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Physicochemical characteristics and antioxidant activity of pear vinegars using `Wonhwang`, `Niitaka` and `Chuhwangbae` fruits
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  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 2,  2016, pp.174-179
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.2.174
 Title & Authors
Physicochemical characteristics and antioxidant activity of pear vinegars using `Wonhwang`, `Niitaka` and `Chuhwangbae` fruits
Yim, Sun-Hee; Cho, Kwang-Sik; Choi, Jin-Ho; Lee, Ju-Hyun; Lee, ByulHaNa; Kim, Myung-Su; Jiang, Gui-Hun; Eun, Jong-Bang;
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This study was to prepared vinegars using three kinds of pear cultivar with different maturities, `Wonhwang`, `Niitaka`, and `Chuhwangbae`, and investigate their physicochemical characteristics and antioxidant activities. Result showed that the firmness of `Wonhwang` was much lower than other pear cultivars. No significant difference in soluble solid content was found among three pear cultivars. The total acidity of `Chuhwangbae` pear vinegar was 4.89~7.98%, which was higher than that those of `Wonhwang` and `Niitaka` vinegars. The color of `Niitaka` vinegar had a lower lightness and redness values, but a higher yellowness value, compared with the other two vinegars. The free sugar contents were mainly composed of fructose, glucose, and sorbitol, with the greatest content of sorbitol in all three peer vinegars. The total phenolics and flavonoids contents were 35.2~55.3 and 8.4~14.4 mg/100 mL, respectively. Antioxidant activity had a positive correlation with total phenolic contents. The DPPH free radical scavenging and radical scavenging activity were 45.0~62.1% and 73.8~78.2%, respectively. From these results, we confirmed that immature pear cultivars such as `Wonhwang`, `Niitaka` and `Chuhwangbae` could be used as a raw materials to prepare vinegar regardless of maturity.
vinegar;pear cultivars;physicochemical;characteristic;antioxidant;activities;
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