과열증기처리가 섬애쑥(Artemisia argyi H.)의 이화학적 특징 및 미생물 저감화에 미치는 영향

Abstract

This study examined the effect of superheated steam (SHS) treatment on the physicochemical and microbial characteristics of mugwort (Artemisia Argyi H.). The mugwort was treated at steam temperature of 150°C for 10∼40 s. The moisture content and color values decreased with treatment time. The total phenolic and flavonoid contents, and the antioxidant activity of the mugwort samples were increased by the SHS treatment for up to 30 s compared to control samples, but decreased rapidly at 40 s. The phenolic compounds, such as chlorogenic acid, epicatechin, procyanidin B2, and rutin, which were determined by high performance liquid chromatography (HPLC), in response to the SHS treatment up to 30 s, also increased. This is consistent with the results on the flavonoid contents and antioxidant activity. The numbers of total aerobic bacteria, yeast, and mold of mugwort were 4.41 log CFU/g, 4.71 log CFU/g, and 4.59 log CFU/g respectively. On the other hand, no microbes were detected in the samples treated by SHS. In addition, the SHS treatment increased the total soluble contents of mugwort in hot water suspensions. The SHS treatment may be an effective method to improve the nutritional value and reduce the level of microbial contamination of mugwort. ? 2019 Korean Society of Food Science and Nutrition. All rights reserved.