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Antioxidative and Nitrite Scavenging Activities of Polygonatum odoratum Root Extracts with Different Steaming and Roasting Conditions  

Kim Kyung-Tae (Department of Food Science and Technology, Kyungpook National University)
Kim Jung-Ok (Department of Food Science and Technology, Kyungpook National University)
Lee Gee-Dong (DG-Technology Agency, Traditional Bio-Materials Industry Center)
Kwon Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.12, no.2, 2005 , pp. 166-172 More about this Journal
Abstract
Response surface methodology (RSM) was applied to monitor the effects of steaming and roasting conditions of Polygonatum odoratum roots an total phenolics content, electron donating ability (EDA) and nitrite-scavenging ability (NSA) of the extract. In steaming and roasting processes based on the central composite design. with variations in steaming time $(60\~180\;min)$, roasting temperature $(110\~150\;min)$ and roasting time $(10\~50\;min)$, coefficients of determinations $(R^2)$ were 0.9356 (p<0.01) in total phenolics, 0.9578 (p<0.01) in EDA and 0.9436 (p<0.01) in NSA (pH 3.0). The maximum value of total phenolics was $2847.67\;mg\%$ at 135.59 min of steaming time, $143.84^{\circ}C$ of roasting temperature and 43.47 min of roasting time. The maximum value of EDA was $75.00\%$ in 108.98 min, $135.56^{\circ}C$ and 48.86 min. The maximum value of NSA (pH 3.0) was $87.38\%$ in 162.80 min, $143.88^{\circ}C$ and 31.97 min, respectively. Total phenolics content of the extract was influenced by heating conditions in the order of roasting temperature, steaming time and roasting time. While EDA and NSA were appreciably influenced by roasting time, followed by roasting temperature and steaming time.
Keywords
Polygonatum odoratum; steaming; roasting; total phenol; electron donating ability; RSM;
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