Browse > Article
http://dx.doi.org/10.3746/jkfn.2016.45.12.1769

Increase in Anti-Oxidant Components and Reduction of Off-Flavors on Radish Leaf Extracts by Extrusion Process  

Sung, Nak-Yun (Department of Food Science and Technology, Kongju National University)
Park, Woo-Young (Department of Food Science and Technology, Kongju National University)
Kim, Yi-Eun (Department of Food Science and Technology, Kongju National University)
Cho, Eun-Ji (Department of Food Science and Technology, Kongju National University)
Song, Hayeon (Department of Food Science and Technology, Kongju National University)
Jun, Hyeong-Kwang (Hanbit Food)
Park, Jae-Nam (Department of Food and Nutrition, Songwon University)
Kim, Mi-Hwan (Department of Food Science and Technology, Kongju National University)
Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
Byun, Eui-Hong (Department of Food Science and Technology, Kongju National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.12, 2016 , pp. 1769-1775 More about this Journal
Abstract
Aerial parts (leaves and stems) of radish are usually discarded due to the distinct undesirable flavors associated with inappropriate preparations, despite their many health benefits. In this study, we examined the role of extrusion process in the removal of off-flavors and elevation of antioxidant activity in radish (Raphanus sativus L.) leaves and stems. To optimize the extrusion conditions, we changed the barrel temperature (110, 120, and $130^{\circ}C$), screw speed (150, 200, 250, and 300 rpm), and moisture content (20, 25, and 30%). The polyphenol and flavonoid contents significantly increased in extruded radish leaves and stems (ER) under optimum extrusion conditions ($130^{\circ}C$, 250 rpm, and 20%). Under extrusion conditions, we compared off-flavors (as amount of sulfur-containing compound) levels between ER and non-extruded radish leaves and stems (NER) by an electronic nose. A total of six peaks (sulfur-containing compound) were similarly detected in both ER and NER, whereas the ER showed reduced off-flavors. Levels of glucosinolate (${\mu}g/g$), which can be hydrolyzed into off-flavors during mastication or processing, were significantly decreased in the ER. From these results, extrusion processing can be an effective method to increase anti-oxidant activity and removal of off-flavors in radish leaves and stems.
Keywords
radish leaves; extrusion; off flavor; total polyphenol; total flavonoid Received;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
연도 인용수 순위
1 Hong EJ, Kim YJ, Noh BS. 2010. The reduction of "off-flavor" in Cheonggukjang and Kimchi. Korean J Food Cult 25: 324-333.
2 Kim BR, Park JH, Kim SH, Cho KJ, Chang MJ. 2010. Antihypertensive properties of dried radish leaves powder in spontaneously hypertensive rats. Korean J Nutr 43: 561-569.   DOI
3 Ku KH, Lee KA, Kim YE. 2008. Physiological activity of extracts from radish (Raphanus sativus L.) leaves. J Korean Soc Food Sci Nutr 37: 390-395.   DOI
4 Jung GH, Lee HS. 1986. Changes of texture in terms of the contents of cellulose, hemicellulose and pectic substances during fermentation of radish kimchi. Korean J Soc Food Sci 2: 68-75.
5 Ku KH, Lee KA, Kim YL, Lee MG. 2006. Effects of pretreatment method on the surface microbes of radish (Raphanus sativus L.) leaves. J Korean Soc Food Sci Nutr 35: 649-654.   DOI
6 Lee YS, Kwon KJ, Kim MS, Sohn HY. 2013. Antimicrobial, antioxidant and anticoagulation activities of Korean radish (Raphanus sativus L.) leaves. Korean J Microbiol Biotechnol 41: 228-235.   DOI
7 Rhee SJ, Ahn JM, Ku JH, Choi JH. 2005. Effect of radish leaves powder on hepatic antioxidative system in rats fed high-cholesterol diet. J Korean Soc Food Sci Nutr 34: 1157-1163.   DOI
8 Shimotoyodome A, Meguro S, Hase T, Tokimitsu I, Sakata T. 2001. Sulfated polysaccharides, but not cellulose, increase colonic mucus in rats with loperamide-induced constipation. Dig Dis Sci 46: 1482-1489.   DOI
9 Hwang JK, Kim CT, Hong SI, Kim CJ. 1994. Solubilization of plant cell walls by extrusion. J Korean Soc Food Nutr 23: 358-370.
10 Yim HB, Lee G, Chae HJ. 2004. Cytotoxicity of ethanol extract of Raphanus sativus on a human lung cancer cell line. J Korean Soc Food Sci Nutr 33: 287-290.   DOI
11 Ryu GH. 1995. Treatment of Biji by extrusion-cooking and its utilization. Korean Soybean Digest 12: 43-48.
12 Appel HM, Govenor HL, D'Ascenzo M, Siska E, Schultz JC. 2001. Limitations of Folin assays of foliar phenolics in ecological studies. J Chem Ecol 27: 761-778.   DOI
13 Schmidtlein H, Herrmann K. 1975. On phenolic acids of vegetables. I. Hydroxycinnamic acids and hydroxybenzoic acids of brassica-species and leaves of other cruciferae. Z Lebensm Unters Forsch 159: 139-148.   DOI
14 Davis WB. 1947. Determination of flavanones in citrus fruits. Anal Chem 19: 476-478.   DOI
15 Kestwal RM, Lin JC, Bagal-Kestwal D, Chiang BH. 2011. Glucosinolates fortification of cruciferous sprouts by sulphur supplementation during cultivation to enhance anticancer activity. Food Chem 126: 1164-1171.   DOI
16 Lee SJ, Park DW, Jang HG, Kim CY, Park YS, Kim TC, Heo BG. 2006. Total phenol content, electron donating ability, and tyrosinase inhibition activity of pear cut branch extract. Kor J Hort Sci Technol 24: 338-342.
17 Kang YH, Park YK, Oh SR, Moon KD. 1995. Studies on the physiological functionality of pine needle and mugwort extracts. Korean J Food Sci Technol 27: 978-984.
18 Ha DC, Lee JW, Kim NM, Ryu GH. 2005. Effect of barrel temperature and screw speed on characteristics of extruded raw ginseng. J Ginseng Res 29: 107-112.   DOI
19 Gui Y, Ryu GH. 2013. The effect of extrusion conditions on the acidic polysaccharide, ginsenoside contents and antioxidant properties of extruded Korean red ginseng. J Ginseng Res 37: 219-226.   DOI
20 Jang EK, Seo JH, Lee SP. 2008. Physiological activity and antioxidative effects of aged black garlic (Allium sativum L.) extract. Korean J Food Sci Technol 40: 443-448.
21 Kim BS, Ryu GH. 2005. Effect of die temperature and dimension on extract characteristics of extruded white ginseng. J Korean Soc Food Sci Nutr 34: 544-548.   DOI
22 Kim CH, Ryu GH. 2013. Effects of feed moisture on the physicochemical properties of extruded corn fibers. J Korean Soc Food Sci Nutr 42: 427-433.   DOI
23 Jing P, Ruan SY, Dong Y, Zhang XG, Yue J, Kan JQ, Slavin M, Yu L. 2011. Optimization of purification conditions of radish (Raphanus sativus L.) anthocyanin-rich extracts using chitosan. LWT-Food Sci Technol 44: 2097-2103.   DOI
24 Fenwick GR, Heaney RK, Mullin WJ. 1983. Glucosinolates and their breakdown products in food and food plants. Crit Rev Food Sci Nutr 18: 123-201.   DOI
25 Park HU. 2012. Degradation patterns of glucosinolates in cruciferous vegetables under food processing conditions. MS Thesis. Seoul National University, Seoul, Korea. p 3-4.
26 Holst B, Williamson G. 2004. A critical review of the bioavailability of glucosinolates and related compounds. Nat Prod Rep 21: 425-477.   DOI
27 Hodgins D, Simmonds D. 1995. Sensory technology for flavor analysis. Cereal Foods World 40(4): 186-196.
28 Dusastre V. 1999. Sniffing the world of olfaction. Nature 402: 351-352.   DOI
29 Hong OF, Kim KH. 2009. The emission characteristics of reduced sulfur compounds in relation to food decay. Korean J Odor Res Eng 8: 12-19.
30 Hawer WD, Ha JH, Seog HM, Nam YJ, Shin DW. 1988. Changes in the taste and flavour compounds of kimchi during fermentation. Korean J Food Sci Technol 20: 511-517.
31 Lee HY. 2014. Investigation on changes of volatile components in kimchi during fermentation using targeted and non-targeted approaches. MS Thesis. Ewha Womans University, Seoul, Korea. p 21-23.