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)
  • 김미정 (신성대학 호텔조리제빵계열) ;
  • 이예경 (명지대학교 생명과학정보학부)
  • Received : 2010.09.13
  • Accepted : 2011.02.06
  • Published : 2011.02.28

Abstract

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 ($OD_{700}$) of the Samnamul and Bugigangyi water and ethanol extracts (0.01%, w/v) was in the range of 1.62~1.91, which was higher compared to those of sweet pumpkin (0.02~0.03). Electron donating abilities (EDA) of the 0.01% Samnamul and Bugigangyi water and ethanol extracts were in the range of 74.91~79.21%, whereas those of the sweet pumpkin water and ethanol extracts were 3.79~14.99%. Optimum mixing ratio of steamed sweet pumpkin and water taffy for the preparation of taffy was 25:75 (w/w), as evaluated by sensory evaluation. Optimum adding ratio of Samanmul and Bugigangyi ethanol extracts to pumpkin taffy were 0.4% and 3%, respectively. However, the adding ratios of Samanmul and Bugigangyi powder to pumpkin taffy were 0.5~1.0% (w/w) and 1% (w/w), respectively.

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