Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Content Changes of Pigments and Antioxidants of Dried Samnamul (Aruncus dioicus) and Daraesoon (Actinidia arguta) during Rehydration and High Temperature Cooking

건조 삼나물과 다래순의 재수화와 고온 가열조리 중 색소와 산화방지성분의 함량 변화

  • An, Haechun (Department of Food and Nutrition, Inha University) ;
  • Choe, Eunok (Department of Food and Nutrition, Inha University)
  • Received : 2016.06.14
  • Accepted : 2016.07.05
  • Published : 2016.08.31
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Abstract

Purpose: This study was conducted to evaluate the effect of rehydration and subsequent heating at high temperature on the pigments and antioxidants of dried samnamul (Aruncus dioicus) and daraesoon (Actinidia arguta). Methods: Rehydration included 16 h-soaking in cold water, and 30 min-boiling and 1 h-infusion in water. Rehydrated samnamul and daraesoon were heated at $180^{\circ}C$ for 10 or 20 min with or without perilla oil addition (10%) for cooking. Pigments and antioxidants were determined by HPLC and spectrophotometry. Results: Rehydration caused decreases in pigment and polyphenol contents, but increase in tocopherol content. Cooking by heating without addition of perilla oil resulted in increases in chlorophyll and carotenoid contents, but decreases in polyphenol and tocopherol contents. Decrease in tocopherol content by heating at $180^{\circ}C$ was reversed by the addition of perilla oil. Conclusion: This study strongly suggested that cooking of samnamul and daraesoon at $180^{\circ}C$ with perilla oil could improve color, texture, and potential health functionality by recovering the loss of antioxidants and pigments with antioxidant activity.

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References

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