Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Antioxidant Activity and Quality Characteristics of Red Ginseng Sweet jelly (Yanggaeng)

홍삼양갱의 항산화활성 및 품질특성

  • Ku, Su-Kyung (Graduate School of Traditional Culture and Arts, Traditional Dietary Life Food, Sookmyung Women's University) ;
  • Choi, Hae-Yeon (Department of Food & Nutrition, Sookmyung Women's University)
  • 구수경 (숙명여자대학교 전통문화예술대학원 전통식생활문화) ;
  • 최해연 (숙명여자대학교 식품영양학과)
  • Published : 2009.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Red ginseng extract was added to Yanggaeng to determine a practical use for the herb which has medical usage and functionality. We examined the antioxidant activity and quality characteristics of Yanggaeng prepared with different amounts (as ratios of 1%, 2%, 3% to the total materials) of red ginseng extract, as well as those of commercial red ginseng Yanggaeng. The antioxidant activity of the Yanggaengs samples was estimated by the DPPH free radical scavenging activity, $ABTS^{+\cdot}$ scavenging activity, and reducing power. The antioxidant activity of the Yanggaeng increased as a result of the addition of the red ginseng extract. Levels of polyphenol compounds and flavonoids increased according to the extract concentration. The quality characteristics of the red ginseng Yanggaeng were estimated in terms of pH, sugar content, viscosity, color, texture profile analysis, and sensory evaluations. With increasing concentrations of the extract, viscosity and sugar content increased, but pH decreased. In terms of the overall palatability, color, taste, flavor, and hardness, the 3% red ginseng Yanggaeng was determined as the best among the tested samples. Also, the 3% red ginseng Yanggaeng had higher scores than the commercial red ginseng Yanggaeng.

Keywords

References

  1. 우원식. 2002. 천연물화학연구법. 서울대학교출판부. 서울. pp. 158-160
  2. 한국식품영양과학회. 2000. 식품영양 실험핸드북(식품편). 효일출판사. 서울. p 286
  3. Ann YG. 2001. Studies on wax gourd-ginseng vinegar. Korean J Food & Nutr 14(3):239-244
  4. Bae HC, Nam MS. 2006. Properties of the mixed fermentation milk added with Red Ginseng extracts. Korean J Food Sci Ani Resour 26(1):127-135
  5. Cho MZ, Bae EK. 2005. Variation of instrumental characteristics during storage of Sesame Dasik. Korean J Food & Nutr 18(1):1-3
  6. Gheldof N, Engeseth NJ. 2002. Antioxidants capacity of honeys from various flora sources based on the determination of oxygen radical absorbance capacity and inhibition of vitro lipoprotein oxidation in human serum samples. J Agric Food Chem 50(10):3050-3055 https://doi.org/10.1021/jf0114637
  7. Hwang EY, Kong YH, Lee YC, Kim YC, Yoo KM, Jo YO, Choi SY. 2006. Comparison of phenolic compounds contents between White and Red Ginseng and their inhibitory effect on melanin biosynthesis. J Ginseng Res 30(2):82-87 https://doi.org/10.5142/JGR.2006.30.2.082
  8. Hyun JS, Kim MA. 2005. The effect of addition of level of Red Ginseng powder on Yackwa quality and during storage. Korean J Food Culture 20(3):352-359
  9. Kim AJ, Joung KH, Kim BR. 2008. Quality characteristics of soybean Dasik containing different amounts of Red Ginseng gel. Korean J Food & Nutr 21(2):184-189
  10. Kim CS, Choi K.J, Kim SC, Ko SY, Sung HS, Lee YG. 1998. Control of the hydrolysis of Ginseng saponins by neutralization of organic acid in Red Ginseng extract preparations. J Ginseng Res 22(3):205-210
  11. Kim KY, Shin JK, Lee SW, Yoon SR, Chung HS, Jeong YJ, Choi MS, Lee CM, Moon KD, Kwon JH. 2007. Quality and functional properties of Red Ginseng prepared with different steaming time and drying methods. Korean J Food Sci Technol 39(5):494-499
  12. Kim NY, Kim SH. 2005. The physicochemical and sensory characteristics of bread added with Red Ginseng powder. J East Asian Soc Dietary Life 15(2):200-206
  13. Kim SI, Ko SH, Lee YJ, Choi HY, Han YS. 2008. Antioxidant activity of yogurt supplemented with Red Ginseng extract. Korean J Food Cookery Sci 24(3):358-366
  14. Kong BM, Park MJ, Min JW, Kim HB, Kim SH, Kim SY, Yang DC. 2008. Physico-Chemical characteristics of white, fermented and Red Ginseng extracts. J Ginseng Res 32(3):238-243 https://doi.org/10.5142/JGR.2008.32.3.238
  15. Lee JW, Do JH, Lee SK, Yang JW. 2000. Determination of total phenolic compounds from Korean Red Ginseng, and their extraction conditions. J Ginseng Res 24(2):64-67
  16. Lee SW, Choi HG, Park JH, Kim CK. 1999. Preparation and evaluation of dry alcohol containing Red Ginseng extract. J Ginseng Res 24(1):23-28
  17. Lee YU, Huang GW, Liang ZC, Mau JL 2007. Antioxidant properties of three extracts from Pleurotus citrinopileatus. LWT Food Sci Technol 40(5):823-833 https://doi.org/10.1016/j.lwt.2006.04.002
  18. Padayatty SJ, A Katz, Y Wang, P Eck, O Kwon, Lee JH, S Chen, C Corpe, A Dutta, SK Dutta, M Levine. 2003. Vitamin C as an antioxidant: evaluation of its role in disease prevention. J Am College Nutr 22(1):18-25 https://doi.org/10.1080/07315724.2003.10719272
  19. Park KE, Jang MS, Lim CH, Kim YK, Seo YW, Park HY. 2005. Antioxidant activity on ethanol extract from boiled water of hizikia fusiformis. J Korean Soc Appl Biol Chem 48(4):435-439
  20. Park ML, Byun GI. 2005. Quality characteristics of pine mushroom Yanggaeng prepared by different addition of frozen pine mushroom according to different pre-treatment. Korean J Food culture 20(6):738-743
  21. Pyun YR, Yu JH, Jeon IS. 1978. Studies on the rheological properties of Yanggaeng. Korean J Food Sci Technol 10(3):344-349
  22. Shiddhuraju P, P S Mohan, K Becker. 2002. Studies on the oxidant activity of Indian Laburnum (Cassia fistula L): a preliminary assessment of crude extracts from stem bark, leaves, flowers and fruit pulp. Food Chem 79(1):61-67 https://doi.org/10.1016/S0308-8146(02)00179-6
  23. Swain T, Hillis, WE. 1959. The phenolic constituents of Prunus domestica I- the quantitative analysis of phenolic constituents. J Sci Food Agric 10(1):63-68 https://doi.org/10.1002/jsfa.2740100110
  24. Yildirim A, Mari A, Kara A A. 2001. Determination of antioxidant and antimicrobial activities of Rumex crispus L. extracts. J Agric Food Chem 49(8):4083-4089 https://doi.org/10.1021/jf0103572
  25. Yun GY, Kim MA. 2006. The effect of Red Ginseng powder on quality of Dasik, Korean J Food culture 21(3):325-329