기능성 부재료를 첨가한 시판 국수류의 항산화 특성

손종연; 강근옥

doi:10.17495/easdl.2014.04.24.2.183

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저널정보

동아시아식생활학회
동아시아식생활학회지 학술저널
東아시아 食生活學會誌第24卷第2號
2014.4 183 - 189 (7page)
DOI : 10.17495/easdl.2014.04.24.2.183

저자정보

손종연 (국립한경대학교)
강근옥 (국립한경대학교)

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초록·키워드

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We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) ＞ green tea (4.99%) ＞ pumpkin (5.03%) ＞ mulberry leaves (4.99%) ＞ mugwort (4.23%) ＞ cactus (3.57%) ＞ kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) ＞ cactus (55.12%) ＞ kudzu (52.67%) ＞ pumpkin (50.50%) ＞ mulberry leaves (43.58%) ＞ kelp (41.41%) ＞ mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.

#Commercial noodle #functional ingredient #antioxidant property