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KMID : 0665420150300030362
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Korean Journal of Food Culture
2015 Volume.30 No. 3 p.362 ~ p.369
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Nutritional Composition and Antioxidative Activity of Different Parts of Taraxacum coreanum and Taraxacum officinale
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Lee Jae-Joon
Oh Hee-Kyung
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Abstract
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This study compared the nutritional composition and antioxidative activities of different parts (aerial part and root) of
Taraxacum coreanum and Taraxacum officinale. To identify the nutrient composition of different parts of Daedelion species, nutrient contents were analyzed. Crude ash, protein, and fat contents of T. coreanum and T. officinale were higher in the aerial part compared to the root. There was no significant difference in crude ash, protein, or carbohydrate content of the aerial part depending on the Daedelion species. Aerial part contents of vitamin A, E, and C were significantly higher in T. coreanum than T. officinale. The K content of the aerial part of T. coreanum and T. officinale was highest, although there was no significant difference among Daedelion species. Contents of oxalic acid, citric acid, and acetic acid in the aerial part of T. coreanum were highest. Contents of total polyphenols, total flavonoids, and DPPH radical scavenging activity of the aerial part were significantly higher in T. coreanum than T. officinale. In conclusion, the aerial part of T. coreanum and T. officinale could be used as antioxidative functional food sources.
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KEYWORD
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Taraxacum coreanum, Taraxacum officinale, proximate components, antioxidative activity
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