Development of Lotus Root Bugak with Plasma Lipid Reduction Capacity by Addition of Opuntia ficus-indica var. saboten or Green Tea as a Coloring Agent

Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oil

“…The in vitro antioxidant activities of the gim bugak extract were lower (12-25%) as compared with those of L-ascorbic acid or a-tocopherol, which suggests that gim bugak needs the addition of antioxidative food materials for high health functionality. Jung et al [11] reported improvement in the antioxidative activity of lotus root bugak by the addition of gardenia seed, green tea, or Opuntia powder to the rice batter.…”

“…Extra virgin olive oil is a good example, however, it is not usually refined, just like unroasted sesame oil, resulting in lower smoking point than refined oils such as soybean and palm oils, which makes less use in frying. There are many reports on bugak [7][8][9][10][11][12], and most of them reported the antioxidant activity and quality improvement of bugak through the addition of colored food materials such as green tea and mulberry leaf. It is not easy to find a study that evaluates the plausibility of various edible oils for the preparation of bugak having improved health and food functionality.…”

Effects of gardenia seed, green tea, and cactus pear in rice batter on the chemical quality of lotus root bugak and frying oil

“…Lotus root reduces blood pressure (5) and prevents diabetes (6), possibly through the actions of alkaloids and polyphenols (7). A study recently reported that lotus root bugak with fermented rice batter significantly decreases the levels of plasma triacylglycerols, total cholesterol, and LDL cholesterol in the blood (8). However, antioxidant contents and in vitro antioxidant activity of lotus root bugak are significantly lower compared with those of lotus root itself (9); this difference suggests that a process is required to restore such levels to improve the chemical and physiological quality of bugak.…”