모시풀잎 분말 첨가 설기떡의 품질특성 및 항산화 활성 (The Quality Characteristics and Antioxidative Activity of Sulgidduk Supplemented with Ramie Leaf Powder)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 27권 / 6호 / 763 ~ 772페이지
· 저자명 : 박성순, 김순임, 심기현

초록

This study evaluated the antioxidative activity and quality characteristics of Sulgidduk (traditional rice cakes) prepared with ramie leaf powder,in order to measure the antioxidative activity of ramie leaves, which are a potentially useful antioxidant food. Antioxidant activities were measured by total phenolic contents, the scavenging activities of DPPH radicals and ABTS+ radicals, and the reducing power. The total phenolic content of freeze dried ramie leaves was estimated at 58.70±11.42 mg GAE/g. The IC50 values for DPPH radicals and the ABTS+ radical scavenging activity of the ramie leaves were 23.76±1.41 ug/mL and 174.82±6.4 ug/mL, respectively. The leaves also showed a high reducing power of 1.1057±0.03(O.D). To increase the utilizability of ramie leaf, we made Sulgidduk with added ramie leaf powder. Re-grading the quality characteristics of the altered Sulgidduk, the 3% and 5% addition levels most satisfied texture profile analysis and sensory evaluation. The antioxidative effect of the Sulgidduk significantly increased as the addition level increased, compared to the original Sulgidduk. In term of DPPH radical scavenging activity,the 5% or more addition level Sulgidduk showed an antioxdative effect increase of more than 50%. At the 3% or higher addition level, there was higher antioxidant activity than in the positive control group, which included vitamin C and BHT additions. We thus concluded that Sulgidduk with added ramie leaf power can be manufactured as a food that can satisfy sensory preferences as well as boosting antioxidant activity, at both the 3% and 5% addition level.

영어초록

This study evaluated the antioxidative activity and quality characteristics of Sulgidduk (traditional rice cakes) prepared with ramie leaf powder,in order to measure the antioxidative activity of ramie leaves, which are a potentially useful antioxidant food. Antioxidant activities were measured by total phenolic contents, the scavenging activities of DPPH radicals and ABTS+ radicals, and the reducing power. The total phenolic content of freeze dried ramie leaves was estimated at 58.70±11.42 mg GAE/g. The IC50 values for DPPH radicals and the ABTS+ radical scavenging activity of the ramie leaves were 23.76±1.41 ug/mL and 174.82±6.4 ug/mL, respectively. The leaves also showed a high reducing power of 1.1057±0.03(O.D). To increase the utilizability of ramie leaf, we made Sulgidduk with added ramie leaf powder. Re-grading the quality characteristics of the altered Sulgidduk, the 3% and 5% addition levels most satisfied texture profile analysis and sensory evaluation. The antioxidative effect of the Sulgidduk significantly increased as the addition level increased, compared to the original Sulgidduk. In term of DPPH radical scavenging activity,the 5% or more addition level Sulgidduk showed an antioxdative effect increase of more than 50%. At the 3% or higher addition level, there was higher antioxidant activity than in the positive control group, which included vitamin C and BHT additions. We thus concluded that Sulgidduk with added ramie leaf power can be manufactured as a food that can satisfy sensory preferences as well as boosting antioxidant activity, at both the 3% and 5% addition level.

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