The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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Comparison of Physicochemical Properties and Antioxidant Activity between Raw and Heat-Treated Vegetables

열처리한 채소류의 이화학적 특성 및 항산화 활성 비교

  • Kim, So-Young (Dept. of Agrofood Resources, National Academy of Agricultural Science) ;
  • Lee, Young-Min (Dept. of Agrofood Resources, National Academy of Agricultural Science) ;
  • Kim, Jong-Bong (Dept. of Agrofood Resources, National Academy of Agricultural Science) ;
  • Park, Dong-Sik (Dept. of Agrofood Resources, National Academy of Agricultural Science) ;
  • Go, Jeong-Sook (Dept. of Agrofood Resources, National Academy of Agricultural Science) ;
  • Kim, Haeng-Ran (Dept. of Agrofood Resources, National Academy of Agricultural Science)
  • 김소영 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 이영민 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 김정봉 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 박동식 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 고정숙 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 김행란 (농촌진흥청 국립농업과학원 기능성식품과)
  • Received : 2013.10.18
  • Accepted : 2014.01.20
  • Published : 2014.03.31
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Abstract

This study examines the changes in the physicochemical property and antioxidant activity of six types of vegetables (carrots, crown daisy, mugwort, cabbages, onions, and garlic) based on heat-treated cooking. According to the results, proximate contents (crude protein, fat, and ash) were lower in blanched samples than in untreated samples. Untreated cabbages showed the highest level of total dietary fiber content, which decreased by blanching and increased by high-temperature/high-pressure (HTHP) treatment. Noteworthy is that, in the case of soluble dietary fiber, blanched crown daisy and mugwort showed significantly high levels of 12.0 g and 7.3 g per 100 g(dry basis). There was no significant change in tocopherol content in heat-treated samples. The highest levels of total polyphenol and flavonoid content were 6.73 g and 5.51 g per 100 g, respectively, in the mugwort sample with HTHP treatment at $130^{\circ}C$ for 2 h. The water extract of mugwort with HTHP treatment had the strongest antioxidant effect based on three bioassays (SOD, DPPH, and ABTS). These results indicate the relative correlation between the level of physiologically active content and antioxidant activity and suggest new insights into ingredients for developing functional foods.

Keywords

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