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KMID : 0665220140270030478
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Korean Journal of Food and Nutrition
2014 Volume.27 No. 3 p.478 ~ p.483
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Changes of Antioxidant Activities of Soft Tofu Manufactured with Red Ginseng Extract during Storage
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Hwang Jong-Hyun
Lee Kyung-Haeng
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Abstract
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To develop tofu with bioactivity, red ginseng extract was added and soft tofu was prepared without pressuring and forming steps. Then, the content of antioxidant components and antioxidative activities were measured using the prepared soft tofu during storage. The contents of polyphenols of the control and the sample added red ginseng extract were 605.25 μg/mL and 598.51~681.65 μg/mL. The content of the polyphenols was proportional to the concentration of added red ginseng extract. The content of ascorbic acid of the control was 6.42 mg%, and the ascorbic acid contents of the sample added red ginseng extract were higher than that of the control. The contents of polyphenols and ascorbic acid of control were lower than those of the sample added red ginseng extract during the storage. The addition of red ginseng extract increased reducing power and ABTS radical cation decolorization.
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KEYWORD
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red ginseng extract, soft tofu, antioxidant content, antioxidative activity
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