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KMID : 0380620200520010067
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 1 p.67 ~ p.74
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Analysis of Biological Activities and Functional Components in Different Parts of Asparagus
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Kwon Sun-Bae
Kwon Hye-Jeong
Jeon Shin-Jae
Seo Hyun-Taek
Kim Hee-Yeon
Lim Jae-Gil
Park Ji-Seon
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Abstract
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In this study, various constituents and biological activities of different parts of asparagus were analyzed and compared. The Ca content was high in the leaves, K was significantly high in the top 25 cm of the spear, and Fe and Na were significantly high in the roots. The ascorbic acid, rutin, total polyphenol, and total flavonoid contents were high in the leaves, and the asparagine and glutathione contents were significantly high in the top 25 cm of the spear and roots, respectively. The bottom 5 cm of the spear had the highest saponin content compared with all other parts. The DPPH and ABTS radical scavenging activities were the highest in the leaves. The bottom 5 cm of the spear had the highest α- amylase inhibitory activity, whereas the stem showed the highest anti-inflammatory activity. These results suggest that the usually inedible parts of asparagus may be highly valuable as high-quality functional components owing to their antioxidative and anti-inflammatory activities.
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KEYWORD
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Asparagus officinalis, root, spear, leaf, stem
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