Browse > Article
http://dx.doi.org/10.3746/jkfn.2017.46.3.335

Physicochemical Quality Characteristics and Antioxidant Activity of Wasabi (Wasabia japonica) Leaf and Petiole Extracts  

Sung, Eun Hee (Department of Food Processing and Distribution, Gangneung-Wonju National University)
Shin, Se Mi (Department of Food Processing and Distribution, Gangneung-Wonju National University)
Kang, Yoon-Han (Department of Food Processing and Distribution, Gangneung-Wonju National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.3, 2017 , pp. 335-342 More about this Journal
Abstract
In this study, we investigated the physicochemical quality characteristics and antioxidant activities of water extracts ($20^{\circ}C$ and $95^{\circ}C$) against different parts (leaf and petiole) from Wasabia japonica (wasabi). Water extracts were divided into six types of wasabi powders: leaf hot air dried (LD), petiole hot air dried (PD), whole (leaf+petiole) hot air dried (WD), leaf steamed and hot air dried (LSD), petiole steamed and hot air dried (PSD), and whole steamed and hot air dried (WSD). Turbidity was higher in wasabi $20^{\circ}C$ water extracts than in $95^{\circ}C$ hot water extracts. Browning degree was higher in wasabi leaf extracts than in petiole extracts. The pH of hot water extraction was lower than that of room temperature extraction. Wasabi extracts did not show much difference in Hunter's color values according to extraction temperature, expected that b value of yellowness was significantly higher in leaf extracts than in petiole extracts. Carbazole pectin contents of leaf extracts were significantly higher than in petiole extracts, however water soluble pectin was higher in petiole extracts. The total polyphenol contents of LD20 and LD95 were 1,561.43 mg gallic acid equivalent (GAE)/100 g and 1,163.02 mg GAE/100 g, respectively, and total polyphenols decreased during hot water extraction. Extracts from different parts of wasabi showed a significant difference in total flavonoid contents. Total flavonoid contents of LD20, LD95, PD20, and PD95 were 554.44 mg/100 g, 396.65 mg/100 g, 55.42 mg/100 g, and 47.68 mg/100 g, respectively. In the sensory evaluation, LD95 extract showed significantly higher values than other samples in terms of color, flavor, taste, mouth feeling, and overall acceptability. In the analysis of sourness, saltiness, umami, sweetness, and bitterness taste by an electronic tongue, the sourness values of LD20 and PSD95, saltiness values of WSD20 and WSD95, and umami values of PD20 and PD95 were significantly higher than other extracts. The results of this study suggest that wasabi leaf and petiole extracts enhance qualities and antioxidant activities when used different parts together.
Keywords
Wasabia japonica; wasabi; total polyphenol; total flavonoid; antioxidant activity;
Citations & Related Records
Times Cited By KSCI : 18  (Citation Analysis)
연도 인용수 순위
1 Jung DC, Lee SY, Yoon JH, Hong KP, Kang YS, Park SR, Park SK, Ha SD, Kim GH, Bae DH. 2009. Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extract. LWT-Food Sci Technol 42: 856-861.   DOI
2 Ogawa T, Tabata H, Katsube T, Ohta Y, Yamasaki Y, Yamasaki M, Shiwaku K. 2010. Suppressive effect of hot water extract of wasabi (Wasabia japonica Matsum.) leaves on the differentiation of 3T3-L1 preadipocytes. Food Chem 118: 239-244.   DOI
3 Park YY, Cho MS, Park S, Lee YD, Jeong BR, Chung JB. 2006. Sinigrin contents in different tissues of wasabi and antimicrobial activity of their water extracts. Kor J Hort Sci Technol 24: 480-487.
4 Lee YS. 2008. Anti-hypercholesterolemic effects of Wasabia japonica in high cholesterol-fed SD strain rats. J Life Sci 18: 747-751.   DOI
5 Park KN, Lee SH. 2003. Antimicrobial activity of pine needle extract and horseradish on the growth of Vibrio. J Korean Soc Food Sci Nutr 32: 185-190.   DOI
6 Seo YC, Choi WY, Kim JS, Zou Y, Lee CG, Ahn JH, Shin IS, Lee HY. 2010. Enhancement of antimicrobial activity of nano-encapsulated horseradish aqueous extracts against food-borne pathogens. Korean J Med Crop Sci 18: 389-397.
7 Yang JY, Han JH, Kang HR, Hwang MK, Lee JW. 2001. Antimicrobial effect of mustard, cinnamon, Japanese pepper and horseradish. J Food Hyg Saf 16: 37-40.
8 Jang MS, Park JE. 2007. Effects of Wasabi (Wasabia japonica Matsum) on the physicochemical characteristics of baechu kimchi during fermentation. J Korean Soc Food Sci Nutr 36: 1219-1224.   DOI
9 Jang MS, Park JE. 2004. Effect of wasabi (Wasabia japonica Matsum) on the physicochemical properties of Dongchimi during fermentation. J Korean Soc Food Sci Nutr 33: 392-398.   DOI
10 Rha YA, Park JN, Na YS. 2004. The effects of pine pollen and horseradish on fermentation of Kimchi. Korean J Culinary Res 10: 178-189.
11 Jang JA, Kim HA, Choi SK. 2010. Quality characteristics of fish cake made with silver pomfret (Pampus argenteus) with added wasabi powder. J East Asian Soc Diet Life 20: 103-112.
12 Byeon HS, Lim SJ, Seo JS, Heo SJ. 2003. Changes of allylisothiocyanate content and hardness of rhizome by months after planting in Wasabia japonica Matsum.. Korean J Med Crop Sci 11: 186-189.
13 Oh JY, Kim YS, Shin DH. 2002. Changes in physicochemical characteristics of low-salted kochujang with natural preservatives during fermentation. Korean J Food Sci Technol 34: 835-841.
14 Balasinska B, Nicolle C, Dueux E, Majewska A, Demigne C, Mazur A. 2005. Dietary horseradish reduces plasma cholesterol in mice. Nutr Res 25: 937-945.   DOI
15 Shin IS, Masuda H, Naohide K. 2004. Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori. Int J Food Microbiol 94: 255-261.   DOI
16 Pandey KB, Rizvi SI. 2009. Plant polyphenols as dietary antioxidants in human health and disease. Oxid Med Cell Longev 2: 270-278.   DOI
17 Kim SE, Lee SW, Yeum DM, Lee MJ. 2012. Quality characteristics of tofu with added alfalfa (Medicago sativa L.) extracts. J Korean Soc Food Sci Nutr 41: 123-128.   DOI
18 McComb EA, McCready RM. 1952. Colorimetric determination of pectic substances. Anal Chem 24: 1630-1632.   DOI
19 Da Silva Pinto M, Lajolo FM, Genovese MI. 2007. Bioactive compounds and antioxidant capacity of strawberry jams. Plant Foods Hum Nutr 62: 127-131.   DOI
20 Blumenkrantz N, Asboe-Hansen G. 1973. New method for quantitative determination of uronic acids. Anal Biochem 54: 484-489.   DOI
21 Suh YS, Lee SH, Shang Y, Yoon JR, Lee WJ. 2014. Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting. Korean J Food Preserv 21: 224-230.   DOI
22 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200.   DOI
23 Kye SK. 2014. Studies on composition of dietary fiber in vegetables. J East Asian Soc Diet Life 24: 28-41.
24 Yildirim A, Mavi A, Kara AA. 2001. Determination of antioxidant and antimicrobial activities of Rumex crispus L. extracts. J Agric Food Chem 49: 4083-4089.   DOI
25 Jeong KS. 2011. A study on physicochemical properties of Achyranthes japonica and Smilax china extracts. J Korea Acad Industr Coop Soc 12: 3317-3326.   DOI
26 Kwon YR, Youn KS. 2014. Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment. Korean J Food Preserv 21: 646-651.   DOI
27 Park SJ, Lee HY. 2015. Component analysis and antioxidant activity of Wasabi japonica Matsum leaves. Korean J Med Crop Sci 23: 207-213.   DOI
28 Kim SY, Park KC. 1997. Comparison of chemical constituents of upland Wasabia japonica Matsum grown by different propagation methods. Korean J Med Crop Sci 5: 294-301.
29 Kim JS, Jung HY, Park EY, Noh BS. 2016. Flavor analysis of commercial Korean distilled spirits using an electronic nose and electronic tongue. Korean J Food Sci Technol 48: 117-121.   DOI
30 Kim KH, Park SJ, Kim JE, Dong H, Park IS, Lee JH, Hyun SY, Noh BS. 2013. Assessment of physicochemical characteristics among different types of pale ale beer. Korean J Food Sci Technol 45: 142-147.   DOI
31 Hosoya T, Yun YS, Kunugi A. 2008. Antioxidant phenylpropanoid glycosides from the leaves of Wasabia japonica. Phytochemistry 69: 827-832.   DOI
32 Hosoya T, Yun YS, Kunugi A. 2005. Five novel flavonoids from Wasabia japonica. Tetrahedron 61: 7037-7044.   DOI
33 Hur JM, Lee JH, Choi JW, Hwang GW, Chung SK, Kim MS, Park JC. 1998. Effect of methanol extract and kaempferol glycosides from Armoracia rusticana on the formation of lipid peroxide in bromobenzene-treated rats in vitro. Kor J Pharmacogn 29: 231-236.
34 Kim MH, Jeong EJ, Kim YS. 2016. Studies on the antioxidative activities and active components of the extracts from Pleurotus ostreatus. J Food Hyg Saf 31: 119-125.   DOI
35 Kim HS, Hong MJ, Kang IY, Jung JY, Kim HK, Shin YS, Jun HJ, Suh JK, Kang YH. 2009. Radical scavenging activities and antioxidant constituents of oriental melon extract. J Bio-Environ Control 18: 442-447.