it was inhibited 66.97% in the solution diluted 2 times. The inhibition effect on tyrosinase was more than 50% in the solution diluted 5 times.
Regarding the weight of cooked noodle, Aster scaber juice added noodle was higher than plane noodle and dried Aster scaber powder added noodle. The water absorption of plane noodle(control) was the highest among the three kinds of noodle, and as the added amount of Aster scaber juice or powder was increased, the water absorption was decreased. As the added amount of Aster scaber was increased, the “L’ values of noodles were decreased. The ”a“ values of all noodles were negative and the ”b“ values of all noodles were positive, therefore the colors of all noodles were yellow green.
The pH of noodles were 5 to 6 in plane noodle and Aster scaber powder added noodle. The pH of Aster scaber juice added noodle was lower than those of others. As added amount of Aster scaber juice or powder was increased, the elasticity of all noodles was decreased, but it was increased during storage. The cohesiveness was the highest in plane noodle and it was decreased during storage. The chewiness of noodles was the highest in Aster scaber powder added noodle and it was decreased during storage. During the storage, the quality of Aster scaber juice added noodle was the most excellent among other noodles.
For these results, the physicochemical characteristics of wild Aster scaber were similar to the cultivated Aster scaber, but the anti-oxidant activities of wild Aster scaber extract were higher than those of cultivated Aster scaber extract. The anti-oxidant activities of fresh Aster scaber extract and blanching dried Aster scaber were higher than those of natural dried Aster scaber. The anti-oxidant activities of fresh Aster scaber juice were in high levels. The quality of preservation and palatability of Aster scaber juice added noodle was higher than those of plane noodle and Aster scaber powder added noodle. Therefore, the intake of fresh Aster scaber would be the best for anti-oxidant properties and prevention of aging. Also, the development of various processed food using Aster scaber is expected to promote consumption of Aster scaber and to create added value.