Effect of Antioxidant Activity and Change in Quality of Chemical Composition and Polyphenol Compound during Long-term Storage

한국산 배의 저장기간에 따른 polyphenol화합물의 함량 및 성분변화와 항산화효과

  • Zhang, Yun-Bin (Department of Food Science and Technology, Yeungnam University) ;
  • Bae, Man-Jong (Faculty of Life Resources and Engineering, Kyungsan University) ;
  • An, Bong-Jeun (Faculty of Life Resources and Engineering, Kyungsan University) ;
  • Choi, Hee-Jin (Department of Food Science and Technology, Yeungnam University) ;
  • Bae, Jong-Ho (Department of Confectionary Decoration, Daegu Future College) ;
  • Kim, Sung (Department of Oriental Medical Food and Nutrition, Asia University) ;
  • Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
  • 장운빈 (영남대학교 생물산업공학부) ;
  • 배만종 (경산대학교 생명자원공학부) ;
  • 안봉전 (경산대학교 생명자원공학부) ;
  • 최희진 (영남대학교 생물산업공학부) ;
  • 배종호 (대구 미래대학 제과 데코레이션과) ;
  • 김성 (아시아전통과학대학교 한방식품영양학과) ;
  • 최청 (영남대학교 생물산업공학부)
  • Published : 2003.02.01


Changes in polyphenol, free sugar, and organic acid concentrations and their antioxidative activities in Korean pear during storage were investigated. The antioxidant activity of polyphenols was evaluated. Polyphenol concentration in different parts of pear, peel, pulp and core, reached 25.7%. pH decreased while concentrations of free sugars, including fructose, glucose, and sucrose, increased during storage. Four organic acids, citric malic, succinic, and fumaric acids, were determined. Succinic acid was the major organic acid in the pulp and decreased after 5 month of storage. The antioxidative of polyphenol fractions I, II, and III on cottonseed, linseed, and fish oils were higher than those of the control group.


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