Open AccessEffects of soaking treatment on the acrylamide and inulin contents of Jerusalem artichoke tea and its antioxidant activity
Author(s) -
Jeong-Min Jo,
Jong-Sun Lee,
Mun Yhung Jung,
MyungSub Chung
Publication year - 2021
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-021-00878-z
Subject(s) - jerusalem artichoke , acrylamide , inulin , chemistry , food science , antioxidant , acetic acid , helianthus , biochemistry , horticulture , biology , sunflower , organic chemistry , copolymer , polymer
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.