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KMID : 1024420120160020164
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Food Engineering Progress
2012 Volume.16 No. 2 p.164 ~ p.171
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Effects of Puffing Process on the Saponin Components in Platycodon grandiflorus(jacqin) A.De Candle
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Park Seok-Jun
Kim A-Young
Lee Han-Seung
Kim Byung-Yong
Baik Moo-Yeol
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Abstract
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The changes of saponin components in Platycodon grandiflorus (jacqin) A.De Candle by puffing process were investigated. Major changes in appearance were browning and volume expansion, which were proportional to the increase of the puffing pressure regardless of moisture contents. Puffing has induced a porous structure in Platycodon so that the extraction yield increased by enhanced penetration of the extraction solvent into the inner portion. Not-puffed Platycodon showed the extraction yields of 35.3-42.1% and the puffed one did 56.3-60.6%. The changes in crude saponin contents showed the similar results that not-puffed Platycodon showed 18.8-21.7 mg/g dried sample and the puffed one did 26.2-60.4 mg/g dried sample. The DPPH radical scavenging activity of puffed Platycodon also increased three-fold compared to not-puffed one. The contents of platycodin complex of Platycodon, however, decreased with puffing pressure. The HPLC chromatogram implied that the breakage of the glycosidic bond and the ester bond in the saponin backbone could be a reason for the destruction of platycodin complex, which bound a glucose to 3 position carbon and arabinose-rhamnose-xylose-apiose to 28 position carbon of saponin backbone, respectively.
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KEYWORD
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puffing, Platycodon grandiflorus(jacqin) A.De Candle, saponin, DPPH radical, platycodin complex
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