The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Physicochemical Characteristics and Antioxidant Activities of Deoduck (Codonopsis lanceolata) with Different Aging Temperatures and Periods

  • Jang, Gwi Yeong (National Institute of Horticultural and Herbal Science, Rural Development Administration) ;
  • Lee, Youn Ri (Dept. of Food and Nutrition, Daejeon Health Institude of Technology) ;
  • Song, Eun Mi (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Jeong, Heon Sang (Dept. of Food Science and Biotechnology, Chungbuk National University)
  • Received : 2018.01.19
  • Accepted : 2018.03.02
  • Published : 2018.04.30
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Abstract

To assess a potential possibility of Deoduck as functional food resources, this study was performed to determine the changes in chemical components and antioxidant activities on Deoduck with various aging conditions; aging temperatures were 60, 70, and $80^{\circ}C$, and aging periods were 5, 10, 15, 30, and 50 days. We determined pH, total acidity, browning index, 5-hydroxymethyl-furfural, total phenolic contents, DPPH and ABTS radical scavenging activities of aged Deoduck. Total acidity of aged samples increased during aging treatment, at higher temperature and longer time. The pH value of aged Deoduck ranged from 4.97 to 3.76. Aged Deoduck at $60^{\circ}C$ decreased slowly than 70 and $80^{\circ}C$, and these results were similar in total acidity. 5-HMF and total phenolic contents increased when increased aging temperature and periods. The DPPH and ABTS radical scavenging activities of Deoduck were ranged from 0.374 to 1.560 mg TEAC eq/g and from 0.302 to 1.745 mg trolox eq/g, respectively.

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References

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