Browse > Article
http://dx.doi.org/10.5934/kjhe.2014.23.5.929

Quality Characteristics and Antioxidant Activity of Cookies added with Aloe vera Powder  

Yu, Hyeon Hee (Department of Food and Nutrition, Kunsan National University)
Publication Information
Korean Journal of Human Ecology / v.23, no.5, 2014 , pp. 929-940 More about this Journal
Abstract
In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 2, 4, 6 and 8%) of Aloe vera powder(AVP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Density of the dough, spread factor, moisture content, a and b value, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of AVP, whereas pH and L value and hardness of the cookies significantly decreased. The results of sensory evaluation showed that cookies made with 2 and 6% AVP did not significantly differ from the control. From the sensory evaluation test, cookies with 4% of AVP were the best except in appearance among all the samples studied. Therefore the result of this study suggest that AVP is a good ingredient for increasing the consumer acceptability and antioxidant activity of cookies.
Keywords
Aloe vera powder; cookies; quality characteristics; antioxidant activity;
Citations & Related Records
Times Cited By KSCI : 20  (Citation Analysis)
연도 인용수 순위
1 Moon, Y. J., & Jang, S. A. (2011) Quality characteristics of cookies containing powder of extracts from Angelica gigas Nakai. The Korean Journal of Food and Nutrition, 24(2), 173-179.   과학기술학회마을   DOI   ScienceOn
2 Ozsoy, N., Can, A., Yanardag, R., & Akev, N. (2008) Antioxidant activity of Smilax excelsa L. leaf extracts. Food Chemistry, 110, 571-583.   DOI   ScienceOn
3 Patel, D. K., Patel, K., & Tahilyani, V. (2012) Barbaloin: A concise report of its pharmacological and analytical aspects. Asian Pacific Journal of Tropical Biomedicine, 2(10), 835-838.   DOI
4 Paik, J. E., Bae, H. J., Joo, N. M., Lee, S. J., Jung, H. A., & Ahn, E. M. (2010) The quality characteristics of cookies with added Boehmeria nivea. The Korean Journal of Food and Nutrition, 23(4), 446-452.   과학기술학회마을
5 Park, M. K., Park, J. H., Kim, N. Y., Shin, Y. G., Choi, Y. S., Lee, J. G., Kim, K. H., & Lee, S. K. (1998) Analysis of 13 phenolic compounds in aloe species by high performance liquid chromatography. Phytochemical Analysis, 9, 186-191   DOI   ScienceOn
6 Park, W. Y., & Yun, Y. P. (1995) Effects of Aloe vera treatment on blood glucose level and clinical chemistry in diabetic patients. Journal of Food Hygiene and Safety, 10(1), 13-17.   과학기술학회마을
7 Ray, A., & Gupta, S. D. (2013) A panoptic study of antioxidant potential of foliar gel at different harvesting regimens of Aloe vera L. Industrial Crops and Products, 51, 130-137.   DOI
8 Rishi, P., Rampuria, A., Tewari, R., & Koul, A. (2008) Phytomodulatory potentials of Aloe vera against Salmonella OmpR-mediated inflammation. Phytotherapy Research, 22(8), 1075-1082.   DOI
9 Shin, J. H., Lee, S. J. Choi, D. J., & Kwen, O. C. (2007b) Quality characteristics of cookies with added concentrations of garlic juice, Korean Journal of Food and Cookery Science, 23(5), 609-614.   과학기술학회마을
10 Shin, D. H. Kim, D. W., & Jeong, Y. N. (2007a) Quality characteristics of bread with added aloe(Aloe vera Linne). The Korean Journal of Food and Nutrition, 20(4), 399-405   과학기술학회마을
11 Langmead, L., Feakins, R. M., Goldthorpe, S., Holt, H., Tsironi, E., Silva, A. D., Jewel, D. P., & Rampton, D. S. (2004) Randomized, double-blind, placebo-controlled trial of oral Aloe vera gel for active ulcerative colitis. Alimentary Pharmacology & Therapeutics, 19(7), 739-749.   DOI
12 Lee, H. Y., & Suh, S. C. (2002) Physicochemical properties of aloe added bagel. The Korean Journal of Food and Nutrition, 15(3), 209-214.   과학기술학회마을
13 Lim, E. J., Huh, C. K., Kwon, S. H., Yi, B. S, Cho, K. R., Shin, S. G., Kim, S. Y., & Kim, J. Y. (2009) Physical and sensory characteristics of cookies with added leek(Allium tuberosum Rottler) powder. The Korean Journal of Food and Nutrition, 22(1), 1-7.   과학기술학회마을
14 Lee, J. Y., Ju, J. C., Heu, E. S., Choi, S. Y., & Shin, J. H. (2006) Quality characteristics of cookies with bamboo leaves powder. The Korean Journal of Food and Nutrition, 19(1), l-7.   과학기술학회마을
15 Lee, S. J., Shin, J. H., Choi, D. J., & Kwen, O. C. (2007) Quality characteristics of cookies prepared with fresh and steamed garlic powders. Journal of the Korean Society of Food Science and Nutrition, 36(8), 1048-1054.   과학기술학회마을   DOI
16 Li, S., Li, S. K., Gan, R. Y., Song, F. L., Kuang, L., & Li, H. B. (2013) Antioxidant capacities and total phenolic contents of infusions from 223 medicinal plants. Industrial Crops and Products, 51, 289-298.   DOI   ScienceOn
17 Koo, M. W. L. (1994) Aloe vera: Antiulcer and antidiabetic effects. Phytotherapy Research, 8(8), 461-465.   DOI   ScienceOn
18 Kim, G. S., & Park, G. S. (2008) Quality characteristics of rice cookies prepared with lotus leaf powder. Korean Journal of Food and Cookery Science, 24(3), 398-404.
19 Kim, H. Y. Shin, D. H., & Jung, Y. N. (2009a) Effects of aloe(Aloe vera Linne) on the quality attributes of chiffon cake. Korean Journal of Food Preservation, 16(6), 900-907.   과학기술학회마을
20 Kim, S. A., Baek, J. H., & Lee, S. Y. (2009b) Structural and physicochemical properties of dried Aloe vera gel using DIS(Dewatering & Impregnation Soaking) process. Food Engineering Progress, 13(1), 24-31.
21 Choi, H. Y., Oh, S. Y., & Lee, Y. S. (2009) Antioxidant activity and quality characteristics of perilla leaves(Perilla frutescens var. japonica HARA) cookies. Korean Journal of Food and Cookery Science, 25(5), 521-530.   과학기술학회마을
22 Cui, Y., Ye, Q. Wang, H., Li, Y., Yao, W., & Qian, H. (2014) Hepatoprotective potential of Aloe vera polysaccharides against chronic alcohol-induced hepatotoxicity in mice. Journal of the Science of Food and Agriculture, 94(9), 1764-1771.   DOI
23 Grazul-Bilska, A. T., Bilski, J. J., Redmer, D. A., Reynolds, L. P., Abdullah, K. M., & Abdullah, A. (2009) Antioxidant capacity of 3D human skin EpiDermTM model: effects of skin moisturizers. International Journal of Cosmetic Science, 31(3), 201-208.   DOI
24 Curto, E. M., Labelle, A., & Chandler, H. L. (2014) Aloe vera: an in vitro study of effects on corneal wound closure and collagenase activity. Veterinary Ophthalmology, 25, 1-8.
25 Chen, C. P., Wang B. J., & Weng, Y. M. (2010) Physiochemical and antimicrobial properties of edible aloe/gelatin composite films. International Journal of Food Science & Technology, 45(5), 1050-1055.
26 Baek, J. H., Cha, T. Y., Heo, J. C., Lee, S. H., & Lee., S. Y. (2010) In vitro and in vivo physiological characteristics of dietary fiber from by-product of Aloe vera gel processing. Food Engineering Progress, 14(2), 173-182.
27 Baek, J. H. & Lee S. Y. (2010) Physicochemical properties of fibrous material fraction from by-product of Aloe vera gel processing. Food Engineering Progress, 14(2), 118-126.
28 Bernardes, I., Rodrigues, M. P. F., Bacelli, G. K., Munin, E., Alves, L. P., & Costa, M. S. (2012) Aloe vera extract reduces both growth and germ tube formation by Candida albicans. Mycoses, 55(3), 257-261.   DOI
29 Cho, H. S., & Kim, K. H. (2013). Quality characteristics of cookies prepared with loquat(Eriobotrya japonica Lindl.) leaf powder. Journal of the Korean Society of Food Science and Nutrition, 42(11), 1799-1804.   과학기술학회마을   DOI   ScienceOn
30 Cho, H. S., Park, B. H., Kim, K. H., & Kim, H. A. (2006). Antioxidative effect and quality characteristics of cookies made with sea tangle power. Journal of the Korean Society of Food Culture, 21(5), 541-549.
31 Swain, T., Hillis, W. E., & Oritega, M. (1959) Phenolic constituents of Ptunus domestioa. I. Quantitative analysis of phenolic constituents. Journal of the science of food and agriculture, 10, 83-88.
32 Shin, Y.S., Lee, K. S., Lee, J. S., & Lee, C. H. (1995) Preparation of yogurt added with Aloe vera and its quality characteristics. Journal of the Korean Society of Food Science and Nutrition, 35(2), 254-260.   과학기술학회마을
33 Tomasin, R., & Gomes-Marcondes M. C. C. (2011) Oral administration of Aloe vera and honey reduces walker tumour growth by decreasing cell proliferation and increasing apoptosis in tumour tissue. Phytotherapy Research, 25(4), 619-623.   DOI
34 Singh, R. P., Dhanalakshmi, S., & Rao, A. R. (2000) Chemomodulatory action of Aloe vera on the profiles of enzymes associated with carcinogen metabolism and antioxidant status regulation in mice. Phytomedicine, 7(3), 209-219.   DOI
35 Tabandeh, M. R., Oryan, A., & Mohammadalipour, A. (2014) Polysaccharides of Aloe vera induce MMP-3 and TIMP-2 gene expression during the skin wound repair of rat. International Journal of Biological Macromolecules, 65, 424-430.   DOI
36 Tanaka, M., Yamada, M., Toida, T., & Iwatsuki, K. (2012) Safety evaluation of supercritical carbon dioxide extract of gel. Journal of Food Science, 77(1), T2-T9.
37 Woo, W. S. (1996). Research of natural chemistry. Publishing department of Seoul National University, Seoul, Korea, pp 61-62.
38 Yang, S. M., Kim, S. H., Shin, J. H., Kang, M. J., & Sung, N. J. (2010) Quality characteristics of cookies added with asparagus powder. Journal of Agriculture & Life Science, 44(2), 67-74.
39 Marietta, M., Budai, A. V., Milesz, S., Tozser, J., & Benko, S. (2013) Aloe vera downregulates LPS-induced inflammatory cytokine production and expression of NLRP3 inflammasome in human macrophages. Molecular Immunology, 56(4), 471-479.   DOI
40 Ludmila, K., Suprun, M., Petrova, A., Mikhal'Chik, E., Luci, A., & Luca, C. D. (2003) The protective and healing effects of a natural antioxidant formulation based on ubiquinol and Aloe vera against dextran sulfate-induced ulcerative colitis in rats. BioFactors, 18(1-4), 255-264.   DOI   ScienceOn
41 Hwang, S. J., & Yoon, S. J. (2006) Quality characteristics of seolgiddok added with aloe powder during storage. Korean Journal of Food and Cookery Science, 23(5), 650-658.   과학기술학회마을
42 Jain, N., Vijayaraghavan, R., Pant, S. C., Lomash, V., & Ali M. (2010) Aloe vera gel alleviates cardiotoxicity in streptozocin-induced diabetes in rats. Journal of Pharmacy and Pharmacology, 62(1), 115-123.   DOI
43 Kim, D. G., Kim, M. B., Kim, H., Park, J. H., Lim, J. P., & Hong, S. H. (2005) Herb medicinal pharmacognosy. Sinilsangsa, Seoul, Korea, pp 138-140.
44 Jeong, E. J., Kim, K. P., & Bang, B. H. (2012) Quality characteristics of cookies added with guava(Psidium guajava L.) leaf powder. The Korean Journal of Food and Nutrition, 25(2), 317-323.   과학기술학회마을   DOI   ScienceOn
45 Joo, S. Y., & Choi, H. Y. (2012). Antioxidant activity and quality characteristics of black rice bran cookies. Journal of the Korean Society of Food Science and Nutrition, 41(2), 182-191.   과학기술학회마을   DOI   ScienceOn
46 Jung, H. A., Kim, S. H., & Lee, M. A. (2009) Storage quality characteristics of cookies prepared with pine needle power. Korean Journal of Food Preservation, 16(4), 506-511.
47 Han, I. H., Lee, K. A., & Byoun, K. E. (2007) The antioxidant activity of Korean cactus (Opuntia humifusa) and the quality characteristics of cookies with cactus powder added, Korean Journal of Food and Cookery Science, 23(4), 443-451.   과학기술학회마을
48 Eshun, K., & He, Q. (2004) Aloe vera: A valuable ingredient for the food, pharmaceutical and cosmetic industries-a review. Critical Reviews in Food Science and Nutrition, 44(2), 91-96.   DOI   ScienceOn
49 Ferreira, M. Teixeira, M. Silva, E., & Selores, M. (2007) Allergic contact dermatitis to Aloe vera. Contact Dermatitis, 57(4), 278-279.   DOI
50 Grindlay, G., & Reynolds, T. (1986) The Aloe vera phenomenon. A review of the properties and modern uses of the leaf parenchyma gel. Journal of Ethnopharmacology, 16(2-3), 117-151.   DOI   ScienceOn
51 Haritha, K., Ramesh, B., & Saralakumari, D. (2014) Effect of Aloe vera gel on antioxidant enzymes in streptozotocin-induced cataractogenesis in male and female Wistar rats. Journal of Acute Medicine, 4(1), 38-44.   DOI
52 Andersen, F. A. (2007) Final report on the safety assessment of Aloe andongensis extract, Aloe andongensis leaf juice, Aloe arborescens leaf extract, Aloe arborescens leaf juice, Aloe arborescens leaf protoplasts, Aloe barbadensis flower extract, Aloe barbadensis leaf, Aloe barbadensis leaf extract, Aloe barbadensis leaf juice, Aloe barbadensis leaf polysaccharides, Aloe barbadensis leaf water, Aloe ferox leaf extract, Aloe ferox leaf juice, and Aloe ferox leaf juice extract. International Journal of Toxicology, 84, 1-50.
53 Blois, M. S. (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200.   DOI   ScienceOn
54 Ali, M. I. A., Shalaby, N. M. M., Elgamal, M. H. A., & Mousa, A. S. M. (1999) Antifungal effects of different plant extracts and their major components of selected aloe species. Phytotherapy Research, 13(5), 401-407.   DOI   ScienceOn
55 American Association of Cereal Chemists. (1986) Approved method of the Am. Assoc. Cereal Chem. (Method 10-50D), Firstapproval 2-24-75; Revised 10-28-81) St. Paul, MN. USA
56 Ah, S. E., Kwon, Y. M., & Lee, J S. (2012) Quality characteristics of cookies containing yacon(Smallanthus sonchifolius) leaf powder. Journal of the Korean Society of Food Culture, 27(1), 82-88.   과학기술학회마을   DOI   ScienceOn