Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Drink with Maca (Lepidium meyenii) Extract and Evaluation of Its Antioxidant Activity during Storage

마카 추출액을 첨가한 음료의 품질특성 및 저장 중 항산화성 평가

  • Received : 2011.04.04
  • Accepted : 2011.09.16
  • Published : 2011.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to develop a functional drink using maca extract, and to evaluate the latter's antioxidative activity during storage. Maca extract was added in five different content percentages (0, 8, 16, 24, and 32%), and the physicochemical properties were investigated. The pH of the control drink was lower than that of the drink to which maca extract was added. The $^{\circ}Brix$ increased with the increasing amount of maca extract. The Hunter L value decreased while the yellowness (b) value increased as the maca extract level increased. The results of the consumer acceptance test showed that no significant differences in overall acceptability were observed between the control and the 8%-, 16%-, and 24% maca-added drinks. Therefore, it is suggested that up to 24% maca extract can be added to drinks without depressing the quality. The changes in the total polyphenol content, DPPH radical, superoxide anion radical activity, and tyrosinase inhibitory effect were monitored during storage at 4 and $37^{\circ}C$ for four weeks. The results showed that there was a gradual decrease in the total polyphenol content and antioxidant activities after four-week storage, and the drinks containing maca extract exhibited a smaller decrease in antioxidant activity than did the control drink. Moreover, microbial growth was not shown during the same periods.

본 연구에서는 마카 열수 추출액을 다양한 수준(0%, 8%, 16%, 24% 및 32%)으로 첨가하여 음료를 제조한 후 품질 특성을 살펴보고 $4^{\circ}C$ 및 $37^{\circ}C$에서 4주간 저장하면서 항산화능의 변화를 분석하였다. 마카 음료의 pH는 마카 추출액 첨가군이 대조군보다 낮게 나타났고 $^{\circ}Brix$는 높게 나타났다. 색도측정 결과 마카 추출액 첨가량이 증가할수록 명도는 감소하였고 적색도는 증가하였다. 소비자 기호도 검사결과 대조군과 비교하여 24% 첨가군까지 전반적인 바람직성에서 유의적인 차이가 없는 것으로 나타났다. 마카음료의 총폴리페놀 함량은 마카 추출액 첨가농도가 증가할수록 높게 나타났고 저장 기간에 따라 감소하는 경향을 보였으며 $4^{\circ}C$에 저장한 경우가 $37^{\circ}C$에 저장한 경우보다 높은 함량을 나타내었다. DPPH radical 소거능, superoxide anion radical 소거능 및 tyrosinase 저해활성 역시 마카 추출액 첨가군이 대조군보다 높게 나타났으며 저장기간이 길어질수록 항산화능은 전반적으로 감소하는 경향을 나타내었으며 DPPH radical 소거능 및 tyrosinase 저해활성은 $4^{\circ}C$에 저장한 경우가 $37^{\circ}C$에 저장한 경우보다 대체로 높은 활성을 유지하는 것으로 나타났다. 저장 중 미생물학적 안전성 검사에서는 $80^{\circ}C$에서 10분간 살균으로 모든 시료에서 미생물이 검출되지 않아 저장 안전성을 유지하는 것으로 나타났다.

Keywords

References

  1. Kim EM (2011) Formulation and quality characteristics of Noni drinks mixed with red Ginseng, Rubus Coreanus and Pomegranate extracts. Korean J Culinary Res, 17, 259-269
  2. Kang MK, Kim IC, Chang KH (2010) Optimization of production and antioxidant effects of drink prepared using hot-water extracts of Polygonatum odoratum, Houttuynia cordata, and Lycium chinensis. Korean J Food Preserv, 17, 835-846
  3. Bae MJ, Kim SJ, Ye EJ, Nam HS, Park EM (2008) Study on the chemical composition of lotus root and functional evaluation of fermented lotus root drink. Korean J Food Culture, 23, 222-227
  4. Lim SD, Seong KS, Kim KS, Han DU (2007) Effects of fermented milk with hot water extract from Acanthopanax senticosus and Codonopsis lanceolata on the immune status of mouse. Korean J Food Sci Technol, 39, 323-329
  5. Hur NY, Baek EK (2005) Development of traditional drinks using Sangmaksan. Korean J Culinary Res, 11, 166-178
  6. Kim JH, Kim JG, Kang UW, Kim GY, Choe MS, Mun GD (2003) Preparation of functional healthy drinks by ethanol extracts from defatted safflower seed cake. J Korean Soc Food Sci Nutr, 32, 1039-1045 https://doi.org/10.3746/jkfn.2003.32.7.1039
  7. Wang YW, Wang YW, McNeil B, Harvey LM (2007) Maca: an Anden crop with multi-pharmacological functions. Food Res Int, 40, 783-792 https://doi.org/10.1016/j.foodres.2007.02.005
  8. Cicero AFG, Banderi E, Arletti RE (2001) Lepidium meyenii walp improves sexual behaviour in male rats independently from its action on spontaneous locomotor activity. J Ethnopharmacol, 75, 225-229 https://doi.org/10.1016/S0378-8741(01)00195-7
  9. Zheng BL, He K, Kim CH, Rogers L, Shao Y, Huang ZY, Lu Y, Yan ST, Qien LC, Zheng QY (2000) Effect of a lipidic extract from Lepidium meyenii on sexual behavior in mice and rats. Urology, 55, 598-602 https://doi.org/10.1016/S0090-4295(99)00549-X
  10. Rubio R, Caldas R, Davila S, Gasco M, Gonzales GF (2006) Effect of three different cultivars of Lepidium meyenii (Maca) on learning and depression in ovariectomized mice. BMC Complement Altern Med, 6, 23-29 https://doi.org/10.1186/1472-6882-6-23
  11. Rubio J, Dang H, Gong M, Liu X, Chen SI, Gonzales GF (2007) Aqueous and hydroalcoholic extracts of black Maca (Lepidium meyenii) improve scopolamine-induced memory impairment in mice. Food Chem Toxicol. 45, 1882-1890 https://doi.org/10.1016/j.fct.2007.04.002
  12. Sandoval M, Okuhama NN, Angeles FM, Melchor VV, Condezo LA, Lao J, Miller MJS (2002) Antioxidant activity of the cruciferous vegetable Maca (Lepidium meyenii). Food Chem, 79, 207-213 https://doi.org/10.1016/S0308-8146(02)00133-4
  13. Kwon YS, Jeon IS, Hwang JH, Lim DM, Kang YS, Chung HJ (2009) Biological activities of maca (Lepidium meyenii) extracts. J Korean Soc Food Sci Nutr 38, 817-823 https://doi.org/10.3746/jkfn.2009.38.7.817
  14. Folin O, Denis W (1912) On phosphotungastic-phosphomolybdic compounds as color reagent. J Biol Chem, 12, 239-243
  15. Wang J, Yuan X, Jin Z, Tian Y, Song H (2007) Free radical and reactive oxygen species scavenging activities of peanut skins extract. Food Chem, 104, 242-250 https://doi.org/10.1016/j.foodchem.2006.11.035
  16. Yagi A, Kanbara T, Morinobu N (1987) Inhibition of mushroom-tyrosinase by aloe extract. Planta Med, 53, 517-519 https://doi.org/10.1055/s-2006-962799
  17. Min SH, Park HO, Oh HS (2002) A study on the properties of hot water extracts of Korean dried tangerine peel and development of drink by using it. Korean J Soc Food Cookery Sci, 18, 51-56
  18. Joo HK, Jung DK, Kim ND (1991) Changes of composition during storage of Ginseng drink product. Hanguk Nonghwahak Hoechi, 34, 339-343
  19. Kang ST, Jeong CH, Joo OS (2009) Physicochemical properties and antioxidant activities of green tea with reference to extraction conditions. Korean J Food Preserv 16, 946-952
  20. Kim HH, Park GS, Jeon JR (2007) Quality characteristics and storage properties of sikhe prepared with extracts from Hovenia dulcis THUNB. Korean J Food Cookery Sci, 23, 848-857
  21. Chung HJ, Park HN, Chu YR, Jeon IS, Kang YS (2010) Quality characteristics and antioxidant activity of syrup added with Maca (Lepidium meyenii) extract. Korean J Food Preserv, 17, 236-242
  22. Lee JM, Kang BH, Lee SH (2009) Analysis of quality change during preservation by a prototype drink containing a Helianthus annuus seed extracts. Korean J Food Preserv, 16, 299-303
  23. Hong SP, Jeong HS, Jeong EJ, Shin DH (2006) Quality characteristic of drink with Gastrodia elata Blume extracts. J Fd Hyg Safety, 21, 31-35
  24. Lee SY, Yoo KM, Moon BK, Hwang IK (2010) A study on the development of vinegar drink using yacon roots (Smallanthus sonchifolius) and analysis of components changes during the fermentation. Korean J Food Cookery Sci, 26, 95-103
  25. Kim HY, Woo KS, Hwang IG, Lee YR, Jeong HS (2008) Effects of heat treatments on the antioxidant activities of fruits and vegetables. Korean J Food Sci Technol, 40, 166-170
  26. Lee SY, Shin YJ, Park JH, Kim SM, Park CS (2008) An analysis of the Gyungoko's ingredients and a comparison on study on anti-oxidation effects according to the kinds of extract. Kor J Herbology, 23, 123-136
  27. Chung HJ, Chu YR, Park HN, Jeon IS, Kang YS (2010) Influence of the addition of Maca (Lepidium meyenii) hot water extract on the quality and antioxidant activity of yogurt. Korean Soc Food Culture, 25, 334-341
  28. Ko WJ, Ko KS, Kim YD, Jeong KW, Lee SH, Koh JS (2006) Changes in functional constituents and stability of green tea drink during different storing conditions. Korean J Food Preserv, 13, 421-426
  29. Yoon WJ, Lee JA, Kim JY, Oh DJ, Jun YH, Lee WJ, Park SY (2006) Anti-oxidant activities and anti-inflammatory effects on Artemisia scoparia. Korean J Pharmacogn, 37, 235-240
  30. Lerch K (1978) Amino acid sequence of tyrosinase from Nurospora crassa. Proc Natl Acad Sci, 75, 3635-3539 https://doi.org/10.1073/pnas.75.8.3635

Cited by

  1. Antioxidative and Antidiabetic Effects and Free Amino Acid Analysis of Drinks with Gugija (Lycii fructus) and Maegmundong (Liriope platyphylla) Extract Powders vol.34, pp.2, 2018, https://doi.org/10.9724/kfcs.2018.34.2.178
  2. 볶은 옻씨를 첨가한 차 음료의 품질특성 및 저장 중 산화방지 활성의 변화량 측정 vol.49, pp.3, 2017, https://doi.org/10.9721/kjfst.2017.49.3.318
  3. 마카 분말을 첨가한 양갱의 품질특성 vol.23, pp.5, 2011, https://doi.org/10.20878/cshr.2017.23.5.013
  4. 마카(Lepidium meyenii)의 부위별 함유성분 및 항산화 활성 비교 vol.23, pp.8, 2011, https://doi.org/10.20878/cshr.2017.23.8.013
  5. 효소처리에 의한 천연 마카음료 개발을 위한 최적 추출 조건 vol.34, pp.3, 2011, https://doi.org/10.7318/kjfc/2019.34.3.361
  6. 마카 분말을 첨가한 쌀쿠키의 항산화 활성과 품질 특성 vol.36, pp.4, 2011, https://doi.org/10.7318/kjfc/2021.36.4.382