Effects of gardenia seed, green tea, and cactus pear in rice batter on the chemical quality of lotus root bugak and frying oil
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- 作者：Leejin Jung ; Yeong-Ok Song ; Eunok Choe
- 关键词：lipid oxidation ; lotus root bugak ; gardenia seed ; green tea ; cactus pear (Opuntia ficusindica)
- 刊名：Food Science and Biotechnology
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：25
- 期：4
- 页码：1029-1034
- 全文大小：1,042 KB
- 刊物类别：Chemistry and Materials Science
- 刊物主题：Chemistry
Nutrition
Food Science - 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
- ISSN：2092-6456
- 卷排序：25
文摘
This study investigated the effects of the addition of gardenia seed, green tea, or cactus pear (Opuntia ficus-indica) to rice batter at 10% on the lipid oxidation, pigments, antioxidants, and antioxidant activity of lotus root bugak and frying oil. Lipid oxidation was evaluated based on the conjugated dienoic acid and p-anisidine values. Lipid oxidation and tocopherol degradation were significantly reduced in the gardenia seed-added bugak and frying oil, whereas the cactus pear-added bugak and frying oil showed an increase. The addition of green tea had no significant effects on the lipid oxidation of bugak and frying oil. The in vitro antioxidant activity of lotus root bugak significantly increased with the addition of gardenia seed, green tea, or cactus pear. The results suggested that green tea and gardenia seed could improve the health and food functionality of antioxidation for lotus root bugak, respectively.