까치버섯(Polyozellus multiplex) 추출물의 생리활성과 이를 첨가한 양갱의 이화학적 및 관능적 품질 특성

Abstract

Total phenol content (TPC) of Polyozellus multiplex was the highest at 97.22±0.91 mg/g when extracted with 70% ethanol. ABTS radical cation decolorization of both water and 70% ethanol extract samples was greater than 95.00%. The TBARS inhibition activity of P. multiplex extracted with 70% ethanol was higher than that of water extract samples and anti-oxidation activity was identified as 80% or more at 50-200 μg/mL TPC concentration. The α-glucosidase inhibitory activity of P. multiplex showed above 85.0% in both water and 70% ethanol extracts at 150 μg/mL phenolics. Hyaluronidase inhibitory activity was 46.28% and 27.52% in the water and 70% ethanol extracts at 200 μg/mL TPC concentration, respectively. The white and red yanggaeng color values of L, a, and b were all changed with the added extracted powder. Rheological analysis of hardness, springiness, and chewiness, demonstrated decreases as the extracted powder content increased. However, as the added extracted powder increased, cohesiveness was not affected. As a result of the sensory test, it was determined that for white and red yanggaeng, the addition of 0.5% (white) and 1.0% or less (red) of the extracted powder is appropriate, respectively. Considering the intrinsic color of P. multiplex powder extracts, it is thought that it may be desirable to manufacture it based on red yanggaeng. Therefore, it was thought that can be expected biological activities of yanggaeng prepared with P. multiplex extracted powder.