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KMID : 0665220130260040857
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 4 p.857 ~ p.864
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Effect of Heat Treatment on the Antioxidant Properties of Yacon (Smallanthus sonchifolius)
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Hwang In-Guk
Kim Ha-Yun
Park Bo-ram
Han Hye-Min
Yoo Seon-Mi
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Abstract
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This study was investigated the effects of heat treatment on polyphenolic compounds and antioxidant activities of yacon. Raw yacon was heated at 100℃ and 121℃ for 15, 30, or 60 min by using an autoclave. The browning intensity, levels of free and bound phenolic and flavonoid compounds, and 1,1-diphenyl- 2-picrylhydrazyl(DPPH) and 2,2-azino-bis-(3-ethylbenzothiazoline- 6-sulfonic acid)(ABTS) radical-scavenging activity of yacon extracts following heat treatment were measured. The browning index, free polyphenolic content, and antioxidant activities in the extracts were significantly increased (p<0.05) with both increased heating temperature and time, while bound polyphenolic levels were decreased. The levels of free phenolic and flavonoid compounds in the yacon extract heated to 121℃ for 60 min were increased by 1.2 and 1.1 folds compared to raw yacon, respectively. Moreover, DPPH and ABTS radical-scavenging activities of the yacon heated to 121℃ for 60 min were 1.7 fold and 2.0 fold higher, respectively, than those of raw yacon. A significant (p<0.01) correlation was observed among browning intensity, free and bound phenolic and flavonoid levels, and DPPH and ABTS radical-scavenging activities in heated yacon extract. Thus, heat treatment can be used as a method to enhance the antioxidant compound content in and the antioxidant activity of yacon.
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KEYWORD
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yacon, heat treatment, polyphenolics, antioxidant activity
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