한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제33권5호
  • /
  • Pages.473-482
  • /
  • 2020
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

비타민나무열매가루 첨가 식빵의 품질 특성 및 항산화 활성

Quality Characteristics and Antioxidant Properties of White Pan Bread Added with Sea Buckthorn (Hippophae rhamnoids L.) Berry Powder

  • 이종숙 (대구과학대학교 식품영양조리학부) ;
  • 김정미 (대구과학대학교 식품영양조리학부)
  • Lee, Jong Suk (Division of Food & Nutrition and Cook, Taegu Science University) ;
  • Kim, Jung Mi (Division of Food & Nutrition and Cook, Taegu Science University)
  • 투고 : 2020.06.22
  • 심사 : 2020.09.22
  • 발행 : 2020.10.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The purpose of this study was to prepare bread added with sea buckthorn (Hippophae rhamnoides L.) berry powder (SBBP) (1, 3, and 5%) using a straight dough method. The quality and antioxidant characteristics of the bread were analyzed. The results indicated that the pH value and dough raising power of the dough decreased and the moisture content of the bread added with SBBP increased compared to that without the SBBP. The crust color of the bread did not change significantly. However, the crumb lightness value decreased and the redness and yellowness value increased respectively to the concentration of the SBBP. The texture measurement indicated that the hardness, gumminess, and chewiness of the bread increased with the addition of the SBBP. The total polyphenol content of the bread supplemented with the SBBP was increased (4.60~16.14 mg GAE/g) compare to the control (1.67 mg GAE/g). Dose-dependent, significant-high DPPH (26.86%) and ABTS (42.52%) radical scavenging activities were observed in the bread with the addition of the SBBP up to 5%. Based on these results, the optimum amount of the SBBP to add for baking bread would be 3% and the SBBP could be considered a functional agent.

키워드

참고문헌

  1. Andersson SC, Olsson ME, Johansson E, Rumpunen K. 2009. Carotenoids in sea buckthorn (Hippophae rhamnoides L.) berries during ripening and use of pheophytin a as a maturity marker. J Agric Food Chem 57:250-258 https://doi.org/10.1021/jf802599f
  2. AOAC. 1995. Official Methods of Analysis of AOAC International. 16th ed. pp.69-74. Association of Official Analytical Communities
  3. Asheesh G, Ratan K, Karan P, Banerjee PK, Sawhney RC. 2005. A preclinical study of the effects of sea buckthorn (Hippophae rhamnoides L.) leaf extract on cutaneous wound healing in albino rats. Int J Low Extremity Wounds 4:88-92 https://doi.org/10.1177/1534734605277401
  4. Bernath J, Foldesi D. 1992. Sea buckthorn (Hippophae rhamnoides L): A promising new medicinal and food crop. J Herbs Spices Med Plants 1:27-35 https://doi.org/10.1300/J044v01n01_04
  5. Bing D, Chun SS. 2013. Quality and consumer perception of white bread baked with Hallabong powder. J Korean Soc Food Sci Nutr 42:306-312 https://doi.org/10.3746/jkfn.2013.42.2.306
  6. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
  7. Cha SH, Shin N, An H, Yoo DI, Kim DI, Hyun TK, Jang KI. 2019. Quality and antioxidant properties of bread added with 'Fuji' apple juice. Korean J Food Nutr 32:98-105 https://doi.org/10.9799/KSFAN.2019.32.2.098
  8. Chen Y, Jiang Z, Qin WL, Ni MN, Li XL, He YR. 1990. Chemical composition and characteristics of sea buckthorn fruit and its oil. Chem Ind For Prod 10:163-175
  9. Criste A, Urcan AC, Bunea A, Furtuna FRP, Olah NK, Madden RH, Corcionivoschi N. 2020. Phytochemical composition and biological activity of berries and leaves from four romanian sea buckthorn (Hippophae rhamnoides L.) varieties. Molecules 25:1170 https://doi.org/10.3390/molecules25051170
  10. Das L, Raychaudhuri U, Chakraborty R. 2012. Supplementation of common white bread by coriander leaf powder. Food Sci Biotechnol 21:425-433 https://doi.org/10.1007/s10068-012-0054-9
  11. Dewettinck K, Van Bockstaele F, Kuhne B, Van de Walle D, Courtens TM, Gellynck X. 2008. Nutritional value of bread: Influence of processing, food interaction and consumer perception. J Cereal Sci 48:243-257 https://doi.org/10.1016/j.jcs.2008.01.003
  12. Ganju L, Padwad Y, Singh R, Karan D, Chanda S, Chopra MK, Bhatnagar P, Kashyap R, Sawhney RC. 2005. Anti-inflammatory activity of seabuckthorn (Hippophae rhamnoides) leaves. Int Immunopharmacol 5:1675-1684 https://doi.org/10.1016/j.intimp.2005.03.017
  13. Geetha S, Sai Ram M, Singh V, Ilavazhagan G, Sawhney RC. 2002. Antioxidant and immunomodulatory properties of sea buckthorn (Hippophae rhamnoides): An in vitro study. J Ethnopharmacol 79:373-378 https://doi.org/10.1016/S0378-8741(01)00406-8
  14. Guan TT, Cenkowski S, Hydamaka A. 2005. Effect of drying on the nutraceutical quality of sea buckthorn (Hippophae rhamnoides L. ssp. sinensis) leaves. J Food Sci 70:E514-E518 https://doi.org/10.1111/j.1365-2621.2005.tb08312.x
  15. Han GP, Lee KR, Han JS, Kozukue N, Kim DS, Kim JA, Bae JH. 2004. Quality characteristics of the potato juice added functional white bread. Korean J Food Sci Technol 36:924-929
  16. Jo MJ, Kim YA, Lee SC. 2016. Preparation and evaluation of physiological activity of white bread containing Korean blue mussel. J Korean Soc Food Sci Nutr 45:1623-1629 https://doi.org/10.3746/jkfn.2016.45.11.1623
  17. Kim DH, Hong KN, Lim YK, Cha SH, Ryu JE, Cho JH, Kim DI, Yoo DI, Jang KI. 2016. Quality and antioxidant properties of Tofu coagulated with 'Tsugaru' apple (Malus domestica Borkh) juice. J Korean Soc Food Sci Nutr 45:1130-1137 https://doi.org/10.3746/jkfn.2016.45.8.1130
  18. Kim JE, Chae KY, Park SN. 2011. Antioxidative and inhibitory activities on tyrosinase of Hippophae rhammoides leaf extracts. J Soc Cosmet Sci Korea 37:265-273 https://doi.org/10.15230/SCSK.2011.37.3.265
  19. Kim SG, Jo NG, Kim YH. 1999. Science of Confectionery and Bakery. pp.119-120. BnC World
  20. Kim Y, Kim I, Jeong Y. 2019. Quality characteristics of white pan bread added with Tenebrio molitor powder. J Korean Soc Food Sci Nutr 48:253-259 https://doi.org/10.3746/jkfn.2019.48.2.253
  21. Kim YM. 2018. Quality characteristics of white bread using hot-air-dried leek powder. J Korean Soc Food Sci Nutr 47:1320-1326 https://doi.org/10.3746/jkfn.2018.47.12.1320
  22. Kim YN, Kim KM, Park MH, Kim KH, Im SH, Park YH. 2009. Analysis of chemical composition and in vitro anti-oxidant properties of extracts from sea buckthorn (Hippophae rhamnoides). J Appl Biol Chem 52:58-64 https://doi.org/10.3839/jabc.2009.011
  23. Ko MS, Lee HJ, Kang MJ. 2012. Antioxidant activities and whitening effects of extracts from Hippophae rhamnoides L. J East Asian Soc Diet Life 22:812-817
  24. Ko SH, Bing DJ, Chun SS. 2013. Quality characteristics of white bread manufactured with Shinan seomcho (Spinacia oleracea L.) powder. J Korean Soc Food Sci Nutr 42:766-773 https://doi.org/10.3746/jkfn.2013.42.5.766
  25. Labensky SR, Martel P, van Damme E. 2005. On Baking: A Textbook of Baking and Pastry Fundamentals. pp.50-52. Pearson-Prentice Hall
  26. Lee HJ, Jung SI, Hwang YI. 2009. Characteristics and preservation of the plain bread added with onion juice. J Life Sci 19:781-786 https://doi.org/10.5352/JLS.2009.19.6.781
  27. Lee SH. 2015. Quality and antioxidant properties of white breads enhnaced with broccoli (Brassica oleracea L.) powder. Korean J Food Cookery Sci 31:614-622 https://doi.org/10.9724/kfcs.2015.31.5.614
  28. Lee SY, Shon JY, Kang KO. 2018. Nutritional components and antioxidant activities of sea buckthron (Hippophae rhamnoides L.) leaf and berry extracts. J East Asian Soc Diet Life 28:31-39 https://doi.org/10.17495/easdl.2018.2.28.1.31
  29. Negi PS, Chauhan AS, Sadia GA, Rohinishree YS, Ramteke RS. 2005. Anti-oxidant and antibacterial activities of various seabuckthorn (Hippophae rhamnoides L.) seed extracts. Food Chem 92:119-124 https://doi.org/10.1016/j.foodchem.2004.07.009
  30. Oh WG, Kim JH, Lee SC. 2011. Preparation and characterization of white bread with sweet persimmon. J Korean Soc Food Sci Nutr 40:253-258 https://doi.org/10.3746/jkfn.2011.40.2.253
  31. Park LY. 2015. Effect of Houttuynia cordata Thunb. powder on the quality characteristics of bread. Korean J Food Sci Technol 47:75-80 https://doi.org/10.9721/KJFST.2015.47.1.75
  32. Park YH, Lim SH, Ham HJ, Jeong HN, Lee KJ, Kim KH, Kim S. 2010. Comparison of biological activities from different parts of seabuckthorn (Hippophae rhamnoides L.). J Korean Soc Food Sci Nutr 39:975-979 https://doi.org/10.3746/jkfn.2010.39.7.975
  33. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26:1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  34. Rousi A. 1971. The genus Hippophae L. A taxonomic study. Ann Bot Fenn 8:177-227
  35. Shin SR, Shin S, Shin GM. 2008. Quality characteristics of white pan bread by pomegranate with added pomegranate powder. Korean J Food Nutr 21:492-498
  36. Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods Enzymol 299:152-178 https://doi.org/10.1016/S0076-6879(99)99017-1
  37. Tae MH, Kim KH, Yook HS. 2015. Quality characteristics of bread with burdock (Arctium lappa L.) powder. J Korean Soc Food Sci Nutr 44:1826-1831 https://doi.org/10.3746/jkfn.2015.44.12.1826
  38. Tiffany TYG, Stefan C, Arnie H. 2005. Effect of drying on the nutraceutical quality of sea buckthorn leaves. J Food Sci 70:514-518
  39. Xing J, Yang B, Dong Y, Wang B, Wang J, Kallio HP. 2002. Effects of sea buckthorn (Hippophae rhamnoides L.) seed and pulp oils on experimental models of gastric ulcer in rats. Fitoterapia 73:644-650 https://doi.org/10.1016/S0367-326X(02)00221-6
  40. Yang ZG, Li HR, Wang LY, Li YH, Lu SG, Wen XF, Wang J, Daikonya A, Kitanaka S. 2007. Triterpenoids from Hippophae rhamnoides L. and their nitric oxide production inhibitory and DPPH radical-scavenging activities. Chem Pharm Bull 55:15-18 https://doi.org/10.1248/cpb.55.15
  41. Yoon HS, Kim JW, Kim SH, Kim YG, Eom HJ. 2014. Quality characteristics of bread added with aronia powder (Aronia melanocarpa). J Korean Soc Food Sci Nutr 43:273-280 https://doi.org/10.3746/jkfn.2014.43.2.273
  42. Yoon MH, Jo JE, Kim DM, Kim KH, Yook HS. 2010. Quality characteristics of bread containing various levels of flowering cherry (Prunus serrulata L. var. spontanea Max. Wils.) fruit powder. J Korean Soc Food Sci Nutr 39:1340-1345 https://doi.org/10.3746/jkfn.2010.39.9.1340