Comparison of Antioxidant Activities and Quality Characteristics between Domestic Diploid Variety and Tetraploid 'Etteum' Variety in Platycodon grandiflorum

재래종과 '으뜸' 도라지의 품질 특성 및 항산화성 비교

  • Kang, Da Kyung (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Eun Ji (Department of Food & Nutrition, Chungnam National University) ;
  • Park, Ye Ji (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Tae Jung (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
  • 강다경 (충남대학교 식품영양학과) ;
  • 김은지 (충남대학교 식품영양학과) ;
  • 박예지 (충남대학교 식품영양학과) ;
  • 김태정 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2016.11.07
  • Accepted : 2016.12.29
  • Published : 2017.02.28


In this study, antioxidant activities, proximate composition, and physicochemical characteristics of tetraploid 'Etteum' variety in Platycodon grandiflorum (SD) were evaluated and compared with those of a domestic diploid variety in P. grandiflorum (ND). Moisture content, crude fat, crude fiber, and crude ash contents were higher in ND, whereas crude protein and carbohydrate content were higher in SD. The amount of crude saponin in SD (2.01%) was higher than that in ND (0.88%). The reducing sugar contents of ND and SD were 3.09% and 2.82%, respectively (P<0.05). The pH level was lower in the ND (ND, 4.98; SD, 5.68). Acidity was 2.74% in ND and 2.34% in SD. Under the Hunter color system, redness was lower and lightness/yellowness higher in SD compared to those in ND. Total phenol contents of ND and SD were 0.100 mg/mL and 0.227 mg/mL, respectively. Antioxidant activities based on 1,1-diphenyl-2-picrylhydrazyl scavenging activity and SOD-like activity of SD were higher than those in ND. Based on these results, SD is a good candidate for food processing in terms of its physicochemical and antioxidative activities.


Supported by : 농림수산식품기술기획평가원


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