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Effect of the extracts of various foods and medicinal herbs on the antioxidant activity and sensory characteristics of jujube-omija herbal sauce  

곽은정 (경희대학교 생활과학대학 식품영양학과)
이영순 (경희대학교 생활과학대학 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.18, no.4, 2002 , pp. 433-439 More about this Journal
Abstract
In order to increase the antioxidant effect and preference of jujube-omija herbal sauce, we added ethanol extracts of 12 kinds of food and 12 kinds of medicinal herb to the sauce, and then evaluated the antioxidant activity and sensory characteristics. The antioxidant activity of the jujube-omija herbal sauces was greatly increased by the addition of ethanol extracts of foods such as green tea, mugwort, mint, lemon, leek, etc. and those of medicinal herbs such as ginseng. pine needle, the root of arrowroot, orange peel, etc.. Due to the high content of phenolic compounds, the ethanol extracts foods and medicinal herbs appeared to be responsible for high electron-donating ability and low hydroperoxide productivity. While the jujube-omija sauce with the extracts of green tea, mugwort, ginseng and pine needle were not preferred by the panels due to bitter taste and aroma, those of lemon, fruit of Chinese quince, orange peel, etc. were preferred with their sweet and a little sour taste and showed a high antioxidant activity. Especially, lemon juice was the best to increase the antioxidant activity and the preference of the jujube-omija herbal sauce.
Keywords
jujube; omija; herbal sauce; polyphenol; antioxidant activity;
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