The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Beverage Development using Abeliophyllum distichum Leaf Extract and Its Physicochemical Properties

미선나무 잎 추출물을 이용한 음료 개발 및 이화학적 특성

  • Ho-Jin Lee (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Sun-Young Kwon (Miseonnamu Products Co.) ;
  • Pil-Mun Jung (Miseonnamu Products Co.) ;
  • Eun-Ah Kim (Cleanhill Co., Ltd., R & D Center) ;
  • Kyung-Haeng Lee (Major in Food and Nutrition, Korea National University of Transportation)
  • 이호진 (한국교통대학교 식품영양학 전공) ;
  • 권순영 (미선나무식품화사업단) ;
  • 정필문 (미선나무식품화사업단) ;
  • 김은아 ((주)클린힐 R&D) ;
  • 이경행 (한국교통대학교 식품영양학 전공)
  • Received : 2023.02.20
  • Accepted : 2023.03.10
  • Published : 2023.04.30
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Abstract

A beverage was developed using the Abeliophyllum distichum leaf (AL). The beverage was prepared by adding it to apple juice by concentration, and physicochemical quality, antioxidant activities, and sensory evaluation were measured. Soluble solid and reducing sugar content of the control were 12.57 °Brix and 11.40%, respectively, and there was no difference from the group with addition of the AL extract. However, pH was slightly increased upon addition of AL extract. Lightness and yellowness increased when AL extract was added. Verbascoside content was not detected in the control, but it increased as the concentration of AL extract increased. The contents of ascorbic acid and flavonoids were 5.38 and 20.42 mg%, respectively, and there was no significant difference between the groups. However, the content of polyphenols increased as the concentration of the AL extract increased. DPPH radical and metal ion scavenging activity were increased by addition of the AL extract, but there was no difference in the ABTS radical scavenging activity. As a result of the sensory evaluation, there was no difference from the control even wihen the AL extract was added; thus, it was considered that there was no problem with the degree of acceptability when added within about 300 ppm.

Keywords

Acknowledgement

본 과제는 2022년도 교육부의 재원으로 한국연구재단의 지원을 받아 수행된 지자체-대학 협력기반 지역혁신 사업의 결과입니다(과제 관리번호: 2021RIS-001).

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