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Physicochemical Characteristics and Antioxidant Activities of Doragi (Platycodon grandiflorum) at Different Aging Temperatures and for Various Durations
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숙성온도와 기간에 따른 도라지의 이화학적 특성과 항산화 활성

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Type
Academic journal
Author
Sang Hoon Lee (충북대학교) Eun Mi Song (충북대학교) Gwi Yeong Jang (충북대학교) Li Meishan (충북대학교) Min Young Kim (충북대학교) Hye Jin Park (충북대학교) Tae Su Kang (충북도립대학) Heon Sang Jeong (충북대학교)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.42 No.9 KCI Accredited Journals SCOPUS
Published
2013.9
Pages
1,405 - 1,411 (7page)

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Physicochemical Characteristics and Antioxidant Activities of Doragi (Platycodon grandiflorum) at Different Aging Temperatures and for Various Durations
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We investigated the physicochemical characteristics and antioxidant activities of Doragi (Platycodon grandiflorum) at different aging temperatures (60, 70 and 80°C) and for various periods of duration (5, 10, 15, 30 and 50 days). As the temperature and duration were increased, the pH of Doragi water extracts decreased from 5.22 to 4.17, whereas total acidity increased from 0.265 to 0.998 lactic acid eq.%. In addition, browning index went up from 0.092 to 1.002 and 5-hydroxymethylfurfural (HMF) content steeply rose to 50.40 mg/g from its initial zero value with an increase in temperature and duration. The radical scavenging activity of ethanol extracts was enhanced with a rise in temperature and duration as evident from the value of total polyphenol content (0.589 to 2.358 mg/g), DPPH (0.149 to 1.244 mg Trolox eq/g) and ABTS (0.354 to 1.509 mg Trolox eq/g). The correlation between physicochemical characteristics and antioxidant activities was high; the correlation between pH and total acidity showed a r value of -0.910 (P<0.01), whereas between browning index and 5-HMF content, the r value was 0.880 (P<0.01). Total polyphenol content and DPPH and ABTS radical scavenging activity were highly correlated with the r value of 0.885 (P<0.01) and 0.745 (P<0.01), respectively.
#Doragi #aging temperature and duration #physicochemical characteristics #antioxidant activity

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References (32)

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1. [단행본] - Lim KH. / 1971 / A medicinal phytology(the details) / Dongmyoungsa : 281 ~ google schola 2. [학술지(정기간행물)] - 박석준 / 2012 / 팽화 처리가 도라지 사포닌 성분에 미치는 영향 / 산업식품공학 16 (2) : 164 ~ 171 google schola 3. [학술지(정기간행물)] - Sung NJ. / 1996 / Effects of Platycodon grandiflorum extract on blood glucose and lipid composition in alloxan induced hyperglycemic rats / J Korean Soc Food Sci Nutr 25 : 986 ~ 992 google schola 6. [학술지(정기간행물)] - Kim SY. / 1993 / Effects of the feeding Platycodon grandiflorum and Codonopsis lanceolata on the fatty acid composition of serum and liver in rats / J Korean Soc Food Sci Nutr 22 : 524 ~ 530 google schola 7. [학술지(정기간행물)] - Lee JY. / 1998 / Effect of Platycodon grandiflorum DC extracts on the growth of cancer cell lines / Korean J Food Sci Technol 30 : 13 ~ 21 google schola

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