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KMID : 0665220140270030348
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Korean Journal of Food and Nutrition
2014 Volume.27 No. 3 p.348 ~ p.357
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Comparison of Antioxidant and Antimicrobial Activities of Bracken (Pteridium aquilinum Kuhn) according to Cooking Methods
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Park Cho-Hee
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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This study was carried out to evaluate the yield of extract, antioxidant compounds (total phenolic and total flavonoid), antioxidant (DPPH assay, ABTS assay and reducing power), and antimicrobial activities of bracken (Pteridium aquilinum Kuhn), according to cooking methods (non-blanched, blanched and seasoned). The yield of seasoned bracken extracts showed a high value of (4.59%) followed by non-blanched bracken and blanched bracken with 2.69% and 0.30%, respectively. In the total polyphenol and flavonoid contents, seasoned bracken extracts showed higher antioxidant compounds (96.11±0.34 mg GAE/100 g RW, 20.90±0.28 mg CE/100 g RW) than non-blanched and blanched. The total antioxidant activities (DPPH assay, ABTS assay and reducing power) were shown to be in the order of seasoned bracken > non-blanched bracken > blanched bracken. In the antimicrobial activities, non-blanched bracken extracts showed antimicrobial activity against B. cereus, B. subtilis, E. cloacae, E. coli, S. enterica, and P. aeruginosa except for S. aureus. The non-blanched bracken extracts (5 and 10 mg/disc) especially showed strong antimicrobial activity against P. aeruginosa (10.00±0.71 and 10.25±0.35 mm). The inhibition zone diameter from the extracts of blanched bracken and seasoned bracken was not detected. Many seasonings added in the process of cooking can increase the antioxidant capacities. The overall results of this study demonstrate that the cooked bracken with seasoning would be the most efficient way of ingesting antioxidant compounds.
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KEYWORD
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bracken, Pteridium aquilinum Kuhn, cooking methods, antioxidant compounds, antioxidant activities
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