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

Abstract

This study investigated the effects of the addition of gardenia seed, green tea, or cactus pear () to rice batter at 10% on the lipid oxidation, pigments, antioxidants, and antioxidant activity of lotus root and frying oil. Lipid oxidation was evaluated based on the conjugated dienoic acid and-anisidine values. Lipid oxidation and tocopherol degradation were significantly reduced in the gardenia seed-added and frying oil, whereas the cactus pear-added and frying oil showed an increase. The addition of green tea had no significant effects on the lipid oxidation of and frying oil. The antioxidant activity of lotus root significantly increased with the addition of gardenia seed, green tea, or cactus pear. The results suggested that green tea and gardenia seed could improve the health and food functionality of antioxidation for lotus root, respectively.

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

“…Tocopherol contents of frying oil were determined using the calibration curves of standards using a YL 9100 HPLC (Younglin Co. Ltd.) with a l-porasil TM column (3.9 9 300 mm, 10 lm i.d., Waters Co., Milford, MA, USA) and a fluorescence detector (excitation 290 nm, emission 330 nm). The eluent was a mixture of n-hexane and isopropanol (99.8:0.2, v/v) at 2 mL/min [12]. Polyphenol contents were determined by the Folin-Ciocalteu method at 725 nm [12] and represented as caffeic acid equivalent.…”

“…The eluent was a mixture of n-hexane and isopropanol (99.8:0.2, v/v) at 2 mL/min [12]. Polyphenol contents were determined by the Folin-Ciocalteu method at 725 nm [12] and represented as caffeic acid equivalent. Chlorophyll and carotenoid contents were quantified using calibration curves of standards using a YL 9100 HPLC (Younglin Co., Ltd.) [12].…”

“…Polyphenol contents were determined by the Folin-Ciocalteu method at 725 nm [12] and represented as caffeic acid equivalent. Chlorophyll and carotenoid contents were quantified using calibration curves of standards using a YL 9100 HPLC (Younglin Co., Ltd.) [12]. Chlorophylls were determined using a symmetry C18 column (5.0 lm, 4.6 9 250 mm; Waters Co.) with an eluting solvent of 3% isopropanol in n-hexane (v/v) at 1 mL/min and a UV detector at 436 nm.…”

“…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.…”