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


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.


  1. AOAC (1990) Official Methods of Analysis 15th ed. Association of Official Analytical Chemists Washington DC. pp 125-132.
  2. Aoshima H, Tsunoue H, Koda H, Kiso Y (2004) Aging of whiskey increases 1,1-diphenyl-2-picrylhydrazl radical scavenging activity. J Agric Food Chem 52: 5240-5244.
  3. Blois MS (1958) Antioxidant determinations by the use of stable free radical. Nature 181: 1199-1200.
  4. Choi MG, Chung HS, Moon KD (2008) Chemical components of Solidago virgaurea spp. gigantea, Aster glehni var. hondoensis and Aruncus dioicus var. kamtschaticus grown on Ulleung island, Korea. Korea J Food Preserv 15: 576-581.
  5. Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50: 3010-3014.
  6. Do BS, Lim RJ (1988) Wild Plants Ulleung Islands. Science Publishing Company, Seoul, p 672.
  7. Fulgencio SC, Serano J, Goni I (2007) Intake and bioaccessibility of total polyphenols in a whole diet. Food Chem 101: 492-501.
  8. Gordon MH (1990) The mechanism of antioxidant action in vitro. In Food Antioxidant. Hudson BJF, ed, Elsevier Applied Science, London/New York, p 1-18.
  9. Heo YH, Bang BH, Jeong EJ (2007) A study on manufacturing functional malt syrup. Korean J Food & Nutr 20: 68-73.
  10. Hill JO, Lin D, Yakubu F, Peter JC (1992) Development of dietary obesity in rats: Influence of amount and composition of dietary fat. Int J Obes Relat Matab Disord 16: 321-333.
  11. Khodabux K, L'Omelette MS, Jhaumeer-Laulloo S, Ramasam P, Rondeau P (2007) Chemical and near-infrared determination of moisutre, fat and protein in tuna fishes. Food Chem 102: 669-675.
  12. Kim HY, Shin HH (2003) Quality characteristics of the traditional Korean snack, Yut-gang-jung with perilla and changes during storage. Korean J Soc Food Cookery Sci 19: 753-757.
  13. Kim TH, Kim HJ (1985) A study on the recipe and the characteristic of Yeots by microwave oven. Korean Home Management Association 23: 55-61.
  14. Lew EA (1985) Mortality and weight: insured lives and the American Cancer Society studies. Ann Intern Med 103: 1024-1029.
  15. Meilgaard M, Civille GV, Carr BT (1987) Sensory Evaluation Technique. CRC Press, Inc., Boca Ratonm Florida, USA. pp 39-112.
  16. Redondo-Cuenca A, Jose Villanueva-Suarez J, Mateos-Aparicio I (2008) Soybean seeds and its by product okara as sources of dietary fibre. Measurement by AOAC and Englyst method. Food Chem 108: 1099-1105.
  17. Saeedeh AD, Asna U (2007) Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chem 102: 1233-1240.
  18. Shin JW, Lee SI, Woo MH, Kim SD (2008) Effect of ethanol extracts of goat"s beard on streptozotocin induced diabetic symptoms and oxidative stress in rats. The East Asian Soc Dietary Life 18: 939-948.
  19. Smith FD (1911) A case of poisning by tragopogon and goat's beard. Lancet 177: 794-795.
  20. Sojak M, Głowacki SZ (2010) Analysis of giant pumpkin (Cucurbita maxima) drying kinetics in various technologies of convective drying. J Food Eng 99: 323-329.
  21. Yang JH, Kim SD, Woo MH, Choi SW (2008) Processing method of taffy using some agricultural products produced in Ulleungdo. Research Report in Ulleungdo.
  22. Zheng W, Wang SY (2001) Antioxidant activity and phenolic compounds in selected herbs. J Agric Food Chem 49: 5165-5170.