Chemical Composition and Antioxidant Activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) according to Temperature
2011
Hwang, C.R., Chungbuk National University, Cheongju, Republic of Korea | Oh, S.H., Chungbuk National University, Cheongju, Republic of Korea | Kim, H.Y., Chungbuk National University, Cheongju, Republic of Korea | Lee, S.H., Chungbuk National University, Cheongju, Republic of Korea | Hwang, I.G., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Shin, Y.S., Ginseng Research Division, RDA, Eumseong, Republic of Korea | Lee, J.S., Chungbuk National University, Cheongju, Republic of Korea | Jeong, H.S., Chungbuk National University, Cheongju, Republic of Korea
We investigated the changes in chemical composition and antioxidant activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) with heating. Deoduk and Doragi were heated to 110~150℃ for 2 hours. The total polyphenol content of Deoduk and Doragi reached high values of 6.31 and 7.34 mg/g, respectively, at 150℃. The total polyphenol content of raw Deoduk and Doragi were 0.60 and 0.59 mg/g, respectively. The DPPH radical scavenging activity (IC∧50) of Deoduk and Doragi decreased from 13.94 and 6.83 mg/mL, respectively, in raw samples to 0.81 and 0.94 mg/mL, respectively, in samples heated to 150℃. The ABTS radical scavenging activity of Deoduk and Doragi increased from 0.43 and 0.21 mg AA eq/g, respectively, in raw samples to 3.55 and 4.83 mg AA eq/g, respectively, in samples heated to 150℃. The reducing power of raw Deoduk and Doragi was 0.1 and 0.06, respectively, which was increased to 0.54 and 0.50, respectively, in samples heated to 150℃. Fructose content decreased after heating to 130℃. The sucrose content of the samples increased slowly with heating up to 120℃, but was not detected at warmer temperatures. The organic acid and 5-HMF of the samples increased gradually with increasing temperature.
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