Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Antioxidant Activity and Quality Characteristics of Hibiscus syriacus Cultivars Powders

품종별 무궁화 분말의 항산화활성 및 품질특성

  • Kim, Mi-Jung (Department of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Jin, So-Yeon (Department of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
  • 김미정 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 진소연 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공)
  • Received : 2017.06.26
  • Accepted : 2017.07.25
  • Published : 2017.08.30
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Abstract

The aim of this study was to analyze the functional components of five cultivars of 'Mugunghwa (Hibiscus syriacus L.)' for the development of 'Mugunghwa'-added foods. There were five varieties, namely, Hibiscus syriacus 'Hwanhee' (HH), Hibiscus syriacus 'Samchulli' (SC), Hibiscus syriacus 'Harmony' (HM), Hibiscus syriacus 'Baekgu' (BG), and Hibiscus sabdariffa L (HB). Of the five varieties tested, HH extract showed the highest total phenolic content (131.85 GAE mg/g), DPPH free radical scavenging activity (95.18%), and anthocyanin and sugar contents. The sensory quality of powders from each Hibiscus variety was evaluated, and it was found that overall palatability decreased in the order: HH, SC, HB, HM, and BG. Thus, addition of Hibiscus variety, which has excellent functionality and palatability, to foods confers an extra element of Korean history and culture, which is expected to improve the marketability of various food products.

Keywords

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