Effect of cooking conditions on the antithiamine activity of bracken.
1988
Yoon J.Y. | Lee S.R. | Song M.R.
Antithiamine activity of raw and processed brackens (Pteridium aquilinum) was evaluated by means of the thiochrome fluorescence and Lactobacillus viridescens bioassay methods and interrelated with the phenolic content and degree of browning. As blanching time of bracken elapsed, its antithiamine activity was enhanced whereas the phenolic content and browning declined. Increased salt concentrations in boiling water also raised the antithiamine activity, phenolic content and browning of raw bracken. When dried bracken was treated with sodium bicarbonate solution or soaked in running water, its antithiamine activity greatly decreased along with the increased phenolic content and browning. Heat cooking of bracken brought about a slight decrease in the antithiamine activity, phenolic content and browning. It was concluded that antithiamine activity existing in raw bracken is reduced by various treatments, particularly by soaking in running water and that phenolics in bracken may play an important role in thiamine decomposition.
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