Changes in Physicochemical and Antioxidative Properties of Cynanchi wilfordii Radix after a Roasting Treatment

Kim, Dasom; Kim, Hoe-Sung; Hong, Seong Jun; jin-ju, Cho; Shin, Eui‐Cheol

doi:10.3746/jkfn.2018.47.3.363

Cited by 9 publications

(20 citation statements)

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“…The contents of glutamic acid, arginine, aspartic acid, and phenylalanine at 0 min exhibited 16.82 ± 0.89%, 14.30 ± 0.75%, 8.83 ± 0.63%, and 7.79 ± 1.12, respectively, and did not exert a statistically significant difference after 5 min roasting (16.61 ± 0.50%, 13.59 ± 0.46%, 8.49 ± 0.28%, and 7.97 ± 0.04%, respectively). In particular, A. gigas Nakai contained relatively higher glutamic acid compared to Cynanchi wilfordii Radix, 9.78%, as reported by a previous study by our research team (Kim, Kim et al, ). Although high glutamic acid content itself indicates sour taste, it elicits umami taste when combining with sodium, thereby being utilized as a good seasoning (Lim et al, ).…”

Section: Resultssupporting

confidence: 85%

“…A remarkable change was not observed but browning intensity slightly decreased from 0.16 ± 0.00 at 0 min to 0.12 ± 0.00 at 5 min. According to a previous study by our research team (Kim, Kim et al, ), browning intensity generally increases during roasting and decreases over certain time and temperature, and this study showed a similar pattern. Glucose and amino acids, substrates of browning reaction, destruct or convert during high temperature for long time, thereby reducing in their volume, and browning substances become polymerized and therefore browning index tends to decrease (Kwon, Ryu, &Lee, ).…”

Section: Resultssupporting

confidence: 85%

“…Studies found that g‐ABA consisting of four highly soluble carbons is a nonprotein amino acid present in nature and is an amino acid neurotransmitter (Xinga, Jun, Hau, & Liang, ) that contributes to physiological effects such as relaxation (Narayan & Nair, ; Omori et al, ). In comparison to the g‐ABA content (1%) in wilfordi root reported by a previous study by our research team (Kim, Kim et al, ), A. gigas Nakai is in rich in g‐ABA and can therefore be utilized as medicinal plants. Alanine is known as an important amino acid inducing sweet taste that may be escalated due to roasting process.…”

Section: Resultsmentioning

confidence: 51%

“…Diels is present in China, Angelica acutiloba Kitagawa in Japan, and A. gigas Nakai in Korea. A. sinensis and A. acutiloba reveal similar morphology and effects as medicinal plants while A. gigas Nakai was different from the others (Kim, Kim, Hong, Cho, & Shin, 2018). A. gigas Nakai grows in the mountains and marshes of Eastern Asia including Korea, China, and Japan.…”

Section: Introductionmentioning

confidence: 99%

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Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics inAngelica gigasNakai roots by thermal processing

Kim

Lee

et al. 2019

J Food Biochem

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This study investigated the changes of physicochemical and flavor characteristics of Angelica gigas Nakai roots during roasting. Glutamic acid and arginine were higher in constituent amino acids. In the taste value, glutamic acid was highest in constituent and free amino acids. Total phenol contents were highest in 0 min and lowest in 3 min. Hundred twenty‐six volatile compounds were detected by GC/MS during roasting. α‐pinene, eudesmol, nonane, and limonene were detected as major volatile compounds. For antioxidant ability, 1,1‐diphenyl‐2‐picrylhydrazyl did not change during roasting, and 2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulphonic acid showed the highest value in 3 min. Browning intensity showed a slight decrease over time. In Electronic nose, fragrance increased by roasting, and strength, NH3, and H2S decreased significantly. In Electronic tongue, sweetness, bitterness, and umami taste increased by roasting, and this was related to amino acid composition. The results provide basic data on the physicochemical and flavor characteristics of A. gigas Nakai according to the roasting process. Practical applications Angelica gigas Nakai has been known as a medicinal herb in Asian countries and usually consumed in powder, tea, and snacks. In order to produce the powder, tea, or snacks with A. gigas Nakai, thermal treatment is an essential and critical process. Despite that existing studies reported many physiological benefits and functional properties of A. gigas Nakai, studies have rarely discovered how the nutritional properties and volatile compounds of A. gigas Nakai alter when it undergoes thermal treatment. Therefore, this study will be utilized as basic data to optimize the thermal processing conditions (e.g., roasting time) for the production of food products with A. gigas Nakai such as tea and snacks. This study further provides objective chemical measures of sensory profiles of A. gigas Nakai using electronic tongue and electronic nose during the thermal processing.

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Section: Resultssupporting

confidence: 85%

Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 51%

Section: Introductionmentioning

confidence: 99%

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Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics inAngelica gigasNakai roots by thermal processing

Kim

Lee

et al. 2019

J Food Biochem

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“…(2019) also found that arginine was the most abundant free amino acid and significantly decreased with roasting of Angelica gigas Nakai at 180°C for 0–5 min, which is in consistent with the result of this study ( p < .05). γ‐aminobutyric acid (GABA), a relatively common amino acid found in medicinal herbs such as Angelica gigas Nakai, Perilla frutescens Britton, and Cynanchi wilfordii Radix, was also observed in the present study (Kim et al, 2018; Kim et al., 2019; Lee et al., 2019). GABA is known to have sour taste and suppresses bitterness of organic compounds including quinone and caffeine (Ley, 2008).…”

Section: Resultssupporting

confidence: 77%

Platycodon grandiflorumroots: A comprehensive study on odor/aroma and chemical properties during roasting

et al. 2020

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Platycodon is a ubiquitous plant widely grown in Asia. This study investigated changes in odor/aroma associated sensory attributes and chemical properties in Platycodon grandiflorum roots upon roasting. Amino acid analysis, electronic tongue analysis, chemical property analysis, volatile compound analysis, GC‐olfactometry‐assisted sensory attributes, and electronic nose analysis were performed. In results, amino acid profiles showed diverse patterns. Electronic tongue analysis somewhat corresponded to the free amino acid profiles. Total phenolic content, antioxidant capacity, and browning intensity significantly increased up to 4 min and slightly decreased afterward. Various pyrazines relevant to roasted odor such as 3‐ethyl‐2, 5‐dimethyl‐pyrazine, and 2, 6‐dimethyl‐pyrazine were generated by roasting. In electronic nose analysis, positive odor parameter significantly increased and potential unpleasant odorants significantly decreased over time. This is believed to be the first study demonstrating overall insight on odor/aroma and chemical characteristics and utilizing objective sensory measures on roasted Platycodon grandiflorum roots for food applications. Practical applications This study will be utilized (a) to researchers and food companies who are interested in medicinal foods (b) to individuals and food industry that search for changes in sensory characteristics and chemical changes of foods induced by roasting, and (c) to farmers and crop producers who look for utilization and applications of Platycodon grandiflorum roots as food sources and ingredients.

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Phytochemical and chemotaxonomic investigations on the aerial parts of Cynanchum auriculatum Royle ex Wight

Wang

et al. 2023

Biochemical Systematics and Ecology

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Changes in Physicochemical and Antioxidative Properties of Cynanchi wilfordii Radix after a Roasting Treatment

Cited by 9 publications

References 0 publications

Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics inAngelica gigasNakai roots by thermal processing

Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics inAngelica gigasNakai roots by thermal processing

Platycodon grandiflorumroots: A comprehensive study on odor/aroma and chemical properties during roasting

Phytochemical and chemotaxonomic investigations on the aerial parts of Cynanchum auriculatum Royle ex Wight

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