|
KMID : 0881720190340060595
|
|
Journal of Food Hygiene and Safety
2019 Volume.34 No. 6 p.595 ~ p.600
|
|
|
Comparison of NaCl and D-Pinitol Content of Freeze-Dried Ice Plant, Natural and Purified Commercial Salts and their Radical Scavenging Activity
|
|
Sim Wan-Sup
Park Sung-Ho
Choi Sun-Il
Cho Bong-Yeon
Choi Seung-Hyun
Han Xionggao
Jang Gill-Woong
Kwon Hee-Yeon
Choi Ye-Eun
Men Xiao
Yoon Sang-Jin
Kim Young-Jun
Cho Jun-Hyun
Lee Ok-Hwan
|
|
|
Abstract
|
|
|
|
This study investigated the suitability of freeze-dried ice plant (Mesembryanthemum crystallinum) as the source of an edible healthy salt alternative by examining the content of NaCl, D-pinitol, total phenols, total flavonoids, and DPPH radical scavenging activity compared with those of natural and purified salts. Our results showed that the NaCl content of freeze-dried ice plant, natural and purified salts was 19, 94 and 99%, respectively. The Dpinitol content of freeze-dried ice plant was 777 mg/100 g, whereas D-pinitol was not detected in either natural or purified salts. The total phenol and flavonoid contents of freeze-dried ice plant were 115 mg GAE/100 g and 985 mg RE/100 g, respectively. The DPPH radical scavenging activity of freeze-dried ice plant was markedly higher than that of natural and purified salts. Altogether, these results show that freeze-dried ice plant contains both NaCl and bioactive compounds and can be used as a source of edible salt with positive health effects.
|
|
|
KEYWORD
|
|
|
Ice plant, NaCl, D-pinitol, Antioxidant activity, Natural salt alternative
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|