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KMID : 1134820150440030412
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 3 p.412 ~ p.417
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Physicochemical Properties and Antioxidant Activities of Steam-Dried Allium hookeri Root
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Jun Hyun-Il
Jang Ha-Na
Yang Jae-Heon
Song Geun-Seoup
Kim Young-Soo
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Abstract
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This study was carried out to investigate the effect of steam-drying method on physicochemical properties and antioxidant activities of Alliun hookeri root (AHR). Moisture, crude protein, crude fat, and crude ash contents of raw and steam-dried AHRs were 10.91∼14.15%, 11.14∼13.49%, 0.83∼3.02%, and 7.55∼8.98%, respectively. Sulfur contents of steam-dried AHRs were 2.0 and 2.2 times lower than that of raw AHR (0.51%), respectively. pH and total sugar contents of AHRs were reduced by steam-drying, whereas titrate acidity and browning intensity were increased. The L and b values of AHRs in Hunter's value were also reduced, but a value was increased by steam-drying. Among hot water extracts from raw and steam-dried AHRs, four times steam-drying showed the lowest EC50 values (0.44, 9.01, and 0.48 mg/mL, respectively) in DPPH radical assay, ABTS radical assay, and reducing power, whereas four times steam-drying had the highest total phenolic content (34.47 μg/mg) and browning intensity (2.05 and 0.20 at 280 and 420 nm, respectively). The antioxidant activities of hot water extracts from raw and steam-dried AHRs were closely correlated with their total phenolic contents and browning intensity, showing coefficient of determination (R2) values higher than 0.87. From the results, we suggest that steam-drying method could be used as an effective process for increasing the antioxidant activity of AHR.
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KEYWORD
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steam-drying, Allium hookeri root, hot water extracts, physicochemical properties, antioxidant activities
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