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Effects of mulberry concentrate on lipid oxidation of Yackwa during its storage

오디 농축액이 약과의 저장 중 지질산패에 미치는 영향

  • Shin, Suk-Kyung (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Hyun-Jeong (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Department of Food and Nutrition, Chungnam National University)
  • 신숙경 (충남대학교 식품영양학과) ;
  • 김현정 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2014.04.22
  • Accepted : 2014.07.07
  • Published : 2014.08.30

Abstract

This study was conducted to evaluate the quality and to inhibit the lipid oxidation of Yackwa with 0, 1, 2, or 3% mulberry concentrate added. We stored Yackwa at $60^{\circ}C$ for three weeks. After the three-week storage, the acid value of the Yackwa with mulberry concentrate was lower than that of the control Yackwa. The hydroperoxide value (22.39 meq/kg) of the Yackwa with 3% mulberry concentrate at two weeks of storage was 50% lower than that of the control Yackwa (47.03 meq/kg). Also, after three-week storage, the TBA value of the Yackwa with 3% mulberry concentrate was about two times lower than that of the control group. The L and b values in the Hunter color system of the Yackwa with mulberry concentrate decreased significantly as the amount of the mulberry added increased, whereas the a value increased. The antioxidant activity, such as the DPPH radical scavenging activity, significantly increased in the Yackwa with mulberry concentrate, unlike in the control. These results might have been caused by the mulberry concentrate, which contains an antioxidant. The ability of the mulberry concentrate to delay the rancidity of the Yackwa was due to its antioxidant activity.

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