ABSTRACT
The effect of frying oil on the lipid oxidation, antioxidants, and in vitro antioxidant activity of gim bugak was studied. Bugak was prepared by pan-frying at 180 °C in unroasted sesame, soybean, extra virgin olive, or palm oil. The degree of lipid oxidation based on conjugated dienoic acid and p-anisidine values was higher in the bugak fried in soybean or sesame oil with high contents of polyunsaturated fatty acids and tocopherols. However, the oil oxidation was lower in olive and palm oils, which showed higher degradation of tocopherols and polyphenols than in sesame or soybean oil during frying. Although the bugak fried in palm oil contained less antioxidants than that fried in soybean or sesame oil, the in vitro antioxidant activity was not different (p > 0.05). Results suggest that palm oil can replace unroasted sesame oil for the preparation of gim bugak with improved lipid oxidative stability and health functionality.
ABSTRACT
This study investigated the effects of the addition of gardenia seed, green tea, or cactus pear (Opuntia ficus-indica) to rice batter at 10% on the lipid oxidation, pigments, antioxidants, and antioxidant activity of lotus root bugak and frying oil. Lipid oxidation was evaluated based on the conjugated dienoic acid and p-anisidine values. Lipid oxidation and tocopherol degradation were significantly reduced in the gardenia seed-added bugak and frying oil, whereas the cactus pear-added bugak and frying oil showed an increase. The addition of green tea had no significant effects on the lipid oxidation of bugak and frying oil. The in vitro antioxidant activity of lotus root bugak 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 bugak, respectively.
