열처리된 칡즙과 칡즙 첨가 백설기의 이화학적 특성 및 항산화 활성

초록

Purpose: This study investigated whether the antioxidant activities of arrowroot extract were changed during the production of thermally processed food. Methods: Antioxidant activities were analyzed in arrowroot extract with or without heat treatment. In addition, baekseolgi added with various levels of arrowroot extract was prepared and its physicochemical properties and antioxidant activities were examined. The total reducing capacity and total flavonoid contents were compared between the predicted value calculated from a heated arrowroot extract and the experimental one measured for baekseolgi. Results: After heat treatment at 100°C for 30 min, the browning index and total reducing capacity of arrowroot extract were significantly (p<0.05) increased while the total flavonoids content and DPPH radical scavenging activity remained constant. It indicated that phenolics in the arrowroot extract were relatively stable and non-phenolic reducing compounds were formed via a Maillard browning reaction during thermal processing. Moisture content (p<0.01) and adhesiveness (p<0.05) of baekseolgi were increased with the addition of arrowroot extract, presumably due to the presence of dietary fiber and caramel in the arrowroot extract, respectively. Furthermore, the total reducing capacity, total flavonoids content, DPPH radical scavenging activity and metal-chelating activity of baekseolgi were significantly (p<0.001) increased with an increasing amount of arrowroot extract. In particular, flavonoids corresponding to 70~109% of the value predicted from a heated arrowroot extract were quantified in baekseolgi, which was higher than that for a baekseolgi added with arrowroot flour. Conclusion: This study showed that phenolic flavonoids in the arrowroot extract were well retained during thermal processing. In addition, arrowroot extract seemed to have different antioxidants composition and heat-stability from arrowroot flour.

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