DOI QR코드

DOI QR Code

Physicochemical and antioxidant properties in Allium hookeri by hot air-and freeze-drying methods

건조방법에 따른 삼채의 이화학적 성분 및 항산화 활성 비교

  • Lee, Joomin (Department of Food and Nutrition, Chosun University)
  • 이주민 (조선대학교 식품영양학과)
  • Received : 2015.11.02
  • Accepted : 2016.01.07
  • Published : 2016.02.28

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%).

References

  1. Ayam VS (2011) Allium hookeri, Thw. Enum. A lesser known terrestrial perennial herb used as food and its ethnobotanical relevance in Manipur. Afr J Food Agric Nutr Dev, 11, 5389-5412
  2. Shee HJ (1999) The antibacterial action of garlic, onion, ginger and red pepper juice. J Korean Soc Food Sci Nutr, 28, 94-99
  3. Choi JS, Kim YJ, Lee JH, Young HS, Lee JW (1992) Isolation of adenosine and free amino acid composition from the leaves of Allium tuberosum. J Korean Soc Food Sci, 21, 286-290
  4. Rhyu DY, Park SH (2013) Characterization of alkyl thiosulfinate in Allium hookeri root using HPLC-ESI-MS. J Korean Soc Appl Biol Chem, 56, 457-459 https://doi.org/10.1007/s13765-013-3069-x
  5. Ayam VS (2011) Allium hookeri, Thw. Enum. A lesser known terrestrial perennial herb used as food and its ethnobotanical relevance in Manipur. Afr J Food Agric Nutr Dev, 11, 6
  6. Hwang JS, Lee BH, An Xiangxue An, Jeong HR, Kim YE, Lee I, Lee HJ, Kim DO (2015) Total phenolics, total flavonoids, and antioxidant capacity in the leaves, bulbs, and roots of Allium hookeri. J Korean Soc Food Sci Nutr, 44, 832-839 https://doi.org/10.3746/jkfn.2015.44.6.832
  7. Park JY, Yoon KY (2014) Comparison of the nutrient composition and quality of the root of Allium hookeri grown in Korea and Myanmar. Korean J Food Sci Technol, 46, 544-548 https://doi.org/10.9721/KJFST.2014.46.5.544
  8. Won JY, Yoo YC, Kang EJ, Yang H, Kim GH, Seong BJ, Kim SI, Han SH, Lee SS, Lee KS (2013) Chemical components, DPPH radical scavenging activity and inhibitory effects on nitric oxide production in Allium hookeri cultivated under open field and greenhouse conditions. J Korean Soc Food Sci Nutr, 42, 1351-1356 https://doi.org/10.3746/jkfn.2013.42.9.1351
  9. Jeong SJ, Kim KH, Yook HS (2015) Whitening and antioxidant activities of solvent extracts from hot-air dried Allium hooker. J Korean Soc Food Sci Nutr, 44, 832-839 https://doi.org/10.3746/jkfn.2015.44.6.832
  10. Jun HI, Jang HN, Yang JH, Song GS, Kim YS (2015) Physicochemical properties and antioxidant activities of steam-dried Allium hookeri root. J Korean Soc Food Sci Nutr, 44, 412-417 https://doi.org/10.3746/jkfn.2015.44.3.412
  11. Kwon GM, Kim JW, Youn KS (2013) Effect of different pre-treatments on the physicochemical and antioxidant activities of cold-vacuum dried peaches. Korean J Food Sci Technol, 45, 466-472 https://doi.org/10.9721/KJFST.2013.45.4.466
  12. Park NH (1995) General outline and status of application for freeze-drying. J Air-Condi Refr Eng, 24, 338-345
  13. Hong JH, Lee WY (2004) Quality characteristics of osmotic dehydrated sweet pumpkin by different drying methods. J Korean Soc Food Sci Nutr 33, 1573-1579 https://doi.org/10.3746/jkfn.2004.33.9.1573
  14. AOAC (1997) Official methods of analysis. 16th ed. Association of Official Analytical Chemists (No. 934.06), Arlington, VA, USA
  15. Kim DH, Lim DW, Bai S, Chun SB (1997) Fermentation characteristics of whole soybean meju model system inoculated with 4 Bacillus strains. Korean J Food Sci Technol, 29, 1006-1015
  16. Ministry of Food and Drug Safety (2005) Korean Foods standards codex. Korean Food Industry Association. Seoul, Korea, p 383-385
  17. Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitric, 16, 144-158
  18. Folin O, Denis W (1912) On phosphotungastic phosphomolybdic compounds as color regents. J Biol Chem, 12, 239-249
  19. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1203 https://doi.org/10.1038/1811199a0
  20. Lim TS, Oh HI, Do JR, Kim HK (2006) Physiological activities of leek extracts from Allium tuberosum and Allium senescens. J Korean Soc Food Sci Nutr, 35, 301-306 https://doi.org/10.3746/jkfn.2006.35.3.301
  21. You BR, Kim E, Jang JY, Choi HJ, Kim HJ (2013) Quality characteristics of kimchi with Allium hookeri root powder added. Korean J Food Preserv, 20, 863-870 https://doi.org/10.11002/kjfp.2013.20.6.863
  22. Rice EC, Nicholas M, George P (1997) Antioxidant properties of phenolic compounds. Trends Plant Sci, 2, 152-159 https://doi.org/10.1016/S1360-1385(97)01018-2
  23. Lee KW, Kim YS, Park PJ, Jeong JH (2014) Comparison of effect of water and ethanolic extract from roots and leaves of Allium hookeri. J Korean Soc Food Sci Nutr, 43, 1808-1816 https://doi.org/10.3746/jkfn.2014.43.12.1808
  24. Heim KE, Tagliaferro AR, Bobilya DJ (2002) Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. J Nutr Biochem, 13, 572-584 https://doi.org/10.1016/S0955-2863(02)00208-5
  25. Sharma OP, Bhat TK (2009) DPPH antioxidant assay revisited. Food Chem, 113, 1202-1205 https://doi.org/10.1016/j.foodchem.2008.08.008

Cited by

  1. Leaf Extract in High-Fat Diet-Fed Mice vol.21, pp.3, 2018, https://doi.org/10.1089/jmf.2017.3962