열풍건조 도라지의 갈변과 항산화활성에 대한 건조온도와 스팀처리의 영향

서지정보

· 발행기관 : 한국산업식품공학회
· 수록지 정보 : 산업식품공학 / 20권 / 3호
· 저자명 : 전아정, 박윤문, 김현석

목차

서 론
재료 및 방법
재료
실험계획
건도라지의 제조
색도
갈변도(degree of browning)
추출물 제조
총 폴리페놀 함량
DPPH 라디칼 소거활성에 의한 항산화 활성(RC50)
ABTS 라디칼소거능에 의한 항산화 활성(RC50)
통계처리
결과 및 고찰
색도
갈변도
총 폴리페놀 함량과 항산화 활성
요 약
참고문헌

영어초록

The effect of drying temperature and steaming time on the browning and antioxidant activity of dried Platycodon grandiflorum was investigated. Thirteen treatment conditions were constructed using central composite face-centered design containing 5 center points. Drying temperature and steaming time (as factors) were 45-75oC and 15-45 min. According to treatment conditions, dried Platycodon grandiflorum was assessed for color characteristic, degree of browning, total polyphenol content, and DPPH and ABTS free radical scavenging (as responses). When increasing drying temperature within a given steaming time, dried Platycodon grandiflorum exhibited decreased lightness, increased redness, degree of browning, and total polyphenol contents, and enhanced antioxidant activities. Except for total polyphenol contents and antioxidant activities, steaming time within a given drying temperature exhibited similar effects to those observed in drying temperature. However, steaming time did not likely influence total polyphenol contents and revealed the opposite trends observed for the effect of drying temperature on their antioxidant activities. The overall results suggested that drying temperature was the main factor for changes in the browning and antioxidant activity of dried Platycodon grandiflorum.

참고자료

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