Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Antioxidative Activity of Jeolpyeon Containing Lotus (Nelumbo nucifera Gaertn) Seed Powder

연자육 분말 첨가 절편의 항산화 활성

  • Jeong, Se-Hyun (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Kim, Sun-Im (Korean Food Institue, Sookmyung Women's University) ;
  • Sim, Ki-Hyeun (Korean Food Institue, Sookmyung Women's University)
  • 정세현 (숙명여자대학교 생활과학대학 식품영양학전공) ;
  • 김순임 (숙명여자대학교 한국음식연구원) ;
  • 심기현 (숙명여자대학교 한국음식연구원)
  • Received : 2012.09.04
  • Accepted : 2012.10.09
  • Published : 2012.10.30
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Abstract

This study was conducted to investigate the antioxidant activity of Jeolpyeon containing lotus seed powder. Original Jeolpyeon and Jeolpyeon with BHT (butyl hydroxy toluene) werecompared. Antioxidant activities were measured based ontotal polyphenolic contents, total flavonoid contents, DPPH radicalscavenging activity, reducing power, and SOD-like activity. Total polyphenolic and total flavonoid contents of Jeolpyeon containing lotus seed powder were estimated at $37.81{\pm}0.45$ mg GAE/g and $26.35{\pm}0.13$ mg QE/g respectively. DPPH radical scavenging activity increased upon addition of lotus seed powder. Further, reducing power was higher in Jeolpyeon containing lotus seed powder than original Jeolpyeon or Jeolpyeon with BHT. The antioxidative effect of Jeolpyeon significantly increased uponaddition of lotus seed powder.

Keywords

References

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