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KMID : 0380620130450050657
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 5 p.657 ~ p.660
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Effect of Roasting Conditions on the Antioxidant Activities of Cassia tora L.
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Lee Myung-Hye
Jo Jin-Ho
Kim Bum-Keun
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Abstract
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The effects of roasting temperature and time on the antioxidant activities of Cassia tora L. were investigated. In comparison with raw seeds (7.15 mg TAE/g), roasted seeds contained a significantly higher total polyphenol content (p<0.05). However, seeds roasted at a higher temperature (250oC) for 10 min showed a significantly lower total polyphenol content (2.30 mg TAE/g; p<0.05). The electron donating abilities of Cassia tora L. seeds increased with an increase in roasting time; further, seeds roasted for 5 min at lower temperatures showed higher electron donating abilities (80.61% at 175oC; 80.75% at 200oC) than did seeds roasted for 5 min at higher temperatures (76.26% at 225oC; 77.35% at 250oC). Seeds roasted at lower temperatures showed adequate L values, regardless of roasting time; by contrast, seeds roasted for 10 min at higher temperatures, showed markedly lower L values. Our results indicate that roasting temperature and time must be controlled to produce high-quality Cassia tora L. products.
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KEYWORD
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Cassia tora L., roasting condition, total polyphenol, electron donating ability, L value
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