Antioxidative Effects of Peanut Sprout Extracts

강혜인,; 김재용,; 권순재,; 박경욱,; 강점순,; 서권일,

doi:10.3746/jkfn.2010.39.7.941

Cited by 44 publications

(33 citation statements)

References 11 publications

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“…However, increasing the concentrations of NPPS or PPS (0.05, 0.10, 0.15, and 0.20%) significantly increased the DPPH radical scavenging activity in NPPS-or PPS-added yogurt (p<0.05). NPPS and PPS are rich in resveratrol and other plant polyphenolics which has greater antioxidant activity (Kang et al, 2010). However, the DPPH radical scavenging activity was found to be greater in NPPS than PPS irrespective of its concentrations added to yogurt.…”

Section: Discussionmentioning

confidence: 88%

“…However, increasing the storage period of 16 d greatly increased the astringent score irrespective of the concentrations of NPPS or PPS addition to the yogurt. Seo et al (2010) were also reported that addition of nanochitosan in yogurt greatly increased the astringent score in yogurt during the storage periods. In the texture test, grainy and weakness score increased with increase concentrations of NPPS or PPS addition to yogurt.…”

Section: Colormentioning

confidence: 96%

“…Resveratrol is also rich in various plant foods which include grapes and red wines (0.03 to 7.17 µg/g), peanuts (0.01-1.79 µg/ g) and cranberry juice (0.24 µg/g) (Kang et al, 2010;Wang et al, 2002;). However, peanut sprouts are rich in resveratrol with an average content of 110.05 µg/g (Kang et al, 2010). Futher there was no report regarding the addition of powdered peanut sprout rich in resveratrol into yogurt and development of functional yogurt.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Nanopowdered and Powdered Peanut Sprout-Added Yogurt on its Physicochemical and Sensory Properties during Storage

Ahn¹,

Ganesan²,

Kwak³

2012

Korean Journal for Food Science of Animal Resources

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This study was conducted to compare the physicochemical and sensory properties of yogurt containing nanopowdered peanut sprouts (NPPS) and powdered peanut sprouts (PPS) at different concentrations (0.05-0.20%, w/v) during storage at 4 o C for 16 d. The pH values of NPPS (0.05-0.20%, w/v)-added yogurt were lower than those of PPS-added yogurt. The antiradical scavenging activity and LAB counts were significantly higher in NPPS-added yogurt than in PPS-added yogurt during the storage period of 16 d (p<0.05). Higher concentrations (0.15, and 0.20%) NPPS-added yogurt showed greater antiradical scavenging activity. The LAB counts were ranged from 9.00×10 8 to 1.10×10 9 and 1.30×10 9 to 9.10×10 8 CFU/mL in 0.05% and 0.20% NPPS-added yogurts, respectively. In sensory testing, 0.05 and 0.10% NPPS-added yogurt showed similar results to the control in whey-off, grainy texture, and overall acceptability. Yellowness and astringent scores increased with increasing addition of NPPS or PPS to the yogurt irrespective of its storage times. Peanut and beany flavors were lower during the storage for 0.05 and 0.10% NPPS-added yogurt. Based on the data obtained from the present study, it was concluded that 0.05 and 0.10%, w/v of NPPS could be used to produce NPPS-added yogurt without significant adverse effects on the physicochemical and sensory properties, but with an enhanced functional value added to the yogurt.

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Section: Discussionmentioning

confidence: 88%

Section: Colormentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

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Comparison of Nanopowdered and Powdered Peanut Sprout-Added Yogurt on its Physicochemical and Sensory Properties during Storage

Ahn¹,

Ganesan²,

Kwak³

2012

Korean Journal for Food Science of Animal Resources

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“…2. The radical scavenging activities were normally used to measure the capacity of antioxidant activity in various plant and animal foods (Kang et al, 2010). DPPH radical scavenging activity was found to be lower in the control (without supplement of NPPS).…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 99%

“…Hundreds of polyphenol are occur in edible plants which play a defense role in plants and also serve as antioxidative and anti-inflammatory properties in the dietary. Peanut sprouts are rich in naturally occurring phytoelaxtin, such as resveratrol with an average content of 110.05 µg/g (Kang et al, 2010). Other sources contains resveratrol, but at much lower level such as cranberry juice (0.24 µg/g), strawberry (0.11 µg/g), blueberry (0.02-0.03 µg/g), and peanuts (0.01-1.79 µg/g) (Lyons et al, 2003;Tokusoglu et al, 2005;Wang et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk

Ahn¹,

Ganesan²,

Kwak³

2013

Korean Journal for Food Science of Animal Resources

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A study was conducted to examine the physicochemical and sensory properties of milk supplemented with nanopowdered peanut sprouts (NPPS) at different concentrations (1, 3, 5, 7, and 9%, w/v) during the storage at 4 o C for 16 d. The size of NPPS ranged from 300-350 nm as observed by the particle size analyzer. The pH values of all samples ranged from 6.8 to 6.6 during the storage of 16 d. In color, the L* value of milk samples were not remarkably influenced by NPPS supplementation, whereas the b* and a* values significantly increased with the NPPS supplementation at all concentrations at 0 d storage, due to the original yellow color of NPPS powder (p<0.05). DPPH study revealed that higher antioxidant activity of milk supplement with higher concentrations of NPPS. TBARS value found to lower at the lower concentrations (1 and 3%, w/v) of NPPS supplementation. The sensory test revealed that the overall acceptability scores of NPPS supplemented milk samples (1 and 3%, w/v) were quite similar to control throughout the storage period of 16 d. Based on the data obtained from the present study, it was concluded that the concentrations (1 and 3%, w/v) of NPPS could be used to produce NPPS-supplemented milk without significant adverse effects on physicochemical and sensory properties, and enhance functional components from the supplementation.

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Application of Nanomaterials, Nano‐ and Microencapsulation to Milk and Dairy Products

Kwak

Mijan

Ganesan

2014

Nano‐ and Microencapsulation for Foods

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Antioxidative Effects of Peanut Sprout Extracts

Cited by 44 publications

References 11 publications

Comparison of Nanopowdered and Powdered Peanut Sprout-Added Yogurt on its Physicochemical and Sensory Properties during Storage

Comparison of Nanopowdered and Powdered Peanut Sprout-Added Yogurt on its Physicochemical and Sensory Properties during Storage

Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk

Application of Nanomaterials, Nano‐ and Microencapsulation to Milk and Dairy Products

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