Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes in Total Flavonoid and Total Polyphenol Contents of Leafy Vegetables(Spinach, Chard and Whorled Mallow) by Blanching Time

데치는 시간에 따른 엽채류(시금치, 근대, 아욱)의 총 플라보노이드 및 총 폴리페놀 함량 변화

  • Hong Jeong-Jin (Agriproduct Processing Division, Rural Resources Development Institute, NIAST, RDA) ;
  • Ahn Taehyun (Agriproduct Processing Division, Rural Resources Development Institute, NIAST, RDA)
  • 홍정진 (농촌진흥청 농업과학기술원 농촌자원개발연구소 농산물가공이용과) ;
  • 안태현 (농촌진흥청 농업과학기술원 농촌자원개발연구소 농산물가공이용과)
  • Published : 2005.04.01
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Abstract

This study was conducted to investigate the changes in contents of total flavonoid and total polyphenol of three leafy vegetables, spinach(Spinacia oleracea L.), chard(Beta vulgaris L.), whorled mallow(Malva verticillata L.) by various blanching times. Total flavonoid and total polyphenol contents of spinach were 21.01 and 25.58 mg/g, those of chard were 26.02 and 35.14 mg/g, and those of whorled mallow were 16.80 and 19.94 mg/g, respectively. Total flavonoid and total polyphenol contents of chard were the highest among the leafy vegetables. Total flavonoid and total polyphenol contents of leafy vegetables were decreased according to blanching time. Especially, total flavonoid content of chard showed significant loss of $15-30\%$ by blanching time. Total polyphenol content of whorled mallow showed loss of $37-39\%$, but the decrease was not significant.

Keywords

References

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