Effect of hot-air drying temperature on antioxidative activity of sweetpotato leaves

열풍건조 온도에 따른 고구마 잎 메탄올 추출물의 항산화 효과

  • Jeong, Da-Woon (Department of Food Science and Technology, Mokpo National University) ;
  • Park, Yang-Kyun (Department of Food Science and Technology, Mokpo National University) ;
  • Nam, Sang-Sik (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Han, Seon-Kyeong (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration)
  • 정다운 (목포대학교 공과대학 식품공학과) ;
  • 박양균 (목포대학교 공과대학 식품공학과) ;
  • 남상식 (농촌진흥청 국립식량과학원 바이오에너지작물연구소) ;
  • 한선경 (농촌진흥청 국립식량과학원 바이오에너지작물연구소)
  • Received : 2015.05.18
  • Accepted : 2015.10.06
  • Published : 2015.10.30


To provide the basic data to dry vegetate the sweetpotato leaves, the total contents of tannin, flavonoid and polyphenol in the methanol extract from the hot-air dried sweetpotato leaves were analyzed and DPPH radical scavenging activity, ABTS radical scavenging ability, nitrite scavenging ability, and others were comparatively analyzed. The total tannin content was decreased from Shinmi of 10.87 mg/g at $40^{\circ}C$ to 7.28 mg/g at $70^{\circ}C$ and the total flavonoid was decreased from Hayanmi of 55.37 mg/g at $40^{\circ}C$ to 39.63 mg/g at $70^{\circ}C$. That is, the low temperature drying contained more of these substances than in the high temperature drying. The DPPH radical scavenging activity was the highest in Shinmi and Hayanmi of 84.33% and 85.25% at $40^{\circ}C$, and the ABTS radical scavenging ability was a high value of over 80% in the treatment plot at $40^{\circ}C$. The nitrite scavenging ability was highest in Shinmi and Hayanmi of 76.15% and 73.74% at $40^{\circ}C$ but low at $70^{\circ}C$. That is, the antioxidant effect of the hot-air dried sweetpotato leaves was high in the sample of $40^{\circ}C$ and low in the sample of $70^{\circ}C$. Affected by the drying temperature, the high antioxidant effect is resulting from the little decrease of active ingredient when drying at low temperatures.


Supported by : 농촌진흥청


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