Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Antioxidant Effect of Taraxacum officinale on Quality Characteristics of Yukwa containing Taraxacum officinale during Storage

서양민들레의 항산화능이 저장 기간 동안 유과의 품질특성에 미치는 효과

  • 김경미 (농촌진흥청 국립농업과학원) ;
  • 장영윤 (농촌진흥청 국립농업과학원) ;
  • 이재준 (조선대학교 자연과학대학 식품영양학과) ;
  • 오희경 (장안대학교 건강과학부 식품영양과)
  • Received : 2014.04.21
  • Accepted : 2014.05.16
  • Published : 2014.06.30
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Abstract

This study investigated the antioxidant effect of Taraxacumofficinale on the qualitycharacteristics of Yugwa during storage. Total polyphenol content was higher than total flavonoid content. DPPH radical scavenging activity and antioxidative index of Taraxacum officinale ethanol extracts were significantly (p<0.05) lower compared with those of Vit.C, whereas they were similar with those of BHA. The L, a, and b levels of Yugwa significantly (p<0.05) decreased with increasing amount of Taraxacum officinale powder; 6% Taraxacum officinale powder showed the lowest L and b levels. Hardness was unaffected by Taraxacum officinale content during the storage period. Brittleness of Yugwa was significantly (p<0.05) lower in control, 1.5%, and 6% Taraxacum officinale powder, whereas 3% Taraxacum officinale powder showed no significant differences during storage. Peroxide value significantly decreased in 3% and 6% Taraxacum officinale powders compared to those of control and 1.5% Taraxacum officinale powder after 4 weeks of storage. Taste, flavor, and crispness showed significant (p<0.05) differences according to Taraxacum officinale concentration. In conclusion, addition of 3~6% Taraxacum officinale powder provides beneficial effects in terms of storage life of Yugwa without any detrimental effects on quality characteristics.

Keywords

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