Quality Characteristics of Rice Nutritional Bars Containing Different Levels of Chinese Artichoke (Stachys sieboldii Miq.) Powder 초석잠(Stachys sieboldii Miq.) 분말의 첨가량을 달리한 쌀 영양바의 품질특성
Quality Characteristics of Rice Nutritional Bars Containing Different Levels of Chinese Artichoke (Stachys sieboldii Miq.) Powder 초석잠(Stachys sieboldii Miq.) 분말의 첨가량을 달리한 쌀 영양바의 품질특성
주신윤 , 최해연
DOI:10.9724/kfcs.2017.33.1.1
Abstract
Purpose: The aim of this study was to evaluate the quality characteristics of rice nutritional bars prepared by adding Chinese artichoke (CA) powder to the rice powder. Methods: CA rice nutritional bars were prepared with various levels of CA powder (0%, 5%, 10%, 15%, and 20%) and designated as CA0 (without CA powder), CA5, CA10, CA15, and CA20, respectively. The total phenolic content, DPPH free radical scavenging activity, moisture content, pH, baking loss rate, leavening rate, volume, color, texture analysis, and sensory evaluations of rice nutritional bars were performed. Results: The total phenolic content and DPPH free radical scavenging activity exhibited an increase with increase in the substitute amount of CA powder. The results showed that the pH of rice nutritional bars decreased in all sample groups as the content of CA powder increased. The volume of the sample group with CA powder was higher than that of CA0. As the content of CA powder increased, lightness of the rice nutritional bars crumbs decreased while redness and yellowness increased. The texture analysis of rice nutritional bars showed that hardness, gumminess, and chewiness were the highest in CA0 while springiness and cohesiveness were the lowest in CA0. With respect to characteristic intensity rating, the taste, flavor, and softness of rice nutritional bars increased with increasing amounts of CA powder. In terms of consumer acceptability, CA15 and CA20 received the highest scores with respect to texture. Conclusion: Therefore, the results of this study indicate that replacing 15% of the rice powder with CA led to an efficient enhancement in the antioxidant and nutritional values of rice nutritional bars as well as the sensory quality.
Key Words
Chinese artichoke, rice nutritional bar, total phenolic content, DPPH radical scavenging activity
Quality Characteristics of Commercial Kimchi Paste 시판 김치 양념의 품질특성
천선화 Seon-hwa Cheon , 이상일 Sang-il Lee , 황인민 In-min Hwnag , 서혜영 Hye-young Seo
Quality Characteristics of Commercial Kimchi Paste 시판 김치 양념의 품질특성
천선화 Seon-hwa Cheon , 이상일 Sang-il Lee , 황인민 In-min Hwnag , 서혜영 Hye-young Seo
DOI:10.9724/kfcs.2017.33.1.9
Abstract
Purpose: This study was conducted to obtain basic data for the quality characteristics of commercial kimchi pastes. Methods: The physicochemical, microbial, and sensory quality characteristics of kimchi paste purchased from 12 companies (KP 1-12) were investigated. Results: Commercial kimchi pastes contained a moisture content of 61.60-82.99%. The pH and titratable acidity of samples were 4.88-5.92 and 0.56-1.58%, respectively, and salinity was on average, 3%. The reducing sugar content was approximately 67.35 mg/mL, and those of KP 8 was higher by approximately 100 mg/mL. American Spice Trade Association (ASTA) value of kimchi pastes varied based on the samples. The commercial kimchi pastes contained capsaicin and dihydrocapsaicin at 1.51-7.84 and, 0.54-2.26 mg/100 g, respectively; sodium and potassium contents were 383.32-1,563.45 mg/100 g and 264.49-571.95 mg/100 g, respectively; and the Na/K ratio was 1.21-5.48. The number of aerobic bacteria and lactic acid bacteria detected from 5.00 to 8.00 log CFU/g. The number of yeast and mold detected from 0.50 to 2.66 log CFU/g. Coliform was detected at approximately 3-4 log CFU/g, whereas Escherichia coli was detected only in KP 3 and KP 7. Overall acceptability of kimchi paste showed a higher score in KP 1. The commercial kimchi pastes showed higher salinity and Na/K ratio and E. coli was detectedin some kimchi paste samples. Conclusion: Therefore, further studies are required to lower the Na/K ratio, for recipe developments, and the standardization of quality and hygiene safety of kimchi paste.
Effects of Pork Liver Levels on The Quality Characteristics on Hamburger Patties 돈간 첨가량이 햄버거 패티의 품질특성에 미치는 영향
최윤상 Yun-sang Choi , 구수경 Su-kyung Ku , 이혜진 Hae-jin Lee , 박종대 Jong-dae Park , 성정민 Jung-min Sung , 전기홍 Ki-hong Jeon , 오남수 Nam-su Oh , 김영붕 Young-boong Kim
DOI:10.9724/kfcs.2017.33.1.20
Abstract
Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.
Key Words
hamburger patty, liver, cooking yield, shear force, water holding capacity
Textural Properties of Gluten-free Rice Pasta Prepared Employing Various Starches 전분을 첨가한 글루텐 프리 쌀 파스타의 텍스처 특성
Textural Properties of Gluten-free Rice Pasta Prepared Employing Various Starches 전분을 첨가한 글루텐 프리 쌀 파스타의 텍스처 특성
정진혁 Jin Hyuck Jung , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2017.33.1.28
Abstract
Purpose: This study was conducted to understand the factors that affect the texture of gluten-free rice pasta prepared buckwheat, mung bean, and acorn starches and to compare textural properties of samples 100% semolina. Methods: The moisture content, weight and water absorption test investigated and texture profile analysis measured by texture analyzer. Results: 100% semolina sample`s value was lower than gluten-free rice pasta moisture content, weight and water absorption test. moisture content weight was in pasta with mung bean starchin pasta with buckwheat starch. Texture profile analysis showed that increasing amount of buckwheat, mung bean, and acorn starches increased hardness, chewiness, cohesiveness and springiness, and decreased adhesiveness of gluten free rice pasta. Conclusion: This study suggested that adding buckwheat, mungbean and acorn starches could improve texture properties of gluten-free rice pasta.
Quality Characteristics of Green Tea Jeungpyun Made with Meringue 머랭을 이용하여 제조한 녹차증편의 품질특성
박재희 Jae-hee Park
DOI:10.9724/kfcs.2017.33.1.37
Abstract
Purpose: The purpose of this study was to simplify the traditional manufacturing method of Jeungpyun by developing a new process for Jeungpyun preparation using meringue and to also investigate the quality characteristics of Jeungpyun made with green tea powder. Methods: The Jeungpyun was manufactured as 4 sample preparations (Jeungpyun: J; Jeungpyun+0.5% green tea: J+0.5% GT; Jeungpyun+1% green tea: J+1% GT; and Jeungpyun+1.5% green tea: J+1.5% GT) through mixing rice flour, meringue, green tea powder (0-1.5%), dry yeast, water, and milk, steaming for 4 min at 180°C and 3 min at 220°C, and then standing for 1 hr at room temperature. The quality characteristics of Jeungpyun were evaluated based on physicochemical properties, total mold, texture analysis, and sensory evaluation. Results: The pH of Jeungpyun batter was significantly lower in J+1.0% GT and J+1.5% GT than J. The specific gravity, weight, volume, and specific volume of J+0.5% GT and J+1% GT was not significantly different, as compared to J. In color, L value decreased and a and b value increased based on the increase of green tea powder. The antifungal activity was the highest in J+1.5% GT, followed by J+1.0% GT, J+0.5% GT, and J, in order. Samples with added green tea powder showed decreased hardness, as compared with J; its effect was significant in J+1.0% GT and J+1.5% GT after storage for 1 day. In sensory evaluation, the color of Jeungpyun was darkened by the addition of green tea powder. The egg smell and hardness significantly decreased by addition of green tea powder. Based on quantitative description analyses, overall acceptability was the highest in J+1% GT. Conclusion: Therefore, 1% green tea powder was the optimal amount for preparing Jeungpyun with meringue. For simplification of the traditional manufacturing method, Jeungpyun could be produced with meringue and green tea powder, which has potent physiological activities.
Key Words
Jeungpyun, meringue, green tea powder, quality characteristics
Quality Characteristics of Regional Traditional and Commercial Soy Sauce (Ganjang) 지역별 재래식 간장과 시판 개량식 간장의 품질특성 분석
김슬기 Seulki Kim , 반선영 Sun-young Park , 홍상필 Sangpil Hong , 임상동 Sang-dong Lim
Quality Characteristics of Regional Traditional and Commercial Soy Sauce (Ganjang) 지역별 재래식 간장과 시판 개량식 간장의 품질특성 분석
김슬기 Seulki Kim , 반선영 Sun-young Park , 홍상필 Sangpil Hong , 임상동 Sang-dong Lim
DOI:10.9724/kfcs.2017.33.1.45
Abstract
Purpose: Physicochemical and microbiological qualities were investigated to compare quality characteristics of traditional with commercial soy sauce (Ganjang). Methods: Nineteen traditional products were collected from six provinces and three commercial products were purchased in domestic markets. The proximate composition, inorganic substance contents, viable bacteria, and chromaticity of the soy sauces were measured. Results: Although concentrations of crude fat and protein were not significantly different between traditional and commercial Ganjang, the moisture concentration of commercial soy sauce was significantly higher than in traditional Ganjang (p<0.05). However, the amount of ash in commercial soy sauce was significantly lower than in traditional Ganjang (p<0.05). Total nitrogen concentrations of traditional and commercial Ganjang were 0.50-1.59% and 0.86-1.26%, respectively. Concentrations of Na, Mg, K, Ca, Li, B, Fe, and Sr in traditional Ganjang were significantly higher than in the commercial products (p<0.05). The number of total bacteria in traditional and commercial Ganjang were 3.3×101 -6.4×107 CFU/mL and 5.5×101 -2.0×103 CFU/mL, respectively. Bacillus cereus were below 10,000 CFU/mL in all samples, and Staphylococcus aureus was not detected. Fungi was not detected in 13 samples of traditional Ganjang and the three samples of commercial soy sauce. Although lightness, redness, and yellowness were not significantly different among the Ganjang, G10 was had the highest values (p<0.05). Conclusion: This research provided information about the quality characteristics of traditional and commercial Ganjang.
Quality Characteristics of Steamed Bread Containing Pomegranate (Punica granatum L.) Peel Powder 석류 껍질 분말을 첨가한 찐빵의 품질특성
장양양 Yangyang Zhang , 송가영 Ka-young Song , 오현빈 Hyeonbin O , 정기영 Ki Youeng Joung , 신소연 So Yeon Shin , 김영순 Young-soon Kim
DOI:10.9724/kfcs.2017.33.1.54
Abstract
Purpose: Pomegranate has been reported to exhibit medical properties such as antimicrobial, antimutagenic, anticancer, and anti-inflammatory effects. Especially the pomegranate peel as a by-product of the juice industry possesses more polyphenols with an antioxidant effect than the pomegranate flesh does. This study aimed to investigate the effect of the pomegranate peel on the quality characteristics of steamed bread. Methods: Steamed bread containing pomegranate peel was prepared with 0%, 1%, 3%, 5%, and 7% replacements of wheat flour with pomegranate peel powder, respectively. Results: The pH of dough significantly decreased from 5.66 to 4.42 with the amounts of pomegranate peel powder rising. After a 1st fermentation, the pH of all groups decreased. With an increase of the pomegranate peel powder level, the fermentation tension decreased from 42.83 mL to 29.03 mL. In addition, the volume, the specific volume, and moisture decreased as the pomegranate peel powder content level heightened. For color, steamed bread added with 7% pomegranate peel powder displayed low lightness but high redness and yellowness. In texture analysis, hardness and chewiness of the steamed bread rose as the pomegranate peel powder content increased, while the springiness and cohesiveness declined. Both total polyphenol and DPPH radical scavenging activity significantly increased with growing levels of pomegranate peel powder. In a sensory evaluation, the group with 1% pomegranate peel powder added showed the highest sensory preference scores for color, flavor, chewiness, taste, and overall acceptability. Conclusion: The results of this study suggest that steamed bread prepared with the addition of 1% pomegranate peel powder is the most optimal product for appropriate quality characteristics.
Quality Characteristics of Raw and Dried Astragalus membranaceus Extracts 건조유무에 따른 황기 추출물의 특성
민성희 Sung Hee Min
DOI:10.9724/kfcs.2017.33.1.65
Abstract
Purpose: This study was carried out to investigate the availability of raw Astragalus membranaceus as a food ingredient. Methods: Raw and dried A. membranaceus water extracts were used to examine the free radical scavenging activity, polyphenol and flavonoid contents, and antimicrobial activity. Also, the sensory characteristics of each water extracts were evaluated. Results: The free radical scavenging activity and total polyphenol and flavonoid contents of raw A. membranaceus extracts were higher than those of dried A. membranaceus extracts. The antimicrobial activities of raw and dried A. membranaceus extracts were examined against several food borne illness-causing microorganisms using the paper disc diffusion method. Inhibition zones were observed in Staphylococcus aureus subsp. aureus, Bacillus subtilis, Pseudomonas aeruglnosa, Salmonella enterica subsp. enterica, Escherichia coli and Bacillus cereus treated with raw extracts. Inhibition zones were observed in B. subtilis, P. aeruglnosa and S. enterica subsp. enterica treated with dried extracts. Raw A. membranaceus extracts had higher scores than dried extracts in sensory evaluation. Conclusion: Raw A. membranaceus was better in antioxidative, antimicrobial activities, and sensory characteristics than dried one.
Key Words
raw Astragalus membranaceus, antioxidant, antimicrobial, sensory evaluation
Comparative Analysis of Physico-chemical Characteristics in Two Goji of Lycium barbarum L. and L. ruthenicum Murr. 붉은 열매 구기자와 검은 열매 구기자의 이화학적 특성 비교 연구
Comparative Analysis of Physico-chemical Characteristics in Two Goji of Lycium barbarum L. and L. ruthenicum Murr. 붉은 열매 구기자와 검은 열매 구기자의 이화학적 특성 비교 연구
양민이 Min-yi Yang , 강명화 Myung-hwa Kang
DOI:10.9724/kfcs.2017.33.1.72
Abstract
Purpose: Lycium ruthenicum Murr. is a nutritional food that has been used widely for treatment of heart disease, abnormal menstruation, and menopause. Methods: In this study, the crude protein, crude lipid and crude ash contents of two different Lycii fruits with different colors were investigated, and their color values, total sugar, pH, total anthocyanins and total carotenoids were analyzed. Results: Regarding crude ash, crude fat and crude protein contents, the L. barbarum showed higher in crude fat and crude protein contents than black fruits, whereas L. ruthenicum showed higher contents than black fruits. Regarding mineral composition, mineral contents were in the other of K, Mg, Mn, Na, Zn, and Fe. The K content was high in all of the samples, and the contents of Cr and Cu were not measured. The pH values of L. ruthenicum and L. barbarum were 5.00±0.01 and 5.08±0.02, respectively. The total sugar content of L. ruthenicum was 45.45% while that of L. barbarum was 45.43%. Ascorbic acid content of L. barbarum was 50.86±3.63% while that of L. ruthenicum was 6.3±1.40%. The total anthocyanin content of L. ruthenicum was 462.22±0.41 mg/100g, although no anthocyanin was detected in L. barbarum. The total carotenoids content was 812.25±6.01 mg/100 g in L. barbarum, although that of L. ruthenicum was not measured. Conclusion: The results from this study indicate that there is a large difference in the composition of functional ingredients of L. ruthenicum and L. barbarum. There is a strong possibility of L. ruthenicum to be developed into color food sources.
Key Words
anthocyanin, antioxidant, black, Lycium barbarum L., L. ruthenicum Murr.
Development of Sweet Potato Shaped Rice Madeira Cakes using Sweet Potato Paste with Different Cultivars 품종별 고구마 페이스트를 이용한 고구마형 쌀구움과자 개발
윤희나 Huina Yoon , 정온빛 Onbit Jeong , 노준희 Junhee No , 김욱 Wook Kim , 신말식 Malshick Shin
Development of Sweet Potato Shaped Rice Madeira Cakes using Sweet Potato Paste with Different Cultivars 품종별 고구마 페이스트를 이용한 고구마형 쌀구움과자 개발
윤희나 Huina Yoon , 정온빛 Onbit Jeong , 노준희 Junhee No , 김욱 Wook Kim , 신말식 Malshick Shin
DOI:10.9724/kfcs.2017.33.1.78
Abstract
Purpose: To increase the availability of Korean sweet potato (SP), the quality characteristics of the sweet potato pastes (SPPs) and rice madeira cake (RMC) using them were investigated. Methods: Ten different SPPs, orange fleshed Sinwhangmi, Juwhangmi, purple fleshed Sinjami and Yeonjami, Cream fleshed Sinyulmi, Sinchunmi, and newly developed Geonwhangmi, Dahomi, Daeyumi, and Pongwonmi were used. Their pastes were prepared by washed, peeled, steamed, crushed, vacuum packed and stored in a freezer until use. Results: The SPPs and RMC with them were significant difference from different cultivars with color value, rheology and texture properties, and preference test. The SPP showed the highest lightness value in Sinchunmi (55.89) and the highest viscosity in Geonhwangmi (55.33 poise). The RMCs with SPPs had lower values in hardness and chewiness than the RMC without SPP. Overall quality of preference test showed the highest values in RMC with Sinyulmi and Sincheonmi. Conclusion: The best quality of sweet potato shaped rice madeira cake was made using Sinyulmi and Sinchunmi pastes. It is suggested that sweet potato paste is possible to use as the biomaterials for application of processed foods.
Quality Properties of Rice Mook with the Addition of Gelling Agents 겔화제 첨가에 따른 쌀 묵의 품질특성
이은지 Eun Ji Lee , 고봉경 Bong Kyung Koh
DOI:10.9724/kfcs.2017.33.1.87
Abstract
Purpose: Rice starch is known not to be suitable to Mook. Its gel is not hard and elastic enough and too sticky. This study investigated the effects of agar, carrageenan, and gelatin addition on low amylose rice flour paste and gel properties for making Mook. Methods: Angemi, low amylose rice, and Goamibyeo, intermediate amylose rice, were dry milled. The properties of Mook were determined by texture profile analysis (TPA), cold storage stability, and sensory acceptance. Results: Addition of agar and carrageenan increased cold paste viscosity, whereas addition of gelatin decreased cold paste viscosity while improving breakdown and setback viscosity. When 30% of gelling agents such as agar, carrageenan, and gelatin were added to low amylose rice, Angemi, Mook-like gels were formed. The hardness, adhesiveness, and springiness of gelling reagent-added Angemi Mook increased, whereas cohesiveness decreased, and fracturability was not observed. The addition of gelling agent decreased lightness and increased yellowness. Angemi Mook added with gelatin showed the best freeze-thaw stability while addition of agar and carrageenan increased syneresis. The carrageenan-added Angemi Mook was equal to Goamibyeo 100% Mook in all sensory acceptance properties without significant difference. Conclusion: Above results suggest that addition of carrageenan and gelatin to low amylose rice can be used to produce Mook with improved physical properties.
Key Words
rice, Mook, agar, carrageenan, gelatin
Quality Characteristics of White Bread Made with Makgeolli Sourdough 막걸리 사워도우로 제조한 식빵의 품질특성
유병성 Byeong Seong Yoo , 윤춘식 Chun Sik Yun , 김현아 Hyun Ah Kim , 장윤희 Yun Hee Chang
Quality Characteristics of White Bread Made with Makgeolli Sourdough 막걸리 사워도우로 제조한 식빵의 품질특성
유병성 Byeong Seong Yoo , 윤춘식 Chun Sik Yun , 김현아 Hyun Ah Kim , 장윤희 Yun Hee Chang
DOI:10.9724/kfcs.2017.33.1.94
Abstract
Purpose: This study developed sourdough bread according to consumers' preferencesby shortening the sourdough fermentation process time through addition of makgeolli to sourdough. Methods: Fermentation time was measured by adding makgeolli and water to wheat flour. Results: Fermentation time was shorter than that of starter made with only water and flour, with 5 hours of primary fermentation and 3 hours of secondary fermentation. The optimum mixing ratio was 400 g of flour, 192 mL of water, and 48 mL of makgeolli. An increase in makgeolli sourdough content decreased crude protein and moisture contents of white bread. Crude fat and ash contents increased, and volume of bread was decreased as sourdough increased. The height of bread prepared with makgeolli sourdough was lower than that of bread without makgeolli sourdough. According to the results of the texture measurement, hardness, gumminess, and chewiness of sourdough group were lower as the addition of sourdough increased. Addition of makgeolli sourdough to white bread resulted in decreased lightness, but increased yellowness of white bread. Preparation of white bread with addition of sourdough improved taste and flavor compared to bread prepared only with wheat flour. Conclusion: The highest sensory preference was observed for white bread prepared whit 5 g of sourdough.
Key Words
makgeolli sourdough, texture, color, evaluated
Contribution of Emotional Labor and Organizational Commitment to Turnover Intention and Customer Orientation of School Foodservice Dietitian in the Busan Area 부산지역 학교급식 영양(교)사의 감정노동과 조직몰입이 이직의도 및 고객지향성에 미치는 영향
Contribution of Emotional Labor and Organizational Commitment to Turnover Intention and Customer Orientation of School Foodservice Dietitian in the Busan Area 부산지역 학교급식 영양(교)사의 감정노동과 조직몰입이 이직의도 및 고객지향성에 미치는 영향
이경아 Kyung-a Lee , 류은순 Eun-soon Lyu
DOI:10.9724/kfcs.2017.33.1.104
Abstract
Purpose: This study aimed to analyze the contribution of emotional labor (surface acting, deep acting) and organizational commitment (affective commitment, continuance commitment) to turnover intention and customer orientation of school foodservice dietitian. Methods: Our survey was administered to 393 school foodservice dietitian in the Busan area on February 11, 2014. Results: For verification of mean differences, the mean scores for surface acting, deep acting, affective commitment, and continuance commitment were found to be 2.53/5.00, 3.71, 2.88, and 3.57, respectively. The mean surface acting score was significantly different according to age (p<0.001), total length of career as a dietitian (p<0.01), school type (p<0.001), and employment status (p<0.05). The mean deep acting and turnover intention scores were significantly different according to age (p<0.001), total length of career as a dietitian (p<0.001), school type (p<0.001), employment status (p<0.001), and no. of meals served (p<0.001). The mean customer orientation score was significantly different according to age (p<0.05), employment status (p<0.01), and number of work hour (p<0.05). There was a positive correlation (p<0.01) between turnover intention and surface acting and continuance commitment, but a negative correlation (p<0.01) with deep acting and affective commitment. Also, there was a positive correlation (p<0.01) between customer orientation and deep acting, affective commitment, but a negative correlation (p<0.01) with surface acting. Affective commitment had a negative influence on turnover intention (β=-0.444, p<0.001), but surface acting had a positive influence on turnover intention (β=0.110, p<0.05). Conclusion: These results suggest that management of affective commitment is essential for decreasing turnover intention. Therefore, emotional labor and organizational commitment of school foodservice dietitians should be managed from the school foodservice organizational viewpoint of The Ministry of Education.
Effects of Basil Extract and Iron Addition on the Lipid Autoxidation of Soybean Oil-in-Water Emulsion with High Oil Content 고지방 물속 콩기름 에멜션의 지방질 자동 산화에서의 바질 추출물과 철 첨가 효과
Effects of Basil Extract and Iron Addition on the Lipid Autoxidation of Soybean Oil-in-Water Emulsion with High Oil Content 고지방 물속 콩기름 에멜션의 지방질 자동 산화에서의 바질 추출물과 철 첨가 효과
김지희 Jihee Kim , 이해인 Haein Lee , 최은옥 Eunok Choe
DOI:10.9724/kfcs.2017.33.1.113
Abstract
Purpose: Lipid autoxidation of a soybean oil-in-water emulsion with high oil content was studied under after basil extract and/or iron addition. Methods: The emulsion consisted of tocopherol-stripped soybean oil (40 g), citrate buffer (60 g, pH 4.0), and/or FeSO4 (0.5 mg) with 75% ethanol extract (200 mg/kg) of basil (Ocimum basilicum). Lipid oxidation was evaluated using headspace oxygen content, hydroperoxide contents, and p-anisidne values of the emulsion. Polyphenol compound retention in the emulsion during oxidation was determined spectrophotometrically. Results: Addition of basil extract significantly (p<0.05) decreased reduced hydroperoxide contents of the emulsion, and iron significantly (p<0.05) increased anisidine values and decreased oxygen contents. Co-addition of basil extract and iron showed significantly (p<0.05) lower reduced hydroperoxide contents in the emulsion than compared to those of the emulsion with added iron and the control emulsion without basil extract nor or iron. During the emulsion oxidation, polyphenol compounds in the emulsion with added basil extract were degraded, but more slowlywhich was slowed degraded in the presence of iron. Conclusion: The iIron increased the lipid oxidation through hydroperoxide decomposition, and basil extract showed antioxidant activity through radical-scavenging and iron-chelation. Polyphenol degradation was decelerated by iron addition, which suggested suggests iron chelation may be more preferred topreferentially activated over radical scavenging in the antioxidant action by of basil extract in the oil-in-water emulsion with high oil content.
