Browse > Article
http://dx.doi.org/10.9799/ksfan.2015.28.3.446

Quality Characteristics during Storage of Yackwa added with Ethanol Extract from Ulmus davidiana  

Sim, Ki Hyeon (Dept. of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
Publication Information
The Korean Journal of Food And Nutrition / v.28, no.3, 2015 , pp. 446-457 More about this Journal
Keywords
Ulmus davidiana; yackwa; quality characteristics; lipid peroxidation; storage stability;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 Kim HJ, Chun HS, Kim HY. 2004. Use of gellan gum and xanthan gum as texture modifiers for yackwa, a Korean traditional fried cake. J Food Sci Nutr 9:107-112   DOI   ScienceOn
2 Kim YH, Han YS, Baik JE, Song TH. 2003. Screening of antioxidant activity in dansam (Salvia miltiorrhiza) and additional effect on the shelf-life and characteristic of yakgwa. Korean J Food Cook Sci 19:463-469
3 Kim YS, Seong NS, Lee YJ. 2005. A study on the anti-oxidation effects of Ulmi cortex and Hemipteleae cortex. Korean J Herbol 20:103-114
4 Kirk RS, Sawyer R. 1991. Pearson's Composition and Analysis of Foods. pp. 640-644. Harlow: Longman Scientific & Technical
5 Korea Food & Drug Administration. 2000. Food Code. pp.102
6 Krokida MK, Preopoulou V, Maroulis ZB, Marinos-Kouris D. 2001. Colour change during deep fat frying. J Food Eng. 48:219-225   DOI
7 Lascaray L. 1949. Mechanism of fat splitting. Ind Eng Chem Res 41:786-790   DOI
8 Lee MK, Sung SH, Lee HS, Cho JH, Kim YC. 2001. Lignan and neolignan glycosides from Ulmus davidiana var. japonica. Arch Pharm Res 24:198-201   DOI
9 Lim YH, Lee HY, Jang MS. 1993. Quality properties of yukwa by the frying time of soybean oil. J Korean Soc Food Nutr 22:186-189
10 Masuda T, Yonemori S, Takeda Y, Tanaka T, Andoh T, Shinohara A, Nakata M. 1999. Evaluation of the antioxidant activity of environmental plants: Activity of the leaf extracts from seashore plants. J Agric Food Chem 47:1749-1754   DOI
11 McCarthy TL, Kerry JP, Kerry JF, Lynch PB, Buckley DJ. 2001. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci 57:177-184   DOI
12 Nawar WW. 1969. Thermal degradation of lipids. J Agric Food Chem 17:18-21   DOI
13 Park JH, Kim CS. 2002. Green tea extract is an effective antioxidant for retarding rancidity of yukwa (rice snacks) fried in soybean and rice bran oils. Nutra Food 7:255-260   DOI
14 Pearson AM, Gray JI, Wolzak AM, Horenstein NA. 1983. Safety implications of oxidized lipids in muscle foods. Food Technol 37:121-127
15 Pietta P, Simonetti P, Mauri P. 1998. Antioxidant activity of selected medicinal plants. J Agric Food Chem 46:4487-4490   DOI
16 Sallam KHI, Ishioroshib M, Samejimab K. 2004. Antioxidant and antimicrobial effects of garlic in chicken sausage. LWTFood Sci Technol 37:849-855
17 Shahidi F, Rubin LJ, Wood DF. 1987. Control of lipid oxidation in cooked ground pork with antioxidants and dinitrosyl ferrohemochrome. J Food Sci 52:564-567   DOI
18 St. Angelo AJ. 1996. Lipid oxidation in foods. CRC Crit Rev Food Sci Nutr 36:175-224   DOI
19 Wanasundara UN, Shahidi F, Jablonski CR. 1995. Comparison of standard and NMR methodologies for assessment of oxidative stability of canola and soybean oil. Food Chem 52:249-253   DOI
20 Woo JM, Cham BY, Lee JH, An, YS, Lee HG. 2005. Effects of ${\gamma}$-oryzanol addition on the quality of yackwa during storage. Korean J Food Sci Technol 37:397-404
21 Wu PF, Nawar WW. 1986. A technique for monitoring the quality of used frying oils. J Am Oil Chem Soc 63:1363-1367   DOI
22 Yun GY, Kim MA. 2005. The effect of green tea powder on yackwa quality and preservation. Korean J Food Cult 20: 103-112
23 Ahn J, Grcun IU, Fernando LN. 2002. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef. J Food Sci 67:1364-1369   DOI
24 Alexander JC. 1978. Biological effects due to changes in fats during heating. J Am Oil Chem Soc 55:711-717   DOI
25 AOCS. 1996. Official Methods and Recommended Practices of the American Oil Chemists' Society. 4th ed. Method Cd 8-53
26 Botsoglou NA, Christaki E, Fletouris DJ, Florou-Paneri P, Spais AB. 2002. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage. Meat Sci 62:259-265   DOI
27 Branen AL. 1975. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J Am Oil Chem Soc 52:59-63   DOI
28 Chen JY, Latshaw JD, Lee HO. Min DB. 1998. ${\alpha}$-Tocopherol content and oxidative stability of egg yolk as related to dietary ${\alpha}$-tocopherol. J Food Sci 63:919-922   DOI
29 Choe E, Min DB. 2007. Chemistry of deep-fat frying oils. J Food Sci 72:77-86   DOI   ScienceOn
30 Choi U, Shin DH, Chang YS, Shin JI. 1992. Screening of natural antioxidant from plant and their antioxidative effect. Korean J Food Sci Technol 24:142-148
31 Economou KD, Oreopoulou V, Thomopoulos CD. 1991. Antioxidant activity of some plant extract of the family labiatae. J Am Oil Chem Soc 68:109-113   DOI
32 Farag RS, Badei AZMA, Hewedi FM, El-Baroty GSA. 1989. Antioxidant activity of some spice essential oils on linoleic acid oxidation in aqueous media. J Am Oil Chem Soc 66: 792-799   DOI
33 Guo JA, Wang MH. 2007. Antioxidant and antidiabetic activities of Ulmus davidiana extracts. Food Sci Biotechnol 16:55-61
34 Fennema OR. 1996. Food Chemistry. pp. 226-313. Marcel Dekker
35 Frankel EN. 1984. Lipid oxidation: Mechanisms, products and biological significance. J Am Oil Chem Soc 61:1908-1917   DOI
36 Gadow AV, Joubert E, Hansmann CF. 1997. Comparison of the antioxidant activity of aspalathin with that of other plant phenol of Rooibos tea (Aspalathus linearis), ${\alpha}$-tocopherol, BHT, and BHA. J Agric Food Chem 45:632-638   DOI
37 Hyun JS, Kim MA. 2005. The effect of addition of level of red ginseng powder on yackwa quality and during storage. Korean J Food Cult 20:352-359
38 Ito N, Fukushima S, Hasegawa A, Shibata M, Ogiso T. 1983. Carcinogenicity of butylated hydroxyanisole in F344 rats. J Natl Cancer Inst 70:343-347
39 Jun CD, Pae HO, Kim YC, Jeong SJ, Yoo JC, Lee EJ, Cho, BM, Chae SW, Park RK, Chung HT. 1998. Inhibition of nitric oxide synthesis by n-butanol fraction of the methanol extract of Ulmus davidiana in murine macrophages. J Ethnopharmacol 62:129-135   DOI
40 Jung MJ, Heo SI, Wang MH. 2008. Free radical scavenging and total phenolic contents from methanolic extracts of Ulmus davidiana. Food Chem 108:482-487   DOI
41 Juntachote T, Berghofer E, Siebenhandl S, Bauer F. 2006. The antioxidative properties of holy basil and galangal in cooked ground pork. Meat Sci 72:446-456   DOI
42 Kang HY. 2005. Physicochemical characteristics of yackwa added rice wine cake during storage. MS Thesis, Sung Shin Women's Univ. Seoul. Korea