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KMID : 1134820130420091405
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 9 p.1405 ~ p.1411
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Physicochemical Characteristics and Antioxidant Activities of Doragi (Platycodon grandiflorum) at Different Aging Temperatures and for Various Durations
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Lee Sang-Hoon
Song Eun-Mi
Jang Gwi-Yeong
Li Meishan
Kim Min-Young
Park Hye-Jin
Kang Tae-Soo
Jeong Heon-Sang
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Abstract
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We investigated the physicochemical characteristics and antioxidant activities of Doragi (Platycodon grandiflorum) at different aging temperatures (60, 70 and 80°C) and for various periods of duration (5, 10, 15, 30 and 50 days). As the temperature and duration were increased, the pH of Doragi water extracts decreased from 5.22 to 4.17, whereas total acidity increased from 0.265 to 0.998 lactic acid eq.%. In addition, browning index went up from 0.092 to 1.002 and 5-hydroxymethylfurfural (HMF) content steeply rose to 50.40 mg/g from its initial zero value with an increase in temperature and duration. The radical scavenging activity of ethanol extracts was enhanced with a rise in temperature and duration as evident from the value of total polyphenol content (0.589 to 2.358 mg/g), DPPH (0.149 to 1.244 mg Trolox eq/g) and ABTS (0.354 to 1.509 mg Trolox eq/g). The correlation between physicochemical characteristics and antioxidant activities was high; the correlation between pH and total acidity showed a r value of -0.910 (P<0.01), whereas between browning index and 5-HMF content, the r value was 0.880 (P<0.01). Total polyphenol content and DPPH and ABTS radical scavenging activity were highly correlated with the r value of 0.885 (P<0.01) and 0.745 (P<0.01), respectively.
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KEYWORD
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Doragi, aging temperature and duration, physicochemical characteristics, antioxidant activity
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