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Changes in the Antioxidative and Antigenotoxic Effects After the Cooking Process of Sulgidduk Containing Pine Needle Juice

솔잎착즙액을 첨가한 설기떡의 가열조리에 따른 항산화 및 항유전독성 효능 검증

  • Lee, Hyun-Jung (Department of Food and Nutrition, Kyungnam University) ;
  • Kim, So-Yun (Department of Food and Nutrition, Kyungnam University) ;
  • Park, Jae-Hee (Department of Food and Nutrition, Kyungnam University) ;
  • Kim, Rae-Young (Department of Food Service and Culinary, Chang-shin University) ;
  • Jeong, Hyeon-Suk (Department of Biotechnology, Chosun University) ;
  • Park, Eunju (Department of Food and Nutrition, Kyungnam University)
  • 이현정 (경남대학교 식품영양학과) ;
  • 김소윤 (경남대학교 식품영양학과) ;
  • 박재희 (경남대학교 식품영양학과) ;
  • 김래영 (창신대학교 외식조리학과) ;
  • 정현숙 (조선대학교 생명공학과) ;
  • 박은주 (경남대학교 식품영양학과)
  • Received : 2012.11.16
  • Accepted : 2013.09.17
  • Published : 2013.10.31

Abstract

Recently, two formulas of sulgidduk added to pine needle juice (PNJ) with various physiological activities were developed for metabolic syndrome patients in our lab. According to previous studies, cooking may alter antioxidant properties by initiating destruction, release or transformation of antioxidant compounds contained in food. Therefore, the aim of this study was to compare the antioxidant activities and antigenotixic effects of sulgidduk with/without PNJ and to note changes in these activities after cooking. The ingredients of sulgidduk was added on the basis of 100% rice flour as follows: conventional sulgidduk (S): 1.5% salt, 30.0% sugar; PNJ added to sulgidduk A (PS-A): 1.4% salt, 30.0% sugar, and 1.0% PNJ; PNJ added to sulgidduk B (PS-B): 1.5% salt, 21.4% sugar, and 1.4% PNJ. Ethanol and water extracts of sulgidduk were analyzed for the total phenolic content (TPC), DPPH radical scavenging activity (DPPH RSA), total radical-trapping antioxidant potential (TRAP), oxygen radical absorbance capacity (ORAC), and antigenotoxic effect by comet assay. The ethanol extracts PS-A and PS-B showed higher TPC and antioxidant activities (DPPH RSA, TRAP, and ORAC) than did the S ethanol extract before cooking. The more PNJ was added, the higher TPC and anitoxidant activities were observed in sulgidduk (PS-A$200{\mu}M$ of $H_2O_2$. Taken together, this study suggests that sulgidduk added to 1.44% of pine needle juice may be a good option antioxidant and antigenotoxic source.

Keywords

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