Effects of adding ethanol extracts from Ulmus davidiana to Yackwa base as an antioxidant during storageopen access
- Authors
- Sim, Ki Hyeon
- Issue Date
- Feb-2017
- Publisher
- Korean Society of Food Science and Technology
- Keywords
- Antioxidant activity; Functional food; Storage stability; Ulmus davidiana; Yackwa
- Citation
- Korean Journal of Food Science and Technology, v.49, no.1, pp 63 - 71
- Pages
- 9
- Journal Title
- Korean Journal of Food Science and Technology
- Volume
- 49
- Number
- 1
- Start Page
- 63
- End Page
- 71
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/8691
- DOI
- 10.9721/KJFST.2017.49.1.63
- ISSN
- 0367-6293
- Abstract
- 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 Ya c k w a were assessed against DPPH, nitric oxide, superoxide anions, superoxide dismutase, and ABTS radicals. Increasing the amount of U. davidiana extract in Ya c k w a 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.
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