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KMID : 0665420140290030270
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Korean Journal of Food Culture
2014 Volume.29 No. 3 p.270 ~ p.277
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Antioxidant Effect of Taraxacum officinale on Quality Characteristics of Yukwa containing Taraxacum officinale during Storage
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Kim Kyung-Mi
Chang Young-Eun
Lee Jae-Joon
Oh Hee-Kyung
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Abstract
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This study investigated the antioxidant effect of Taraxacumofficinale on the qualitycharacteristics of Yugwa during storage.
Total polyphenol content was higher than total flavonoid content. DPPH radical scavenging activity and antioxidative index
of Taraxacum officinale ethanol extracts were significantly (p<0.05) lower compared with those of Vit.C, whereas they were similar with those of BHA. The L, a, and b levels of Yugwa significantly (p<0.05) decreased with increasing amount of Taraxacum officinale powder; 6% Taraxacum officinale powder showed the lowest L and b levels. Hardness was unaffected by Taraxacum officinale content during the storage period. Brittleness of Yugwa was significantly (p<0.05) lower in control, 1.5%, and 6% Taraxacum officinale powder, whereas 3% Taraxacum officinale powder showed no significant differences during storage. Peroxide value significantly decreased in 3% and 6% Taraxacum officinale powders compared to those of control and 1.5% Taraxacum officinale powder after 4 weeks of storage. Taste, flavor, and crispness showed significant (p<0.05) differences according to Taraxacum officinale concentration. In conclusion, addition of 3~6% Taraxacum officinale powder provides beneficial effects in terms of storage life of Yugwa without any detrimental effects on quality characteristics.
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KEYWORD
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Taraxacum officinale, Yugwa, quality characteristics, storage period, antioxidant ability
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