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Quality assessment of Aster scaber cultured at different conditions for processed food production

재배환경에 따른 가공식품 소재로서 참취의 품질 비교

  • Received : 2018.05.25
  • Accepted : 2018.06.26
  • Published : 2018.08.31

Abstract

Consumption of wild edible greens (WEG) has risen in Korea recently, and processing of WEG at greenhouses is increasing. In this study, we investigated chamchwi (Aster scaber Thunb), a major WEG, to assess the effect of growth conditions on nutritional quality and blanching process. Field-grown chamchwi had 1.5-2-fold more total phenolic compounds and anti-oxidative capacity than the house-grown one. Among functional compounds, quercetin was significantly higher (about 5-fold) in the field samples (approximately $430{\mu}g/g$ fresh weight) than in the house samples. Soluble sugars in field-grown chamchwi were 2-fold higher than in the house samples. For both the samples, blanching process decreased chamchwi quality significantly, but the degree of loss for each component was different. Consequently, field-grown chamchwi exhibited superior nutritional quality than greenhouse-grown one, and blanching process resulted in a similar decrease of nutritional quality in both the samples.

Keywords

wild edible greens;Aster scaber;quercetin;culture condition;blanching

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Acknowledgement

Supported by : 충남대학교