Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Analysis of Flavonoids in Raw and Blanching of Several Green-Yellow Vegetables

시판 녹황색 채소류 중의 플라보노이드 함량과 조리과정에 의한 변화

  • 조정옥 (대구광역시 보건환경연구원) ;
  • 정인창 (동해대학교 관광외식산업학과)
  • Published : 2000.02.01
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Abstract

Flavonoids in commerical green-yellow vegetables (carrot, mugwort, perilla leaf, leek and water dropwort) were analyzed by HPLC. Flavonoids analyzed in samples were myricetin, luteolin , qercetin, apigenin and kaempferol. When 2N HCI and a reaction period of 1 hours was used, quercetin and kaempferol could be detected in leek and water dropwort, luteolin and apigenin could be detected in perilla leaf. Increasing reaction period up to 6 hours with 2N HCI led a degradation of quercetin and kaempferol to approximately 90% in leek and water dropwort, but it led to a increasing of luteolin and apigenin of maximum 300% in perilla leaf. After the blanching process, the amount of the flavonoids increased whereas the components of the flavonoids were not changed.

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References

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