Antioxidative Capacities of Stachys sieboldii MIQ and Ginseng Powders and Their Effects on Quality Characteristics of Cookies

초석잠과 인삼의 항산화 활성 및 분말로 첨가한 쿠키의 품질 특성

  • Na, Bo-Ram (Department of Food and Nutrition, Daegu University) ;
  • Lee, Jeung-Hee (Department of Food and Nutrition, Daegu University)
  • 나보람 (대구대학교 식품영양학과) ;
  • 이정희 (대구대학교 식품영양학과)
  • Received : 2016.09.08
  • Accepted : 2016.11.15
  • Published : 2017.01.31


Antioxidative capacities of Stachys sieboldii MIQ and 6-year-old ginseng powder were assessed after extraction with 80% ethanol, and their addition effects on quality characteristics of cookies were determined. Stachys sieboldii MIQ showed 3.12-fold higher total phenol content (TPC) and higher antioxidative capacities than ginseng based on higher values of 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, ferric reducing antioxidant capacity, and Trolox equivalent antioxidant capacity (P<0.05). The 80% ethanol extract was then fractionated with $H_2O$ (Fr. I), 30% (II), 50% (III), 70% (IV), and 100% ethanol (V). Fractions of Stachys sieboldii MIQ extract showed 2.2-fold (Fr. I)~6.1-fold (III) higher TPC and higher antioxidative capacities than ginseng extract fractions. TPC was in the order of fractions III> II> I> IV> V for Stachys sieboldii MIQ extract while in the order of fractions I~III> IV~V for ginseng extract, assuming that Stachys sieboldii MIQ contained more phenolic compounds with higher polarity than ginseng. Addition of 5% and 10% Stachys sieboldii MIQ and ginseng powder increased spread ratio in cookies compared to 100% wheat flour, and 10% addition of Stachys sieboldii MIQ resulted in the darkest and most reddish cookies. In the sensory evaluation, cookies with 5% and 10% Stachys sieboldii MIQ received higher scores for taste preference and higher overall acceptability than ginseng or control cookies. Therefore, powder of Stachys sieboldii MIQ could impart more favorable sensory characteristics as well as higher antioxidative capacity than ginseng in bakery products.


Supported by : 대구대학교


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