복분자 첨가 장어 데리야끼 소스의 기능성 성분 및 항산화 활성

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

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


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.



  1. Amerine MA, Ough CS (1980) Methods for Analysis of Musts and Win. Wiley and Sons, New York. pp 176-180.
  2. Bai SK (2006) Natural dyeing of silk fabric dyed with Rubus coreanus Miquel extract. J Korean Soc Cloth Ind 8: 476-480.
  3. Cha HS, Lee MK, Hwang JB, Park MS, Park KM (2001a) Physicochemical characteristics of Rubus coreanus Miquel. J Korean Soc Food Sci Nutr 30: 1021-1025.
  4. Cha HS, Park MS, Park KM (2001b) Physiological activities of Rubus coreanus Miquel. Korean J Food Sci Technol 33: 409-415.
  5. Cha JY, Kim HJ, Chung JH, Cho YS (1999) Antioxidantive activities and contents of polyphenolic compound of Cudrania tricuspidata. J Korean Soc Food Sci Nutr 24: 1310-1315.
  6. Cho YJ, Chun SS, Kwon HJ, Kim JH, Yoon SJ, Lee KH (2005) Comparison of physiological activities between hotwater and ethanol extracts of bokbunja(Rubus coreanus F). J Korean Soc Food Sci Nutr 34: 790-796.
  7. Choi HS, Kim MK, Park HS, Shin DH (2005) Changes in physicochemical characteristics of bokbunja(Rubus coreanus Miq) wine during fermentation. Korean J Food Sci Technol 37: 574-578.
  8. Choi JS, Hwang JK, Kim JT, Lee DS (1997) Physicochemical characteristics of jujube paste according to the manufacturing process. Korean J Nutr Food 21: 83-83.
  9. Fennema OR, Chang WH, Lii CY (1986) Role of Chemistry in the Quality of Processed Food. Food & Nutrition Press Inc. Westport. CT. USA. 127-141.
  10. Francis FJ (1989) Food colorants: Anthocyanuns. Food Sci Nutr 28: 273-314.
  11. Kim HK, Joo KJ (2005) Antioxidative capacity nd total phenolic compounds of methanol extract from Zizyphus jujuba. J Korean Soc Food Sci Nutr 34: 750-754.
  12. Kim JM (2008) Characteristics of Rubus coreanus fruits and identification of its anthocyanin. MS Thesis Chonnam National University. Gwangu. p 36-43.
  13. Kim KH, Lee YA, Lee DI, Choi YW, Kim HH, Lee MW (2000) Antioxidative activity of tannins from Rubus coreanus. Yukhak Hoeji 44: 354-357.
  14. Kuhnau J (1976) The fiavonoids; a class of semiessential food components; their role in human nutrition. World Rev Nutr Diet 24: 117-120.
  15. Lee KC, Yoon TH (2006) A study on developing the olive-oil liaison to accommodate wide-spread well-being trend. Korean J Culinary Research 12: 80-96.
  16. Lee HJ, Choi EY, Sim YJ, Kim OS, Yoo HJ, Do WN, Kim YH (2009) Anthocyanin-contents and pigment stability of black soybean by different extract condition and stabilizer. J Korean Soc Food Sci Nutr 22: 150-157.
  17. Lee JH, Hwang HJ (2006) Quality characteristics of curd yogurt with Rubus coreanus Miquel juice. Korean J Culinary Res 12: 195-205.
  18. Lee JH, Woo KJ, Choi WS, Kim AJ, Kim MW (2005) Quality characteristics of starch Oddi dasik added with mulberry fruit juice. Korean J Soc Food Cookery Sci 21: 629-636.
  19. Lee JW, Do JH (2000) Determination of total phenolic compounds from the fruit of Rubus coreanus and antioxidative activity. J Korean Soc Food Sci Nutr 29: 943-947.
  20. Lee MK, Lee HS, Choi GP, Oh DH, Kim JD, Yu CY, Lee HY (2003) Screening of biological activities of the extracts from Rubus coreanus Miq. Korean J Medicinal Crop Sci 11: 5-12.
  21. Lee MW (1995) Phenolic compound from the leaves of Rubus coreanus. Yakhak Hoeii 3p: 39-46.
  22. Lee YA, Lee MW (1995) Tannins from Rubus coreanus. Korean J Pharmacogn 26: 27-30.
  23. Lee YC, Hwang KH, Han DH, Kim SD (1997) Composition of Opuntia ficuccindica. Korean J Food Sci Technol 29: 847-853.
  24. Markakis P (1974) Anthocyanin and their stability in foods. Crit Rev Food Technol 4: 437-456.
  25. Pang KC, Kim MS, Lee MW (1996) Hydrolyzable tannins from the fruits of Rubus coreanus. Korean J pharmcogn 27: 366-370.
  26. Park HN, Kang OK, Moon WS (2006) Ingredient preservation in the practical manufacture of teriyaki sauce. Korean J Food Cookery Sci 22: 111-121.
  27. Park JM, Joo KJ (1982) Stability of anthocyanin pigment from juice of raspberries. Korean J Nutr Food 11: 67-74.
  28. Park IK, Kim KS, Lee MS, Kim MH, Kim SD (1994a) Change in quality of strawberry during circulation by the refrigerate case. Korean J Post-harvest Sci Technol Agric Products 1: 45-53.
  29. Park SJ, Lee JH, Rhim JH, Kwon KS, Jang HG, Yu MY (1994b) The change of anthocyanin and spreadmeter value of strawberry jam by heating and preservation. Korean J Food Sci Tech 26: 365-369.
  30. Park YK, Choi SH, Kim SH, Jang YS, Han JG, Chung HG (2008) Functional composition and antioxidant activity from the fruits of Rubus coreanus according to cultivars. J Korean Wood Sci. Technol 36: 102-109.
  31. Rural Development Administration (2003) Development of wild grape and fruit wine bokbunja. 10-15.
  32. SAS (1988) SAS User's Guide Statistics. Version 6.03, SAS Institute, Cary. NC.
  33. Shin KS, Park PJ, Boo HO, Ko JY, Han SS (2003) Chemical components and comparison of biological activities on the fruit of natural bogbunga. Korean J Plant Res 16: 109-117.
  34. Simon PW, Peterson CE, Lindsay RC (1980) Genetic and envi- ronmental influence on carrot flavor. J Am Soc Hort Sci 105: 416-423.
  35. Slinkard K, Singleton VL (1977) Total phenol analysis : Automation and comparison with manual method. Am Ecol Vitic 28: 49-56.
  36. Sung KH, Ko SH (2010) A study development of teriyaki sauce with added pomegranate concentrate. J East Asian Soc Dietary Life 20: 439-444.
  37. Yoon I, Cho JY, Kuk JH, Wee JH, Jang MY, Ahn TH, Park KH (2002) Indentification and activity of antioxidative compounds from Rubus coreanum fruit. Korean J Food Sci Technol 34: 898-904.
  38. Yoon SR, Jeong YJ, Lee GD, Kwon JH (2003a) Changes in phenolic compounds properties of Rubi fructus extract depending extraction condition. J Korean Soc Food Sci Nutr 32: 338-345.
  39. Yoon I, Wee JH, Moon JH, Ahn TH, Park KH (2003b) Isolation and identification of quercetin with antioxidative activity from the fruits of Rubus coreanus Miquel. Korean J Food Sci Technol 35: 499-502.