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품종별 무궁화 분말의 항산화활성 및 품질특성Antioxidant Activity and Quality Characteristics of Hibiscus syriacus Cultivars Powders
- Other Titles
- Antioxidant Activity and Quality Characteristics of Hibiscus syriacus Cultivars Powders
- Issue Date
- Aug-2017
- Publisher
- 한국식생활문화학회
- Keywords
- Hibiscus syriacus; Mugunghwa; antioxidant activity; quality characteristics; sensory evaluation
- Citation
- 한국식생활문화학회지, v.32, no.4, pp 295 - 302
- Pages
- 8
- Journal Title
- 한국식생활문화학회지
- Volume
- 32
- Number
- 4
- Start Page
- 295
- End Page
- 302
- ISSN
- 1225-7060
2288-7148
- Abstract
- The aim of this study was to analyze the functional components of five cultivars of ‘Mugunghwa (Hibiscus syriacus L.)’ for the development of ‘Mugunghwa’-added foods. There were five varieties, namely, Hibiscus syriacus ‘Hwanhee’ (HH), Hibiscus syriacus ‘Samchulli’ (SC), Hibiscus syriacus ‘Harmony’ (HM), Hibiscus syriacus ‘Baekgu’ (BG), and Hibiscus sabdariffa L (HB). Of the five varieties tested, HH extract showed the highest total phenolic content (131.85 GAE mg/g), DPPH free radical scavenging activity (95.18%), and anthocyanin and sugar contents. The sensory quality of powders from each Hibiscus variety was evaluated, and it was found that overall palatability decreased in the order: HH, SC, HB, HM, and BG. Thus, addition of Hibiscus variety, which has excellent functionality and palatability, to foods confers an extra element of Korean history and culture, which is expected to improve the marketability of various food products.
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Collections - 전통예술학과 > 전통식생활문화전공 > 1. Journal Articles
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