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http://dx.doi.org/10.9799/ksfan.2016.29.6.870

Analysis of Nutritional Components and Antioxidant Activity of Roasting Wooung (Burdock, Arctium lappa L.) and Jerusalem Artichoke (Helianthus tuberosus L.)  

Lee, Youn Ri (Dept. of Food and Nutrition, Daejeon Health Institude of Technology)
Publication Information
The Korean Journal of Food And Nutrition / v.29, no.6, 2016 , pp. 870-877 More about this Journal
Abstract
In this study, we evaluated the nutritional components and functional activities of Wooung (burdock, Arctium lappa L.) and Jerusalem artichoke (Helianthus tuberosus L.) tea. Roasting burdock' contained 75.87% carbohydrates; in addition, the moisture content, crude fat, crude protein, and crude fiber were 10.43%, 1.77%, 8.50%, and 3.43%, respectively. Roasting Jerusalem artichoke showed 77.477% carbohydrate content, with moisture content, crude fat, crude protein, and crude fiber of 10.67%, 1.23%, 7.83%, and 2.80%, respectively. Roasting burdock's water-soluble dietary fiber content was 4.8 g/100 g and insoluble dietary fiber content was 1.5 g/100 g; whereas, roasting Jerusalem artichoke' water soluble dietary fiber content was 2.4 g/100 g and insoluble dietary fiber content was 1.6 g/100 g. The highest mineral contents in roasting burdock and Jerusalem artichoke were potassium and magnesium, in order. The results of amino acid analyses s indicated a total of 25 types in roasting burdock, with total amino acid content of 1,382.112 mg/100 g, and essential amino acid content of 766.031 mg/100 g. In total, 24 types of amino acids were separated and identified in roasting Jerusalem artichoke, with total amino acid content of 2,678.018 mg/100 g, and total essential amino acid content of 157.294 mg/100 g. Roasting burdock and Jerusalem artichoke' polyphenol contents were 32.56 and 29.56 mg GAE/g each, and their flavonoid contents were 16.54 and 16.71 CE/g each. $IC_{50}$ values of DPPH radical-scavenging activity of roasting burdock and Jerusalem artichoke were 12.99 and 19.74, respectively; and $IC_{50}$ values of hydroxyl radical-scavenging activity were 25.96 and 22.93, respectively.
Keywords
Wooung (burdock, Arctium lappa L.); Jerusalem artichoke (Helianthus tuberosus L.); nutritional components; antioxidant activity;
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Times Cited By KSCI : 16  (Citation Analysis)
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