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KMID : 0665220140270040609
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Korean Journal of Food and Nutrition
2014 Volume.27 No. 4 p.609 ~ p.618
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Comparison of Antioxidant and Antimicrobial Activities in Siraegi (Dried Radish Greens) according to Cooking Process
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Park Cho-Hee
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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We evaluated the yield of extract, antioxidant compounds (total phenolic, total flavonoid), antioxidant (DPPH assay, ABTS assay, Oyaizu’s assay, FRAP assay), and antimicrobial activities of Siraegi (dried radish greens) according to cooking process (non-blanched, blanched, seasoned). The yield of non-blanched Siraegi was 4.91%, blanched Siraegi was 0.33%, and seasoned Siraegi was 7.55%. In total polyphenol and flavonoid contents, seasoned Siraegi extracts showed higher antioxidant compounds (129.85±0.62 mg GAE/100 g FW, 35.56±1.19 mg CHE/100 g FW) than non-blanched and blanched. Total antioxidant activities (DPPH assay, ABTS assay, FRAP assay, reducing power) were shown to be in the order of seasoned Siraegi > non-blanched Siraegi > blanched Siraegi. In antimicrobial activity, non-blanched Siraegi (5, 10 mg/disc) showed antimicrobial activity against B. cereus, E. cloacae, and E. coli (9.25 mm), and P. aeruginosa (9 mm) at 10 mg/disc. In terms of antimicrobial activity, non-blanched Siraegi was good but eating the dried vegetable was difficult so it is essential to blanch it. Also, with many added seasonings in the process of cooking, it can be easy to eat. Overall, the results of this study demonstrate that cooked Siraegi with seasoning would be the most efficient way of ingesting the antioxidant material.
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KEYWORD
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Siraegi, dried radish greens, antioxidant activities, antimicrobial activities, cooking process
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