- Volume 21 Issue 1
Antioxidative Ability of Some Produces in Ulleungdo and Quality Characteristics of the Taffy Made from the Produces
울릉도 주요 농업특산물의 항산화능 및 이를 이용하여 제조한 엿의 품질 특성
- Kim, Mee-Jung (Division of Hotel Culinary Arts and Bakery, Shinsung University) ;
- Lee, Ye-Kyung (Division of Bioscience and Bioinformatics, Myongji University)
- Received : 2010.09.13
- Accepted : 2011.02.06
- Published : 2011.02.28
This study was conducted to investigate the anti-oxidative abilities of certain products in Ulleungdo, such as sweet pumpkin (Danhobak), goat's beard (Samnamul), and Aster glegni (Bugigangyi), quality characteristics of sweet pumpkin taffy containing these products. Total polyphenolic contents of the Samnamul water and ethanol extracts were 2.95 mg% and 3.57 mg%, respectively, whereas those of the Bugigangyi water and ethanol extracts were 2.77 mg% and 2.75 mg, respectively. However, the total polyphenolic contents of the pumpkin water and ethanol extracts were 0.32 mg%. Reducing power (
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