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KMID : 1160620140190010034
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Preventive Nutrition and Food Science
2014 Volume.19 No. 1 p.34 ~ p.39
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Evaluation of the Antioxidant Activity of Cooked Gomchwi (Ligularia fischeri) Using the Myoglobin Methods
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An Se-Jin
Park Hee-Sook
Kim Gun-Hee
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Abstract
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This study evaluated the influence of cooking methods (blanching, pan-frying, and microwaving) on the an-tioxidant activity of Ligularia fischeri (LF) using myoglobin methods against five different reactive oxygen species (ROS) (i.e., 2,2-diphenyl-1-picrylhydrazyl (DPPH), hypochlorite ions, hydroxyl radicals, peroxyl radicals, and peroxynitrite ions). With respect to DPPH scavenging activity, the antioxidant activities of blanched LF and pan-fried LF were sig-nificantly higher (P<0.05) than that of fresh LF for all cooking times. Pan-fried LF and microwaved LF showed higher an-tioxidant activities against hydroxyl radicals and peroxyl radicals than uncooked LF, while the protective effect of blanched LF was low, except for the at the 3 min cooking time point. Microwaved LF showed high antioxidant activity against all ROS at the 2 min cooking time point. Interestingly, LF that had been microwaved for 2 min and 3 min had high antioxidant values, whereas blanched LF and pan-fried LF had low antioxidant values. The activities of cooked LF against five different ROS were characterized comprehensively by 5-axe cobweb charts.
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KEYWORD
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Ligularia fischeri, gomchwi, cooking methods, antioxidant activity, myoglobin protective activity
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