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KMID : 0665220180310040471
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 4 p.471 ~ p.477
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Effect of Addition of Mushroom and Sea Tangle Extracts and Mustard Leaf on Anti-oxidant Properties of Kimchi
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Ha Seon-Hye
Kang Soon-Ah
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Abstract
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The antioxidant properties of mushroom and sea tangle extracts and mustard leaf added to Kimchi were investigated by total phenolic content, DPPH radical scavenging, ABTS anion scavenging, FRAP reducing power, and ORAC value. Total phenolic content of functional Kimchi (FK) was significantly higher than that of control Kimchi (CK). DPPH radical and ABTS anion scavenging activities of functional Kimchi were significantly higher than those of control Kimchi by 2.7 and 1.7 fold, respectively (p<0.05). Also, the FRAP reducing power and ORAC value of functional Kimchi increased compared to those of the control Kimchi by 1.6 and 1.1 fold, respectively (p<0.05). Our results suggest that functional Kimchi made by mushroom and sea tangle extracts and mustard leaf may be a potent antioxidant source and could be developed as a antioxidant functional food that may be for the effective treatment of oxidant conditions. Through continuous research and development of functional Kimchi by the use of mushroom and sea tangle extracts, it will be necessary to try to identify other functions that could be useful for preventing various diseases.
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KEYWORD
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Kimchi, mushroom and sea tangle extracts, mustard leaf, antioxidant effect, DPPH, FRAP, ORAC
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