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KMID : 0665220220350060445
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 6 p.445 ~ p.452
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Quality and Antioxidant Characteristics according to Different Harvest Periods and Steaming Treatment of Apios (Apios americana Medikus) Cultivated in Korea
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Hwang Eom-Ji
Kim Se-Hee
Kim Hyun-Joo
Jeong Jae-Hee
Lee Yeong-Hoon
Ha Tae-Joung
Woo Koan-Sik
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Abstract
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The quality and antioxidant characteristics of apios (Apios americana Medikus) according to different harvest periods and steaming treatment were investigated. The quality and antioxidant characteristics of apios were significantly different depending on harvest periods. Total starch contents was higher in 1st harvesting period as 62.32 g/100 g than other harvesting period. The water binding capacity and water solubility index was higher in 1 st harvesting period as 228.65 and 11.29% than other harvesting period. The sucrose and total free sugar contents were 3.64~8.67 and 4.49~9.54 g/100 g, respectively. Total polyphenol and flavonoid contents of apios was the highest 2 nd and 4 th harvesting period at 4.21 mg GAE/g and 611.11 μg CE/g, respectively. DPPH radical scavenging activity was higher in 1st harvesting period as 84.96 mg TE/100 g than other harvesting period, and decreased as the harvest periods were delayed. ABTS radical scavenging activity and ferric-reducing antioxidant power were 43.81~47.89 mg TE/g and 231.20~264.07 mM/100 g, and increased to 50.58~51.44 mg TE/g and 342.55~384.29 mM/100 g after heat treatment. As a result, it is thought that studies on change of quality and physicochemical characteristics according to cultivation characteristics should be preceded for cultivation stability of apios.
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KEYWORD
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apios, Apios americana Medikus, quality characteristics, antioxidant activity
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