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RISS 인기검색어
- 검색키워드
- 주제어 : Water spinach (검색결과 1 건)
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This study compared and analyzed the quality characteristics and antioxidant activities among the cooking methods of Blanching, Boiling, Steaming and Microwaving by separating leaves and stems from water spinach (Ipomoea aquatica Forsk.) cultivated in Korea. The proximate composition of water spinach leaves was 83.20% moisture, 4.51% crude protein, 2.07% crude ash, 0.78% crude lipid and 9.45% carbohydrate. And the proximate composition of water spinach stems was 93.69% moisture, 0.72% crude protein, 1.56% crude ash, 0.21% crude lipid and 3.81% carbohydrate. Total polyphenol content, total flavonoid content, DPPH radical scavenging activity and ABTS radical scavenging activity were all higher in leaves than in stems. Total polyphenol content, total flavonoid content, DPPH radical scavenging activity and ABTS radical scavenging activity of water spinach leaves showed the largest increase in Microwaving sample. Total polyphenol content and total flavonoid content of water spinach stems decreased in all samples compared to control group. DPPH radical scavenging activity and ABTS radical scavenging activity of water spinach stems increased in Microwaving sample. Therefore the quality characteristics and antioxidant activities of water spinach cultivated in Korea were affected by cooking methods. So the selection of an appropriate cooking method can decrease, keep or increase of nutrient contents and antioxidant activities. This study provides basic information for improving utilization of water spinach cultivated in Korea as food material and is expected to improve the value added.
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