Changes in Radical Scavenging Activity and a-Glucosidase Inhibitory Activity of Dried Daraesoon (Shoot of Hardy Kiwi, Actinidia arguta)during Cooking

摘要

This study evaluated the in vitro radical scavenging and a-glucosidase inhibitory activities of dried daraesoon (shoot of hardy kiwi) during cooking involving rehydration and subsequent heating at 180°C with or without perilla oil. Pigments and antioxidants were quantified by HPLC and spectrophotometry. Unlike the tocopherol content, the polyphenol, flavonoid, chlorophyll, and carotenoid contents as well as the DPPH radical scavenging and a-glucosidase inhibitory activities of daraesoon extract weresignificantly decreased by rehydration (p