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KMID : 1011620130290050453
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 5 p.453 ~ p.462
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Changes in the Antioxidative and Antigenotoxic Effects After the Cooking Process of Sulgidduk Containing Pine Needle Juice
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이현정:Lee Hyun-Jung
김소윤:Kim So-Yun/박재희:Park Jae-Hee/김래영:Kim Rae-Young/박은주:Park Eun-Ju/정현숙:Cheong Hyeon-Sook
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Abstract
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Recently, two formulas of sulgidduk added to pine needle juice (PNJ) with various physiological activities were developed for metabolic syndrome patients in our lab. According to previous studies, cooking may alter antioxidant properties by initiating destruction, release or transformation of antioxidant compounds contained in food. Therefore, the aim of this study was to compare the antioxidant activities and antigenotixic effects of sulgidduk with/without PNJ and to note changes in these activities after cooking. The ingredients of sulgidduk was added on the basis of 100% rice flour as follows: conventional sulgidduk (S): 1.5% salt, 30.0% sugar; PNJ added to sulgidduk A (PS-A): 1.4% salt, 30.0% sugar, and 1.0% PNJ; PNJ added to sulgidduk B (PS-B): 1.5% salt, 21.4% sugar, and 1.4% PNJ. Ethanol and water extracts of sulgidduk were analyzed for the total phenolic content (TPC), DPPH radical scavenging activity (DPPH RSA), total radical-trapping antioxidant potential (TRAP), oxygen radical absorbance capacity (ORAC), and antigenotoxic effect by comet assay. The ethanol extracts PS-A and PS-B showed higher TPC and antioxidant activities (DPPH RSA, TRAP, and ORAC) than did the S ethanol extract before cooking. The more PNJ was added, the higher TPC and anitoxidant activities were observed in sulgidduk (PS-A
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KEYWORD
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pine needle juice, sulgidduk, antioxidant activity, antigenotoxic activity
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