ScholarWorks@숙명여자대학교

초록

This study evaluated the storage stability and antioxidant properties of Yakgwa, a traditional deep-fried Korean confectionery, supplemented with black lentil (Lens culinaris) extracts (0%, 0.5%, 1.0%, and 2.0%) in comparison with butylated hydroxytoluene (BHT). During storage, acid value (AV) and peroxide value (POV) increased (p<0.001), but the black lentil (Lens culinaris) extract groups consistently showed lower values than the control. Notably, the 1.0% and 2.0% supplementation groups exhibited lower AVs than the BHT group, indicating strong inhibition of lipid oxidation. Total phenolic content (TPC) and total flavonoid content (TFC) also decreased with storage time (p<0.001); however, the extract groups retained higher levels than the control, depending on the supplementation level. Similarly, DPPH radical scavenging activity and reducing power declined over time but remained higher in the black lentil (Lens culinaris) extract groups, with the 1.0% and 2.0% groups showing reducing power comparable to BHT on the day of preparation. Among the black lentil (Lens culinaris) extract treatments, the 2.0% group demonstrated the best overall storage stability and antioxidant activity. These results suggest that black lentil (Lens culinaris) extract is effective in delaying lipid oxidation and preserving antioxidant capacity in Yakgwa. Therefore, black lentil (Lens culinaris) extract may serve as a promising natural antioxidant and functional ingredient for enhancing the quality and extending the shelf life of traditional Korean confectioneries.

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