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KMID : 1134820130420020262
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 2 p.262 ~ p.267
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Change of Antioxidant Activities in Carrots (Daucus carota var. sativa) with Enzyme Treatment
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Yoo Jin-Kyoun
Lee Jin-Hee
Cho Hyung-Yong
Kim Jung-Gook
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Abstract
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The purpose of this research is to minimize the loss of nutrients in carrots (Daucus carota var. sativa). A protopectinase was used to enzymatically macerated and separate cells without damage. The enzyme modification group's collection rate was 81% (residue rate 19%), while the grinding process group's collection rate was 56% (residue rate 44%)-an over 20% of collection rate difference. Thus we predicted a big difference in transference number after the process and wastage. In comparing ingredient changes in the enzyme modification group versus the grinding process group, the content of β-carotene (the carrot's main ingredient) showed a change in protection factor (PF) (2.2±0.2 PF, 1.4±0.4 PF, respectively), total polyphenol content (89±3.42 μg/g, 64±4.16 μg/g, respectively), and total flavonoid content (68±2.73 μg/g, 41±3.26 μg/g, respectively). Thus we confirmed that nutrient destruction, due to cell membrane preservation, occurred less often in the enzyme modification process than the mechanical grinding process group. We also measured DPPH radical scavenging activity, hydroxyl radical scavenging activity, and nitrite scavenging activity. DPPH radical scavenging activity was 87±0.29% and 74±1.56% in the enzymatic modification group compared to the mechanical grinding process group, respectively. Hydroxyl radical scavenging activity was 44±0.49% and 32±0.48% in the enzymatic modification group compared to the mechanical grinding process group, respectively. Nitrite scavenging activity was 59±0.53% and 46±0.62% in the enzymatic modification group compared to the mechanical grinding process group, respectively. Our results show that cell membrane preservation, via the protopectinase enzyme process, decreases the loss of nutrients and still preserves inherent antioxidants.
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KEYWORD
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enzyme, protopectinase, single cell plant, live cell
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