Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(3): 377-387
Effects of soaking treatment on the acrylamide and inulin contents of Jerusalem artichoke tea and its antioxidant activity
Jeong-Min Jo1 • Jong-Sun Lee1 • Munyhung Jung2 • Myung-Sub Chung1
1 Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-Si, Gyeonggi-do 17546, Republic of Korea 2 Department of Food and Biotechnology, Graduate School, Woosuk University, Samnye-eup, Wanju-gun 55338, Republic of Korea
There are several studies that show that large amounts of acrylamide are detected in Jerusalem artichoke (Helianthus tuberosus L.) tea. This study examined acrylamide, inulin content and antioxidant properties of Jerusalem artichoke tea brewed in different conditions. Uniformly sliced Jerusalem artichokes were soaked in different salt and acidic solutions for 60 min at 20 °C and extracted with hot or cold water. The acrylamide content was analyzed by high-performance liquid chromatography–tandem mass spectrometry. The Inulin content and antioxidant activity were analyzed by spectrophotometer. Soaking significantly reduced acrylamide levels (p<0.05) with the largest decrease observed for acetic acid, whereas the effects of all soaking treatments on inulin content were similar. Teas brewed using small-particle-size samples and hot water exhibited the highest acrylamide/inulin levels and antioxidant activity. Consequently, The most suitable treatment for Jerusalem Artichoke tea preparation was 1-h soaking in 1% acetic acid at 20 °C.
Jerusalem artichoke tea · Soaking treatment · Acrylamide · Inulin · Antioxidant activity
Food Science and Biotechnology 2021 ; 30(3): 377-387