Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Antioxidant Activities of Riceyeotgangjung with Added Spirulina Powder

스피루리나 첨가 쌀엿강정의 항산화 특성

  • Kim, Hyo-Jin (Department of Food & Nutrition, Chungnam National University) ;
  • Shim, Eun-Kyoung (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Hye-Ran (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University)
  • 김효진 (충남대학교 식품영양학과) ;
  • 심은경 (충남대학교 식품영양학과) ;
  • 김혜란 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2010.11.03
  • Accepted : 2010.12.22
  • Published : 2010.12.31
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Abstract

The objective of this study was to develop high quality Riceyeotgangjung (RYG) with high antioxidant activity and a longer shelf-life. Spirulina (1, 2, and 3%) with added RYG was prepared, and antioxidant activities were examined under storage at $60^{\circ}C$ for 15 days. The total phenol content remaining in the spirulina with added RYG at 15 days of storage was much higher than that of fresh RYG without spirulina. The IC50 values for DPPH and hydroxyl radical scavenging activities decreased with increasing amounts of spirulina, whereas these values increased with storage time. TBA and peroxide values decreased with increasing amounts of spirulina. From these results, adding spirulina to RYG delayed lipid rancidity and prolonged shelf-life. Adding spirulina powder to RYG, which is a healthy functional food material, improved antioxidant activity and delayed deterioration during storage.

Keywords

References

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