Antioxidant activities and physicochemical property of Jeolpyeon added with laver (Porphyra tenera)

Abstract

As the importance of diseases related to aging has been highlighted worldwide, interest in antioxidant functional foods is increasing. In Korea, P. tenera, which is rich in polyphenol compounds and is beneficial to health, has been consumed for a long time, and over time, it has been re-examined in the West, and the demand is increasing. However, due to the lack of studies using laver, this paper experimented with adding P. tenera to rice cake, a traditional Korean food that lowers the risk and incidence of chronic diseases. As the amount of P. tenera added increased, the water content increased, and there was no significant difference in pH. As the added content of P. teneraincreased, the total phenol content was significantly increased from 31.38 (control) to 40.80 (3% sample), 49.18 (6% sample), 55.04 (9% sample), 55.78 (12% sample), and flavonoids were significantly increased at 13.27 (12% sample). ABTS significantly increased from 4.81 (control) to 9.50 (6% sample), 18.89 (9% sample), and 37.24 (12% sample). The increase in the content of P. tenera suggests that the phenol contained in P. tenera has an antioxidant effect. In the sensory evaluation, the 12% sample received the highest score of 3.57 in overall preference. Therefore, P. tenera Jeolpyeon was confirmed to have excellent antioxidant effect and overall preference, suggesting that it has potential as a health functional food