아로니아, 비트, 백년초 분말 첨가 순무 물김치의 품질특성 및 항산화 활성 비교

김선회; 김지형; 엄선아; 한영선; 허명제

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자료유형: 학술저널

저자정보: 김선회 (인천광역시 보건환경연구원 식의약연구부 약품분석과) 김지형 (인천광역시 보건환경연구원 식의약연구부 약품분석과) 엄선아 (인천광역시 보건환경연구원 식의약연구부 약품분석과) 한영선 (인천광역시 보건환경연구원 식의약연구부 약품분석과) 허명제 (인천광역시 보건환경연구원 식의약연구부 약품분석과)

저널정보: 한국식품조리과학회 한국식품조리과학회지 한국식품조리과학회지 제34권 제3호

발행연도: 2018.1

수록면: 287 - 294 (8page)

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Purpose: This study examined the effects of aronia, beet and prickly pear powder on the properties of mul-kimchi made of turnip. Methods: Each turnip mul-kimchi was made by adding 0.2% aronia, beet or prickly pear powder. After a 24 hour fermentation process at $25^{\circ}C$, it was stored at $4^{\circ}C$. The antioxidant activities and quality characteristics of turnip mul-kimchi during 34 days of storage at $4^{\circ}C$ were compared. The antioxidant activities were evaluated using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and ABTS (2,2'-azinobis-3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging methods, as well as FRAP (ferric reducing antioxidant power) assays and the total polyphenol content. Results: The antioxidant activity of aronia-added turnip mul-kimchi was higher than that of the control and others. The vitamin C content was the highest on day 6, with the following levels: aronia-added turnip mul-kimchi (182.36 mg/kg), beet-added turnip mul-kimchi (171.80 mg/kg), prickly pear-added turnip mul-kimchi (163.80 mg/kg) and control group (158.85 mg/kg). Conclusion: The addition of aronia powder can improve the quality characteristics and antioxidant activities of turnip mul-kimchi.

#turnip mul-kimchi #aronia #beet #prickly pear #antioxidant activity

참고문헌 (36)

참고문헌 신청

Benzie IFF / 1996 / The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay / Anal Biochem 239(1):70~76

Cherng JY / 2006 / Improving glycogenesis in streptozocin (STZ) diabetic mice after administration of green algae Chlorella / Life Sci 78(11):1181~1186

Cho EJ / 2008 / Korean traditional food research / Sungshin Women's University Press :130

조영 / 2010 / 강황과 비트를 첨가한 젤리의 품질특성 / 한국식품조리과학회지 26(4):481~489

Choi SY / 1997 / The changes of vitamin C content in Yulmoo mulkimchi according to the shift of fermentation temperature / Korean J Soc Food Sci 13(3):364~368

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