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KMID : 0665220130260010125
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 1 p.125 ~ p.131
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Antioxidant Activity and Physicochemical Characteristics of Pimpinella brachycarpa Nakai with Treatments Methods
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Chae Hyun-Suk
Lee Sang-Hoon
Jeong Heon-Sang
Kim Woon-Ju
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Abstract
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This study was carried out to evaluate the physicochemical characteristics of Pimpinella brachycarpa Nakai with treatments methods. Pimpinella brachycarpa Nakai was prepared with washing, blanching, and steaming. Pimpinella brachycarpa Nakai samples were analysed proximate compositions, β-carotene, folic acid, minerals, polyphenol and flavonoid content, and antioxidant activity. Crude protein, lipid, ash and fiber content of raw Pimpinella brachycarpa Nakai were 24.43, 9.02, 17.74, and 33.50%, respectively. pH ranged from 6.49 in blanched Pimpinella brachycarpa Nakai to 5.99 in steamed Pimpinella brachycarpa Nakai. The Hunter L value was decreased with heat treatment and a- value showed that the green color was higher in steamed Pimpinella brachycarpa Nakai. β-Carotene content was increased to 18% in washed Pimpinella brachycarpa Nakai, 54% in blanched Pimpinella brachycarpa Nakai, and 10% in steamed Pimpinella brachycarpa Nakai. Folic acid content of washed, raw, steamed, and blanched Pimpinella brachycarpa Nakai were 848.87, 772.16, 271.54, and 260.74 ㎎/100 g, respectively. Major minerals were K, Ca, Na, and Mg, and K content had the highest value of 93.13～ 244.38 ㎎/100 g with treatment. Total polyphenol and flavonoid content, and antioxidant activity were higher in the order of blanched, steamed, washed, and raw Pimpinella brachycarpa Nakai.
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KEYWORD
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Pimpinella brachycarpa Nakai, treatment, physicochemical characteristics, antioxidant activity
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