은행 씨앗 분말을 첨가하여 제조한 두유의 항산화 활성 = Antioxidant Activity of Soy Milk Based on the Addition of Ginkgo (Ginkgo biloba L.) Seed Powder

다국어 초록 (Multilingual Abstract)

The study evaluated the antioxidant activities of soy milk prepared by adding 1, 2, and 3 g of ginkgo (Ginkgo biloba L.) seed powder. The total polyphenol contents (TPC) and total flavonoid contents (TFC) were measured, and the DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power (FRAP), and Fe2+ chelating ability were estimated. The TPC was higher in soy milk with ginkgo powder than in soy milk without ginkgo powder and tended to increase as the amount of ginkgo powder increased. In contrast, the TFC of soy milk and soy milk with ginkgo powder showed similar results, with no significant difference. The DPPH and ABTS radical scavenging activity increased in a concentrationdependent manner. Despite the difference according to the concentration, soy milk with ginkgo powder showed higher activity than soy milk without ginkgo powder. FRAP also increased in a concentration-dependent manner, and the soy milk with ginkgo powder showed higher activity than soy milk without ginkgo powder. Unlike other antioxidant evaluation methods, the Fe2+ chelating ability was unaffected by adding ginkgo powder. These results showed that despite the difference in antioxidant activity according to the evaluation method, adding ginkgo powder resulted in a higher level of TPC and antioxidant activity.
Although the antioxidant activities differed slightly according to the amount added, further study will be needed to establish a recipe through quality evaluation studies such as sensory evaluation and physicochemical characteristic evaluations.