Influence of food matrix composition on the solvent-dependent antioxidant activity of cacao and ginger powders; 식품 매트릭스 조성이 카카오 및 생강분말의 용매 의존적 항산화 활성에 미치는 영향

초록

This study investigated how food matrix composition influences the extraction behavior and antioxidant activities of cacao and ginger powders, which exhibit the highest antioxidant activities in water and ethanol extracts, respectively. The powders were mixed with wheat flour or mackerel homogenate to construct various model food matrices. When cacao powder was combined with wheat flour or mackerel homogenate, the hydrophilic and amphiphilic antioxidant activities in water extracts of the mixed matrices decreased to 55-94%, while the non-polar DPPH-based antioxidant activity increased by up to 275%, indicating a polarity shift of the original antioxidants toward hydrophobic characteristics. In contrast, ginger powder showed enhanced antioxidant activities in both water and ethanol extracts when incorporated into mackerel matrices, suggesting a shift toward hydrophilic characteristics. These results demonstrate that antioxidant behavior is not solely determined by the inherent properties of the individual powders but can be dynamically altered, possibly via matrix-induced polarity shifts. ©The Korean Society of Food Science and Technology.

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