• 한국식품조리과학회지
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• 제29권2호
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• pp.177-184
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• 2013

This study was conducted to investigate the effects of acorn (fruits of Quercus species) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts (0, 0.5, 1, 3 and 5% to the flour quantity) of acorn powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in acorn powder and cookies. For analyzing quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The moisture contents, a values, total phenolic acid content and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder (p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder (p<0.001). The consumer acceptability score for the 3% acorn cookie groups ranked significantly (p<0.05) higher than the other groups in overall preference, appearance, flavor, taste and color. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• 동아시아식생활학회지
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• 제26권3호
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• pp.201-206
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• 2016

유기 및 관행재배에 따른 엽경채류의 이화학적 품질 및 항산화 활성을 비교하고자 깻잎, 상추, 브로콜리 및 양배추 등을 이용하여 무게, 길이, 수분, 표면색, DPPH 및 ABTS radical 소거능을 분석하였다. 무게, 길이의 경우, 전반적으로 관행재배한 엽경채류의 값이 높았으며, 수분함량의 경우 유기 및 관행재배 간 비슷한 값을 나타내었고, 재배조건에 따른 유의적 차이는 없었다. 표면색에 있어서 깻잎과 상추의 a 값을 제외한 모든 시료에서 유기 및 관행재배 간 L, a, b 값의 유의적인 차이를 보였다. 항산화 활성의 경우, 전반적으로 유기재배한 시료의 DPPH 및 ABTS radical 소거능이 관행재배한 시료보다 우수하였으며, 양배추의 경우 두 가지 항산화 활성에서 유의적 차이를 보이지 않았다. 본 연구에서는 무게, 길이 등의 외적 품질에 대해서 관행재배한 엽경채류의 값이 높았고, 항산화 활성에 대해서는 유기재배한 엽경채류의 값이 높았으나, 유기 및 관행재배에 따른 내외적 품질비교를 위해서 더 많은 분석이 추가로 진행되어야 할 필요가 있다고 사료된다.

• 한국수산과학회지
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• 제52권3호
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• pp.224-231
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• 2019

This study investigated the physicochemical, microbiological, antioxidant, and sensory characteristics of Makgeolli supplemented with 10, 20, and 30% Codium fragile (Cf) during an 8-day fermentation period. The pH and acidity on day 0 were lower in Makgeolli supplemented with Cf (pH 3.55-3.65, acidity 0.26-0.29%) than in the unsupplemented Makgeolli (control) (pH 3.72, acidity 0.23%). The pH and acidity of Cf Makgeolli on day 8 were 3.08-3.12 and 0.67-0.75%, respectively. The sugar content increased steadily until day 4 (8.1-8.5 Brix) and then decreased steadily (6.5-6.8 Brix). The alcohol content increased steadily until day 8 (13.2-14.3%). The pH decreased, acidity increased, and alcohol content increased significantly (all P<0.05), with stepwise increases in fermentation time and Cf concentrations. The lactic acid bacteria counts were 9.28-9.37 log versus 8.18 log in the control. The DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were higher in Cf Makgeolli (DPPH 74.63-84.64%, ABTS 51.01-64.79%) than in the control (DPPH 30.97%, ABTS 21.21%). Makgeolli supplemented with 10 and 20% Cf had the highest taste, smell, and overall acceptance scores. This study suggests that Makgeolli supplemented with 10 and 20% Cf could be developed due to its good physicochemical and microbiological characteristics, including high antioxidant properties and good consumer acceptance.

• 한국식품영양학회지
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• 제34권1호
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• pp.114-122
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• 2021

The purpose of this study was to evaluate of black carrot on the antioxidant activity and quality characteristics of Sulgidduk. Sulgidduk was prepared with different amounts (0, 1, 2, 3, 4%) of black carrot. As the amount of added black carrot increased, the moisture content (p<0.05) and pH were decreased (p<0.001). Sugar content results showed the increase with the addition of black carrot (p<0.01). L (lightness) values and b (yellowness) values decreased whereas a (redness) values increased with an increased concentration of black carrot powder (p<0.001). The mechanical texture of Sulgidduk was decreased by the addition of black carrot considering hardness, chewiness and gumminess (p<0.001) while those of springiness, cohesiveness increased. Consumer acceptability test revealed that the 2% black carrot groups had a higher score than the other groups in respect to color, flavor, taste, texture, overall palatability. To examine antioxidant activities of Sulgidduk, total phenolic, DPPH radical scavenging activity, and total anthocyanin were tested. Total phenolic, DPPH radical scavenging activity, and total anthocyanin showed good vitality as amounts of black carrot powder increased (p<0.001). Based on the various aspects of results, 2% of black carrot added into Sulgidduk showed the best functionality and sensory qualities.

• 한국식품저장유통학회지
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• 제30권3호
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• pp.369-382
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• 2023

We examined the changes in the physicochemical quality characteristics and antioxidant activity of fresh-cut Fuji apples (Malus pumila) during processing and storage after treatment with browning inhibitors. The primary aim was to elucidate processing suitability and storability. We observed that in the processing stage of slicing fresh Fuji apples, there were no significant differences in 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability and ferric-reducing antioxidant power (FRAP). However, after NaClO treatment, total flavonoid and total polyphenol contents decreased. When freshcut Fuji apples were treated with browning inhibitors and stored at 4℃, the L value and hardness decreased; however, the weight loss rate increased based on the storage period of all fruit groups treated with Citrus unshiu Markovich (CuM), calcium ascorbate (CA), and ascorbic acid (AA). The pH increased after 2 days of storage in 1% CuM and after 6 days of storage in 1% CA; however, no changes in pH were observed during the storage period in 1% AA. The DPPH radical scavenging activity was generally good under storage conditions of 1% AA at 4℃ and 1% CA at 20℃. Furthermore, FRAP remained relatively constant under storage conditions of 1% CA. The quality characteristics and antioxidant activity of fresh-cut fruits during processing and storage can be used as basic data for industries. Furthermore, we can gain confidence in quality improvements by improving the production and distribution environment of fresh-cut agricultural products.

• 한국식품영양과학회지
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• 제36권2호
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• pp.250-254
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• 2007

본 연구에서는 컨베이어식 원적외선 건조기를 이용하여 송풍속도와 건조온도에 따른 표고버섯의 건조특성과 건조제품의 색도변화를 조사하고 건조조건에 따른 표고버섯의 항산화성분과 항산화력의 변화를 분석함으로써 고품질의 원적외선 건조 표고버섯 제품 생산을 위한 기초 자료를 제시하고자 하였다. 컨베이어식 원적외선 건조의 경우 건조실 온도가 높고, 풍속이 증가할수록 건조속도가 빠른 것으로 나타났으며 열풍건조에 배해 건조시간을 약 $3\sim6.5$시간 단축할 수 있는 것으로 나타났다. 원적외선 건조에 의한 표고버섯의 항산화성분과 항산화력의 감소율은 $60^{\circ}C-0.6\;m/s,\;60^{\circ}C-0.8\;m/s,\;70^{\circ}C-0.6\;m/s$ 조건일 경우에만 열풍건조에 건조에 비해 적은 것으로 나타났으며, 그 이상의 조건에서는 열풍건조보다 손실률이 큰 것으로 나타났다. 따라서 원적외선 건조 내부의 건조조건을 저온 저속으로 결정한다면 표고버섯의 항산화성분과 항산화력의 손실을 최소화하고 열풍건조기에 비해 신속하고 색도의 변화가 최소화된 고품질의 표고버섯 제품을 생산할 수 있을 것으로 생각된다.

• 한국축산식품학회지
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• 제40권4호
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• pp.613-627
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• 2020

Paprika is known to contain polyphenolic compounds that have good antioxidant properties. This study was conducted to investigate the benefits of adding paprika juice of different colors to yogurt and to determine how paprika affects the quality characteristics of yogurt. Stirred yogurt samples supplemented with different levels of red, orange, or yellow paprika juice were inoculated with mixes of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Paprika addition decreased the pH but increased titratable acidity, lactic acid bacteria (LAB) counts, total polyphenol content (TPC), levels of vitamin A and C, and antioxidant activity. Proteolysis and viscosity of paprika-containing yogurts were significantly higher than those of the control yogurt without paprika juice (p<0.05). In particular, the viscosity of red paprika yogurt was significantly higher than that of yogurts containing 5% orange and yellow paprika juices (each p<0.05). The antioxidant activity of the methanol extract of the yogurt containing 2.5% orange paprika juice was the highest. Storage at 4℃ for 15 days only slightly altered LAB counts, antioxidant activity, and TPC of paprika yogurt. These results indicate that paprika could be used as a natural food additive for the development of functional yogurts.

• Journal of Korean Biological Nursing Science
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• 제16권1호
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• pp.52-59
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• 2014

Purpose: The purpose of this study was to investigate antioxidant capacity and relating factors including gender, obesity, lifestyle factors, and nutrient intake in chronic stroke patients. Methods: A total of 188 chronic stroke patients who visited a medical center in Seoul participated in the study. A structured questionnaire was used to assess their clinical characteristics and lifestyles. Blood samples were collected for ferric reducing ability of plasma (FRAP) for antioxidant capacity. Dietary intake of the patients were obtained for 2 days by 24 hours recall method. Results: The mean FRAP was $392.0{\mu}mol/L$. According to the hierarchical multiple regression analysis, the factors related to high FRAP were male sex (p=.036), alcohol drinking (p=.013), and calorie intake deficiency (p=.005). Conclusion: We found that antioxidant capacity was related to lifestyle factors including alcohol drinking, and calorie intake in chronic stroke patients. A tailored strategy is needed to increase antioxidant capacity according to gender and lifestyles in the chronic phase of stoke patients.

• Asian-Australasian Journal of Animal Sciences
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• 제26권6호
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• pp.886-895
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• 2013

This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolics (44.04 mg GAE/g) and possesses good radical scavenging activity as well as reducing power. Incorporation of guava powder resulted in significant decrease (p<0.05) in pH of emulsion and nuggets, emulsion stability, cooking yield and moisture content of nuggets while ash and moisture content of emulsion were increased. Total phenolics, total dietary fibre (TDF) and ash content significantly increased (p<0.05) in nuggets with added guava powder. Product redness value was significantly improved (p<0.05) due to guava powder. Textural properties did not differ significantly except, springiness and shear force values. Guava powder was found to retard lipid peroxidation of cooked sheep meat nuggets as measured by TBARS number during refrigerated storage. Guava powder did not affect sensory characteristics of the products and can be used as source of antioxidant dietary fibre in meat foods.

• 한국식품영양학회지
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• 제31권3호
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• pp.388-394
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• 2018

This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.