Change of Biologically Functional Compounds of Pimpinella brachycarpa(Chamnamul) by Blanching Conditions

데침조건에 따른 참나물의 생리활성 성분 변화

  • Oh, Sang-Suk (Dept. of Food and Nutrition, College of Home Science, Ewha Womans University) ;
  • Lee, Jong-Mee (Dept. of Food and Nutrition, College of Home Science, Ewha Womans University) ;
  • Choi, Nam-Soon (Korea Rural Living Science Institute)
  • 오상석 (이화여자대학교 식품영양학과) ;
  • 이종미 (이화여자대학교 식품영양학과) ;
  • 최남순 (농촌생활연구소)
  • Published : 2001.10.30

Abstract

Wild edible plants are consumed as raw and/or processed. Analytical data for raw biologically functional compounds were relatively well established. The changes on functional compounds during processing are, however, not well studied. This study was carried out to investigate the change of the quality of wild edible plants, Pimpinella brachycarpa(Chamnamul) at various conditions. Samples were blanched at the salt concentration of 0%, 1% or 2% for 1, 2, and 3 minutes each. The biologically active compounds, vitamin C, ${\beta}-carotene$, chlorophyll, flavonoids, polyphenols and minerals were analyzed. The concentration of vitamin C in Chamnamul decreased as blanching time increased. Beta-carotene in Chamnamul showed high concentration when Chamnamul was treated under longer blanching time. Higher salt concentration of blanching water, however, resulted in the increased concentration of ${\beta}-carotene$ in the blanched Chamnamul. Higher salt concentration of blanching water also reduced the loss of total flavonoids and total polyphenols from the blanched Chamnamul. The change of colors in the blanching water seemed to be corresponding to those of total flavonoids and total polyphenols concentrations in the blanching water.

Keywords

Pimpinella brachycarpa;blanching condition;biologically functional compounds