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KMID : 0380620180500040371
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 4 p.371 ~ p.376
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Quality assessment of Aster scaber cultured at different conditions for processed food production
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Oh Il-Nam
Kim Jung-Eun
Kwak Ji-Yoon
Jo Hye-Jin
Yoo Min-Jee
Jung Da-Han
Kim Yeon-Mi
Park Kyu-Been
Nguyen Phu-Cuong
Park Jong-Tae
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Abstract
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Consumption of wild edible greens (WEG) has risen in Korea recently, and processing of WEG at greenhouses is increasing. In this study, we investigated chamchwi (Aster scaber Thunb), a major WEG, to assess the effect of growth conditions on nutritional quality and blanching process. Field-grown chamchwi had 1.5-2-fold more total phenolic compounds and anti-oxidative capacity than the house-grown one. Among functional compounds, quercetin was significantly higher (about 5-fold) in the field samples (approximately 430 μg/g fresh weight) than in the house samples. Soluble sugars in field-grown chamchwi were 2-fold higher than in the house samples. For both the samples, blanching process decreased chamchwi quality significantly, but the degree of loss for each component was different. Consequently, field-grown chamchwi exhibited superior nutritional quality than greenhouse-grown one, and blanching process resulted in a similar decrease of nutritional quality in both the samples.
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KEYWORD
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wild edible greens, Aster scaber, quercetin, culture condition, blanching
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