The brown soybean extract (BE, extracted by distilled water, 50%, 75%, and 95% ethanol) were analyzed for their total phenol, flavonoid, anthocyanin content, and DPPH radical-scavenging activity to determine antioxidant activities. Brown soybean extract with 75% ethanol showed significantly higher D...
The brown soybean extract (BE, extracted by distilled water, 50%, 75%, and 95% ethanol) were analyzed for their total phenol, flavonoid, anthocyanin content, and DPPH radical-scavenging activity to determine antioxidant activities. Brown soybean extract with 75% ethanol showed significantly higher DPPH radical scavenging activity, total phenol and anthocyanin content compared to the other treatments (p<0.05). Then, brown soybean extract with 75% ethanol was applied to pork patties at different concentration (0.05%, 0.1%, and 0.2%) and lipid oxidation was evaluated during 15 d of refrigerated storage. Addition of BE significantly increased redness and pH values, respectively (p<0.05). Moreover, TBARS value of pork patties decreased significantly (p<0.05) as BE concentration increased. In sensory evaluation, pork patties with 0.1% BE had significantly higher score than other treatments in flavor and overall acceptability (p<0.05). Consequently, these results indicate that 0.1% BE could be an effective natural antioxidant to inhibit lipid oxidation in pork patties.
The brown soybean extract (BE, extracted by distilled water, 50%, 75%, and 95% ethanol) were analyzed for their total phenol, flavonoid, anthocyanin content, and DPPH radical-scavenging activity to determine antioxidant activities. Brown soybean extract with 75% ethanol showed significantly higher DPPH radical scavenging activity, total phenol and anthocyanin content compared to the other treatments (p<0.05). Then, brown soybean extract with 75% ethanol was applied to pork patties at different concentration (0.05%, 0.1%, and 0.2%) and lipid oxidation was evaluated during 15 d of refrigerated storage. Addition of BE significantly increased redness and pH values, respectively (p<0.05). Moreover, TBARS value of pork patties decreased significantly (p<0.05) as BE concentration increased. In sensory evaluation, pork patties with 0.1% BE had significantly higher score than other treatments in flavor and overall acceptability (p<0.05). Consequently, these results indicate that 0.1% BE could be an effective natural antioxidant to inhibit lipid oxidation in pork patties.
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문제 정의
Thus, the purpose of this study was to determine the antioxidant activity of ethanol extract of brown soybeans, depending on various ethanol concentration. Furthermore, we investigated the effects of brown soybean ethanol extracts in pork patties on pH, color, thiobarbituric acid reactive substances value, total plate count, and sensory property during refrigerated storage (4℃).
제안 방법
Lipid oxidation was assessed in triplicate using the TBARS method of Tarladgis et al. (1960) with minor modifications. A 10 g sample was blended with 50 mL of distilled water and 0.
Sensory evaluations were performed in duplicate on each pork patty by panelist. The samples were cut into quarters and served to the panels when samples were at room
">temperature. The pork patties were evaluated for color (1=extremely undesirable, 10=extremely desirable), flavor (1= extremely undesirable, 10=extremely desirable), off-flavor (1=extremely undesirable, 10=extremely desirable), and overall acceptability (1=extremely undesirable, 10=extremely desirable) using a 10 point descriptive scale. The panel consisted of 10 members from the Department of Food Sciences and Biotechnology of Animal Resources at Konkuk University in Korea.
대상 데이터
Brown soybeans were purchased from Yecheon (Korea). Brown soybeans were ground from local market (Korea).
The pork patties were evaluated for color (1=extremely undesirable, 10=extremely desirable), flavor (1= extremely undesirable, 10=extremely desirable), off-flavor (1=extremely undesirable, 10=extremely desirable), and overall acceptability (1=extremely undesirable, 10=extremely desirable) using a 10 point descriptive scale. The panel consisted of 10 members from the Department of Food Sciences and Biotechnology of Animal Resources at Konkuk University in Korea.
이론/모형
The free radical scavenging activity of the brown soybean extract was measured using the modified method of Brand-Williams et al. (1995). Briefly, 1 mL of extracts at different concentrations (0.
The total flavonoid content of the samples was determined by a modified colorimetric method described by Myung and Hwang (2008) using quercetin as a standard. Extracts 1 mL were mixed with 4 mL of distilled water and 0.
The total phenol content was determined according to the Folin-Ciocalteu method of Slinkard and Singleton (1977). An aliquot of each extract was mixed with 4.
성능/효과
3. As extract solvent (ethanol) concentration increased, DPPH radical-scavenging activity increased and the BE extracted by 75% ethanol showed the highest DPPH rad-ical-scavenging activity among the treatments (p<0.05). Jun et al.
The most amount of anthocyanin and total phenol contents in 75% EtOH may have accounted for the highest DPPH radicalscavenging activity. The result of anthocyanin content analysis showed that 75% EtOH presented the highest amount of anthocyanin among the treatments (Fig. 2). In previous study, the high content of anthocyanin in soybeans was shown to possess strong antioxidant activity (Alkond et al.
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