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KMID : 1134820200490040405
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 4 p.405 ~ p.411
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Comparison of Physicochemical Properties and Antioxidant Activity of Dried Mackerel Treated with Extracts of Edible Plants (Green Tea, Lotus Leaf, and Pine Needle)
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Kim Bo-Sub
Oh Boung-Jun
Lee Hae-In
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Abstract
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The physicochemical properties and antioxidant activity of dried mackerel treated with plant (green tea, lotus leaf, and pine needle) extracts were studied to develop a preparation method for high quality mackerel. The dried mackerel treated with lotus leaf extracts (LL) compared to green tea extracts (GT) and pine needle extracts (PN) had the highest inosine monophosphate value. In addition, the dried mackerel with LL compared to GT and PN showed the minimization of volatile basic nitrogen value and browning. The mackerel with GT and LL compared to PN showed higher total polyphenol contents and total flavonoid contents, as well as higher α,α′-diphenyl-β-picrylhydrazyl radical scavenging activity and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity than the control. Overall, these results suggest that LL rather than GT and PN provide good quality dried mackerel in terms of the physicochemical characteristics and antioxidant activity.
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KEYWORD
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mackerel, antioxidant activity, green tea, lotus leaf, pine needle
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