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Physicochemical and antioxidant properties in Allium hookeri by hot air-and freeze-drying methods
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  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 1,  2016, pp.57-62
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.1.57
 Title & Authors
Physicochemical and antioxidant properties in Allium hookeri by hot air-and freeze-drying methods
Lee, Joomin;
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 Abstract
The present study was undertaken to determine the changes of physicochemical and antioxidant activity using leaf and root in hot air-dried Allium hookeri (HA) and freeze-dried Allium hookeri (FA). The leaf of HA was higher level of moisture and crude fat compared with those of the leaf of FA. The crude fat content in root of HA was higher than that in FA. However, moisture, crude ash, crude protein and carbohydrate did not show any differences between two different drying methods. The organic acid contents of Allium hookeri root including oxalic acid, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid showed the differences between hot air-drying and freeze-drying methods. The major minerals were Ca, K and Mg, which were higher level of the leaf of HA compared with those of FA. The leaf of HA showed the highest vitamin C content (801.65 mg/100 g). The content of vitamin E in the leaf of FA was higher than that of HA. The contents of total polyphenol and total flavonoid in the FA leaf were higher than that in HA. The DPPH radical-scavenging activity in leaf of HA (65.73%) was significantly higher than that of FA (57.73%).
 Keywords
Allium hookeri;physicochemical analysis;antioxidant effect;
 Language
Korean
 Cited by
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