논문 상세보기
This study examined the changes in antioxidant activity and contents of phenolic compounds inblanched, steamed, and autoclaved burdock root (BR). The total polyphenolic and flavonoids contents of raw and cooked BR were determined spectrophotometrically. The antioxidant activity of BR was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2- azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and oxygen radical absorbance capacity (ORAC) assays. The main phenolic compounds in BR were quantified by HPLC (high performance liquid chromatography). Both blanching and steaming treatments significantly increased the antioxidant activities of BR in all groups (5 min, 15 min, and 30 min), whereas in autoclaving treatment, the 30 min treatment only showed an increase in the antioxidant activities of BR. The 30 min blanched BR exhibited the strongest DPPH and ABTS radical scavenging activities and possessed the highest total polyphenol and flavonoid phenolic contents. The 15 min-steamed BR showed the highest ORAC value. The main phenolic compound of the 15 min-steamed BR was CGA (chlorogenic acid). These results suggest that heat cooking methods, such as blanching and steaming, improve the antioxidant activity of BR by increasing the concentration of phenolic compounds.
II. 연구방법
1. 실험재료 및 시약
2. 조리방법
3. 추출방법
4. 총 폴리페놀 함량 측정
5. 총 플라보노이드 함량 측정
6. DPPH 라디칼 소거활성 평가
7. ABTS 라디칼 소거활성 측정
8. ORAC value 측정
9. HPLC 분석
10. 통계 분석
III. 결과 및 고찰
1. 조리조건에 따른 우엉뿌리의 총 페놀성 화합물 함량 변화
2. 조리조건에 따른 우엉뿌리의 DPPH 라디칼 소거능 변화
3. 조리조건에 따른 우엉뿌리의 ABTS 라디칼 소거능 변화
4. 조리조건에 따른 우엉뿌리의 ORAC value 변화
5. 조리조건에 따른 우엉뿌리의 페놀 화합물 함량 변화
IV. 요약 및 결론
References
