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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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초록· 키워드
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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.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusions
References
참고문헌 (45)
참고문헌 신청
[학술지(정기간행물)] - 권소영 / 2007 / 허브를 첨가한 약과의 품질특성 및 항산화성 연구 / 한국식품조리과학회지 23 (6) : 899 ~ 907
[학술지(정기간행물)] - Frankel EN / 1984 / Lipid oxidation: Mechanisms, products and biological significance / J. Am. Oil Chem. Soc 61 : 1908 ~ 1917
[학술지(정기간행물)] - Choe E / 2007 / Chemistry of deep-fat frying oils / J. Food Sci 72 : R77 ~ R86
[학술지(정기간행물)] - Allam SSM / 2004 / Fortification of fried potato chips with antioxidant vitamins to enhance their nutritional value and storage ability / Grasas y Aceites 55 : 434 ~ 443
[학술지(정기간행물)] - Byrd SJ / 2001 / Using antioxidants to increase shelf life of food products / Cereal Foods World 46 : 48 ~ 53
[학술지(정기간행물)] - Frankel EN / 1984 / Lipid oxidation: Mechanisms, products and biological significance / J. Am. Oil Chem. Soc 61 : 1908 ~ 1917
[학술지(정기간행물)] - Choe E / 2007 / Chemistry of deep-fat frying oils / J. Food Sci 72 : R77 ~ R86
[학술지(정기간행물)] - Allam SSM / 2004 / Fortification of fried potato chips with antioxidant vitamins to enhance their nutritional value and storage ability / Grasas y Aceites 55 : 434 ~ 443
[학술지(정기간행물)] - Byrd SJ / 2001 / Using antioxidants to increase shelf life of food products / Cereal Foods World 46 : 48 ~ 53
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UCI(KEPA) : I410-ECN-0101-2017-594-002144118