DOI QR코드

DOI QR Code

Analysis of Nutritional Components and Physicochemical Properties of Hot-air Dried Jerusalem Artichoke (Helianthus tuberosus L.) Powder

열풍 건조한 돼지감자 분말의 영양성분 및 이화학적 특성 분석

  • Received : 2013.07.04
  • Accepted : 2013.10.22
  • Published : 2014.02.28

Abstract

This study investigated the nutritional components and physicochemical characteristics of Jerusalem artichoke. The moisture, crude protein, crude fat, crude ash and carbohydrate content of the Jerusalem artichoke were $5.06{\pm}0.08$, $8.30{\pm}0.26$, $0.70{\pm}0.16$, $5.04{\pm}0.03$, and 80.90%, respectively. The total sugar content of Jerusalem artichoke was $50.48{\pm}1.11$ mg/g, and the Hunter color space coordinates were $L=94.16{\pm}0.03$, $a=0.32{\pm}0.01$ and $b=0.30{\pm}0.01$. The water binding capacity and water activity of the Jerusalem artichoke were $4.06{\pm}0.16$ g/g and $0.245{\pm}0.005$, respectively. The total amino-acid content of the Jerusalem artichoke was $1.337{\times}10^4$ mg/kg, and essential amino acid was 2,737 mg/kg. The total free sugar of the Jerusalem artichoke was 4.12%. Linoleic acid (0.21%) was found to be a common fatty acid in the Jerusalem artichoke. Among the minerals, potassium (2,489 mg%) was found to be the most abundant in the Jerusalem artichoke. The total phenol and flavonoid contents were $3.06{\pm}0.07$ mg GAE/g and $1.89{\pm}0.03$ mg QE/g, respectively. The vitamin C content of the Jerusalem artichoke was $3.43{\pm}0.07$ mg%.

Keywords

Jerusalem artichoke;nutritional component;physicochemical characteristics;total phenol content;total flavonoid content

References

  1. Yuan X, Gao M, Xiao H, Tan C, Du Y. Free radical scavenging activities and bioactive substances of jerusalem artichoke (Helianthus tuberosus L.) leaves. Food Chem. 133: 10-14 (2012) https://doi.org/10.1016/j.foodchem.2011.09.071
  2. Kim JW, Kim JK, Song IS, Kwon ES, Youn KS. Comparison of antioxidant and physiological properties of jerusalem artichoke leaves with different extraction processes. J. Korean Soc. Food Sci. Nutr. 42: 68-75 (2013) https://doi.org/10.3746/jkfn.2013.42.1.068
  3. Kim JL. Effect of Helianthus tuberosus extract on anti-obesity and anti-diabetic in cell line. MS Thesis, Chonbuk National University, Jeonju, Korea (2008)
  4. Kim JL, Bae CR, Cha YS. Helianthus tuberosus extract has antidiabetes effects in HIT-T15 cells. J. Korean Soc. Food Sci. Nutr. 39: 31-35 (2010) https://doi.org/10.3746/jkfn.2010.39.1.031
  5. Carabin IG, Flamm WG. Evaluation of safety of inulin and oligofructose as dietary fiber. Regul. Toxicol. Pharmacol. 30: 268-282 (1999) https://doi.org/10.1006/rtph.1999.1349
  6. Kwon OY, Kim HJ, Oh SH, Lee JH, Kim HC, Yoon WK, Kim HM, Park CS, Kim MR. Nutrient composition of domestic potato cultivars. J. East Asian Soc. Diet. Life 16: 740-746 (2006)
  7. Ryu YW, Kim CH, Kim SI. Selection of yeast strains for alcohol production from jerusalem artichoke tubers (Helianthus tuberosus L.). J. Korean Agric. Chem. Soc. 26: 119-124 (1983)
  8. Choi WS, Choe YK, Kim SI, Byun SM. Production of inulase using jerusalem artichoke tuber extract. J. Korean Agric. Chem. Soc. 27: 238-244 (1984)
  9. Choi HG, Jiang YF, Ryu SY, Na MK, Lee SH. Cytotoxity of sesquiterpene lactones from leaves of Helianthus tuberosus L. Kor. J. Pharmacogn. 43: 6-9 (2012)
  10. Choi HD, Lee HC, Kim SS, Kim YS, Lim HT, Ryu GH. Nutrient components and physicochemical properties of new domestic potato cultivars. Korean J. Food Sci. Technol. 40: 382-388 (2008)
  11. AOAC. Official methods of analysis of AOAC Intl. 15th ed. Method 934.06. Association of official analytical chemists, Washington, DC, USA (1990)
  12. Eom SM, Jung BY, Oh HI. Changes in chemical components of cheonggukjang prepared with germinated soybeans during fermentation. J. Appl. Biol. Chem. 52: 133-141 (2009) https://doi.org/10.3839/jabc.2009.023
  13. Waters AccQ-Tag amino acid analysis system. Amino acid analysis system of operators manual of the Waters associates, Waters, Milford, MA, USA. p. 41-46 (1993)
  14. KFDA. Food Standard Codex. Korea Foods Industry Association, Seoul, Korea. p. 301 (2002)
  15. Han SJ, Koo SJ. Study on the chemical composition in bamboo shoot, free sugar, fatty acid, amino acid and dietary fiber contents. Korean J. Soc. Food Sci. 9: 82-87 (1993)
  16. Wie MJ, Jang SH, Jeong MR, Yoon JM, Jeong HS, Lee JS. Analysis of phytosterol and fatty acid compositions of grape seeds produced in Korea. J. Korean Soc. Food Sci. Nutr. 38: 525-528 (2009) https://doi.org/10.3746/jkfn.2009.38.4.525
  17. AOAC. Official methods of analysis AOAC Intl. 16th ed. Association of official analytical chemists, Washington, DC, USA (1995)
  18. Scartezzini P, Antognoni F, Raggi MA, Poli F, Sabbioni C. Vitamin C content and antioxidant activity of the fruit and of the ayurvedic preparation of Emblica officinalis Gaertn. J. Enthnopharmacol. 104: 113-118 (2006) https://doi.org/10.1016/j.jep.2005.08.065
  19. Lee JS, Choi MK, Moon EY, Kang MH. Physico-chemical properties of starches from atlantic and bora valley potato cultivar with different colors. J. Korean Soc. Food Sci. Nutr. 39: 542-547 (2010) https://doi.org/10.3746/jkfn.2010.39.4.542
  20. Teresa-Satue M, Huang SW, Frankel EN. Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached and deodorized olive oil. J. Am. Oil Chem. Soc. 72: 1131-1137 (1995) https://doi.org/10.1007/BF02540978
  21. Kwon YR, Youn KS. Quality and antioxidant characteristics of granule tea prepared with sea tangle (Laminaria japonica) and sea mustard (Undaria pinnatifida) powder as affected by extraction method. Korean J. Food Preserv. 19: 525-531 (2012) https://doi.org/10.11002/kjfp.2012.19.4.525
  22. Kim SJ, Jin YI, Nam JH, Hong SY, Sohn WB, Kwon OK, Chang DC, Cho HM, Jeong JC. Comparison of nutrient composition of yacon germplasm. Korean J. Plant Res. 26: 9-18 (2013) https://doi.org/10.7732/kjpr.2013.26.1.009
  23. Shin JY, Byun MW, Noh BS, Choi EH. Noodle characteristics of jerusalem artichoke added wheat flour and improving effect of texture modifying agents. Korean J. Food Sci. Technol. 23: 538-545 (1991)
  24. Kim JY, Yi YH. pH, acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet powder containing millet takju during fermentation. Korean J. Food Sci. Technol. 42: 727-732 (2010)
  25. Jang HL, Hong JY, Kim NJ, Kim MH, Shin SR, Yoon KY. Comparison of nutrient components and physicochemical properties of general and colored potato. Kor. J. Hort. Sci. Technol. 29: 144-150 (2011)
  26. RDA. Food Composition Table. 7th revision, National Rural Resources Development Institute, Rural Development Administration, Suwon, Korea (2006)
  27. Son SM, Kwon HO, Lee JH. Physicochemical composition of capsosiphon fulvescens according to drying methods. J. Korean Soc. Food Sci. Nutr. 40: 1582-1588 (2011) https://doi.org/10.3746/jkfn.2011.40.11.1582
  28. Kim HR, Seog EJ, Lee JH, Rhim JW. Physicochemical properties of onion powder as influenced by drying methods. J. Korean Soc. Food Sci. Nutr. 36: 342-347 (2007) https://doi.org/10.3746/jkfn.2007.36.3.342
  29. Oh GS, Kim K, Na HS, Choi GC. Comparison of physicochemical properties on waxy black rice and glutinous rice. J. Korean Soc. Food Sci. Nutr. 31: 12-16 (2002) https://doi.org/10.3746/jkfn.2002.31.1.012
  30. Kim HS, Kang OJ, Yoon KS. Physicochemical properties of waxy rice starches prepared from three different cultivars. J. Korean Agric. Chem. Soc. 26: 211-216 (1983)
  31. Beleia A, Varriano-Marston E, Hoseney RC. Characteristics of starch from pearl millets. Cereal Chem. 57: 300-303 (1980)
  32. Kwak YS, Shin HJ, Choo JJ. Effects of water activity on microbial growth in herb extract. J. Fd. Hyg. Safety 13: 77-82 (1998)
  33. Kim YS, Lee SJ, Hwang JW, Kim EH, Park PJ, Jeon BT. Antioxidant activity and protective effects of extracts from Helianthus tuberosus L. leaves on t-BHP induced oxidative stress in chang cells. J. Korean Soc. Food Sci. Nutr. 40: 1525-1531 (2011) https://doi.org/10.3746/jkfn.2011.40.11.1525

Cited by

  1. Physiochemical Characteristics of Raw and Dried Jerusalem Artichoke Jangachi     vol.25, pp.5, 2015, https://doi.org/10.17495/easdl.2015.10.25.5.887
  2. Effects of Jerusalem Artichoke (Helianthus tuberosus L.) Extracts on Blood Glucose and Lipid Metabolism in STZ-induced Diabetic Rats vol.47, pp.4, 2015, https://doi.org/10.15324/kjcls.2015.47.4.203
  3. Physicochemical Analysis and Quality Characteristics of Jerusalem Artichoke and Mook Prepared with Jerusalem Artichoke Powder vol.28, pp.4, 2015, https://doi.org/10.9799/ksfan.2015.28.4.635
  4. Reduction of Acrylamide Formation in Potato Chips Fermented by Bacillus sp. vol.45, pp.3, 2016, https://doi.org/10.3746/jkfn.2016.45.3.460