Pub Date : 2022-12-01DOI: 10.11002/kjfp.2022.29.7.1105
Dong-Ha Jeon, Eun-Ho Lee, Hye-Jin Park, Gi-Un Cho, Myung-Uk Kim, Seung-Yeol Lee, Byong-Oh Kim, Young-je Cho
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.
{"title":"Biological activity of Polyozellus multiplex\u0000 extracts and physicochemical and sensory quality characteristics of\u0000 yanggaeng with its extract powder","authors":"Dong-Ha Jeon, Eun-Ho Lee, Hye-Jin Park, Gi-Un Cho, Myung-Uk Kim, Seung-Yeol Lee, Byong-Oh Kim, Young-je Cho","doi":"10.11002/kjfp.2022.29.7.1105","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1105","url":null,"abstract":"\u0000 \u0000 Total phenol content (TPC) of Polyozellus multiplex was the\u0000 highest at 97.22±0.91 mg/g when extracted with 70% ethanol. ABTS\u0000 radical cation decolorization of both water and 70% ethanol extract\u0000 samples was greater than 95.00%. The TBARS inhibition activity of\u0000 P. multiplex extracted with 70% ethanol was higher\u0000 than that of water extract samples and anti-oxidation activity was identified as\u0000 80% or more at 50-200 μg/mL TPC concentration.\u0000 The α-glucosidase inhibitory activity of P.\u0000 multiplex showed above 85.0% in both water and 70%\u0000 ethanol extracts at 150 μg/mL phenolics. Hyaluronidase\u0000 inhibitory activity was 46.28% and 27.52% in the water and\u0000 70% ethanol extracts at 200 μg/mL TPC\u0000 concentration, respectively. The white and red yanggaeng color\u0000 values of L, a, and b were all changed with the added extracted powder.\u0000 Rheological analysis of hardness, springiness, and chewiness, demonstrated\u0000 decreases as the extracted powder content increased. However, as the added\u0000 extracted powder increased, cohesiveness was not affected. As a result of the\u0000 sensory test, it was determined that for white and red\u0000 yanggaeng, the addition of 0.5% (white) and\u0000 1.0% or less (red) of the extracted powder is appropriate, respectively.\u0000 Considering the intrinsic color of P. multiplex powder\u0000 extracts, it is thought that it may be desirable to manufacture it based on red\u0000 yanggaeng. Therefore, it was thought that can be expected\u0000 biological activities of yanggaeng prepared with P.\u0000 multiplex extracted powder.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48160937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}