The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activity of Jujube and Curd Yogurt Addition to Jujube

대추 추출물과 이를 첨가한 호상 요구르트의 항산화능

  • Kim, An-Na (Dept. of Culinary Science and Food Service Management, Kyung hee University) ;
  • Park, Suk-Hyeon (Dept. of Herbal Cuisine and Nutrition, Daegu Haany University) ;
  • Jung, Hyeon-A (Dept. of Herbal Cuisine and Nutrition, Daegu Haany University)
  • 김안나 (경희대학교 일반대학원 조리외식경영학과) ;
  • 박숙현 (대구한의대학교 한방식품조리영양학부) ;
  • 정현아 (대구한의대학교 한방식품조리영양학부)
  • Received : 2014.02.25
  • Accepted : 2014.05.02
  • Published : 2014.06.30
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Abstract

The purpose of this study was to evaluate the jujube hot-water extraction and antioxidant. After extraction of hot-water jujube, general composition analysis and functional tests were performed. The results of general composition analysis showed 22.33% of moisture content, 0.71% of crude lipid, 5.21% of crude protein, and 3.87% of ash. From DPPH test results, in concentrations of $1,000{\mu}g/mL$ of jujube extracts, electron donating ability was shown with 68.24%. The SOD ability in concentrations of $1,000{\mu}g/mL$ was 13.12%. The nitrite scavenging ability of jujube extracts was 11.79% at $1,000{\mu}g/mL$. The yogurt with 0, 1, 2, 3 and 4% of jujube extracts was made, and the general composition analysis and the functional tests were performed. The results of the general composition analysis of jujube yogurt, showed 74.71~76.56% of moisture contents, 1.31~3.38% of crude lipid, 2.13~3.40% of crude protein, and 1.18~1.28% of ash. The DPPH test results showed 46.33% for 1% added jujube extract, 53.78% for 2% added jujube extract, 90.87% for 3% added jujube extract, and 89.58% for 4% added jujube extract. The SOD ability showed 4.93% for 1% added jujube extract, 7.28% for 2% added jujube extract, 11.38% for 3% added jujube extract, and 11.50% for 4% added jujube extract.

Keywords

References

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