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까치버섯(Polyozellus multiplex) 추출물의 생리활성과 이를 첨가한 양갱의 이화학적 및 관능적 품질 특성

Biological activity of Polyozellus multiplex extracts and physicochemical and sensory quality characteristics of yanggaeng with its extract powder

박혜진|이은호|이승열|김명욱|김병오|조영제|조기운|전동하
한국식품저장유통학회 (The Korean Society of Food Preservation)|2022.12|Food Science and Preservation|제29권 제7호|pp. 1105-1119

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키워드

anti-oxidantanti-inflammationanti-diabetesanti-goutPolyozellus multiplex
주제분류식품과학

초록

Total phenol content (TPC) of Polyozellus multiplex was the highest at 97.22±0.91 mg/g when extracted with 70% ethanol. ABTS radical cation decolorization of both water and 70% ethanol extract samples was greater than 95.00%. The TBARS inhibition activity of P. multiplex extracted with 70% ethanol was higher than that of water extract samples and anti-oxidation activity was identified as 80% or more at 50-200 μg/mL TPC concentration. The α-glucosidase inhibitory activity of P. multiplex showed above 85.0% in both water and 70% ethanol extracts at 150 μg/mL phenolics. Hyaluronidase inhibitory activity was 46.28% and 27.52% in the water and 70% ethanol extracts at 200 μg/mL TPC concentration, respectively. The white and red yanggaeng color values of L, a, and b were all changed with the added extracted powder. Rheological analysis of hardness, springiness, and chewiness, demonstrated decreases as the extracted powder content increased. However, as the added extracted powder increased, cohesiveness was not affected. As a result of the sensory test, it was determined that for white and red yanggaeng, the addition of 0.5% (white) and 1.0% or less (red) of the extracted powder is appropriate, respectively. Considering the intrinsic color of P. multiplex powder extracts, it is thought that it may be desirable to manufacture it based on red yanggaeng. Therefore, it was thought that can be expected biological activities of yanggaeng prepared with P. multiplex extracted powder.

Abstract

Total phenol content (TPC) of Polyozellus multiplex was the highest at 97.22±0.91 mg/g when extracted with 70% ethanol. ABTS radical cation decolorization of both water and 70% ethanol extract samples was greater than 95.00%. The TBARS inhibition activity of P. multiplex extracted with 70% ethanol was higher than that of water extract samples and anti-oxidation activity was identified as 80% or more at 50-200 μg/mL TPC concentration. The α-glucosidase inhibitory activity of P. multiplex showed above 85.0% in both water and 70% ethanol extracts at 150 μg/mL phenolics. Hyaluronidase inhibitory activity was 46.28% and 27.52% in the water and 70% ethanol extracts at 200 μg/mL TPC concentration, respectively. The white and red yanggaeng color values of L, a, and b were all changed with the added extracted powder. Rheological analysis of hardness, springiness, and chewiness, demonstrated decreases as the extracted powder content increased. However, as the added extracted powder increased, cohesiveness was not affected. As a result of the sensory test, it was determined that for white and red yanggaeng, the addition of 0.5% (white) and 1.0% or less (red) of the extracted powder is appropriate, respectively. Considering the intrinsic color of P. multiplex powder extracts, it is thought that it may be desirable to manufacture it based on red yanggaeng. Therefore, it was thought that can be expected biological activities of yanggaeng prepared with P. multiplex extracted powder.

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