Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Salad Dressing Added with Acaiberry Powder

아사이베리를 첨가한 샐러드드레싱의 품질특성 및 항산화활성

  • Choi, Jeong-In (Department of Food Science and Nutrition, Daejin University) ;
  • Chung, Hai-Jung (Department of Food Science and Nutrition, Daejin University)
  • 최정인 (대진대학교 식품영양학과) ;
  • 정해정 (대진대학교 식품영양학과)
  • Received : 2017.08.09
  • Accepted : 2017.10.10
  • Published : 2017.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to evaluate the quality characteristics and antioxidant activities of salad dressing prepared with acaiberry powder (0, 1, 3, and 5%). The pH and titratable acidity increased as the acaiberry powder increased. The sugar content showed no significant differences between samples. The viscosity was lowest in the controls and increased with increasing amounts of the acaiberry powder. The lightness and yellowness values decreased, while the redness values increased with increasing amounts of acaiberry powder. The total polyphenol content ranged from 10.26-45.19 mg GAE/100 g, increasing with increased acaiberry powder levels. The antioxidant activities measured via DPPH radical scavenging activity, reducing power and FRAP also increased with increasing acaiberry powder concentrations. Finally, a consumer acceptance test revealed that up to 3% acaiberry powder could be added to salad dressing to provide high antioxidant activity without sacrificing sensory quality.

Keywords

References

  1. Benzie, IFF, Strain, JJ. 1999. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol., 299:15-27
  2. Bing DJ, Lee JH, Chun SS. 2015. Quality characteristics and antioxidant activity of salad dressings prepared with wild grape powder during storage. J. Korean Soc., Food Sci. Nutr., 44(2):250-259 https://doi.org/10.3746/jkfn.2015.44.2.250
  3. Choi JI, Chung HJ. 2017. Quality characteristics of salad dressing added with acaiberry powder. MS Thesis, Daejin University, Kyunggi, Korea. p 5
  4. Choi SH. 2015. Quality characteristics of yanggaeng added with acaiberry (Euterpe oleracea Mart.) powder. Korean J. Culin. Res., 21(6): 133-146
  5. Choi SN, Chung NY. 2009. The quality and sensory characteristics of cashew dressing. Korean J. Food Cookery. Sci., 25(1):39-44
  6. Choi YS. 2015. The study of quality characteristics of acaiberry (Euterpe oleracea Mart) powder sulgidduk. Korean J. Culinary Res., 21(1):90-99
  7. Choi YS, Kim SK, Mo EK. 2014. Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added. Korean J. Food Preserv., 21(5): 661-667 https://doi.org/10.11002/kjfp.2014.21.5.661
  8. Chung HJ. 2012. Physiological activity of acaiberry (Euterpe oleracea Mart) extracted with different solvents. J. Korean Soc. Food Cult., 27(1):75-81 https://doi.org/10.7318/KJFC.2012.27.1.075
  9. Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J. Agric. Food Chem., 50(4):4959-4964 https://doi.org/10.1021/jf0255937
  10. Gitte S, Jensen. 2008. In vitro and in vivo antioxidant and antiinflammatory capacities of an antioxidant-rich fruit and berry juice blend. Results of a pilot and randomized, double-blinded, placebo-controlled, crossover study. J. Agric., Food Chem., 56:8326-8333 https://doi.org/10.1021/jf8016157
  11. Gulcin I, Berashvili D, Gepdiremen A. 2005. Antiradical and antioxidant activity of total anthocyanins from Perilla pankinensis decne. J. Ethnopharmacol., 101:287-293 https://doi.org/10.1016/j.jep.2005.05.006
  12. Gulcin I. 2006. Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid). Toxicol., 217(2-3):213-220 https://doi.org/10.1016/j.tox.2005.09.011
  13. Heinrich M, Dhanji T, Casselman I. 2011. Acai (Euterpe oleracea Mart.)-a phytochemical and pharmacological assessment of the species' health claims. Phytochem. Lett., 4(1):10-21 https://doi.org/10.1016/j.phytol.2010.11.005
  14. Hertog MGL, Feskens EJM, Kromhout D. 1997. Antioxidant flavonols and coronary heart disease risk. Lancet, 349(9053):699
  15. Jung HA, Kim AN, Ahn EM, Park SH, Kim MJ, Yoo YJ, Lee YR. 2011. Study development of salad dressing with added sea tangle (Laminaria japonica). Korean J. Food Nutr., 24(4):520-527 https://doi.org/10.9799/ksfan.2011.24.4.520
  16. Jung HA, Kim AN. 2011. Quality characteristics of oak mushroom salad dressing. J. East Asian Soc. Dietary Life, 21(5):669-676
  17. Jung HA, Park SH, Kim AN. 2013. Quality characteristics of ginger salad dressing. The Korean J. Culin. Res., 19(2):167-175
  18. Kang J, Li Z, Wu T, Jensen GS, Schauss AG, Wu X. 2010. Antioxidant capacities of flavonoids compounds isolated from acai pulp. Food Chem., 122:610-617 https://doi.org/10.1016/j.foodchem.2010.03.020
  19. Kalt W, Hanneken A, Milbury P, Tremblay F. 2010. Recent research on polyphenolics in vision and eye health. J. Agric. Food Chem., 58:4001-4007 https://doi.org/10.1021/jf903038r
  20. Kim EJ, Choi JY, Yu MR, Kim MY, Lee SH, Lee BH. 2012. Total polyphenols, total flavonoid contents, and antioxidant activity of Korean natural and medicinal plant. Korean J. Food Sci. Technol., 44(3):337-342 https://doi.org/10.9721/KJFST.2012.44.3.337
  21. Kim HD, Lee YJ.Han JS. 2002. A study of western food experience and the influence of sauce on food quality. J. East Asian Soc. Dietary Life, 12(4):307-311
  22. Kim HS, Yoo SS. 2016. A study on quality characteristics and optimized recipe of muffin with added acaiberry powder. J. Korean Soc. Food Cult., 31(3):226-234 https://doi.org/10.7318/KJFC/2016.31.3.226
  23. Kim MH, Lee YJ, Kim DS, Kim DH. 2003. Quality characteristics of fruits dressing. Korean J. Soc. Food Cookery Sci., 19(2):165-173
  24. Kim MH, Lee SJ, Kim HH. 2001. A study on consumer's preference and use patterns of salad dressing. J. East Asian Soc. Dietary Life, 11(5):345-355
  25. Lee SY, Shin YJ, Park JH, Kim SM, Park CS. 2008. An analysis of the Gyungokgo's ingredients and a comparison study on anti-oxidation effects according to the kinds of extract. Kor. J. Herbology, 23(2):123-136
  26. Lee WG, Lee JA. 2012. Quality characteristics of yogurt dressing prepared with blueberry juice. Korean J. Culin. Res., 18(4):255-265
  27. Lee YJ, Ryu HS, Chun SS. 2010. Quality characteristics of salad dressing prepared with mulberry fruit powder. Korean J. Food Cookery Sci., 26(5):537-544
  28. Lichtenthaler R, Rodrigues RB, Maia JGS, Papagiannopoulos M, Fabricius H, Marx F. 2005. Total oxidant scavenging capacities of eterope oleracea Mart (Acai) fruits. Int. J. Food Sci. Nutr., 56(1):53-64 https://doi.org/10.1080/09637480500082082
  29. Lim SH, Nam HS, Baek HH. 2016. Aroma characteristics of acaiberry. Korean J. Food Sci. Technol., 48(2):122-127 https://doi.org/10.9721/KJFST.2016.48.2.122
  30. Marcason W. 2009. What is the Acaiberry and are there health benefits? J. Am. Diet. Assoc., 109(11):1968 https://doi.org/10.1016/j.jada.2009.09.017
  31. Menezes E, Deliza R, Chan HL, Guinard JX. 2011. Preferences and attitudes towards acai-based products among North American consumers. Food Res. Int., 4(7):1997-2008
  32. Namgung R, Park SA, An SJ, Lee YH, Kim HS, Lee YG, Seong JH, Chung HS. 2014. Processing and quality characteristics of salad dressing using jujube puree. Korean J. Food Preserv., 21(2):187-192 https://doi.org/10.11002/kjfp.2014.21.2.187
  33. Park KB. 2014. Quality characteristics of yogurt dressing added with mulberry juice. Korean J. Culin. Res., 20(4):1-13
  34. Park KB, Kwon SY, Moon JH. 2015. Quality characteristics of aronia (Aronia melanocarpa) juice added yogurt dressing. Korean J. Culin. Res., 21(6):206-217
  35. Park JY, Iee SH, Park KB. 2013. Quality characteristics of yogurt dressing added with bokbunja (Rubus coreanus Miquel) juice. Korean J. Culin. Res., 19(5):23-35
  36. Schauss AG, Wu X, Prior RL, Ou B, Huang D, Owens J Agarwal A, Jensen GS, Hart AN, Shanbrom E. 2006. Antioxidant capacity and other bioactivities of the freeze-dried amazonian palm berry (Euterpe oleraceae Mart (acai)). J. Agr. Food Chem., 54(22):8604-8610 https://doi.org/10.1021/jf0609779
  37. Rosso VV, Hillebrand S, Montilla EC, Bobbio FO, Winterhalter P, Mercadnte. AZ 2008. Determination of anthocyanins from acerola and acai by HPLC-PDA-MS/MS. J. Food Comp. Anal., 21(4):291-299 https://doi.org/10.1016/j.jfca.2008.01.001
  38. Wong JY, Chye FY. 2009. Antioxidant properties of selected tropical wild edible mushrooms. J. Food Compos. Anal., 22(4):269-277 https://doi.org/10.1016/j.jfca.2008.11.021
  39. Yim SB, Kim CR, Jeon HL, Kim HD, Lee SW, Kim MR. 2012. Quality characteristics of salad dressing prepared with mulberry, Schisandra chinensis and Discorea powder. J. East Asian Soc. Dietary Life, 22(5):613-623
  40. Yu MH, Im HG, Lee HJ, Ji YJ, Lee IS. 2006. Components and their antioxidative activities of methanol extracts from sarcocarp and seed of Zyzypus jujuba var. inermis Rehder. Korean J. Food Sci. Technol., 38(1):128-134