Browse > Article
http://dx.doi.org/10.17495/easdl.2015.12.25.6.1018

Quality Characteristics of Gastrodia elata Extract Glutinous Rice Porridge Jochung and Principal Component Analysis of Antioxidant Activity  

Lee, Ki-Won (Dept. of Biological Engineering, Konkuk University)
Kim, Du-Yeon (Dept. of Biological Engineering, Konkuk University)
Lee, Mi-Young (Dept. of Food & Nutrition, Jangan University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.25, no.6, 2015 , pp. 1018-1028 More about this Journal
Abstract
This study was performed to investigate the effects of Gastrodia elata extract on the quality characteristics of glutinous rice porridge Jochung saccharide by barley malt. Glutinous rice porridge Jochung contatining 0%, 5%, 10%, 15%, 20% of Gastrodia elata extract were produced. Soluble solid contents and pH increased as content of Gastrodia elata extract increased. Free acidity contents were 24.87 meq/kg (control) and 25.67~42.03 meq/kg (GR2~GR5) (p<0.001 among samples). There was significant total phenolics and TEAC obtained for antioxidant activity of Gastrodia elata extract Jochung samples. Increased the ratio of Gastrodia elata extract in Jochung tended to decrease the color value. Results show Jochung containg less than 15% Gastrodia elata extract resulted in the highest scores for quality characteristics and sensory evaluation. Correlations between antioxidant activity and parameters were found to be statistically significant.
Keywords
Gastrodia elata extract; glutionous rice porridge; Jochung; antioxidant activity;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 "Jubangmun(酒方文)" the mid 1600s. In: Lee HJ editor (2013) Kyomunsa. Gyeonggido. Korea.
2 AOAC (1990) Official Methods of Analysis of AOAC Intl. 15th ed. Association of Official Analytical Communities, Washington DC. USA
3 Bertoncelj J, Dobersek U, Jamnik M, Golob T (2007) Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry 105: 822-828.   DOI
4 Bradford MM (1976) A rapid and sensitive method for quantitation of microgram quantities of protein utilizing the principle of protein-dye-binding. Anal Biochem 72: 248-254.   DOI
5 Cho HE, Choi SH, Park YS, Ahn BY (2008) Effect of Gastrodiae rhizoma power on serum and liver lipid levels of rats with high fat diet. Korean J Food & Nutr 21: 64-70.
6 Choi SR, Jang I, Kim CS, You DH, Kim JY, Kim YG, Ahn YS, Kim JM, Kim YS, Seo KW (2011) Changes of components and quality in Gastrodiae rhizoma by different dry methods. Korean J Medicinal Crop Sci 19(5): 354-361.   DOI
7 Choi YH, Baek JE, Park SY, Choi HS, Song J (2014) Characteristics and yield of Jochung processed by different preparation methods. Korean J Food & Nutr 27(3): 414-420.   DOI
8 Chung HS, Ji GE (1996) Composition and functionality of Chonma. Korean J Food Sci Technol 28:53-57.
9 Ha JO, Lee SC, Bac HD, Park OP (2004) Food Chemistry. Dooyangsa, Seoul, Korea. 218-344.
10 Heo JC, Park JY, An SM, Lee JM, Yun CY, Shin HM, Kwon TK, Lee SH (2006) Anti-oxidant and anti-tumor activities of crude extracts by Gastrodia elata Blume. Korean J Food Preserv 13(1): 83-87.
11 Huang MT, Ho ST, Lee CY (1992) Phenolic compounds in food and their effects on health(II). Antioxidants and cancer prevention. American Chemical Society. Washington DC. USA. pp. 54-71.
12 Jitlada V, Maliwan S, Voranuch S, Prasan S, Supalax S (2010) High performance liquid chromatographic analysis of phenolic compounds andtheir antioxidant activities in rice varieties. LWT - Food Science and Technology 43: 1325-1330.   DOI
13 Kang CS (2007) Qualitative characteristics of sponge cakes with addition of Gastrodiae rhizoma powder. Koean J Culinary Res 13(4): 211-219.
14 Kang MJ, Shin JH (2012) Quality characteristics of Jochung containing various of steamed garlic powder. Korean J Food Cookery Sci 28(6): 865-870.   DOI
15 Kim KH, Park SH (1995) Liquefaction and saccharification of tapioka starch for fuel ethanol production. Korean J Biotechnol Bioeng 10:304-316.
16 Kim HJ, Kang UW, Mun GD (2001) Quality characteristics of bread added with Gastrodia elata Blume powder. Korean J Food Sci Technol 33: 437-443.
17 Kriengsak T, Unaroj B, Kevin C, Luis CZ, David HB (2006) Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Composition Analysis 19(6-7): 669-675.   DOI
18 Lee BY, Choi HS, Hwang JB (2002) Analysis of food components of Gastrodiae rhizoma and changes in several characteristics at the various drying conditions. Korean J Food Sci Technol 34: 37-42.
19 Lee HJ (1991) Hankook Minjok Moonhwa Dae Baikgwa Sajeon. The Academy of Korean Studies. Woongjin press, Seoul, Korea. 15: 462-464.
20 Lee HJ, Jang HD, Lee KW, Lee HJ, Kang NJ (2011) Functional Food. Soohaksa, Seoul, Korea. pp 63-64.
21 Lee JE, Choi YH, Cho MG, Park SY, Kim EM (2012) Characteristics of Jochung by wet-milled rice flour and steamed rice. Korean J Food & Nutr 25(3): 637-643.   DOI
22 Lee JJ, Kim CS, Kim SH, Huh CS, Baek YJ (1999) Changes of polyphenol contents in unripe apples according to heat treatments. Korean J Food Sci Tech 31(1): 147-152.
23 Lee JW, Kim YG (1997) Volatile flavor constituents in the rhizoma of Gastrodia elata. Korean J Soc Appl Biol chem 40: 455-458.
24 Lee SW, Moon HK, Moon JN, Yoon WJ, Kim GY (2010) Quality characteristics of Chun Ma (Gastrodiae rhizoma) beverage prepared using concentrated extracts. Korean J Food Preserv 17(1): 58-65.
25 Luiza D''O. Sant''Ana, Juliana P. L. M. Sousa, Fernanda B. Salgueiro, Maria Cristina Affonso Lorenzon, and Rosane N. Castro (2012) Characterization of monofloral honeys with multivariate analysis of their chemical profile and antioxidant activity. Journal of Food Science 71(1): c135-140.
26 Maria M. Cavia, Miguel A. Fernandez-Muino, Sara R. Alonso-Torre, Jose F. Huidobro, Maria T. Sancho (2007) Evolution of acidity of honeys from continental climates: Influence of induced granulation. Food Chemistry 100: 1728-1733.   DOI
27 Maski HS, Saki TA, Sakuri H (1995) Active oxygen scavening activity of plant extracts. Biol Pharm Bull 18: 162-166.   DOI
28 Melissa W, Enio M, Paulo FSM, Leila P da S, Gerson MSS, Rafael BF (2013) Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing. Food Research International 50: 698-703.   DOI
29 Moon JN, Lee SW, Moon HK, Yoon SJ, Lee WY, Lee S, Kim GY (2011) Quality characteristics of Chunma (Gastrodia elata Blume) Jelly with added Gastrodia elata Blume concentrate. Korean J Food Cookery Sci 27(5): 545-556.   DOI
30 Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31: 426.   DOI
31 O, J (1986) Sinnong Herbs. Inmin Hygiene Publishing Co. 200-201.
32 Park JS, NA HS (2005) Quality characteristics of Jochung containing various level of Letinus edodes powder. Korean J Food Sci Technol 37(5): 768-775.
33 Park MR, Yoo C, Chang YN, Ahn BY (2012) Change of total polyphenol content of fermented Gastrodia elata Blume and radical scavenging. Korean J Plant Res 25(4): 379-386.   DOI
34 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans CA (1999) Antioxidant activity applying an improved ABTS radical cation decolourization assay. Free Radical Biology and Medicine 26: 1231-1237.   DOI
35 Raquel P, Laura B, Fulgencio SC (2000) Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J Agric Food Chem 48: 3396-3402.   DOI
36 Sebastien Le, Julie Josse, Francois Husson (2008) FactoMine-R: An R package for multivariate analysis. J Stat Softw 25 (1): 1-18.
37 Shin SI (2011) Quality characteristics of Jochung added with Burdock roots powder. Master's Degree Thesis, Myongj University, Korea, pp 44-46.
38 Waterhouse AL (2002) Determination of total phenolics. Current Protocols in Food Analytical Chemistry I1.1.1-I1.1.8.
39 STHDA. Statistical tools for high-throughput data analysis. Avaliable from: http://www.sthda.com/english/wiki/factoextra-r-package-visualization-of-the-outputs-of-a-multivariateanalysis-r-software-and-data-mining (Accessed on 01. July 2015)
40 Teruo Nakakuki (2002) Present status and future of functional oligosaccharide development in Japan. Pure Appl Chem 74 (7): 1245-1251.   DOI
41 Yoshinori M, Eunice L-C, Bo J (2010) Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals. Blackwell. Iowa. pp 341-358.