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KMID : 0665220230360020122
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Korean Journal of Food and Nutrition
2023 Volume.36 No. 2 p.122 ~ p.128
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Beverage Development using Abeliophyllum distichum Leaf Extractand Its Physicochemical Properties
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Lee Ho-Jin
Kwon Sun-Young
Jung Pil-Mun
Kim Eun-Ah
Lee Kyung-Haeng
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Abstract
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A beverage was developed using the Abeliophyllum distichum leaf (AL). The beverage was prepared by adding it to apple juice by concentration, and physicochemical quality, antioxidant activities, and sensory evaluation were measured. Soluble solid and reducing sugar content of the control were 12.57 °Brix and 11.40%, respectively, and there was no difference from the group with addition of the AL extract. However, pH was slightly increased upon addition of AL extract. Lightness and yellowness increased when AL extract was added. Verbascoside content was not detected in the control, but it increased as the concentration of AL extract increased. The contents of ascorbic acid and flavonoids were 5.38 and 20.42 mg%, respectively, and there was no significant difference between the groups. However, the content of polyphenols increased as the concentration of the AL extract increased. DPPH radical and metal ion scavenging activity were increased by addition of the AL extract, but there was no difference in the ABTS radical scavenging activity. As a result of the sensory evaluation, there was no difference from the control even wihen the AL extract was added; thus, it was considered that there was no problem with the degree of acceptability when added within about 300 ppm.
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KEYWORD
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Abeliophyllum distichum leaf, beverage development, physicochemical property, verbascoside
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