Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Antioxidant Properties of Commercial Noodles Supplemented with Functional Ingredients

기능성 부재료를 첨가한 시판 국수류의 항산화 특성

  • Son, Jong-Youn (Department of Food Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University) ;
  • Kang, Kun-Og (Department of Nutrition and Culinary Science, Hankyong National University)
  • 손종연 (국립한경대학교 식품생물공학과) ;
  • 강근옥 (국립한경대학교 영양조리과학과)
  • Received : 2013.11.14
  • Accepted : 2014.04.14
  • Published : 2014.04.30
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Abstract

We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) > green tea (4.99%) > pumpkin (5.03%) > mulberry leaves (4.99%) > mugwort (4.23%) > cactus (3.57%) > kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) > cactus (55.12%) > kudzu (52.67%) > pumpkin (50.50%) > mulberry leaves (43.58%) > kelp (41.41%) > mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.

Keywords

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