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KMID : 1134820190480050551
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 5 p.551 ~ p.556
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Antioxidant Components and Activities of Euonymus sieboldiana Leaves according to Harvesting Time and Heating Methods
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Park Gi-Hoon
Kim Min-Young
Lee Yoon-Jeong
Shin Chang-Seob
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study examined the antioxidant components and activities of the Euonymus sieboldiana leaves according to the harvesting time (4, 11, and 18 April) and heating method (control, steaming, and blanching). The total polyphenol contents of 1st harvested leaves showed the highest value of 115.63 mg/g and was lower in the late harvesting time. Blanching produced a lower value than the control and steaming. The total flavonoid content was highest at 63.77 mg/g in the 1st harvested leaves. The 2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities were highest at 0.97 and 1.33 mg AA eq/g, respectively. The reducing power and ion chelating effect were also lower in the late harvesting time and blanching treatment. The results indicate that the antioxidant components and activity were lower in the late harvesting time and blanching treatment. Overall, an early harvesting time and no heat treatment are effective in increasing the antioxidant activity of Euonymus sieboldiana.
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KEYWORD
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: Euonymus sieboldiana, harvest time, heat treatment, antioxidant activity, polyphenol
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