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The biological activities of Zelkova leaves and the quality characteristics of Zelkova leaf rice cake according to leaf levels  

Shon, Jeong-In (Dept. of Food aud Nutrition, Kyung Hee University)
Kim, Na-Young (Dept. of Food aud Nutrition, Kyung Hee University)
Han, Myung-Joo (Dept. of Food aud Nutrition, Kyung Hee University)
Publication Information
Korean journal of food and cookery science / v.22, no.4, 2006 , pp. 468-476 More about this Journal
Abstract
The objectives of this study were to determine the antioxidant and cytotoxic activities of Zelkova leaf extract and the sensory and textural characteristics of Zelkova leaf rice cake. The ethyl acetate layer of Zelkova leaf extract showed the most effective DPPH radical and superoxide anion scavenging activities. The residual layer of Zelkova leaf extract exhibited potent cytotoxicity against the HeLa cell line. In the sensory evaluation, the color and taste of Zelkova leaf rice cakes were not significantly different. Zelkova leaf rice cakes with 20%(5.18), 25%(4.94) and 30%(4.88) added Zelkova leaves showed higher overall acceptability than 0%(4.06) added Zelkova leaves. In the textural analysis, the hardness of the Zelkova leaf rice cake increased slowly with increasing leaf content during 3 day storage. The cohesiveness of 25% and 30% Zelkova leaf rice cakes showed no variation with storage time but that of 0% Zelkova leaf rice cakes decreased with increasing storage period. The 'L' value of Zelkova leaf rice cake decreased with increasing leaf content while the 'a' value of 0% Zelkova leaf rice cake was lower than that of 20%, 25% and 30% Zelkova leaf rice cakes.
Keywords
Zelkova leaf rice cake; DPPH radical; superoxide anion; cytotoxic activity; overall acceptability; textural analysis;
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