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KMID : 0380620120440020185
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 2 p.185 ~ p.190
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Antioxidant Activity of Kalopanax pictus Leaf Extract and Its Effects on the Quality Characteristics of Fried Pork Ski
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Kim Hyun-Jeong
Oh Song-I
HwangBo Mi-Hyang
Jang Sang-Joon
Kim Hyuk-Ii
Lee In-Seon
Lee In-Seon
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Abstract
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Antioxidant activities of ethanol extracts from Kalopanax pictus leaves (KPL) were investigated in vitro. Total polyphenols, flavonoids and ferric reducing/antioxidant power (FRAP) values of KPL extracts were 75.9±6.1, 59.0±6.7 mg/g, and 0.3±0.0 mmol Fe2/g, respectively. KPL extracts showed robust DPPH radical scavenging activity. In addition, the quality characteristics of fried pork skin treated with KPL extracts were also evaluated. Fried pork skin was produced containing KPL extracts at 0, 0.25, 0.5, and 1.0%, respectively. The hardness and TBARS values regarding fried pork skin treated with KPL were reduced by the addition of KPL extracts, whereas collagen content was increased compared to the control. These results suggest the possibility of manufacturing fried fork skin with KPL extracts for the improvement of quality.
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KEYWORD
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Kalopanax pictus leaf, antioxidant activity, pork skin, quality characte
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