Effects of soaking treatment on the acrylamide and inulin contents of Jerusalem artichoke tea and its antioxidant activity

• Published in: Food science and biotechnology Vol. 30; no. 3; pp. 377 - 387
• Main Authors: Jo, Jeong-Min, Lee, Jong-Sun, Jung, Munyhung, Chung, Myung-Sub
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.03.2021; Springer Nature B.V; 한국식품과학회
• Subjects: Acetic acid; Acrylamide; acrylamides; antioxidant activity; Antioxidants; biotechnology; Chemistry; Chemistry and Materials Science; Cold water; Food Science; Helianthus tuberosus; High-performance liquid chromatography; Inulin; Jerusalem artichokes; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Nutrition; Research Article; Soaking; spectrophotometers; tandem mass spectrometry; Tea; water; 식품과학; Acrylamide; Soaking treatment; Jerusalem artichoke tea; Antioxidant activity; Inulin
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-021-00878-z

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.