Korean Journal of Environmental Agriculture (한국환경농학회지)

The Korean Society of Environmental Agriculture (한국환경농학회)
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Changes in Composition and Content of Flavonoids by Processing Type in Rapeseed (Brassica napus) Flowers

유채꽃 가공유형별 플라보노이드 조성 및 함량 변화

  • Lim, Ye-Hoon (Department of Bio-Environmental Chemistry, Agriculture and Life Sciences, Chungnam National University) ;
  • Chun, Jin-Hyuk (Department of Bio-Environmental Chemistry, Agriculture and Life Sciences, Chungnam National University) ;
  • Lee, Ki-Taek (Department of Food Science and Technology, Agriculture and Life Sciences, Chungnam National University) ;
  • Hong, Soon-Taek (Department of Food Science and Technology, Agriculture and Life Sciences, Chungnam National University) ;
  • Lee, Yong-Hwa (Bio-Energy Crop Center, National Institute of Food Science, Rural Development Administration) ;
  • Kim, Sun-Ju (Department of Bio-Environmental Chemistry, Agriculture and Life Sciences, Chungnam National University)
  • 임예훈 (충남대학교 농업생명과학대학 생물환경화학과) ;
  • 천진혁 (충남대학교 농업생명과학대학 생물환경화학과) ;
  • 이기택 (충남대학교 농업생명과학대학 식품공학과) ;
  • 홍순택 (충남대학교 농업생명과학대학 식품공학과) ;
  • 이영화 (농촌진흥청 국립식량과학원 바이오에너지작물연구소) ;
  • 김선주 (충남대학교 농업생명과학대학 생물환경화학과)
  • Received : 2017.02.17
  • Accepted : 2017.03.22
  • Published : 2017.03.31
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Abstract

BACKGROUND: Increased value added by rapeseed (Brassica napus) by-product and the development of a usable rapeseed functional tea. METHODS AND RESULTS: To develop a usable rapeseed functional tea, the total flavonoid content in the varieties Youngsan, Tammi, Tamra, Naehan, Hanra, Mokpo No. 68, and Mokpo No. 111 was investigated. Effect of three treatments, i.e., drying, leaching, and roasting, on flavonoid contents or flower was tested using multiple processing methods per treatment. Total flavonoid content decreased under the various drying methods, confirming that flavonoid content is heat-dependent. This finding was more pronounced for freezing and oven-drying (15.3 and 13.8 mg/g DW, respectively), with a 10% difference in the total flavonoid content between the two methods. Under leaching conditions, the flavonoid content decreased with increasing treatment time. Notably, roasting methods did not result in loss of flavonoid content. The total flavonoid content in the rapeseed varieties decreased in the following order: Youngsan, Tammi, Tamra, Naehan, Hanra, Mokpo No. 68, and Mokpo No. 111. CONCLUSION: The flavonoid content in rapeseed flower was higher in Youngsan than in the other varieties, under processing conditions such as freeze-drying, leaching at $90^{\circ}C$ for 5 min, and roasting.

Keywords

References

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