Chemical compositions and antioxidant activity of roasted Maegmundong (Liriope platyphylla tubers)

Proximate composition of roasted Maegmundongdong and the antioxidant activity of its water‐ and ethanol‐extracts were studied along with polyphenol contents determination and amino acid composition analysis. Contents of carbohydrate, protein, lipid, and ash of roasted Maegmundong were 80.0, 6.6, 0.5 and 2.6%, respectively. Three major amino acids of the water‐extract of roasted Maegmundongdong were proline(290.8mg%), alanine(194.3mg%) and arginine(172.0mg%), whereas those of ethanol‐extract were proline(424.0mg%), alanine(205.7mg%), and methionine(166.8mg%). The most abundant mineral in the water‐ and ethanol‐extracts was potassium at 2.14 and 4.09 cmole/kg, respectively. Electron donating abilities of water‐ and ethanol‐extracts were 85.5 and 94.7% of that of L‐ascorbic acid. Total antioxidant activity was also higher in the ethanol‐extract, which corresponded to 1.27 times of that of water‐extract. Higher electron donating ability and total antioxidant activity of ethanol‐extract than that of water‐extract were possibly related with amino acid composition as well as higher contents of polyphenols in ethanol‐extract(13.4mg/g) compared to that in water‐extract(5.2 mg/g).