DOI QR코드

DOI QR Code

Physicochemical Properties and Antioxidative Activities of White Radish Tea by Different Preparation Methods

가공 방법을 달리한 무차의 이화학적 품질 특성과 항산화 활성

  • Received : 2017.11.21
  • Accepted : 2018.01.18
  • Published : 2018.01.31

Abstract

The objective of this study was to investigate their physicochemical properties and antioxidant activities of white radish teas such as pH, color value, total polyphenol contents, total flavonoids, DPPH radical scavenging activity, reducing power and sensory evaluation. They were processed by drying(AD), drying and roasting(ADR), steaming and drying(SAD), and steaming, drying, and roasting(SADR). As a result, the pH of ADR, and SADR tended to be significantly lowered and SADR was the lowest at $5.48{\pm}0.14$(p<0.001). Additionally, ADR and SADR were significantly different in color and browning value, compared to AD and SAD. There was no significant difference in reducing sugar content depending on processing methods. The total polyphenol content and total flavonoid content of the teas were significantly increase after roasting. DPPH radical scavenging activity was significantly higher in ADR and SDAR than in AD or SAD by 1.1~1.5 times(p<0.05). Compared with ADR and SADR after roasting, the sensory characteristics of AD and SAD were significantly lower than those of roasted ADAD and SAD, respectively. From the above results, it was concluded that the roasting process is a major process that affects the physicochemical quality characteristics and antioxidant activities.

Keywords

References

  1. Bal, L. M., Kar, A., Satya, S., & Naik, S. N. (2011). Kinetics of colour change of bamboo shoot slices during microwave drying. International Journal of Food Science & Technology, 46(4), 827-833. doi:10.1111/j.1365-2621.2011.02553.x
  2. Cho, E., Choi, A. R., Choi, S. J., Kim, S., Lee, G. S., Lee, S. S., & Chae, H. J. (2009). ${\alpha}$-Amylase activity of radish and stability in processing. Journal of the Korean Society of Food Science and Nutrition, 38(6), 812-815. doi:10.3746/jkfn.2009.38.6.812
  3. Cho, W. K. (2010). A historical study of Korean traditional radish kimchi. Journal of the Korean Society of Food Culture, 25(4), 428-455.
  4. Coogan, R. C., & Wills, R. B. H. (2002). Effect of drying salting on the flavour compound of Asian white radish. Food Chemistry, 77(3), 305-307. https://doi.org/10.1016/S0308-8146(01)00350-8
  5. Jung, D. H. (1998). Biochemical activity of food. Seoul, Korea: Seonjinmunwhasa.
  6. Jung, M. S., Lee, G. S., & Chae, H. J. (2004). In vitro biological activity assay of ethanol extract of radish. Applied Biological Chemistry, 47(1), 67-71.
  7. Lee, H. S. & Lee, G. J. (1993). Changes in textural properties of Korean radish and relevant chemical, enzymatic activities during salting. The Korean Journal of Dietary Culture, 8(3), 267-274.
  8. Lee, S. E. (2006). Investigation of cooking usage according to the physiochemical and textural characteristics in Nabakkimchi with different radish cultivars. The Korean Journal of Culinary Research, 12(4), 284-298.
  9. Lee, S. H., Hwang, I. G., Lee, Y. R., Joung, E. M., Jeong, H. S., & Lee, H. B. (2009). Physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.) extracts. The Korean Society of Food Science and Nutrition, 38(4), 490-495. https://doi.org/10.3746/jkfn.2009.38.4.490
  10. Lee, S. J., & Jung, J. H. (2013). Korean tea therapy in "the annals of the Joseon dynasty". Journal of Society of Preventive Korean Medicine, 17(2), 17-28.
  11. Lee, W. Y., Chan, W. S., Oh, S. L., Cho, Y. J., Lee, H. Y., Lee, B. S., Park, J. S., & Park, J. H. (2006). Quality characteristics of dried radish(Raphanus sativus) by drying methods. Korean Journal of Food Preservation, 13(1), 37-42.
  12. Lee, Y. T., & Seog, H. M. (1994). Changes in physicochemical characteristics of immature barley kernels during roasting. Korean Journal of Food Science and Technology, 26(3), 336-342.
  13. Lee, Y. T., Seog, H. M., Kim, S. S., Kim, K. T., & Hong, H. D. (1994). Changes in physicochemical characteristics of immature barley kernels during roasting. Korean Journal of Food Science and Technology, 26(3), 336-342.
  14. Kang, Y. H., Park, Y. K., & Lee, G. D. (1996). The nitrite scavenging and electron donating ability of phenolic compounds. Korean Journal of Food Science and Technology, 28(2), 232-239.
  15. Kim, C. H. (2009). Antioxidant activity and qualit characteristics of Artemisia sp. with different heat treatments. The Korean Journal of Culinary Research, 15(3), 128-138.
  16. Kim, G. H. (1999). Optimization of minimally processed white radish for kkakttugi preparation. Korean Journal of Food and Cookery Science, 15(6), 633-638.
  17. Kim, J. H., & Kim, J. I. (1999). Processing of radish juice by mixed culture with lactic acid bacteria. The Journal of Korean Society of Food Preservation, 6(4), 448-455.
  18. Kim, K. T., Kim, J. O., Lee, G. D., & Kwon, J. H. (2005). Antioxidative and nitrate scavenging activities of Polygonatum odoratum root extract with different steaming and roasting conditions. Korean Journal of Food Preservation, 12(2), 166-172.
  19. Kim, S. J., Seo, G. U., Seo, B. Y., Park, E., & Lee, S. C. (2011). Antioxidant activity and DNA damage protective effect of a Robinia pseudoacacia L. flower extract. Korean Journal of Food and Cookery Science, 27(4), 99-106. doi:10.9724/kfcs.2011.27.4.099
  20. Nakabayashi, T., & Watanabe, C. (1977). Chemical studies on the quality of coffee. Journal of the Japanese Society of Food Science and Technology, 24(3), 124-129. https://doi.org/10.3136/nskkk1962.24.124
  21. Park, C. H., Kim, K. H., & Yook, H. S. (2014). Comparison of antioxidant activities in soybean sprout according to preparation and cooking process. Journal of the Korean Society of Food Science and Nutrition, 43(3), 397-403. doi:10.3746/jkfn.2014.43.4.397
  22. Park, H. J. (2016). A study investigated quality characteristics of blended tea platycodon grandiflorum and burdock by different preparation methods (Doctoral dissertation). Sejong University.
  23. Park, J. E., Kim, M. J., & Jang, M. S. (2009). Optimization of ingredient mixing ratio for preparation of Chinese radish (Raphanus sativus L.) jam. Journal of the Korean Society of Food Science and Nutrition, 38(2), 235-243. doi:10.3746/jkfn.2009.38.2.235
  24. Park, M. H., Kim, K. C., & Kim, J. S. (1993). Changes in the physicochemical properties of ginseng by roasting. Korean Journal of Ginseng Science, 17(3), 228-231.
  25. Park, S. J. (2014). Antioxidant and anti-adipogenic effects of ethanolic extracts from Ixeris dentata Nakai. The Korean Journal of Culinary Research, 20(1), 133-142.
  26. Ryu, K. D., Chung, D. H., & Kim, J. K. (2000). Comparison of radish cultivars for physiochemical properties and Kaldugi preparation. Korean Journal of Food Science and Technology, 32(3), 681-690.
  27. Saunders, J., & Jervis, F. (1966). The role of buffer salts in non enzymic browning. Journal of the Science of Food and Agriculture, 17(6), 245-249. doi:10.1002/jsfa.2740170604
  28. Seog, H. M. (1987). The effects of the roasting temperature on the formation of volatile compounds in the malted made barley. (Ph.D. thesis). Chung-Ang University.
  29. Song, Y. B., Choi, J. S., Lee, J. E., Noh, J. S., Kim, M. J., Cho, E. J., & Song, Y. O. (2010). The antioxidant effect of hot water extract from the dried radish (Raphanus sativus L.) with pressurized roasting. Journal of the Korean Society of Food Science and Nutrition, 39(8), 1179-1186. doi:10.3746/jkfn.2010.39.8.1179
  30. Yang, S. J., Woo, K. S., Yoo, J. S., Kang, T. S., Noh, Y. H., Lee, J. S., & Jeong, H. S. (2006). Change of Korean ginseng components with high temperature and pressure treatment. Korean Journal of Food Science and Technology, 38(4), 521-525.

Cited by

  1. Physicochemical Characteristics of Wintering Radish Produced in Jeju Island by Different Processing Methods vol.50, pp.7, 2018, https://doi.org/10.3746/jkfn.2021.50.7.748