증자처리에 의한 갈대 식용가능 부위(어린순과 뿌리)의 이화학적 특성

Abstract

This study was performed for the comparison of the general components, minerals, amino acids, organic acids, free sugars, ascorbic acid, polyphenol content and DPPH free radical scavenging activity of steamed-treated reed (sprout and root) to those of raw reed. Moisture content of sprout and root of reed after steaming treatment decreased from 81.28% and 81.64% to 70.18% and 65.50%, respectively. Crude ash content was the highest in raw sprout and steam-treated root. Crude lipid content of raw sprout and root were almost similar. In addition, crude lipid content of steam-treated sprout was greater than that of root. Nitrogen free extract content of root was 2 times as high as that of sprout. Total free sugar contents of raw sprout and root increased from 1,311.39 mg% and 4,130.98 mg% to 1,157.79 mg% and 3,750.90 mg%, respectively, after steam treatment. Furthermore, the organic acid contents of sprout and root of reed after steam treatment were less than those of raw sprout and root. Calcium and potassium contents were the highest among others in both steam-treated and raw reed. Amino acid content of sprout was higher than that of root in both before and after steam treatment. Among the amino acids, serine content was the best presented in both before and after steam treated reed. Vitamin C content of steam-treated sprout and root of reed decreased from 61.74 mg% and 6.57 mg% to 4.54 mg% and 80.79 mg%, respectively. Total polyphenol content of sprout was greater than that of root in raw and steam-treated reed. DPPH free radical scavenging activity of ethanol extraction of root was greater than those of other extracts of root.