Advanced SearchSearch Tips
Quality Characteristics of Dolsan Leaf Mustard according to Various Blanching Conditions and Liquid Chromatography with Photodiode Array and Tandem Mass Spectrometry Analysis
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : KSBB Journal
  • Volume 31, Issue 1,  2016, pp.20-26
  • Publisher : Korean Society for Biotechnology and Bioengineering
  • DOI : 10.7841/ksbbj.2016.31.1.20
 Title & Authors
Quality Characteristics of Dolsan Leaf Mustard according to Various Blanching Conditions and Liquid Chromatography with Photodiode Array and Tandem Mass Spectrometry Analysis
Son, Hae-Reon; Oh, Sun-Kyung; Tsukamoto, Chigen; Choi, Myeong-Rak;
  PDF(new window)
This study aims to examine the optimum blanching conditions as a pretreatment condition to improve the storage stability of Dolsan leaf mustard pickle. The effects of the blan- ching temperature and time were investigated at a temperature range of . Sampling was done for 1 month after a 5 days interval. The L value of the Dolsan leaf mustard was found to be the highest at . The cutting force increased as the blanching temperature increased. The tensile strength decreased at and . In addition, the sensory evaluation scores were the best at . The storage stability was assessed at various blanching temperatures to increase the sinigrin content during storage. Liquid chromatography with photodiode array and tandem mass spectrometry (LC-PDA/MS/MS) analysis was conducted to identify and quantify the sinigrin content in the Dolsan leaf mustard. Sinigrin as an internal standard was co-injected into each sample solution. The sample was monitored by recording the ultraviolet absorbance at 228 nm and by electrospray ionization (ESI) positive ion mode in the m/z 50-1,500 range. Blanching the sample at showed the highest sinigrin concentration during storage among various temperatures and the maximum concentration was 350 ppm at 15 days storage. Study on utilization of vegetable from food processing of leaf mustard and preservation conservation results suggest that blanching at is expected to improve the palatability of the pickle.
Leaf mustard;LC-PDA/MS/MS;Sinigrin;Glucosinolates;Blanching;
 Cited by
Cho, Y. S., B. S. Ha, S. K. Park, and S. S. Chun (1993) Contents of carotenoids and chlorophylls in Dolsan leaf mustard (Brassica juncea). Korean J. Diet. Cult. 8: 153-157.

Lee, S. M. and S. H. Rhee (1997) Inhibitory effect of various cruciferous vegetables on the growth of human cancer cells. Korean J. Life Sci. 7: 234-240.

Diplock, T. A (1991) Antioxidants nutrient and disease prevention. Am. J. Clin. Nutr. 53: 189-193.

Clarke, D. B (2010) Glucosinolates, structures and analysis in food. Anal. Methods. 2: 310-325 crossref(new window)

Choi, M. R., E. J. Yoo, S. H. Song, D. S. Kang, J. C. Park, and H. S. Lim (2001) Comparison of physiological activity in different parts of Dolsan leaf mustard. Korean J. Soc. Food Nutr. 30: 721-725.

Lijiang, S., J. M. John, P. B. Nigel, and J. T. Paul (2005) Analysis of glucosinolates, isothiocyanates, and amine degradation products in vegetable extracts and blood plasma by LC-MS/MS. Anal. Biochem. 347: 234-243. crossref(new window)

Choi, N. S., S. S. Oh, and J. M. Lee (2001) Change of biologically functional compounds and quality properties of Aster scaber (Chamchwi) by blanching condition. Korean J. Food Sci. Technol. 33: 745-752.

Lee, H. O., Y. J. Lee, J. Y. Kim, D. H. Yoon, and B. S. Kim (2011) Quality characteristics of frozen welsh onion (Allium fistulosum L.) according to various blanching treatment conditions. Korean J. Food Sci. Technol. 43: 426-431. crossref(new window)

MacKinney, G. and C. A. Weast (1940) Colors changes in green vegetables frozen-pack peas and string beans. Industri. Engi. Chem. 32: 392-395. crossref(new window)

Tijskens, L. M. M., E. P. H. M. Schijvens, and E. S. A. Biekman (2001) Modelling the change in colour of broccoli and green beans during blanching. Innovative Food Sci. Emerg. Technol. 2: 303-313. crossref(new window)

Arpaia, M. L., F. G. Mitchell, A. A. Kader, and G. Mayer (1986) Ethylene and temperature effects of softening and white core inclusion of kiwifruit stored in air or controlled atmospheres. J. Amer. Soc. Hort. Sci. 111: 149-153.