Effects of adding ethanol extracts from Ulmus davidiana to Yackwa base as an antioxidant during storage
| Autor: | Ki Hyeon Sim |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Antioxidant
ABTS biology Chemistry DPPH Superoxide medicine.medical_treatment biology.organism_classification Applied Microbiology and Biotechnology Superoxide dismutase chemistry.chemical_compound Ulmus davidiana Functional food Biochemistry medicine biology.protein Butylated hydroxytoluene Food science Food Science Biotechnology |
| Zdroj: | Korean Journal of Food Science and Technology. 49:63-71 |
| ISSN: | 0367-6293 |
| DOI: | 10.9721/kjfst.2017.49.1.63 |
| Popis: | This study aimed to assess the antioxidative potential of adding ethanolic extracts from Ulmus davidiana to Yackwa (Korean fried cookie). The reducing power and antioxidant activity of U. davidiana-treated Yackwa were assessed against DPPH, nitric oxide, superoxide anions, superoxide dismutase, and ABTS radicals. Increasing the amount of U. davidiana extract in Yackwa dough resulted in improved antioxidant properties. U. davidiana extracts were effective antioxidants with a radical scavenging potency similar to the potency of butylated hydroxytoluene (BHT) and L-ascorbic acid. The DPPH and nitric oxide radical scavenging activity of Yackwa containing 0.2% U. davidiana resulted in increased oxidative stability relative to control dough. Although the antioxidant effects of Yackwa containing U. davidiana extract were lower than those of Yackwa containing BHT and L-ascorbic acid, these results suggest that U. davidiana extracts have potent antioxidant activity. Accordingly, U. davidiana extract is a potential additive for deep-fried foods, such as Yackwa, to improve their oxidative stability. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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