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KMID : 1007520210300030377
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Food Science and Biotechnology
2021 Volume.30 No. 3 p.377 ~ p.387
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Effects of soaking treatment on the acrylamide and inulin contents of Jerusalem artichoke tea and its antioxidant activity
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Jo Jeong-Min
Lee Jong-Sun
Jung Mun-Yhung
Chung Myung-Sub
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Abstract
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There are several studies that show that large amounts of acrylamide are detected in Jerusalem artichoke (Helianthus tuberosus L.) tea. This study examined acrylamide, inulin content and antioxidant properties of Jerusalem artichoke tea brewed in different conditions. Uniformly sliced Jerusalem artichokes were soaked in different salt and acidic solutions for 60 min at 20 °C and extracted with hot or cold water. The acrylamide content was analyzed by high-performance liquid chromatography?tandem mass spectrometry. The Inulin content and antioxidant activity were analyzed by spectrophotometer. Soaking significantly reduced acrylamide levels (p?
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KEYWORD
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Jerusalem artichoke tea, Soaking treatment, Acrylamide, Inulin, Antioxidant activity
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