Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Activities and Quality Characteristics Sulgidduk Prepared with Yangha Buds (Zingiber Miogar R)

양하꽃대의 항산화 활성 및 설기떡 제조

  • Lee, Hyun-Ju (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Woo, Naruyah (Department of Food Science and Technology, Hoseo University) ;
  • Kim, Ae-Jung (The Graduate School of Alternative Medicine, Kyonggi University)
  • Received : 2014.04.07
  • Accepted : 2014.11.28
  • Published : 2014.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the antioxidative properties of Yangha Buds (Zingiber Mioga R) and quality characteristics of Korean steamed-rice cake, Sulgidduk, prepared with Yangha Buds juice. Antioxidative activities were measured based on DPPH radical and ABTS radical scavenging activities, total phenol content, and total flavonoid content in Yangha Buds (water extract and juice). Sulgidduk was prepared by adding Yangha buds at concentrations of 0, 1, 2, 3, and 4% of juice. To analyze quality characteristics, proximate composition, color, texture profiles, and sensory evaluations were measured. As content of Yangha buds juice increased, L-value significantly decreased while a-value and b-value increased (p<0.05). For texture profiles, control group scored higher score for hardness as compared to groups added with Yangha buds juice. Springiness, chewiness, and adhesiveness were not significantly different among the groups. In the sensory evaluation, samples containing 3% Yangha buds juice showed better results for attitude. Based on these results, we suggest that Yangha buds are a good ingredient for increasing consumer acceptability and functionality of Sulgidduk.

Keywords

References

  1. AOAC. 1990. Official methods of analysis. 15th ed. Association of official analytical chemicals. Washington DC. Cd, pp 8-35
  2. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature, 181(26):1199-1200 https://doi.org/10.1038/1811199a0
  3. Boje KM, Arora PK. 1992. Microglial-produced nitric oxide and reactive nitrogen oxides mediate neuronal cell death. Brain Res., 587(2):250-256 https://doi.org/10.1016/0006-8993(92)91004-X
  4. Brune B, Zhou J, von Knethen A. 2003. Nitric oxide, oxidative stress, and apoptosis. Kidney international, 63:S22-S24
  5. Cho HJ, Yoo DC, Cho HN, Fan LA, Kim HJ, Khang KW, Jeong HS, Yang SA, Lee IS, Jhee KH. 2008. Analysis of phytochemicals in popular medicinal herbs by HPLC and GC-MS. Korean J. Food Sci. Technol., 40(3):277-282
  6. Fellegrini N, KE R, Yang M, Rice-Evans C. 1999. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2'-azinobis (3-ethylenebenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Method in enzymology, 299:379-389 https://doi.org/10.1016/S0076-6879(99)99037-7
  7. Gisslen W. 2001. Professional baking. Jone Wile & Sons Inc., New york, USA., p 403
  8. Gu SY, Lee HG. 2001 The sensory and textural characteristics of Chicksulgi. Korean J. Food Cookery Sci., 17(5):523-532
  9. Hiromo I, Mori H, Kanto K, Hosaka S, Aiso S. 1982. Carcinogenicity examination of inflorescence of Zingiber mioga Roscoe. Cancer Lett., 15(3):203-208 https://doi.org/10.1016/0304-3835(82)90119-7
  10. Jang KC, Kim SC, Song EY, Kim KH, Kwon HM, Kang SH, Park KH, Jung YH. 2003. Isolation and substances from the rhizome of Zingiber mioga Rosc. J. Korean Soc. Agric. Chem. Biotechnol., 46(5):246-250
  11. Jeong GS, Im SI, Jung BM. 2005 Comparison of nutritional constituents of native Yangha (Zingiber mioga) in Yeosu and Cheju area. Korea J. Food Sci. Technol., 37(5):715-716
  12. Joo SY. 2013. Antioxidant activities and quality characteristics Sulgidduk prepared with prunus yedoenesis Matsunura Extract. Korean Food Cookery Sci., 20(2):115-122
  13. Keiko I, Kohji Y, Tojiro. 2001. Mioga (Zingiber mioga Rosc.) Extract prevents 3t3-l1 differentiation into adipocytes and obesity in mice. Food Sci. Technol. Res., 7(2):164-170 https://doi.org/10.3136/fstr.7.164
  14. KFDA. 2004. Food materials search engine 2004. Available from: http://fse.foodnara.go.kr/origin/search_data_list.jsp. [accessed 2014.2.15.]
  15. Kim HS, Kim MJ, Lee M, Lee GS, Kim AJ. 2012. Quality characteristics of nokdumook using yangha powder. Korean J. Food & Nutr., 25(3):521-528 https://doi.org/10.9799/ksfan.2012.25.3.521
  16. Kim TS. 1998. Natural plant of Korea. Seoul National University. Publishing Dep. Seoul, Korea, pp 203
  17. Lee JW, Chon SU, Han SK, Choi DG, Ryu T. 2007. Effects of antioxidant and flavor components of Zingiber mioga Rosc. Korean J. Medicinal Crop Sci., 15(3):203-209
  18. Masako A, Yoshio O, Yasushi U, Yoichi Y, Yasujiro M, Yoshimasa N, Toshihiko O. 2002. Labdane-type diterpene dialdehyde, pungent principle of Myoga, Zingiber mioga Roscoe. Biosci. Biotechnol. Biochem., 66(12):2698-2700 https://doi.org/10.1271/bbb.66.2698
  19. Masako A, Yoshio O, Yasushi U, Fuminori Y, Yasujiro M, Yoshimasa N, Toshihiko O. 2004. Antimicrobial activities of diterpene dialdehydes, constituents from myoga (Zingiber mioga roscoe), and their quantitative analysis. Biosci. Biotechnol. Biochem., 68(7):1601-1604 https://doi.org/10.1271/bbb.68.1601
  20. Masako A, Yoshio O, Yasushi U, Yasujiro M, Yoshimasa N, Toshihiko O. 2006. A novel labdane-type trialdehyde from Myoga (Zingiber mioga Roscoe) that potently inhibits human platelet aggregation and human 5-lipoxygenase. Biosci. Biotechnol. Biochem., 70(10):2494-2500 https://doi.org/10.1271/bbb.60226
  21. Miyosh N, Nakamura Y, Ueda Y, Abe M, Ozawa Y, Uchida K, Oswa T. 2003. Dietary ginger constituents, galanals A and B, are potent apopotosis inducers in human T lymphoma Jurkat cells. Cancer Lett., 199(2):113-119 https://doi.org/10.1016/S0304-3835(03)00381-1
  22. Seo KM, Chung YH. 2014. Quality characteristics of Sulgidduk added with turmeric powder. J. East Asian Soc. Dietary Life, 24(2):201-207
  23. Shin JH, Lee SJ, Sung NJ. 2002. Effects of Zingiber mioga root and Zingiber officinale on the lipid concentration in hyperlipidemic rats. J. Korean Soc. Food Sci. Nutr., 31(4):679-684 https://doi.org/10.3746/jkfn.2002.31.4.679
  24. Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS, Kim YC. 2005. Quality characteristics of Sulgidduk containing different levels of dandelion (Taraxacum officinale) leaves and roots powder. Korean J. Food Cookery Sci., 21(1):110-116
  25. Yoon SJ, Lee MY. 2004. Quality characteristics of Sulgidduk added with concentrations of Hericium erinaceus powder. Korean J. Food Cookery Sci., 20(6):31-36
  26. Yu KY, Kim YO, Kim KM. 2008 Quality characteristics of Sulgidduk by the addition of tofu. Korea J. Food Cookery Sci., 24(6):856-860

Cited by

  1. Anti-Oxidative and Anti-Diabetic Effects of Butanol Faction from Yangha (Zingiber mioga ROSC) vol.34, pp.1, 2018, https://doi.org/10.9724/kfcs.2018.34.1.105