Abstract
We evaluated the effects of drying methods (hot air or freeze drying) on the nutritional components and antioxidant activities of Erysimum amurense Kitag (EK). The crude ash, crude fat and carbohydrate contents of the freeze dried EK extract (FEK) were higher than those of the hot air dried EK extract (HEK); but, the content of moisture and crude protein in the HEK was higher than in FEK. The contents of polyunsaturated fatty acids in FEK were higher than HEK. Total contents of organic acids in FEK were higher compared to HEK. The contents of essential amino acids and non-essential amino acids were higher in HEK than in FEK. Total mineral contents in HEK were higher than those in FEK. The major minerals were K and Ca in the two different drying methods. The total polyphenol and total flavonoid contents in FEK were higher than those in HEK. FEK showed the better activity to quench 2,2‘-diphenyl-1-picrylhydrazyl (DPPH) radicals, while HEK had the higher capacity against 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS). The reducing power and ferric reducing antioxidant power in FEK were higher than those in HEK. These results showed that the two different drying methods affected the nutrient contents and antioxidant activities of the EK.
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