ScholarWorks@숙명여자대학교

초록

This study investigated the effects of black lentil (Lens culinaris) extract supplementation on the antioxidant activity and storage stability of Yakgwa, a traditional Korean deep-fried confection. Formulations containing 0%, 0.5%, 1.0%, and 2.0% extract were compared with a butylated hydroxytoluene (BHT) reference. During storage, both acid value (AV) and peroxide value (POV) increased significantly (p<0.001), but all lentil extract–added samples consistently showed lower levels of lipid oxidation than the control. Particularly, samples containing 1.0% and 2.0% extract demonstrated AV values even lower than those of the BHT group. Total phenolic (TPC) and flavonoid (TFC) contents gradually declined with prolonged storage (p<0.001), yet extract-supplemented samples maintained markedly higher levels relative to the control. Antioxidant assays—including DPPH radical scavenging and reducing power—also exhibited a downward trend over time; however, the 1.0% and 2.0% treatments retained comparable reducing capacity to BHT on day 0. Among all treatments, the 2.0% extract group exhibited the most favorable oxidative stability and antioxidant retention during storage. Collectively, these results indicate that black lentil extract can effectively retard lipid oxidation and preserve antioxidant potential in Yakgwa, suggesting its potential as a natural antioxidant and functional additive for extending the shelf life of traditional confectionery products.