The purpose of this study was to evaluate the functionality of ethanol extract of Aster scaber by analyzing anti-oxidant components and anti-oxidant activities, which was grown in wild and culture field. The yields of Aster scaber ethanol extracts were high after blanching treatment. The polyphenol content of dried Aster scaber grown in wild was 35.59 mg/g, which was higher than that of Aster scaber grown in culture field. The electron donating ability in all Aster scaber extracts were increased with increase in extract concentration, and the electron donating ability was the highest in extracts of the dried Aster scaber after blanching. The SOD-like activity of Aster scaber was the highest in its extract grown in wild field. In addition, the SOD-like activities of extracts of the dired Aster scaber after blanching were highest among the extracts of cultivated Aster scaber. The nitrite scavenging ability of extracts was increased at pH 1.2, and those was the highest in wild fresh Aster scaber. The inhibition effects on xanthine oxidase and tyrosinase were increased with increase in extract concentration, and the inhibition effects of extracts of Aster scaber in wild field were higher than those grown in culture field. Therefore, the consumption of Aster scaber would provide beneficiary effects due to its antioxidant activities and prevention of aging. The development of various processed food using Aster scaber will promote the consumption and its values.
The purpose of this study was to investigate the physicochemical and sensory characteristics of A. scaber noodle added with A. scaber extract solution or powder. The weight of cooked noodle and noodle added with A. scaber extract solution was higher than those of the non-added noodle (control) and dried A. scaber powder added noodle. As the amount of A. scaber extract solution or powder was increased, the water absorption rate of noodle was decreased. As the amount of A. scaber solution or powder was increased, the 'L' values of noodles were decreased. Since the 'a' values of all noodles were negative and the 'b' values of all noodles were positive, the color of all noodles were determined to be yellow green. The pH of noodles were 5 to 6 in control noodles and noodles with A. scaber powder. The pH of noodle added A. scaber extract solution was lower than those of others. As amount of A. scaber extract solution or powder was increased, the elasticity of all noodles was decreased. The chewiness of noodles was the highest in noodle added A. scaber extract powder. The quality of noodle added A. scaber extract solution was the excellent among the all other noodles. This result showed that, the quality characteristics and palatability of noodle added A. scaber extract solution or powder was higher than those of control noodle.
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