Antioxidant Activity of Aster scaber Thunb. With Different Cooking Methods (LB409)

Abstract

Aster scaber Thunb. is a perennial herb of the compositae family and grows wild in the dry mountain regions of Korea. Aster scaber Thunb. possess many biological activities owing to their potential anticancer, anti‐inflammatory and antioxidant properties. This study investigated the antioxidant effect of Aster scaber Thunb.by various cooking methods and times. The Aster scaber Thunb. cooked by blanching, pan‐frying (1, 3, 5 and 10min) and microwaving (0.5, 1, 2 and 3min). The 70% ethanol extract of Aster scaber Thunb. was performed with ultrasound for 40 min and evaporated. Aster scaber Thunb. evaluated antioxidant activity based on protein degradation by reactive oxygen species including hypochlorite ion (CLO), hydroxyl radical (OH), peroxyl radical (AAPH) and peroxynitrite (ONOO). Our results showed that blanching of Aster scaber Thunb. against hypochlorite ion (CLO) has the highest protective effect by 95.08% at 3min. Antioxidant activity of blanced Aster scaber Thunb. against hydroxyl radical (OH) showed high myoglobin protective effects by 24.30% at 1min. Pan‐frying of Aster scaber Thunb. was showed the highest antioxidant activity against peroxyl radical (AAPH) by 31.98% at 1min. In case of peroxynitrite (ONOO), microwaved Aster scaber Thunb. showed the highest antioxidant effect by 73.87% at 0.5 min. With these results, we identified that the antioxidant capacity of Aster scaber Thunb. was affected by cooking method and time condition. Thus, Aster scaber Thunb. would be a useful dietary food to predict physiological effects.Grant Funding Source: This work was supported by a National