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KMID : 1011620160320040458
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 4 p.458 ~ p.465
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Antioxidant Activities and Quality Characteristics of Gravy Sauce Added with Bokbunja (Rub coreanus Miquel), Mulberry and Blueberry
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Ra Ha-Na
Kim Nam-Geun
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Abstract
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Purpose: Bokbunja (Rub coreanus Miquel), mulberry and blueberry have been reported to have powerful anti-antioxidant and anti-aging activities. The purpose of this study was to compare the quality characteristics and antioxidant activities of gravy sauce added with Bokbunja, mulberry and blueberry.
Methods: Quality characteristics pH, brix, color and sensory characteristics of samples were evaluated. Antioxidant activities of samples were compared using total phenol, 2,2"-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities.
Results: Mulberry juice showed significantly (p<0.05) higher values of pH and °Bx compared to Bokbunja and blueberry juice. Bokbunja juice also had significantly (p<0.05) higher value of Color-L value than mulberry and blueberry juice. The total phenol contents and ABTS cation radical scavenging activity of Bokbunja juice were 236.50 mgGAE/100 g and 61.66%, respectively, which were significantly (p<0.05) higher than those of blueberry and mulberry juice. pH value of gravy sauce added with mulberry (MBS) was 4.67, which was significantly higher than that of the control gravy sauce (GS) and gravy sauce added with Bokbunja (BJS) which had the lowest (p<0.05) pH value 4.33. °Bx of GS (13.50) was not significantly different from that of MBS and BBS. However, BJS showed the lowest (p<0.05) value 12.33°Bx . Total phenol contents and ABTS cation radical scavenging activity of BJS were 78.09 mgGAE/100 g and 14.47%, respectively, which were significantly (p<0.05) higher than those of MBS or BBS. Values of sensory characteristics color, sour aroma and sour flavor of BJS were significantly (p<0.05) higher value than those of other samples.
Conclusion: Bokbunja juice and gravy sauce showed higher antioxidant activities and higher acceptance test compared to blueberry and mulberry. Thus, Bokbunja has the potential to be added to as high value products in the food industry.
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KEYWORD
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Bokbunja (Rubus coreanus Miquel), mulberry, blueberry, gravy sauce, quality characteristics
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