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Functional Composition and Antioxidant Activity of Eel Teriyaki Sauce with Bokbunja (Rubus coreanus Miquel)

복분자 첨가 장어 데리야끼 소스의 기능성 성분 및 항산화 활성

  • Sung, Ki-Hyub (Dept. of Hotel Culinary Art, Daelim University College) ;
  • Chung, Chang-Ho (Dept. of Food Service Management, Sejong University)
  • 성기협 (대림대학교 호텔조리과) ;
  • 정장호 (세종대학교 조리외식경영학과)
  • Received : 2014.09.18
  • Accepted : 2015.04.20
  • Published : 2015.04.30

Abstract

Antioxidant activity of factory eel teriyaki sauce with bokbunja was investigated by functional analysis. Sugar content analysis of eel teriyaki sauce-free with bokbunja showed fructose and glucose but not maltose. Anthocyanin content of eel teriyaki sauce with bokbunja juice concentrate was 40%. DPPH radical scavenging activity and total polyphenol content of bokbunja added eel teriyaki sauce increased with increasing amount of bokbunja and were 80% higher than control sample. Total polyphenol content and DPPH radical scavenging activity were closely related to electron donating ability. The preferred concentrations of eel teriyaki sauce for commercial production were 60% for bokbunja, 40% for bokbunja concentrate, 20% for bokbunja powder eel.

Keywords

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