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Antioxidant activities of ethanol extracts from Kalopanax pictus leaves (KPL) were investigated . Total polyphenols, flavonoids and ferric reducing/antioxidant power (FRAP) values of KPL extracts were , , and , respectively. KPL extracts showed robust DPPH radical scavenging activity. In addition, the quality characteristics of fried pork skin treated with KPL extracts were also evaluated. Fried pork skin was produced containing KPL extracts at 0, 0.25, 0.5, and 1.0%, respectively. The hardness and TBARS values regarding fried pork skin treated with KPL were reduced by the addition of KPL extracts, whereas collagen content was increased compared to the control. These results suggest the possibility of manufacturing fried fork skin with KPL extracts for the improvement of quality.

Antioxidant Activity of Kalopanax pictus Leaf Extract and Its Effects on the Quality Characteristics of Fried Pork Skin