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KMID : 1134820170460010068
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 1 p.68 ~ p.76
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Antioxidative Capacities of Stachys sieboldii MIQ and Ginseng Powders and Their Effects on Quality Characteristics of Cookies
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Na Bo-Ram
Lee Jeung-Hee
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Abstract
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Antioxidative capacities of Stachys sieboldii MIQ and 6-year-old ginseng powder were assessed after extraction with 80% ethanol, and their addition effects on quality characteristics of cookies were determined. Stachys sieboldii MIQ showed 3.12-fold higher total phenol content (TPC) and higher antioxidative capacities than ginseng based on higher values of 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, ferric reducing antioxidant capacity, and Trolox equivalent antioxidant capacity (P<0.05). The 80% ethanol extract was then fractionated with H2O (Fr. Ⅰ), 30% (Ⅱ), 50% (Ⅲ), 70% (Ⅳ), and 100% ethanol (Ⅴ). Fractions of Stachys sieboldii MIQ extract showed 2.2-fold (Fr. Ⅰ)∼6.1-fold (Ⅲ) higher TPC and higher antioxidative capacities than ginseng extract fractions. TPC was in the order of fractions Ⅲ> Ⅱ> Ⅰ> Ⅳ> Ⅴ for Stachys sieboldii MIQ extract while in the order of fractions Ⅰ∼Ⅲ> Ⅳ∼Ⅴ for ginseng extract, assuming that Stachys sieboldii MIQ contained more phenolic compounds with higher polarity than ginseng. Addition of 5% and 10% Stachys sieboldii MIQ and ginseng powder increased spread ratio in cookies compared to 100% wheat flour, and 10% addition of Stachys sieboldii MIQ resulted in the darkest and most reddish cookies. In the sensory evaluation, cookies with 5% and 10% Stachys sieboldii MIQ received higher scores for taste preference and higher overall acceptability than ginseng or control cookies. Therefore, powder of Stachys sieboldii MIQ could impart more favorable sensory characteristics as well as higher antioxidative capacity than ginseng in bakery products.
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KEYWORD
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antioxidative capacity, cookie, ginseng, sensory evaluation, Stachys sieboldii MIQ
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