44C-28 |
The study on the quality characteristics and functional properties of Allium victorialis var. cultivated in Korea |
S. R. LEE1, D. H. Choi2, and G. H. Kim1. (1) Dept. of Food & Nutrition, Duksung Women's Univ., Ssangmun-Dong Dobong-ku 419, Seoul, 132714, South Korea, (2) KFRI, Chonryangri Dongdaemun-ku 207, Seoul, 130712, South Korea Allium victorialis var. platyphyllum Makino has been considered not as a food material but as a useful plant, which has functional effects such as tonic and sterilizing effect in country folk. This study was to investigate quality characteristics to improve value for food resource. The content of total fiber, ascorbic acid, phenolic compound were measured and sensory evaluation was conducted in each three parts (leaf, stem, root) of Allium victorialis var. platyphyllum Makinowith different treatments (fresh, blanching, dry-freezing). Activity of antibiosis, antifungal, removal free radical, and antioxidation index were also examined. The results are total fiber contents are 3g/100g, ascorbic acids contents are 0.8mg/g and phenolic compounds contents are 33.4% in leaf. From result of sensory evaluation, the age of 30s and 40s showed a better acceptability in blanching. We observed higher activity of antibiosis, antifungal than other wild plants. 22.9 % of removal free radical(100ppm) value, 6.57 of period hyperoxide value and 1.01 of antioxidation index(500ppm) were observed was 1.01.
Session 44C, Fruit & Vegetable Products: Chemistry
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