Advanced SearchSearch Tips
The Antioxidant Activity of Yacon (Polymnia sonchifoliaty) and its Application to the Pork Patties as a Natural Antioxidant
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
The Antioxidant Activity of Yacon (Polymnia sonchifoliaty) and its Application to the Pork Patties as a Natural Antioxidant
Park, Jin-Sun; Kim, Hyeong-Sang; Chin, Koo-Bok;
  PDF(new window)
This study was performed to evaluate the extraction method (Yacon ethanol extracts; YEE, Yacon pressed extracts; YPE) and various levels (0.05-1.0%) of Yacon (Polymnia sonchifolia) on antioxidant and antimicrobial activities. In linoleic acid emulsion of YPE, there were higher iron chelation activity and antioxidant activity than those of YEE (p<0.05). A 1,1- diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity and reducing power of both extracts showed a higher rate at 0.5% level. Ground pork patties, which contain 0.5% YEE and YPE, were manufactured and BHT (0.01%) was used as a reference. Physicochemical properties and microbial counts of ground pork patties, containing a different type of Yacon, were evaluated during the 14 d of storage at . A pH level, and lightness (Hunter L), as well as the yellowness (Hunter b) values of treatments were not different from those of the control (p>0.05), but increased during storage, at . Lightness values of ground pork patties, with Yacon extracts, showed the highest. TBARS value of ground pork patties that contains Yacon increased with increased storage at (p<0.05), and pork patties with YPE or YEE retarded the lipid oxidation, during refrigerated storage, as compared to that of the CTL. Thus, YPE could be used as a potential possibility to inhibit the lipid oxidation of processed meats, during the refrigerated storage.
yacon;extraction type;antioxidant activity;ground pork;physicochemical properties;
 Cited by
레드비트 추출물의 항산화 활성 및 레드비트를 첨가한 돈육패티의 냉장저장 중 이화학적 성상 및 미생물의 변화,이준호;진구복;

한국축산식품학회지, 2012. vol.32. 4, pp.497-503 crossref(new window)
명월초 가루를 첨가한 소고기 패티의 최적화 연구,이희정;백재은;주나미;

한국식품영양학회지, 2014. vol.27. 5, pp.929-939 crossref(new window)
야콘 가루를 첨가한 쌀쿠키의 이화학적 품질 특성,이정애;

한국조리학회지, 2014. vol.20. 3, pp.100-112
수용성 키토산의 항산화 활성에 노박덩굴 열매 추출물이 미치는 영향,김소희;정병옥;정석진;

한국키틴키토산학회지, 2015. vol.20. 4, pp.260-266 crossref(new window)
녹차와 쑥의 에탄올 추출액을 도포한 포장 닭고기의 저장 중 품질특성에 미치는 영향,채현석;김남영;나재천;김민지;강환구;김동욱;조인철;조상래;조원모;박용상;장애라;조수현;고문석;

동물자원연구, 2013. vol.24. 2, pp.114-122 crossref(new window)
Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham,Choi, Jung-Seok;Lee, Hyun-Jin;Jin, Sang-Keun;Lee, Hyun-Joo;Choi, Yang-Il;

한국축산식품학회지, 2014. vol.34. 3, pp.372-377 crossref(new window)
율피분말 첨가가 돈육 패티의 항산화 활성과 품질특성에 미치는 영향,주신윤;최해연;

한국식품영양과학회지, 2014. vol.43. 5, pp.698-704 crossref(new window)
함초(Salicornia herbacea L.)분말을 첨가한 돈육패티의 항산화활성 및 품질특성,주신윤;최해연;

한국식품영양과학회지, 2014. vol.43. 8, pp.1189-1196 crossref(new window)
야콘 분말 추출물의 항산화 효과 및 항균 활성 분석,강근옥;

동아시아식생활학회지, 2013. vol.23. 3, pp.374-381
The Quality Characteristics of Beef Patty with the Addition of Gynura procumbens, The Korean Journal of Food And Nutrition, 2014, 27, 5, 929  crossref(new windwow)
Effects of Chestnut Inner Shell Powder on Antioxidant Activities and Quality Characteristics of Pork Patties, Journal of the Korean Society of Food Science and Nutrition, 2014, 43, 5, 698  crossref(new windwow)
Antioxidant Activity and Quality Characteristics of Pork Patties Added with Saltwort (Salicornia herbacea L.) Powder, Journal of the Korean Society of Food Science and Nutrition, 2014, 43, 8, 1189  crossref(new windwow)
Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham, Korean Journal for Food Science of Animal Resources, 2014, 34, 3, 372  crossref(new windwow)
Evaluation of Antioxidant Activities of Red Beet Extracts, and Physicochemical and Microbial Changes of Ground Pork Patties Containing Red Beet Extracts during Refrigerated Storage, Korean Journal for Food Science of Animal Resources, 2012, 32, 4, 497  crossref(new windwow)
Nutritional Components and Antioxidant Activity of Dry Bitter Melon (Momordica charantia L.), Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 4, 518  crossref(new windwow)
Abe, T. and Berk, B. C. (1998) Reactive oxygen species as mediators of signal transduction in cardiovascular disease. Trends Cardiova. Med. 8, 59-64. crossref(new window)

Aguirrezabal, M. M., Mateo, J., Dominguez, M. C., and Zumalacarregui, J. M. (2000) The effect of paprika, garlic and salt on rancidity in dry sausage. Meat Sci. 54, 77-81. crossref(new window)

Cho, M. H. and Kim, B. H. (1988) Basic Toxicology. Young Jin Moon Hwa Sa. pp. 194-197.

Choi, Y. I., Cho, H. G., and Kim, I. S. (1998) A study on the physicochemical and storage characteristics of domestic chilled porks. Kor. J. Anim. Sci. Technol. 40, 59-68.

Duh, P. D. (1998) Antioxidant activity of Burdock (Arctium lappa Linne): Its scavenging effect on free-radical and active oxygen. JAOCS 75, 455-461. crossref(new window)

Hermann, M., Freire, I., and Pazos, C. (1999) Compositional diversity of the yacon storage root. In: Impact on a changing world. Program Report 1997-1998. CIP. Lima. 425-432.

Huang, S. J., Tsai, S. Y., and Mau, J. L. (2006) Antioxidant properties of methanolic extracts from Agrocybe cylindracea. LWT-Food Sci. Technol. 39, 387-38.

Khokhar, S. and Apenten, R. K. O. (2003) Iron binding characteristics of phenolic compounds: some tentative structure-activity relations. Food Chem. 81, 133-140. crossref(new window)

Kim, Y. S. (2005) Antimicrobial activity of yacon K-23 and manufacture of functional yacon jam. Kor. J. Food Sci. Technol. 37, 1035-1038.

Le, K., Chiu, F., and Ng, K. (2007) Identification and quantification of antioxidants in Fructus lycii. Food Chem. 105, 353-363. crossref(new window)

Lee, E. S. and Shim, J. Y. (2010) Quality characteristics of Sulgidduk with yacon powder. Kor. J. Food Cookery Sci. 26, 545-551.

Lee, Y. S., Ahn, D. S., Joo, E. Y., and Kim, N. W. (2009) Antioxidative activities of Syneilesis palmata extracts. J. Korean Soc. Food Sci. Nutr. 38, 1471-1477. crossref(new window)

Lin, J. Y. and Tang, C. Y. (2007) Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chem. 101, 140-147. crossref(new window)

Martinez-Tome, M., Jimenez, A, M., Ruggieri, S., Frega, N., Strabbioli, R., and Mucia, M. A. (2001) Antioxidant properties of Mediterranean compared with common food additives. J. Food Prot. 64, 1412-1419.

Min, K. J., Cheon, J. U., and Cha, C. G. (2008) Antioxidative and anti-cancer activities of extracting of Yacon. J. Food Hyg. Safety 23, 163-168.

Que, F., Zhu, M. C., and Xie, G. (2006) Antioxidant properties of Chinese yellow wine, its concentrate and volatiles. LWT-Food Sci. Technol. 39, 111-117. crossref(new window)

Shin, T. S., Kang, H. S., Kim. S. K., Lee, K. W., Cho, B. W., and Jeon, H. Y. (1998) Synergistic effects of synthetic and natural antioxidants on lipid oxidation of cooked ground pork during cold storage. J. Agri. Tech. Dev. Inst. 2, 105-113.

Shinnhuber, R. O. and Yu, T. C. (1977) The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J. Jap. Oil Chem. Soc. 26, 259-267. crossref(new window)

SPSS. (2008) SPSS 17.0 for windows. SPSS Inc. USA.

Tomas, M. J. (2000) The role of free radicals and antioxidants. Nutr. 16, 716-718. crossref(new window)

Vuorela, S., Salminen, H., Makela, M., Kivikari, R., Karonen, M., and Heinonen, M. (2005) Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties. J. Agric. Food Chem. 53, 8492-8497. crossref(new window)

Yan, X., Suzuki, M., Ohnishi-Kameyama, M., Sada, Y., Nakanishi, T., and Nagata, T. (1999) Extraction and identification of antioxidants in the roots of Yacon (Smallanthus sonchifolius). J. Agric. Food Chem. 47, 4711-4713. crossref(new window)

Yen, G. C. and Hsieh C. L. (1998) Antioxidant activity of extracts from Du-zhong (Eucommiaulmoides) toward various lipid peroxidation models in vitro. J. Agric. Food Chem. 46, 3952-3957. crossref(new window)