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Effects of moisture content and puffing pressure on extraction yield and antioxidant activity of puffed 21-year-old Platycodon grandiflorum roots

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Abstract

Effects of moisture content and puffing pressure on the extraction yield, crude saponin content, antioxidant activity, and platycoside content of puffed 21-year-old doraji were investigated. Sliced doraji was dried to 4.0, 6.0, and 8.0 g of water/100 g of sample, then puffed at pressures of 686, 784, 882, and 980 kPa. The extraction yield, crude saponin, and antioxidant activity of puffed doraji, compared with non-puffed doraji, increased from 35.9 to 52.7 g/100 g of dried doraji, from 34.4 to 70.5 mg/g of dried doraji, and from 34.0 to 138.1 mg of vitamin C equivalent (VCE)/g of dried doraji, respectively. Levels of the major platycosides, platycoside E, platycodin D, and D3 of puffed doraji were reduced as the puffing pressure increased. Puffing can be a favorable unit process resulting in a higher extraction yield, total crude saponin content, and antioxidant activity of doraji.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Institute of Life Sciences and Resources, Kyung Hee University, Yongin, Gyeonggi, 446-701, Korea

    A-Young Kim, Wooki Kim, Dae-Ok Kim, Hae-Yeong Kim, Byung-Yong Kim & Moo-Yeol Baik

  2. Department of Food Engineering, Dankook University, Cheonan, Chungnam, 330-714, Korea

    Hyungjae Lee

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  1. A-Young Kim
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  2. Wooki Kim
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Correspondence to Hyungjae Lee.

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Kim, AY., Kim, W., Kim, DO. et al. Effects of moisture content and puffing pressure on extraction yield and antioxidant activity of puffed 21-year-old Platycodon grandiflorum roots. Food Sci Biotechnol 24, 1293–1299 (2015). https://doi.org/10.1007/s10068-015-0166-0

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