The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Addition of Mushroom and Sea Tangle Extracts and Mustard Leaf on Anti-oxidant Properties of Kimchi

버섯 및 다시마 추출물과 갓의 첨가가 김치의 항산화 특성에 미치는 영향

  • Ha, Seon-Hye (Dept. of Convergence Science and Technology, Graduate School of Venture, Hoseo University) ;
  • Kang, Soon Ah (Dept. of Convergence Science and Technology, Graduate School of Venture, Hoseo University)
  • 하선혜 (호서대학교 벤처대학원 융합과학기술학과) ;
  • 강순아 (호서대학교 벤처대학원 융합과학기술학과)
  • Received : 2018.03.29
  • Accepted : 2018.07.13
  • Published : 2018.08.31
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Abstract

The antioxidant properties of mushroom and sea tangle extracts and mustard leaf added to Kimchi were investigated by total phenolic content, DPPH radical scavenging, ABTS anion scavenging, FRAP reducing power, and ORAC value. Total phenolic content of functional Kimchi (FK) was significantly higher than that of control Kimchi (CK). DPPH radical and ABTS anion scavenging activities of functional Kimchi were significantly higher than those of control Kimchi by 2.7 and 1.7 fold, respectively (p<0.05). Also, the FRAP reducing power and ORAC value of functional Kimchi increased compared to those of the control Kimchi by 1.6 and 1.1 fold, respectively (p<0.05). Our results suggest that functional Kimchi made by mushroom and sea tangle extracts and mustard leaf may be a potent antioxidant source and could be developed as a antioxidant functional food that may be for the effective treatment of oxidant conditions. Through continuous research and development of functional Kimchi by the use of mushroom and sea tangle extracts, it will be necessary to try to identify other functions that could be useful for preventing various diseases.

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References

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