|
KMID : 1134820180470060612
|
|
Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 6 p.612 ~ p.619
|
|
|
Physicochemical and Antioxidant Characteristics of Hot Water Extracts on Pre-Treatment Conditions of Burdock (Arctium lappa L.)
|
|
Kim Yi-Seul
Kim Seong-Ho
|
|
|
Abstract
|
|
|
|
This study investigated the physicochemical properties and antioxidant characteristics of pre-treated burdock (Arctium lappa L.) water extracts to determine the pre-treatment condition of raw burdock. Drying (D), drying after steaming (DS), drying after blanching (DB), roasting after drying (RD), roasting after DS (RDS) and roasting after DB (RDB) were set up as a pre-treatment conditions of burdock. Pre-treated burdock samples were extracted at 80°C for 3 hours and then extracts were investigated physicochemical properties and antioxidant characteristics. Extraction yield and crude saponin of RD sample were higher than the other samples. Total sugar, reducing sugar and inulin contents of D sample were the highest in the samples. Total phenolic content, DPPH, ABTS radical scavenging activity, and nitrite scavenging activity as antioxidant characteristics of RD sample were showed the highest activity with 1,212.61 μg/mL, 82.67%, 66.30%, and 98.01%, respectively. Arctiin and chlorogenic acid content of RDS sample were the highest in the samples. In conclusion, crude saponin content, extraction yield and antioxidant characteristics of RD sample were highest in the pre-treated samples. Arctiin and chlorogenic acid content of RDS sample were highest in the pre-treated samples.
|
|
|
KEYWORD
|
|
|
Arctium lappa L., burdock, pre-treatment, physicochemical properties, antioxidant characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|