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. 2014 Jan;19(1):34-9.
doi: 10.3746/pnf.2014.19.1.034.

Evaluation of the Antioxidant Activity of Cooked Gomchwi (Ligularia fischeri) Using the Myoglobin Methods

Sejin An  1 , Hee-Sook Park  1 , Gun-Hee Kim  1
Affiliations

Evaluation of the Antioxidant Activity of Cooked Gomchwi (Ligularia fischeri) Using the Myoglobin Methods

Sejin An et al. Prev Nutr Food Sci. 2014 Jan.

Abstract

This study evaluated the influence of cooking methods (blanching, pan-frying, and microwaving) on the antioxidant activity of Ligularia fischeri (LF) using myoglobin methods against five different reactive oxygen species (ROS) (i.e., 2,2-diphenyl-1-picrylhydrazyl (DPPH), hypochlorite ions, hydroxyl radicals, peroxyl radicals, and peroxynitrite ions). With respect to DPPH scavenging activity, the antioxidant activities of blanched LF and pan-fried LF were significantly higher (P<0.05) than that of fresh LF for all cooking times. Pan-fried LF and microwaved LF showed higher antioxidant activities against hydroxyl radicals and peroxyl radicals than uncooked LF, while the protective effect of blanched LF was low, except for the at the 3 min cooking time point. Microwaved LF showed high antioxidant activity against all ROS at the 2 min cooking time point. Interestingly, LF that had been microwaved for 2 min and 3 min had high antioxidant values, whereas blanched LF and pan-fried LF had low antioxidant values. The activities of cooked LF against five different ROS were characterized comprehensively by 5-axe cobweb charts.

Keywords: Ligularia fischeri; antioxidant activity; cooking methods; gomchwi; myoglobin protective activity.

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Figures

Fig. 1
Fig. 1
Free radical scavenging activity of LF against DPPH. Results are presented as mean±SD (n=3). The different letters in each figure indicate significant differences at P<0.05.
Fig. 2
Fig. 2
Myoglobin protective ratio of LF against (A) hypochlorate ions (CLO), (B) hydroxyl radicals (OH), (C) peroxyl radicals (AAPH), and (D) peroxynitrite ions (ONOO). Results are presented as mean±SD (n=3). The different letters in each figure indicate significant differences at P<0.05.
Fig. 3
Fig. 3
Antioxidant activity of cooked LF characterized with cobweb chart (A) blanching (B) pan-frying (C) microwaving.
See this image and copyright information in PMC

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