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KMID : 1134819980270010121
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 1 p.121 ~ p.125
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Changes in Biologically Active Component of Angelica keiskei by Cooking Methods
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Chun Soon-Sil
Park Jong-Cheol
Kim Sung-Hwan
Lee Do-Young
Choi Hyeon-Mee
Hwang Eun-Young
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Abstract
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The effects of various cooking methods(blanching, microwave heating, and deep-fat frying) on biologically active components of Angelica keiskei were determined by HPLC. Cynaroside, the biologically active component of Angelica keiskei leaves was 4.82%, which was rapidly decreased by blanching, showing 3.79%, 2.59% and 1.74% at 1 min, 2 min and 3 min, respectively. Microwave heating also decreased the cynaroside contents slowly by 2 min and rapidly by 3 min, showing 4.25% at 1 min, 3.38% at 2 min, and 1.49% at 3 min. Among the cooking methods tested, deep-fat frying was shown to preserve the cynaroside most. Only 3.90% of cynaroside was lost by 5 min frying. The decrease in cynaroside in each cooking method was supposed to be due to the conversion of cynaroside, a glycoside of flavonoid, into luteolin through lysis of glucose at C-7 position of cynaroside.
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KEYWORD
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Angelica keiskei, cynaroside, blanching, microwave heating, deep-fat frying
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