Various domestic heating processes changed content, digestibility, and radical scavenging capacities of Su Ri Chwi
2015
Son, Yu-Ra | Shim, Soon-Mi
The hypothesis of the current study was that various domestic heating processes such as blanching and microwaving could change content, digestibility, and radical scavenging capacities of caffeoylquinic acids (CQAs) from Su Ri Chwi, Korean wild vegetable. The greatest amount of the total CQAs (300.18 μg/g fresh weight) was observed in blanching for 1 min. Blanching for 5 min showed the highest digestibility of total CQAs (44.72 %). The highest DPPH, ABTS, and ORAC values were found from Su Ri Chwi microwaved for 30 s, blanched for 3 min, and fresh, respectively. The total CQAs in fresh and microwaving for 1 min Su Ri Chwi were significantly correlated to ORAC assay (R = 0.99 and R = 0.97, respectively.). The significant correlations with DPPH and ORAC were measured in digestibility of microwaving for 2 min (R = 0.98) and microwaving for 30 s (R = 0.94), respectively. Our results suggest useful information to consumer for choice of processing procedures to get CQAs, improving the absorption and antioxidant capacity.
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