Nutritional Composition and Antioxidative Activity of Different Parts of Taraxacum coreanum according to Drying Methods.
- Author:
Hee Kyung OH
1
Author Information
1. Department of Food & Nutrition, Jangan University, Hwaseong 445-756, Korea. hkoh01@hanmail.net
- Publication Type:Original Article
- Keywords:
Taraxacum coreanum;
vitamin;
antioxidative activity;
drying method
- MeSH:
Ascorbic Acid;
Functional Food;
Methods*;
Oxalic Acid;
Taraxacum*;
Vitamin A;
Vitamins
- From:Journal of the Korean Dietetic Association
2013;19(4):389-399
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study compared the nutritional composition and antioxidative activity of different parts of Taraxacum coreanum (aerial parts and roots) according to different drying methods (natural drying and freeze-drying). There were no significant differences in vitamin C content in roots depending on the drying methods. However, vitamin A (P<0.01), E (P<0.001) and C (P<0.001) content of aerial parts, and vitamin A (P<0.001) and E (P<0.05) content of roots were significantly higher after freeze-drying compared to natural drying. For organic acids, the oxalic acid content of the aerial parts and roots were the highest. The total polyphenol and total flavonoid content in extracts from the aerial parts (P<0.01) and roots (P<0.05) were significantly higher after freeze-drying compared to natural drying. In addition, the total polyphenol and flavonoid content, DPPH radical scavenging activity, and antioxidative index from the natural drying and freeze-drying of Taraxacum coreanum extracts were significantly higher in the aerial parts compared to the roots (P<0.05). These results suggest that the nutritional composition and antioxidative activity of Taraxacum coreanum are higher in the aerial parts compared to the roots, and higher after freeze-drying compared to natural drying. Therefore, the aerial parts of Taraxacum coreanum could be suggested as an antioxidative functional food source.
