JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Physicochemical characteristics and antioxidant activity of pear vinegars using `Wonhwang`, `Niitaka` and `Chuhwangbae` fruits
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • 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;
  PDF(new window)
 Abstract
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.
 Keywords
vinegar;pear cultivars;physicochemical;characteristic;antioxidant;activities;
 Language
Korean
 Cited by
1.
Physicochemical Properties of Commercial Citrus Fruit Vinegar Products, Korean Journal of Food & Cookery Science, 2017, 33, 4, 420  crossref(new windwow)
 References
1.
Lee YC, Lee JH (2000) A manufacturing process of high-strength vinegar. Food Indus Nutr, 5, 13-17

2.
Son DS, Kang SJ, Jeong SB, Kim JK, Cho KS, Choi YM, Hong KJ, Choi JJ, Kang SS (2004) Phytochemical and health effect of pear. RDA Semyung Press, Suwon, Korea, p 1-37

3.
RDA (2003) Anniversary of fifty year in horticulture reasearch institute. Scientific Horticulture Press, Seoul, Korea, p 270-360

4.
Hasimoto F, Nonaka GI. Nishioka I (1989) Tannins and related compound. XC. : 8-c-Ascorbyl (-)-epicgallocatechin 3-o-gallate and novel dimeric flavan-3-ols, oolonghomobisflavans A and B, from oolong tea. Chem Pharm Bull, 37(12), 3255-3263 crossref(new window)

5.
Choi HJ, Han HS, Park JH, Bae JH, Woo HS, An BJ, Bae MJ, Kim HG, Choi C (2003) Effect of polyphenol compounds from Korean pear on immunofunctional activity. Korean J Food Culture, 18, 303-310

6.
Choi HJ, Park JH, Han HS, Son JH, Son GM, Bae JH, Choi C (2004) Effect of polyphenol compounds from Korean pear (Pyrus pyrifolia Nakai) on lipid metabolism. J Korean Soc Food Sci Nutr, 33, 299-304 crossref(new window)

7.
Ahn BJ, Lee JT, Gwak JH, Park JM, Lee JY, Shon JH, Bae JH, Choi C (2004) Biological activity of polyphenol group fraction from Korean pear peel. J Korean Soc Appl Biol Chem, 47, 92-95

8.
AOAC (1990) Official Methods of Analysis of the AOAC. 15th ed. Association of Official Analytical Chemists, Washington DC, USA

9.
Wilson AM, Work TM, Bushway AA, Bushway RJ (1981) HPLC determination of fructose, glucose and sucrose in potatoes. J Food Sci, 46, 300-301 crossref(new window)

10.
Velioglu YS, Mazza G, Gao L, Oomah BD (1998) Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J Agric Food Chem, 46, 4113-4117 crossref(new window)

11.
NFRI (1990) Manuals of quality characteristic analysis for food quality evaluation II. National Food Research Institute, Skuba

12.
Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200 crossref(new window)

13.
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26, 1231-1237 crossref(new window)

14.
Moon SJ (2012) Changes of fruit quality indices during ripening and effect of pre- and post harvest treatments for extending marketability during shelf-life in 'Wonhwang' pears. Ph D Thesis, Chungnam National University, Korea, P 6-9

15.
Oanh VTK, Lee UY, Choi JH, Lee HC, Chun JP (2012) Changes of fruit characteristics and cell wall component during maturation and ripening in Asian pear 'Hanareum', 'Manpungbae', and 'Niitaka' (Pyrus pyrifolia Nakai). Kor J Hort Sci Technol, 30, 345-356

16.
Zhang X (2005) Physical and chemical characteristics of Asian pear fruit and their dietary fibers and phenolic compounds at different growth stages. Ph D Thesis. Chonnam National University, Korea, P 50

17.
Na CS (2004) Study of Naju pear (fallen pear, immature pear and damaged pear during storage) in the aspect of biofunctional characteristics and the developments of packaging material for quality up grade and non-invasive sensor for quality assessment. Final report of KOSEF

18.
Jeong YJ, Seo JH, Jung SH, Shin SR, Kim KS (1998) The quality comparison of uncleaned rice vinegar by two stages fermentation with commercial uncleaned rice vinegar. Korean J Postharvest Sci Technol, 5, 374-379

19.
KFDA (2012) Korea Food Standard Code. Korea Food and Drug Administration, Cheongwon, Korea, p 5-21-1

20.
Lee SH, Kim JC (2009) A comparative analysis for main components change during natural fermentation of persimmon vinegar. J Korean Soc Food Sci Nutr, 38, 372-376 crossref(new window)

21.
Kim GR, Yoon SR, Lee JH, Yeo SH, Jeong YJ, Yoon KY, Kwon JH (2010) Physicochemical properties of and volatile components in commercial fruit vinegars. Korean J Food Preserv, 17, 616-624

22.
Jo DJ, Park EJ, Kim GR, Yeo SH, Jeong YJ, Kwon JH (2012) Quality comparison of commercial cider vinegars by their acidity levels. Korean J Food Sci Technol, 44, 699-703 crossref(new window)

23.
Moon SY, Chung HC, Yoon HN (1997) Comparative analysis of commercial vinegars in physicochemical properties, minor components, and organoleptic tastes. Korean J Food Sci Technol, 29, 663-670

24.
Lee CY, Shallenberger R, Vittum M (1970) Free sugars in fruits and vegetables. New York Food and Life Sciences Bulletin(I) New York State Agricultural Experimental Station. NY, USA, p 1-12

25.
DeLey J, Swings J, Gossele F (1984) Bergey's manual of systematic bacteriology. Williams & Wilkins, Baltimore, p 267-278

26.
Ben-Arie R, Sonego L, Frenkel C (1979) Changes in pectic substances in ripening pears. J Amer Soc Hort Sci, 104, 500-505

27.
Chung HJ (1999) Antioxidative effect of ethanolic extracts of some tea materials on red pepper seed oil. J Korean Soc Food Sci Nutr, 28, 1316-1320