한국식품영양학회지 Vol. 31 No. 2 (p.258-263)

Physicochemical Characteristics and Antioxidant Activities of Deoduck (Codonopsis lanceolata) with Different Aging Temperatures and Periods

키워드 :
Deoduck,chemical components,antioxidant activities

목차

Abstract
Introduction
Materials and Methods
  1. Aging of samples
  2. Change of chemical components with aging conditions
  3. Measurement of antioxidant activities with agingconditions
  4. Statistical analysis
Results and Discussion
  1. Changes of chemical components with aging conditions
  2. Changes of antioxidant activities with aging conditions
Reference

초록

To assess a potential possibility of Deoduck as functional food resources, this study was performed to determine the changes in chemical components and antioxidant activities on Deoduck with various aging conditions; aging temperatures were 60, 70, and 80°C, and aging periods were 5, 10, 15, 30, and 50 days. We determined pH, total acidity, browning index, 5-hydroxymethyl-furfural, total phenolic contents, DPPH and ABTS radical scavenging activities of aged Deoduck. Total acidity of aged samples increased during aging treatment, at higher temperature and longer time. The pH value of aged Deoduck ranged from 4.97 to 3.76. Aged Deoduck at 60℃ decreased slowly than 70 and 80℃, and these results were similar in total acidity. 5-HMF and total phenolic contents increased when increased aging temperature and periods. The DPPH and ABTS radical scavenging activities of Deoduck were ranged from 0.374 to 1.560 mg TEAC eq/g and from 0.302 to 1.745 mg trolox eq/g, respectively.