전분 기반 식품 매트릭스에서 카카오 및 생강분말 혼합과 조리에 따른 용매별 항산화 활성 변화

초록

In this study, a starch-based model food matrix was established to investigate the effects of the mixing of antioxidant-rich ingredients (cacao and ginger powders) and different cooking methods on antioxidant activity and solventspecific extraction behavior. Mixing altered solvent-specific extractability and the resulting antioxidant activities in water, ethanol, and hexane extracts. Notably, DPPH radical scavenging activity decreased in all solvent extracts, whereas ABTS+ radical scavenging activity generally increased. Cooking further influenced antioxidant behavior depending on the method. Moist-heat cooking (boiling and steaming) reduced antioxidant activity in water and ethanol extracts, likely because of leaching. In contrast, dry-heat cooking (air-frying, deep-frying, oven-roasting, and microwave cooking) maintained or increased electron-donating activity in water extracts. Under high thermal intensity conditions, such as deep-frying and microwave cooking, increased antioxidant activity was observed in hexane extracts in some samples. These findings demonstrate that antioxidant activity in starch-based matrices is dynamically influenced by both mixing and cooking.

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