Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant Activity of Kalopanax pictus Leaf Extract and Its Effects on the Quality Characteristics of Fried Pork Skin

음나무 잎의 항산화 활성 및 돈피 튀김의 품질 특성에 미치는 영향

  • Kim, Hyun-Jeong (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Kim, Mi-Jin (Department of Food and Technology, Keimyung University) ;
  • Oh, Song-I (Department of Food and Technology, Keimyung University) ;
  • HwangBo, Mi-Hyang (Department of Food and Technology, Keimyung University) ;
  • Jang, Sang-Joon (Department of Food, Nutrition and Cookery, Keimyung Culture College University) ;
  • Kim, Hyuk-II (Department of Food and Technology, Keimyung University) ;
  • Lee, In-Seon (Department of Food and Technology, Keimyung University)
  • 김현정 (계명대학교 전통미생물자원개발 및 산업화 연구센터) ;
  • 김미진 (계명대학교 식품가공학과) ;
  • 오송이 (계명대학교 식품가공학과) ;
  • 황보미향 (계명대학교 식품가공학과) ;
  • 장상준 (계명문화대학 식품영양조리과) ;
  • 김혁일 (계명대학교 식품가공학과) ;
  • 이인선 (계명대학교 식품가공학과)
  • Received : 2011.12.12
  • Accepted : 2012.02.13
  • Published : 2012.04.30
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Abstract

Antioxidant activities of ethanol extracts from Kalopanax pictus leaves (KPL) were investigated $in$ $vitro$. Total polyphenols, flavonoids and ferric reducing/antioxidant power (FRAP) values of KPL extracts were $75.9{\pm}6.1$, $59.0{\pm}6.7mg/g$, and $0.3{\pm}0.0mmol\;Fe^2/g$, respectively. KPL extracts showed robust DPPH radical scavenging activity. In addition, the quality characteristics of fried pork skin treated with KPL extracts were also evaluated. Fried pork skin was produced containing KPL extracts at 0, 0.25, 0.5, and 1.0%, respectively. The hardness and TBARS values regarding fried pork skin treated with KPL were reduced by the addition of KPL extracts, whereas collagen content was increased compared to the control. These results suggest the possibility of manufacturing fried fork skin with KPL extracts for the improvement of quality.

음나무 잎 추출물의 총 폴리페놀 및 총 플라보노이드 함량은 각각 $75.9{\pm}6.1mg/g$, $59.0{\pm}6.7mg/g$으로 나타났으며, FRAP 값은 $0.3{\pm}0.0mmol\;Fe^2/g$이고, 그리고 DPPH에 대한 높은 항산화 활성이 존재하였다. 또한 음나무 잎을 첨가하여 돈피 튀김을 제조한 다음 품질특성을 살펴본 결과, 대조구에 비해 음나무 잎 첨가량이 증가할수록 돈피 튀김의 경도 및 TBARS값이 감소되었고, 콜라겐의 함량은 대조구에 비해 시료 첨가구에서 유의적인 높은 값을 보였다.

Keywords

References

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