33F-29 |
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B.-Y. LEE1, Y.-C. Kim1, S.-H. Lee2, H.-J. Park2, Y.-J. Kim1, S.-H. Lee1, and J.-H. Kim1. (1) Ginseng Research Group, Korea Food Research Institute, San 46-1, Backhyun-Dong, Bundang-Ku, Songnam, 463-746, South Korea, (2) Agriproduct Science Division, National Rural Living Science Institute, 88-2, Seodun-dong, Suwon, 441-853, South Korea Dandelion has been long used as a herb, functional food additive and stuff to treat poor digestion, diuretic, rheumatic and healthy benefits in Korea. But it is very important to mask and remove inherent negative flavors of dandelion for enhancement of food material utilization. Roasting is one of the simple and effective food process to remove bitter taste of dandelion and develop good flavor. This study was performed to investigate change of the physiological properties of dandelion according to roasting and extraction solvent. Roasting conditions of dandelion leaf and root were 130-170 C (1-3min) and 170-210 C (1-5min), respectively. The optimal roasting condition was determined by sensory evaluation. Roasted dandelion was extracted with hot water and ethanol. Total phenolics and flavonoid contents were measured. Antioxidative, ACE inhibition, splenocyte proliferation and macrophage lysosomal enzyme activity were investigated. The optimal roasting conditions of leaf and root by sensory evaluation were 130 C (3 min) and 210 C (1 min), respectively. Total phenolics ranged from 1150-1790 mg/100 g in roots, 2591-4009 mg/100 g in leaves. Total flavonoid ranged from 54-66 mg/100 g in roots, 141-237 mg/100 g in leaves. There were no significant differences between roasted and non-roasted dandelion. Splenocyte proliferation and macrophage lysosomal enzyme activities of hot water extracts of dandelion showed higher than those of ethanol extracts at the levels of 10 and 100 mg/mL, and those activities of roasted dandelion also showed higher than non-roasted. Antioxidative activity of dandelion toward DPPH radical and 2-deoxyribose oxidation by Fe2+ was measured. Hot water extract of roasted dandelion showed the strongest DPPH radical scavenging activity. Ethanol extracts of the leaf exhibited higher hydroxyl radical scavenging activity than that of the root regardless of roasting. ACE inhibition activity of all extracts showed over 50% compared to bradykinin at the concentration of 1 mg/mL and there was no significant difference in roasting conditions and extraction solvents. In conclusion, the physiological properties and phenolics contents of dandelion increased by roasting, and showed the different trends by extraction solvent.
Session 33F, Nutraceuticals & Functional Foods: Antioxidants and phytochemical analysis
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