Changes in Radical Scavenging Activity and α-Glucosidase Inhibitory Activity of Dried Daraesoon (Shoot of Hardy Kiwi, Actinidia arguta) during Cooking
2016
Kim, J., Inha University, Incheon, Republic of Korea | Choe, E., Inha University, Incheon, Republic of Korea
This study evaluated the in vitro radical scavenging and α-glucosidase inhibitory activities of dried daraesoon (shoot of hardy kiwi) during cooking involving rehydration and subsequent heating at 180Celsius with or without perilla oil. Pigments and antioxidants were quantified by HPLC and spectrophotometry. Unlike the tocopherol content, the polyphenol, flavonoid, chlorophyll, and carotenoid contents as well as the DPPH radical scavenging and alpha-glucosidase inhibitory activities of daraesoon extract were significantly decreased by rehydration (p less than 0.05). Heating the rehydrated daraesoon for 10 or 20 min increased its radical scavenging activity irrespective of perilla oil addition, whereas the alpha-glucosidase inhibitory activity increased significantly only after heating with perilla oil (p less than 0.05). During cooking, changes in both activities showed a similar pattern to that showed by polyphenol content changes. These results suggest that the health functionality of daraesoon can be enhanced by an appropriate cooking process that retains polyphenols.
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