엽채류의 이화학적 성분 분석

Physicochemical Component Analysis of Leafy Vegetables

In this study, the total phenolic, flavonoid, sugar, β-carotene, organic acid and mineral contents of chajogi(perilla frutescens), gomchwi(coriandeum sativum), meowi(Petasites japonicus) and sseumbagwi (Ixeris dentata) were evaluated. The total phenolic content of chajogi, gomchwi, meowi and sseumbagwi was 115.4 mg%, 291.6 mg%, 51.8 mg%, and 313.9 mg%, respectively, with the content of sseumbagwi being significantly higher than the content of the other plants(p<0.05). The total flavonoid content of cajogi, gomchwi, meowi and sseumbagwiwas 57.3 mg%, 193.1 mg%, 10.6 mg%, and 183.0 mg%, respectively. Although these values were significantly different but gomchwi and sseumbagwi were no significant difference observed(p<0.05). The sugar content was 8.4 g% in chajogi, 10.9 g% in gomchwi, 17.0 g% in meowi, and 8.4 g% in sseumbagwi. The β-carotene content of chajogi, gomchwi, meowi and sseumbagwi was 47.6 mg%, 194.8 mg%, 20.7 mg%, and 185.4 mg% respectively. The total organic acid content was 3947.5 mg% in chajogi, 3265.4 mg% in gomchwi, 2473.5 mg% in meowi, and 6241.0 mg% in sseumbagwi. Finally, the total mineral content was 3808.0 mg% in chajogi, 5860.2 mg% in gomchwi, 9522.2 mg% in meowi, and 5530.5 mg% in sseumbagwi.