Abstract
This study aimed to determine the quality characteristics of Platycodon grandiflorum depending on the steaming method. Platycodon grandiflorum was steamed at 95°C for 3 h, and autoclave steamed for up to three times (AS1-3) at 121°C for 15 min. The L* and b* color values were tended to decrease between AS1 and AS3, whreas the a* value tended to increase. The browning index increased with steaming, and tended to increase rapidly after AS2. The total sugar and reducing sugar contents were significantly higher after AS3. Crude saponin contents were in the order of AS3 > AS2 > Steaming > AS1 > Control, and were higher than that of the control in all steamed groups. Platycodin complex content was the highest in the control, and was judged to be decomposed by pressure and steaming treatment. Total polyphenol and flavonoid contents were significantly higher after pressurized steaming than in the others and tended to increase with repeated steaming. Pressurized steaming increased the ability to scavenge DPPH and ABTS radicals and significantly increased after AS2. Therefore, pressurized steaming can shorten the process time and improve the antioxidant effects of Platycodon grandiflorum.
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