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다양한 제조공정에 따른 사과주스의 이화학 특성 및 항산화 활성
김급래(Keup-Rae Kim),김건오(Keono Kim),박사무엘(Samuel Park),김승현(Seung Hyun Kim),김태완(Teawan Kim),이동희(Donghui Lee),성지혜(Jeehye Sung) 한국식품영양과학회 2024 한국식품영양과학회지 Vol.53 No.3
본 연구는 국내에서 제조공법에 따른 시판 사과주스의 이화학적 품질 특성, 항산화 활성 및 주요 플라보노이드 조성을 분석하였다. 본 연구에서 사과주스의 이화학적 특성을 분석한 결과 FC 주스에서 NFC 주스와 CF 주스보다 당도가 다소 낮은 반면 산도 및 pH는 유의적인 차이가 나타나지 않았다. 이외에도 각 시료의 색도 차이가 관찰되었지만 제조공정 차이에 의한 경향은 보이지 않았다. 항산화 활성 분석 결과 NFC 주스와 CF 주스의 항산화 활성이 FC 주스에 비해 유의적으로 높았다. 이러한 항산화 활성 차이는 사과주스 내 hydrophilic한 폴리페놀 및 플라보노이드 성분이 크게 기여한 것으로 사료된다. 사과주스 내 주요 플라보노이드는 phlorizin, (-)-epicatechin, procyanidin B1, procyanidin B2 및 procyanidin B5였으며 FC 주스와 비교해서 NFC 주스와 CF 주스의 함량이 높았다. 이는 사과주스 제조 시 농축과정 중 열처리로 인해 일부 플라보노이드를 포함한 항산화 성분들이 파괴되어 항산화 활성의 감소를 유도한 것으로 판단된다. Apple juice has recently attracted attention due to its high polyphenol content and antioxidant capacity. The present study investigated the flavonoid compositions and antioxidant properties of apple juices produced by cold filling (CF), from concentrate (FC), or not from concentrate (NFC). Flavonoid compositions were determined by LC-MS/MS using a triple quadrupole instrument, and antioxidant activities were evaluated using a ferric-reducing power assay and ABTS and DPPH radical scavenging assays. Results showed CF and NFC juices had significantly higher total phenolic and flavonoid contents than FC juice. Flavonoids detected and quantified included procyanidins, (–)-epicatechin, and phlorizin. Procyanidin B2 (0.45±0.03∼2.54±0.23 μg/mL) and (–)-epicatechin (0.70±0.03∼2.44±0.17 μg/mL) levels were significantly higher than those of other flavonoids in CF and NFC juices. In addition, NFC apple juice was the strongest radical scavenger and ferric ion reducer. These results suggest that CF and NFC apple juices be considered safe, effective, and natural products.
저온저장 자두를 이용한 자두 퓨레의 품질특성과 항산화 활성
박명빈,박사무엘,여채은,김건오,전익조,조영은,성지혜,Park, Myeongbin,Park, Samuel,Yeo, Chaeeun,Kim, Keono,Chun, Ik-Jo,Cho, Young-Eun,Sung, Jeehye 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.1
The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a⁎ value) than the puree without the peel, while yellow coloration (b⁎ value) and lightness (L⁎ value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry.