Abstract
This study aimed to evaluate the physicochemical characteristics, bioactive
compound component content, and antioxidant activity of Jerusalem artichoke tea.
The Jerusalem artichoke was dried at 70°C for 5 h, then roasted in the
oven for 2, 4, and 6 min, respectively. The control group had a moisture content
of 11.92%, whereas the sample heated in the oven for 2-6 min had a rapidly
declining moisture content. Oven-heated samples had higher levels of crude
protein and fat than the control samples. Longer heating periods reduced the pH
of the Jerusalem artichoke while increasing the sugar content and turbidity of
the tea. The brightness of the tea decreased as the heating time increased,
while the redness, yellowness, and browning index increased. Compared to the
control group, the total polyphenols and flavonoids eluted in tea increased 1.04
to 4.34 times and 1.09 to 2.70 times, respectively, with the heating time of the
Jerusalem artichoke. The elution of antioxidant substances and the antioxidant
activity of the tea also was also increased with the heating duration.
Therefore, the results revealed that the antioxidant content and activity of
Jerusalem artichoke tea are highest when heated for approximately 6 min after
removing any excess moisture.
Funder
National Research Foundation of Korea
Publisher
The Korean Society of Food Preservation
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