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KMID : 1134820160450121769
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 12 p.1769 ~ p.1775
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Increase in Anti-Oxidant Components and Reduction of Off-Flavors on Radish Leaf Extracts by Extrusion Process
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Sung Nak-Yun
Park Yoo-Young
Kim Yi-Eun
Cho Eun-Ji
Song Ha-Yeon
Jun Hyeong-Kwang
Park Jae-Nam
Kim Mi-Hwan
Ryu Gi-Hyung
Byun Eui-Hong
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Abstract
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Aerial parts (leaves and stems) of radish are usually discarded due to the distinct undesirable flavors associated with inappropriate preparations, despite their many health benefits. In this study, we examined the role of extrusion process in the removal of off-flavors and elevation of antioxidant activity in radish (Raphanus sativus L.) leaves and stems. To optimize the extrusion conditions, we changed the barrel temperature (110, 120, and 130°C), screw speed (150, 200, 250, and 300 rpm), and moisture content (20, 25, and 30%). The polyphenol and flavonoid contents significantly increased in extruded radish leaves and stems (ER) under optimum extrusion conditions (130°C, 250 rpm, and 20%). Under extrusion conditions, we compared off-flavors (as amount of sulfur-containing compound) levels between ER and non-extruded radish leaves and stems (NER) by an electronic nose. A total of six peaks (sulfur- containing compound) were similarly detected in both ER and NER, whereas the ER showed reduced off-flavors. Levels of glucosinolate (μg/g), which can be hydrolyzed into off-flavors during mastication or processing, were significantly decreased in the ER. From these results, extrusion processing can be an effective method to increase antioxidant activity and removal of off-flavors in radish leaves and stems.
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KEYWORD
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radish leaves, extrusion, off flavor, total polyphenol, total flavonoid
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