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Changes in Radical Scavenging Activity and α-Glucosidase Inhibitory Activity of Dried Daraesoon (Shoot of Hardy Kiwi, Actinidia arguta) during Cooking
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 Title & Authors
Changes in Radical Scavenging Activity and α-Glucosidase Inhibitory Activity of Dried Daraesoon (Shoot of Hardy Kiwi, Actinidia arguta) during Cooking
Kim, Jeongha; Choe, Eunok;
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 Abstract
This study evaluated the in vitro radical scavenging and -glucosidase inhibitory activities of dried daraesoon (shoot of hardy kiwi) during cooking involving rehydration and subsequent heating at with or without perilla oil. Pigments and antioxidants were quantified by HPLC and spectrophotometry. Unlike the tocopherol content, the polyphenol, flavonoid, chlorophyll, and carotenoid contents as well as the DPPH radical scavenging and -glucosidase inhibitory activities of daraesoon extract were significantly decreased by rehydration (p<0.05). Heating the rehydrated daraesoon for 10 or 20 min increased its radical scavenging activity irrespective of perilla oil addition, whereas the -glucosidase inhibitory activity increased significantly only after heating with perilla oil (p<0.05). During cooking, changes in both activities showed a similar pattern to that showed by polyphenol content changes. These results suggest that the health functionality of daraesoon can be enhanced by an appropriate cooking process that retains polyphenols.
 Keywords
DPPH radical scavenging activity;-glucosidase inhibitory activity;daraesoon (shoot of hardy kiwi);cooking;antioxidant;
 Language
Korean
 Cited by
1.
Improvement of the lipid oxidative stability of soybean oil-inwater emulsion by addition of daraesoon (shoot of Actinidia arguta) and samnamul (shoot of Aruncus dioicus) extract, Food Science and Biotechnology, 2017, 26, 1, 113  crossref(new windwow)
2.
Effects of Basil Extract and Iron Addition on the Lipid Autoxidation of Soybean Oil-in-Water Emulsion with High Oil Content, Korean Journal of Food & Cookery Science, 2017, 33, 1, 113  crossref(new windwow)
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