Advertisement

Food Science and Biotechnology

, Volume 24, Issue 4, pp 1265–1270 | Cite as

Effects of blanching and drying on pigments and antioxidants of daraesoon (shoot of the Siberian gooseberry tree, Actinidia arguta Planchon)

  • Haecheon Ahn
  • Eunok Choe
Research Article

Abstract

Chlorophyll, carotenoid, total phenolic compound, and tocopherol contents of daraesoon (shoot of the Siberian gooseberry tree, Actinidia arguta Planchon) were determined after blanching and during drying in the dark (13 days) and under light (10 days), using HPLC and spectrophotometry. Blanching caused a significant (p<0.05) increase in the total chlorophyll content to 4,629.8 mg/kg from 2,932.5 mg/kg, and in the β-carotene content to 4,953.4 mg/kg from 4,590.5 mg/kg, compared with controls. Drying of blanched daraesoon caused a significant (p<0.05) loss of chlorophylls and carotenoids, and carotenoids were more affected by light than chlorophylls. Total phenolic compounds and tocopherols were also degraded during blanching and drying, with more degradation of tocopherols (up to 54.3%) than for total phenolic compounds (up to 15.8%). In spite of degradation of pigments and antioxidants during drying, dried daraesoon provides high levels of health-beneficial carotenoids, total phenolic compounds, and tocopherols.

Keywords

Actinidia arguta blanching drying pigment antioxidant 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Ahn H, Kim J, Kim J, Auh J, Choe E. In vitro a-glucosidase and pancreatic lipase inhibitory activities and antioxidants of samnamul (Aruncus dioicus) during rehydration and cooking. Food Sci. Biotechnol. 23: 1287–1293 (2014)CrossRefGoogle Scholar
  2. 2.
    Negi PS, Roy SK. Effect of drying conditions on quality of green leaves during long term storage. Food Res. Int. 34: 283–287 (2001)CrossRefGoogle Scholar
  3. 3.
    Boon CS, McClements DJ, Weiss J, Decker EA. Factors influencing the chemical stability of carotenoids in foods. Crit. Rev. Food Sci. 50: 515–532 (2010)CrossRefGoogle Scholar
  4. 4.
    Lee E, Ahn H, Choe E. Effects of light and lipids on chlorophyll degradation. Food Sci. Biotechnol. 23: 1061–1065 (2014)CrossRefGoogle Scholar
  5. 5.
    Jeong SY, Jun DY, Kim YH, Min BS, Min BK, Woo MH. Monoterpenoids from the aerial parts of Aruncus dioicus var. kamtschaticus and their antioxidant and cytotoxic activities. Bioorg. Med. Chem. Lett. 21: 3252–3256 (2011)CrossRefGoogle Scholar
  6. 6.
    Youn J-S, Shin S-Y, Wu Y, Hwang J-Y, Cho J-H, Ha Y-G, Kim J-K, Park M-J, Lee S, Kim TH, Kim T. Antioxidant and anti-wrinkling effects of Aruncus dioicus var. kamtschaticus extract. Korean J. Food Preserv. 19: 393–399 (2012)CrossRefGoogle Scholar
  7. 7.
    Chun J, Lee J, Yea L, Exler J, Eitenmiller RR. Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet. J. Food Compos. Anal. 19: 196–204 (2006)CrossRefGoogle Scholar
  8. 8.
    Lee SO, Lee HJ, Yu MH, Im HG, Lee IS. Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung island. Korean J. Food Sci. Technol. 37: 233–243 (2005)Google Scholar
  9. 9.
    Kim N, Choe E. Contribution of minor compounds to the singlet oxygen-related photooxidation of olive and perilla oil blend. Food Sci. Biotechnol. 22: 315–321 (2013)CrossRefGoogle Scholar
  10. 10.
    Vaidya B, Choe E. Effects of seed roasting on tocopherols, carotenoids, and oxidation in mustard seed oil during heating. J. Am. Oil Chem. Soc. 88: 83–90 (2011)CrossRefGoogle Scholar
  11. 11.
    AOAC. Official Method of Analysis of AOAC Intl. 18th ed. Method 970.64. Association of Official Analytical Communities, Gaithersburg, MD, USA (2005)Google Scholar
  12. 12.
    Wong KH, Cheung PCK. Nutritional evaluation of some subtropical red and green seaweeds Part II. In vitro protein digestibility and amino acid profiles of protein concentrates. Food Chem. 72: 11–17 (2001)Google Scholar
  13. 13.
    Maksimovic Z, Malencic D, Kovacevic N. Polyphenol contents and antioxidant activity of Maydis stigma extracts. Bioresource Technol. 96: 873–877 (2005)CrossRefGoogle Scholar
  14. 14.
    Lee J, Choe E. Effects of phosphatidylcholine and phosphatidylethanolamine on the photooxidation of canola oil. J. Food Sci. 74: C481–486 (2009)CrossRefGoogle Scholar
  15. 15.
    Sistrunk WA, Gonzalez AR, Moore KJ. Green beans. Chapter 6. pp. 185–216. In: Quality and Preservation of Vegetables. Eskin NAM (ed). CRC Press, Inc., Boca Raton, FL, USA (1989)Google Scholar
  16. 16.
    Ahmed J, Shivhare US, Singh G. Drying characteristics and product quality of coriander leaves. Food Bioprod. Process.79 Part C: 103–106 (2001)Google Scholar
  17. 17.
    Panda H. Fruits, Vegetables, Corn, and Oilseeds Processing Handbook. Asia Pacific Business Press Inc., Delhi, India. pp. 33–39 (2010)Google Scholar
  18. 18.
    Weemaes CA, Ooms V, Van Loey AM, Hendrick ME. Kinetics of chlorophyll degradation and color loss in heated broccoli juice. J. Agr. Food Chem. 47: 2404–2409 (1999)CrossRefGoogle Scholar
  19. 19.
    Lefsrud M, Kopsell D, Sams C, Wills J, Both AJ. Dry matter content and stability of carotenoids in kale and spinach during drying. HortScience 43: 1731–1736 (2008)Google Scholar
  20. 20.
    Oladele OO, Aborisade AT. Influence of different drying methods and storage on the quality of Indian spinach (Basella rubra L.). Am. J. Food Technol. 4: 66–70 (2009)CrossRefGoogle Scholar
  21. 21.
    Khachik F, Beecher GR, Whittaker NF. Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography. J. Agr. Food Chem. 34: 603–616 (1986)CrossRefGoogle Scholar
  22. 22.
    Oruna-Concha MJ, Gonzalez-Castro MJ, Lopez-Hernandez J, Simal-Lozano J. Effects on freezing on the pigment content in green beans and padron peppers. Z. Lebensm. Unters. F. A 205: 148–152 (1997)CrossRefGoogle Scholar
  23. 23.
    Edelenbos M, Christensen LP, Grevsen K. HPLC determination of chlorophyll and carotenoid pigments in processed green pea cultivars (Pisum sativum L.). J. Agr. Food Chem. 49: 4768–4774 (2001)CrossRefGoogle Scholar
  24. 24.
    Kidmose U, Edelenbos M, Christensen LP, Hegelund E. Chromatographic determination of changes in pigments in spinach (Spinacia oleracea L.) during processing. J. Chromatogr. Sci. 43: 466–472 (2005)CrossRefGoogle Scholar
  25. 25.
    Chandler LA, Schwartz SJ. Isomerization and losses of trans-ß-carotene in sweet potatoes as affected by processing treatments. J. Agr. Food Chem. 36: 129–133 (1988)CrossRefGoogle Scholar
  26. 26.
    Daood HG, Kapitany J, Biacs P, Albrecht K. Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice). J. Sci. Food Agr. 86: 2450–2457 (2006)CrossRefGoogle Scholar
  27. 27.
    Neilson AP, Hopf AS, Cooper BR, Pereira MA, Bomser JA, Ferruzzi MG. Catechin degradation with concurrent formation of homo- and heterocatechin dimers during in vitro digestion. J. Agr. Food Chem. 55: 8941–8949 (2007)CrossRefGoogle Scholar
  28. 28.
    Volf I, Ignat I, Neamtu M, Popa VI. Thermal stability, antioxidant activity, and photo-oxidation of natural polyphenols. Chem. Pap. 68: 121–129 (2014)CrossRefGoogle Scholar
  29. 29.
    Cieslik E, Greda A, Adamus W. Contents of polyphenols in fruit and vegetables. Food Chem. 94: 135–142 (2006)CrossRefGoogle Scholar
  30. 30.
    Oh S, Lee E, Choe E. Light effects on lipid oxidation, antioxidants, and pigments in dried laver (Porphyra) during storage. Food Sci. Biotechnol. 23: 701–709 (2014)CrossRefGoogle Scholar
  31. 31.
    Choe E, Min DB. Mechanisms of antioxidants in the oxidation of foods. Compr. Rev. Food Sci. F. 8: 345–358 (2009)CrossRefGoogle Scholar
  32. 32.
    Mukai K, Daifuku K, Okabe K, Tanigaki T, Inoue K. Structureactivity relationship in the quenching reaction of singlet oxygen by tocopherol (vitamin E) derivatives and related phenols. Finding of linear correlation between the rates of quenching of singlet oxygen and scavenging of peroxyl and phenoxyl radicals in solution. J. Org. Chem. 56: 4188–4192 (1991)Google Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  1. 1.Department of Food and NutritionInha UniversityIncheonKorea

Personalised recommendations