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KMID : 1011620160320040383
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 4 p.383 ~ p.389
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Content Changes of Pigments and Antioxidants of Dried Samnamul (Aruncus dioicus) and Daraesoon (Actinidia arguta) during Rehydration and High Temperature Cooking
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An Hae-Chun
Choe Eun-Ok
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Abstract
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Purpose: This study was conducted to evaluate the effect of rehydration and subsequent heating at high temperature on the pigments and antioxidants of dried samnamul (Aruncus dioicus) and daraesoon (Actinidia arguta).
Methods: Rehydration included 16 h-soaking in cold water, and 30 min-boiling and 1 h-infusion in water. Rehydrated samnamul and daraesoon were heated at 180°C for 10 or 20 min with or without perilla oil addition (10%) for cooking. Pigments and antioxidants were determined by HPLC and spectrophotometry.
Results: Rehydration caused decreases in pigment and polyphenol contents, but increase in tocopherol content. Cooking by heating without addition of perilla oil resulted in increases in chlorophyll and carotenoid contents, but decreases in polyphenol and tocopherol contents. Decrease in tocopherol content by heating at 180°C was reversed by the addition of perilla oil.
Conclusion: This study strongly suggested that cooking of samnamul and daraesoon at 180°C with perilla oil could improve color, texture, and potential health functionality by recovering the loss of antioxidants and pigments with antioxidant activity.
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KEYWORD
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samnamul, daraesoon, pigment, antioxidant, rehydration and heating
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