조리방법에 따른 로즈마리, 바질 및 딜 추출물의 항산화 효과
Antioxidant Effects of Extracts from Rosemary(Rosmarinus officinalis), Basil(Ocimum basilicum), and Dill(Anethum graveolens) according to Cooking Methods
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In order to verify the antioxidant effects of extracts from rosemary, basil, and dill according to cooking methods was measured. When rosemary, basil, and dill were steamed, it was decreased by 19.7% and 14.2% in rosemary and basil respectively while it was increased by 30.0% in dill. In case when they were roasted, it was decreased by 10.1% in rosemary while it was increased by 1.3% and 14.5% in basil and dill respectively, so that the samples showed differences in accordance with cooking methods. When the dill was steamed and roasted, the total flavonoid content was 50.4mg/g(increased by 50.9%) and 35.2mg/g(increased by 5.4%) respectively. And when the rosemary was steamed and roasted, it was 83.13% and 84.22% respectively, so that there were almost no differences in accordance with cooking methods. When the basil was steamed and roasted, it was decreased by 34.6% and 16.3% respectively. Also when the dill was steamed and roasted, it was increased by 57.4% and 4.9% respectively. And the ferrous ion chelating effect of raw rosemary, raw basil, and raw dill was 19.09, 84.88, and 89.92% respectively, so that the dill showed the highest. The nitrite scavenging ability measured at the pH 1.2, 3.0, and 6.0, was decreased when the pH got increased. The nitrite scavenging ability at the pH 1.2, was highly shown in the order of rosemary(86.00)> dill(60.94)> basil(60.22). When they were steamed at the pH 1.2, it was decreased by 4.08% in rosemary while it was increased by 2.29% in basil. And there were almost no variation in dill. When they were roasted at the pH 1.2, it was decreased by 1.28% in rosemary while it was increased by 14.28% and 13.67% in basil and dill respectively. Such results of this study show that the rosemary, basil, and dill have the antioxidant ingredient; the effects are still shown even when the cooking methods like steaming or roasting are used; and especially, the antioxidant effects of dill are stable.
Abstract
In order to verify the antioxidant effects of extracts from rosemary, basil, and dill according to cooking methods was measured. When rosemary, basil, and dill were steamed, it was decreased by 19.7% and 14.2% in rosemary and basil respectively while it was increased by 30.0% in dill. In case when they were roasted, it was decreased by 10.1% in rosemary while it was increased by 1.3% and 14.5% in basil and dill respectively, so that the samples showed differences in accordance with cooking methods. When the dill was steamed and roasted, the total flavonoid content was 50.4mg/g(increased by 50.9%) and 35.2mg/g(increased by 5.4%) respectively. And when the rosemary was steamed and roasted, it was 83.13% and 84.22% respectively, so that there were almost no differences in accordance with cooking methods. When the basil was steamed and roasted, it was decreased by 34.6% and 16.3% respectively. Also when the dill was steamed and roasted, it was increased by 57.4% and 4.9% respectively. And the ferrous ion chelating effect of raw rosemary, raw basil, and raw dill was 19.09, 84.88, and 89.92% respectively, so that the dill showed the highest. The nitrite scavenging ability measured at the pH 1.2, 3.0, and 6.0, was decreased when the pH got increased. The nitrite scavenging ability at the pH 1.2, was highly shown in the order of rosemary(86.00)> dill(60.94)> basil(60.22). When they were steamed at the pH 1.2, it was decreased by 4.08% in rosemary while it was increased by 2.29% in basil. And there were almost no variation in dill. When they were roasted at the pH 1.2, it was decreased by 1.28% in rosemary while it was increased by 14.28% and 13.67% in basil and dill respectively. Such results of this study show that the rosemary, basil, and dill have the antioxidant ingredient; the effects are still shown even when the cooking methods like steaming or roasting are used; and especially, the antioxidant effects of dill are stable.
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