연잎 분말을 첨가한 연잎 쌈밥의 항산화 특성

Abstract

This study was conducted to investigate the physicochemical characteristics and antioxidant properties of Yeonipssambap combined with different amounts of lotus leaf powder (0%, 0.5%, 1.0%, 1.5%), to provide the optimal ratio to achieve optimal characteristics of Yeonipssambap. The moisture content of Yeonipssambap increased as the amount of lotus leaf powder increased (0∼1.5%). The pH of the control group without the lotus leaf powder was highest at 6.39. At a lotus leaf powder level of 1.0%, the pH dropped to 6.35, which was significantly lower than the control group. In chromaticity test, the L-value indicating the degree of brightness (0∼1.5%) tended to decrease as the amount of lotus leaf powder increased. The a-value indicating redness showed a tendency to decrease as the amount of lotus leaf powder increased. When 1.5% of lotus leaf powder was added, the a-value was significantly lower, compared to the control group. The b-value, indicating yellowness, was highest in the control group at 22.16, and as the amount of lotus leaf powder increased from 0.5 to 1.5%, the b-vlaue reduced to lower than that of the control group. As the added amount of lotus leaf powder increased, the polyphenol content and flavonoid content of Yeonipssambap also increased. This, in turn, increased 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavening activity, thereby improving the overall antioxidant properties. In particular, the mixture of Yeonipssambap with 1.5% lotus leaf powder showed the highest antioxidant effect. Thus, the addition of 1.5% lotus leaf powder in the preparation of Yeonipssambap seems to be optimal, satisfying the requirements of both antioxidant properties and acceptability.