The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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Physicochemical Characteristics and Antioxidant Effects of Red Mustard (Brassica juncea L.) Leaf Using Different Drying Methods

건조방법에 따른 적겨자잎의 이화학적 성분 및 항산화효과 비교

  • Lee, Joomin (Dept. of Food and Nutrition, Chosun University)
  • 이주민 (조선대학교 식품영양학과)
  • Received : 2017.08.14
  • Accepted : 2017.10.26
  • Published : 2017.11.30
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Abstract

This research investigated the physicochemical properties and antioxidant activities of hot air-dried red mustard (Brassica juncea L.) leaf (HR) and freeze-dried red mustard leaf (FR). Crude protein content was highest in FR, and crude fat and carbohydrate contents were highest in HR. However, moisture and crude ash contents were not significantly different between the two drying methods. Total free sugars were higher in HR compared with FR. Sucrose, fructose, and glucose were the major free sugars in both HR and FR. Contents of essential and non-essential amino acids were higher in HR compared with FR. The major organic acid of FR was malic acid, and the major organic acid of HR was malic acid. The contents of saturated and unsaturated fatty acids were higher in HR than in FR. Total mineral contents were higher in FR (10,187.22 mg%) compared with HR (9,815.80 mg%). Major minerals were K, Ca, and Na in the two drying methods. The contents of vitamins C and E in HR were higher than those in FR. Total polyphenol contents showed no significant difference between the two methods. However, total flavonoid contents in HR were higher than in FR. The $IC_{50}$ values of FR and HR in ABTS assay were 0.89 mg/mL and 0.65 mg/mL, respectively. The results of all experiments suggest that HR and FR can be natural candidates as a rich source of antioxidants for further chemical investigation.

Keywords

Acknowledgement

Supported by : National Research Foundation of Korea

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