Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidative Capacities of Stachys sieboldii MIQ and Ginseng Powders and Their Effects on Quality Characteristics of Cookies

초석잠과 인삼의 항산화 활성 및 분말로 첨가한 쿠키의 품질 특성

  • Na, Bo-Ram (Department of Food and Nutrition, Daegu University) ;
  • Lee, Jeung-Hee (Department of Food and Nutrition, Daegu University)
  • 나보람 (대구대학교 식품영양학과) ;
  • 이정희 (대구대학교 식품영양학과)
  • Received : 2016.09.08
  • Accepted : 2016.11.15
  • Published : 2017.01.31
Download PDF
⟨ Previous Next ⟩

Abstract

Antioxidative capacities of Stachys sieboldii MIQ and 6-year-old ginseng powder were assessed after extraction with 80% ethanol, and their addition effects on quality characteristics of cookies were determined. Stachys sieboldii MIQ showed 3.12-fold higher total phenol content (TPC) and higher antioxidative capacities than ginseng based on higher values of 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, ferric reducing antioxidant capacity, and Trolox equivalent antioxidant capacity (P<0.05). The 80% ethanol extract was then fractionated with $H_2O$ (Fr. I), 30% (II), 50% (III), 70% (IV), and 100% ethanol (V). Fractions of Stachys sieboldii MIQ extract showed 2.2-fold (Fr. I)~6.1-fold (III) higher TPC and higher antioxidative capacities than ginseng extract fractions. TPC was in the order of fractions III> II> I> IV> V for Stachys sieboldii MIQ extract while in the order of fractions I~III> IV~V for ginseng extract, assuming that Stachys sieboldii MIQ contained more phenolic compounds with higher polarity than ginseng. Addition of 5% and 10% Stachys sieboldii MIQ and ginseng powder increased spread ratio in cookies compared to 100% wheat flour, and 10% addition of Stachys sieboldii MIQ resulted in the darkest and most reddish cookies. In the sensory evaluation, cookies with 5% and 10% Stachys sieboldii MIQ received higher scores for taste preference and higher overall acceptability than ginseng or control cookies. Therefore, powder of Stachys sieboldii MIQ could impart more favorable sensory characteristics as well as higher antioxidative capacity than ginseng in bakery products.

초석잠과 인삼 분말을 80% 에탄올로 추출하여 총페놀 함량(total phenol content, TPC)과 항산화 활성도를 조사한 결과 초석잠이 인삼보다 3.12배 많은 TPC를 함유하고, DPPH 라디칼 소거능은 16.83배, FRAP는 3.39배, TEAC는 3.18배 높게 나타났다. 초석잠과 인삼 추출물의 $H_2O$(Fr. I), 30% 에탄올(II), 50% 에탄올(III), 70% 에탄올(IV), 100% 에탄올(V) 분획물의 TPC와 항산화 활성도는 각 분획물에서 초석잠이 인삼보다 2.2~6.1배 많은 TPC를 함유하며 유의적으로 높은 DPPH 라디칼 소거능, FRAP value, TEAC value를 나타내었다. 또한, 초석잠 추출물의 TPC는 Fr. III>II> I> IV> V의 순으로, 인삼 추출물은 Fr. I~III> IV~V순의 경향을 나타내어 초석잠 추출물의 분획물은 극성이 높을수록 항산화능을 가진 페놀물질을 비교적 많이 함유하고, 인삼의 페놀물질은 초석잠보다 극성이 낮을 것으로 생각한다. 초석잠과 인삼 분말 5%와 10%를 첨가하여 쿠키를 제조한 후 퍼짐성, 경도, 색도 및 관능적인 특성을 대조군(밀가루 박력분)과 비교하여 평가한 결과, 초석잠과 인삼 분말 첨가시 쿠키의 퍼짐성은 증가하였으며, 경도는 초석잠 쿠키에서는 증가하고 인삼 쿠키에서는 감소하는 경향을 나타내었으며, 첨가량이 5%에서 10%로 증가할 경우 퍼짐성과 경도는 증가함을 보였다. 첨가군 쿠키는 낮은 명도와 강한 적색을 보였으며, 그중 초석잠 10% 첨가 쿠키는 유의적으로 가장 어둡고 진한 적색를 띠었으며 이는 육안으로도 확인할 수 있었다. 관능검사 결과 초석잠 쿠키는 색상면에서 기호도는 낮았지만 향은 대조군과는 유사하고 인삼 쿠키보다는 높은 기호도 점수를 받았으며, 맛과 전체적인 기호도에서 대조군과 인삼 쿠키보다 유의적으로 높은 평가를 받았다. 따라서 초석잠은 인삼보다 항산화력이 우수하고, 인삼 특유의 진한 향과 쓴맛과는 달리 구수한 맛과 향을 지니고 있어 베이커리 제품을 비롯한 가공식품의 제조 시 맛과 향이 우수한 건강 기능성 식품의 개발이 가능할 것으로 기대되며, 가공식품에서의 초석잠 이용도를 높이기 위해서는 분말형태뿐만 아니라 농축액을 비롯한 다양한 형태로 제조하여 가공식품 개발에 적용하고 조리에 응용하는 연구가 필요할 것으로 생각한다.

Keywords

References

  1. Baek HS, Na YS, Kim DH, Lee CH, Ryu BH, Song SK. 2004. Antioxidant activities of Stachys sieboldii MIQ roots. J Life Sci 14: 1-7. https://doi.org/10.5352/JLS.2004.14.1.001
  2. Yin J, Yang G, Wang S, Chen Y. 2006. Purification and determination of stachyose in Chinese artichoke (Stachys sieboldii Miq.) by high-performance liquid chromatography with evaporative light scattering detection. Talanta 70: 208-212. https://doi.org/10.1016/j.talanta.2006.03.027
  3. Takeda Y, Fujita T, Satoh T, Kakegawa H. 1985. On the glycosidic constituents of Stachys sieboldii MIQ. and their effects on hyarulonidase activity. Yakugaku Zasshi 105: 955-959. https://doi.org/10.1248/yakushi1947.105.10_955
  4. Ryu BH, Kim SO. 2004. Effects of methanol extract of Stachys sieboldii MIQ on acetylcholine esterases and monoamine oxidase in rat brain. Koreans J Food Nutr 17: 347-355.
  5. Baek HS, Na YS, Ryu BH, Song SK. 2003. Antioxidant activities of Stachys sieboldii MIQ. stalks. Korean J Biotechnol Bioeng 18: 266-271.
  6. Ha DC, Ryu GH. 2005. Chemical components of red, white and extruded root ginseng. J Korean Soc Food Sci Nutr 34: 247-254. https://doi.org/10.3746/jkfn.2005.34.2.247
  7. Han BH. 2001. Active constituent of ginseng, and other studies. J Ginseng Res 25: 26-30.
  8. Kim D, Kim KH, Yook HS. 2014. Quality characteristics of cookies added with ginseng leaf. Korean J Food Cook Sci 30: 679-686. https://doi.org/10.9724/kfcs.2014.30.6.679
  9. Kim SH. 2008. Physiological activity biotransformation of ginsenosides isolated from ginseng leaves. MS Thesis. Kyonggi University, Suwon, Korea.
  10. Kong YH, Lee YC, Choi SY. 2009. Neuroprotective and anti-inflammatory effects of phenolic compounds in Panax ginseng C. A. Meyer. J Ginseng Res 33: 111-114. https://doi.org/10.5142/JGR.2009.33.2.111
  11. Lee JH, Kim SH. 1995. The effect of the long-term ginseng intakes on serum lipids profile and hemostatic factors in human. Korean J Nutr 28: 862-871.
  12. Kim KH, Lee IR, Jung IS, Chang HY, Yun YS. 1998. The pattern of cytokine mRNA expression induced by polysaccharide from Panax ginseng C. A. Meyer. J Ginseng Res 22: 324-330.
  13. Kim HJ, Lee JC, Lee GS, Jeon BS, Kim NM, Lee JS. 2002. Manufacture and physiological functionalities of traditional ginseng liquor. J Ginseng Res 26: 74-78. https://doi.org/10.5142/JGR.2002.26.2.074
  14. Jo JE, Kim KH, Kim MS, Choi JE, Byun MW, Yook HS. 2011. Antioxidant activity from different root parts of 6-year-old Panax ginseng C. A. Meyer (Yun-poong). J Korean Soc Food Sci Nutr 40: 493-499. https://doi.org/10.3746/jkfn.2011.40.4.493
  15. Lee SE, Lee SW, Bang JK, Yu YJ, Seong NS. 2004. Antioxidant activities of leaf, stem and root of Panax ginseng C. A. Meyer. Korean J Med Crop Sci 12: 237-242.
  16. Kim KH, Ko KI, Kang EJ, Yang EK, Park SN. 2004. A research trend of natural product on well-being industry. J Soc Cosmet Scientists Korea 30: 329-343.
  17. Nicoletti M. 2012. Nutraceuticals and botanicals: overview and perspectives. Int J Food Sci Nutr 63: 2-6. https://doi.org/10.3109/09637486.2011.628012
  18. Kim EH, Rhee DK. 2009. Anti-oxidation properties of ginseng. J Ginseng Res 33: 1-7. https://doi.org/10.5142/JGR.2009.33.1.001
  19. Jang HY, Park HS, Kwon KR, Rhim TJ. 2008. A study on the comparison of antioxidant effects among wild ginseng, cultivated wild ginseng, and cultivated ginseng extracts. J Pharmacopuncture 11: 67-78. https://doi.org/10.3831/KPI.2008.11.3.067
  20. Ahn SK, Goo YM, Ko KH, Lee SJ, Moon YH, Lee SS, Kim JW, Lee SS. 2014. Study on the evaluation of nutritional values and antioxidant activities for herbal medicine byproducts. J Agric Life Sci 48: 101-110. https://doi.org/10.14397/jals.2014.48.2.101
  21. Chang KS, Kim MJ, Kim SD. 1995. Effect of ginseng on the preservability and quality of chinese cabbage kimchi. J Korean Soc Food Nutr 24: 313-322.
  22. Kang HJ, Choi HJ, Lim JK. 2009. Quality characteristics of cookies with ginseng powder. J Korean Soc Food Sci Nutr 38: 1595-1599. https://doi.org/10.3746/jkfn.2009.38.11.1595
  23. Kim HY, Park JH. 2006. Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean J Food Cook Sci 22: 855-863.
  24. Lee HS, Kwon KH, Cha HS. 2009. Quality characteristics of Chun-dubu (whole soybean curd) with added ginseng powder. Korean J Food Preserv 16: 192-197.
  25. Min JY, Kim NY, Kim US, Han HMJ. 2015. The quality characteristics of pasteurized ginseng Makgeolli added with different concentration of ginseng powder. J Korean Soc Food Cult 30: 757-765. https://doi.org/10.7318/KJFC/2015.30.6.757
  26. Lee WH, Yoo SS. 2013. Physicochemical properties and sensory evaluation of beef consomme prepared with added ginseng. Korean J Food Nutr 26: 208-215. https://doi.org/10.9799/ksfan.2013.26.2.208
  27. Lee JE, Jin SY, Han YS. 2014. Antioxidant activities and quality characteristics of tofu supplemented with Chinese artichoke powder. Korean J Food Nutr 27: 10-21. https://doi.org/10.9799/ksfan.2014.27.1.010
  28. Park YI, Lee SM, Joo N. 2012. Quality characteristics and optimization of rice muffin containing Chinese artichoke (Stachys sieboldii MIQ) powder using response surface methodology. J Korean Diet Assoc 20: 212-226.
  29. Jeon KS, Lee NH, Park SI. 2015. Quality characteristics of white pan bread with Chinese artichoke (Stachys sieboldii MIQ) powder. Korean J Culinary Res 21(4): 1-15.
  30. Lee SW, Jung TH, Shin YW. 2013. A comparative study of memory improving effects of Stachys rhizome and Lycopi rhizome on scopolamine-induced amnesia in mice. Korean J Herbol 28: 69-77.
  31. Lee AY, Hong ST, Jang YS, Lee JH. 2014. Lipid composition of Korean rapeseed (Brassica napus L.) cultivar and antioxidant capacity of phenolic extract. J Korean Soc Food Sci Nutr 43: 1817-1826. https://doi.org/10.3746/jkfn.2014.43.12.1817
  32. AOAC. 1995. Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 1-26.
  33. Yi AY, Kim YS, Lee JH. 2013. Quality characteristics of Misutkaru and their cookies made with immature whole green rice and barely. J Korean Soc Food Sci Nutr 42: 1805-1812. https://doi.org/10.3746/jkfn.2013.42.11.1805
  34. AACC. 1983. Approved methods of AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. Method 10-50D.
  35. Kang YH, Park YK, Oh SR, Moon KD. 1995. Studies on the physiological functionally of pine needle and mugwort extracts. J Korean Food Sci Technol 27: 978-984.
  36. Mudgil D, Barak S, Khatkar BS. 2012. Soluble fibre and cookie quality. Agro Food Industry Hi Tech 23: 15-17.
  37. Koh WB, Noh WS. 1997. Effect of sugar particle size and level on cookie spread. J East Asian Soc Diet Life 7: 159-165.
  38. Jeltema MA, Zabik ME, Thiel LJ. 1983. Prediction of cookie quality from diet fiber components. Cereal Chem 60: 227-230.
  39. Cho HS, Kim KH. 2013. Quality characteristics of cookies prepared with loquat (Eriobotrya japonica Lindl.) leaf powder. J Korean Soc Food Sci Nutr 42: 1799-1804. https://doi.org/10.3746/jkfn.2013.42.11.1799
  40. Lee JA. 2015. Quality characteristics of cookies added with Aster Yomena powder. J Korean Culinary Res 21: 141-153.
  41. Kim MJ, Choi JE, Lee JH. 2014. Quality characteristics of cookies added with jujube powder. Korean J Food Preserv 21: 146-150. https://doi.org/10.11002/kjfp.2014.21.1.146
  42. Jeong EJ, Kim KP, Bang BH. 2013. Quality characteristics of cookies containing Platycodon grandiflorum powder. Korean J Food Nutr 26: 759-765. https://doi.org/10.9799/ksfan.2013.26.4.759
  43. Jin SY, Lee EJ, Gil GY, Joo SY. 2014. Quality characteristics and antioxidant of cookies added Eleutherococcus sessiliflorus leaf powder. J East Asian Soc Diet Life 24: 234-241.
  44. Lee JW, Do JH. 2006. Current studies on browning reaction products and acidic polysaccharide in Korean red ginseng. J Ginseng Res 30: 41-48. https://doi.org/10.5142/JGR.2006.30.1.041

Cited by

  1. 초석잠 및 택란 추출물의 플라보노이드 함량 및 항산화 활성 비교 vol.28, pp.7, 2017, https://doi.org/10.5352/jls.2018.28.7.841
  2. 헴프시드가루를 첨가한 쌀쿠키의 품질특성 및 항산화 활성 vol.31, pp.4, 2018, https://doi.org/10.9799/ksfan.2018.31.4.478
  3. Effects of fats and oils on the quality characteristics of rice scone vol.26, pp.5, 2017, https://doi.org/10.11002/kjfp.2019.26.5.539