Antioxidant and Physicochemical Changes in Salvia plebeia R. Br. after Hot-air Drying and Blanching

열풍건조 및 데침 처리에 따른 배암차즈기(Salvia plebeia R. Br.)의 항산화 및 이화학적 특성 변화

  • Jeong, Ji-Suk (Wild Flower Institute) ;
  • Kim, Yong-Joo (Wild Flower Institute) ;
  • Choi, Bo-Rum (Wild Flower Institute) ;
  • Go, Geun-Bae (Dept. of Research and Development of Resources, Gurye-gun Agricultural Center) ;
  • Son, Byeong-Gil (Dept. of Research and Development of Resources, Gurye-gun Agricultural Center) ;
  • Gang, Suk-Won (Dept. of Research and Development of Resources, Gurye-gun Agricultural Center) ;
  • Moon, Seung-Man (Dept. of Research and Development of Resources, Gurye-gun Agricultural Center)
  • 정지숙 (구례야생화연구소) ;
  • 김용주 (구례야생화연구소) ;
  • 최보름 (구례야생화연구소) ;
  • 고근배 (구례군농업기술센터 자원연구개발과) ;
  • 손병길 (구례군농업기술센터 자원연구개발과) ;
  • 강석원 (구례군농업기술센터 자원연구개발과) ;
  • 문승만 (구례군농업기술센터 자원연구개발과)
  • Received : 2014.02.25
  • Accepted : 2014.04.25
  • Published : 2014.06.30


The aim of this study was to investigate physicochemical changes in Salvia plebeia R. Br. (SPA) upon hot-air drying and blanching. After hot-air drying and blanching, total polyphenol and flavonoid contents were reduced from 96.64 mg and 48.40 mg gallic acid equivalent/g to 29.70 mg and 22.10 mg quercetin equivalent/g, respectively. DPPH radical scavenging activities at $25{\mu}g/mL$ of SPA were 94.5% for ascorbic acid, 84.3% for hot-air dried SPA, and 59.7% for blanched SPA and there was no significant difference between those of hot-air dried SPA and ascorbic acid as a positive control. Total sugar contents were 7.187% and 6.104% for hot-air dried SPA and blanched SPA, respectively. During the blanching process, sucrose and maltose contents decreased, whereas glucose and fructose contents increased. Glucose and fructose were converted into citric acid in blanched SPA, whereas sucrose and maltose were converted into tartaric acid, malic acid, and succinic acid. Fourteen kinds of amino acids were found, but methionine, lysine, glycine, histidine, and cysteine were absent. The proportion of essential amino acids was 61.76% upon hot-air drying, which was a relatively high amount. In addition, hot-air drying resulted in 1.40 mg/100 g of norvaline as well as 39.00 mg/100 g of GABA, which are non-amino acids. Therefore, Salvia plebeia R. Br. can be used not only as vegetables but also as highly useful and various health functional foods with antioxidant effects and excellent nutrition.


Supported by : 산업통상자원부


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