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KMID : 1134820210500070699
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 7 p.699 ~ p.706
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Changes in Physicochemical Properties and Biological Activities of Kohlrabi (Brassica oleracea var. gongylodes) according to Storage Conditions
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Heo Su-Hyeong
Boo Kyung-Hwan
Han Sang-Heon
Park Sung-Soo
Kim Chang-Sook
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Abstract
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This study was conducted to investigate the changes in the physicochemical properties and biological activities of kohlrabi according to the storage conditions. The kohlrabi was packed with or without polypropylene (PP) film or wrap, and stored at room temperature for 20 days prior to analysis. The reduction in the kohlrabi weight on the 20th day of storage was 20.9% when in an unpacked state, and 7.1% and 3.6% in PP film and wrap packages, respectively. However, the polyphenol, flavonoid, vitamin C, and glucosinolates content were not significantly affected by packaging conditions, although it varied with storage period. Sugar content (Brix) increased with the storage period. Total polyphenol content decreased by 5∼41% compared to the initial value according to the storage period. The content of the five flavonoids decreased by approximately 18% on the second day of storage and decreased rapidly to about 60% after the 5th day. The vitamin C content decreased significantly to 39∼49% compared to the control group from the 10th day. Total glucosinolates content tended to increase with the storage period. In addition, the DPPH radical scavenging activity decreased from the second day and decreased by 47∼49% on the 20th day, while the anti-inflammatory effect of the kohlrabi extract on lipopolysaccharide-stimulated RAW 264.7 cells was not significantly changed depending on the storage period. These results showed that the physicochemical properties of kohlrabi stored at room temperature significantly changed from the 10th day when the external quality changes occur. Specifically, the results indicated that antioxidant activity decreases due to the decrease in the content of antioxidant-related substances depending on the storage period.
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KEYWORD
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antioxidation, kohlrabi, physicochemical characteristics, storage conditions
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