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KMID : 1134820110400060798
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 6 p.798 ~ p.803
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Chemical Composition and Antioxidant Activity of Deoduk ( Codonopsis lanceolata) and Doragi ( Platycodon grandiflorum) according to Temperature
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Hwang Cho-Rong
Oh Seung-Hee
Kim Hyun-Young
Lee Sang-Hoon
Hwang In-Guk
Shin Yoo-Su
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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We investigated the changes in chemical composition and antioxidant activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) with heating. Deoduk and Doragi were heated to 110~150℃ for 2 hours. The total polyphenol content of Deoduk and Doragi reached high values of 6.31 and 7.34 ㎎/g, respectively, at 150℃. The total polyphenol content of raw Deoduk and Doragi were 0.60 and 0.59 ㎎/g, respectively. The DPPH radical scavenging activity (IC??) of Deoduk and Doragi decreased from 13.94 and 6.83 ㎎/㎖, respectively, in raw samples to 0.81 and 0.94 ㎎/㎖, respectively, in samples heated to 150℃. The ABTS radical scavenging activity of Deoduk and Doragi increased from 0.43 and 0.21 ㎎ AA eq/g, respectively, in raw samples to 3.55 and 4.83 ㎎ AA eq/g, respectively, in samples heated to 150℃. The reducing power of raw Deoduk and Doragi was 0.1 and 0.06, respectively, which was increased to 0.54 and 0.50, respectively, in samples heated to 150℃. Fructose content decreased after heating to 130℃. The sucrose content of the samples increased slowly with heating up to 120℃, but was not detected at warmer temperatures. The organic acid and 5-HMF of the samples increased gradually with increasing temperature.
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KEYWORD
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Codonopsis lanceolata, Platycodon grandiflorum, heating temperature, antioxidant activity, 5-HMF
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