Browse > Article
http://dx.doi.org/10.14400/JDC.2015.13.9.531

Research for the Development of Oriental and Western Convergence Prevention Food of Tangerine Peel Powdered Chocolate with Antioxidant Activity  

Park, Sung-Hye (Dept. of Food and Nutrition, Kwangju Women' University)
Cha, Kyoung-Ok (Agricultural Chemistry Graduate School, Wonkwang University)
Park, Hae-Ryoung (Division of Liberal Arts & Teacher Training, Kwangju Women's University)
Publication Information
Journal of Digital Convergence / v.13, no.9, 2015 , pp. 531-540 More about this Journal
Abstract
Traditionally we consider the food and the medicine have common roots, that is, energies from them share the same source, and it brought us an unique food culture of our own, and nurtured an unique academic area of oriental medicated dietary therapy. Thus we devise chocolate based on oriental theory and western food and convergence prevention nutritional approach. The study analyzed and examined the nutritional composition, physical properties and analysis DPPH radical scvenging, total polyphenolic compound contents, total flavonoids contents of chocolate added with 5% tangerine peel powder(TPC). Total polyphenolic compound content of TPC was 394.1 mg GAE/100g and DPPH radical scvenging activity was 68.66% and total flavonoid content was 148.88 mg QE/100g. Antioxidative activity of TPC was significantly higher than that of come into the market milk chocolate(p<0.05). In sensory evaluation, significantly difference(p<0.05)of TPC were surface color, flavor, overall acceptance.
Keywords
Antioxidative Activity; Biological Response; Chocolate; Convergence; Disease Preventive; Tangerine Peel;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 L. Gu, M. A. Kelm, J. F. Hammerstone, G. Beecher, J. Holden, D. Haytowiez, S. Gehbardt, R. L. Prior, Concentrations of proanthocyanidins in common food and estimations of normal consumption. J Am Clin Nutr., Vol. 20, pp. 613-617, 2004.
2 S. Y. Kim, H. J. Rho, D. K. Oh, Effect of addition of fractionated milk fat onf fat composition anf melting behavior of cocoa butter. J Korea Food Sci Tehnol., Vol. 29 pp. 23-29, 1997.
3 D. Rein, T. G. Paglieroni, D. A. Pearson, H. H. Schmits, R. Gosselin, C. Keen C, Cacao inhibits platelet activation and function. Am J Clin Nutr. Vol. 72, pp. 30-35, 2000.   DOI
4 W. J. Kim, H. S. Chae, Y. H. Lee, S. H. Park, Anti-oxidant activity and blood glucose level according to Saengmaegsan chocolate intake. J East Asian Soc Dietary Life, Vol. 19, pp. 369-374, 2009.
5 M. H. Hwang, H. L. Jeon, H. D. Kin, S. W. Lee, M.R. Kin, Quality characteristics and antioxidant activity of chocolate added with Mulberry Pomace. Korean J Food Cookery Sci., Vol. 2, pp. 479-487, 2012.
6 S. Charlseri, P. S. Dimick, Cocao butter-its composition and properties. Manufacturing Confectioner Vol. 47, pp. 115-120, 1987.
7 J. Y. Lee, J. S. Seo, B. H. Bang, E. J. Jeong, K. P. Kim, Preparation of chocolate added with Monascus barley Koli power and quality characteristics. Korean J Food Nutr., Vol. 16, pp. 116-122, 2003.
8 S. W. Moon, M. S. Park, J. B. Ahn, G. E. Ji, Quality characteristics of chocolate blended wit Bifidobacterium-fermented isoflavone powder. J Korea Food Sci Tehnol., Vol. 35, pp. 1162-1168, 2003.
9 K. M. Yoo, K. W. Lee, B. K. Moon, I. K. Hwang, Antioxidant characteristics and preparation of chocolate added with Sochungryongtang oriental medicinal extracts. Korean J Food Cookery Sci., Vol. 5, pp. 585-590, 2005.
10 K. M. Yoo, C. H. Lee, I. K. Hwang, Preparation of chocolate added with Yuza and its antioxidant characteristics. Korean J Food Cookery Sci., Vol. 24, pp. 222-227, 2008.
11 K. M. Yoo, Development of value-added chocolate with Korean red pepper and evaluation of their physiology properties. Korean J Food Nutr., Vol. 27, pp. 678-683, 2014.   DOI   ScienceOn
12 K. M. Yoo, Physiological and sensory Characteristics of chocolate with Cinnamomi ramulus and Glycyrrhiza glabra L. Korean J Food & Nutr., Vol. 25, pp. 671-676, 2012.   DOI   ScienceOn
13 Compilation Committee of Chinese Medicine Thesaurus, Chinese Medicine Thesaurus. Jeondam Publishing Co., Korea. pp. 405-418, 2003.
14 M. R. Rye, E. Y. Kim, I. Y. Bae, Y. K. Park, Contents of narigin, hesperidin, and neohesperidin in premature Korean Citrus fruits. Korean J Food Sci Technol., Vol. 34, pp. 132-135, 2002.
15 K. M. Yoo, M. R. Song, J.E. Jung, Preparation and sensory characteristics of chocolate with added coffee waste. Korean J Food Nutr., Vol. 24, pp. 111-116, 2011.   DOI   ScienceOn
16 J. S. Hyon, S. M. Kang, M. Senevirathne, W. J. Koh, T. S. Yang, M. C. Oh, C. K. Oh, Y. J. Jeong, S. H. Kim, Antioxidative activities of extracts from dried Citrus sunki and C. unshiu peels. J Korean Soc Food Sci Nutr., Vol. 39, pp. 1-7, 2010.   DOI   ScienceOn
17 J. Y. Cha, S. Y. Kim , S. J. Jeong , Y. S. Cho, Effects of hesperidin and naringenin on lipid concentration in orotic acid treated mice. Korean J Life Sci., Vol. 9, pp. 389-394, 1999.
18 L.Y. Rios, M. P. Gonthier, C. Remesy, I. Mila, C. Lapierre, S. A. Lazarus, G. Williamson, A. Scalbert, Chocolate intake increase urinary excretion of polyphenol derived phenolic acids in healthy subjects. Am J Clin Nutr., Vol. 77, pp. 912-915, 2003.   DOI
19 J. H. Son, S. H. Lee, Y. B. Park, K. H. Bae, K. H. Son, T. S. Jeong, M. S. Choi, Plasma and hepatic cholesterol and hepatic activities of 3-hydroxy- 3-methylgluraryl Co A reductase and acyl Co A cholesterol transferase are lower in rat fed citrus peep extract or a mixture of citrus bioflavonoids. J Nutr., Vol. 129, pp. 1182-1185, 1999.   DOI
20 H. S. Son, H. S. Kim, T. B. Kwon, J. S. Ju, Isolation, purification and hypotensive effects of bioflavonoids in Citrus sinensis. J Korean Soc Food Nutr., Vol. 21, pp. 136-142, 1992.
21 J. Graaf, P. R. W. Sauvage, M. V. Dam, E. M. Belsey, J. J. P. Kastelein, H. Pritchard, A. F. H. Stalenhoef, Consumption of tall oil-derived phytosterol in a chocolate matrix significantly decrease plasm total and low-density lipoprotein-cholesterol levels. British J of Nutrition, Vol. 88, pp. 479-485, 2002.   DOI   ScienceOn
22 M. T. Monforte, A. Trovato, S. Kirjavanien, A. M. Forestieri, E. M. I. Galati, R. B. Curto, Biological effects of hesperidin, a citrus flavonoid hypolipidemic activity on experimental hyper-cholesterolemiain rats. Famco, Vol. 50, pp. 595-599, 1995.
23 A.O.A.C., Official Methods of Analysis. 15th ed., Association of official analytical chemists, Washington, D.C., pp. 788, 1990.
24 A.O.A.C. Official Methods of Analysis. 14th ed., Association of official analytical chemists, Washington, D.C., pp. 453, 1984.
25 M. S. Blois, Antioxidant determinations by the use of a stable free radical. Nature, Vol. 181, pp. 1199-1200, 1958.   DOI   ScienceOn
26 V. Singleton, J. A. Rossi, Colorimetry of total phenolics with phosphomolybdic acid reagents. Am J Enolo Viticul Vol. 16, pp. 2125-2223, 1996.
27 W. B. Davis, Determination of flavanones in citrus fruits. Anal Chem., Vol. 19, pp. 476-478, 1947.   DOI
28 S.W. Murphy, A. K. Chronopoulos, Dietary flavonls and procyandin oligomers from cocoa in habit platelet function. Am J Clin Nutr., Vol. 77, pp. 1466-1471, 2003.   DOI
29 Rural Development Administration Nutritional composition of Food. Komunsa Publishing Co., Korea, 2011.
30 J. H. Son, K. O. Kang, Antioxidant properties of commercial noodles supplemented with functional ingredients. J East Asian Soc Dietary Life, Vol. 24, pp. 183-189, 2014.
31 B. Halliweill, J. M. Gytterige, Role of free radical and catalytic metal ions in human disease. Methods Enzymol., Vol. 186, pp. 1-85, 1990.   DOI
32 J. H. Lim, B. K. Kim, C. E. Park, K. J. Park, J. C. Kim, Antioxidative and antimicrobial activities of presimon leaf tea and green tea. J East Asian Soc Dietary Life, Vol. 18, pp. 709-804, 2008.
33 E. Y. Kim, I. H. Baik, J. H. Kim, S. R. Kim, Screening of the antioxidant activity of some medicinal plants. Korean J Food Sci Technol., Vol. 36, pp. 333-338, 2004.
34 Y. H. Chu, C. L. Chan, H. F. Hsu, Flavonoids content of several vegetables and mushroom and their antioxidant. J Sci Food Agr., Vol, 80, pp. 561-570, 2000.   DOI
35 I. C. Jung, W. J. Kim, S. H. Park, Study of oriental prescription for medicinal food application. J Oriental Phy & Pathology, Vol. 20, pp. 629-633, 2006.
36 O. K. Yu, M. A. Kim, J. O. Rho, H. S. Sohn, Y. S. Cha, Quality characteristics and optmization recipes of chocolate added with bokbunja. J Korean Food Sci Nutr., Vol. 36, pp. 1193-1197, 2007.   DOI   ScienceOn