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2025 Vol.37, Issue 4 Preview Page

Research Article

Establishing Roasting Conditions for Optimizing the Antioxidant Activity of Seoritae
Sung-Jin Park1*
,
Ye-bin Kang2
,
Hyo-Eun Ban2
,
Bo-Hye Kim3
,
Seong-Jun Kim4
1Professor, Department of Food and Nutrition, Hallym Polytechnic University, Chuncheon 24210, Korea
2Undergraduate Student, Department of Food & Nutrition, Hallym Polytechnic University, Chuncheon 24210, Korea
3Senior Researcher, Advanced Materials R&D Department, Hongcheon Institute of Medicinal Herb, Hongcheon 25142, Korea
4CEO, Ssabongchocolate, Hongcheon 25142, Korea
*Corresponding Author
31 December 2025. pp. 334-345
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Abstract

The aim of this study was to provide basic data for the production of processed products using Hongcheon Seoritae. The characteristics and antioxidant activity of roasted Seoritae were measured by varying the roasting temperature (120, 130, 140, 150, and 160°C) and roasting time (5, 10, 15, and 20 min), followed by evaluation of the product quality. With increasing roasting temperature and time, the brightness (L*) of the roasted Seoritae powder decreased, while the redness (a*) and yellowness (b*) increased. Additionally, the moisture content and pH both decreased significantly with increasing roasting temperature and time. The highest total anthocyanin content was detected in the untreated Seoritae (0.75 mg/g), but this decreased significantly to 0.24－0.70 mg/g as the roasting temperature and time were increased. No significant differences were observed for the total polyphenol and total flavonoid contents with varying roasting temperatures and times. The antioxidant activity, as determined using DPPH and ABTS radical scavenging assays, tended to increase with higher roasting temperature and time, with the highest antioxidant activity being observed at 160°C after 20 min of roasting. Based on these results, further studies should focus on sensory evaluations and response surface methodology to identify the optimal roasting conditions that maintain high levels of bioactive compounds without compromising sensory preference.

Keywords
Antioxidative activity
Roasting condition
Seoritae
Total flavonoids
Total polyphenols
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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :None
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Volume : 37
  • No :4
  • Pages :334-345
  • Received Date : 2025-11-24
  • Revised Date : 2025-11-24
  • Accepted Date : 2025-11-25
  • DOI :https://doi.org/10.22698/jales.20250028
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