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Effects of Hot Air Drying on the Antioxidant Capacity of Actinidia arguta × A. deliciosa cv. Mansoo, a Hardy Kiwifruit

열풍 건조 가공 공정이 다래 과실(품종명 만수)의 산화방지능에 미치는 영향

  • Received : 2015.07.07
  • Accepted : 2015.08.04
  • Published : 2015.08.31

Abstract

A hardy kiwifruit is a good source of phenolics and antioxidants. This study was aimed at investigating the effects of hot air drying at three different temperatures (35, 50, and $70^{\circ}C$) for 24 h on the total phenolic and flavonoid contents and the antioxidant capacity of hardy kiwifruits of Actinidia arguta ${\times}$ A. deliciosa cv. Mansoo. Dried kiwifruit extracts were produced using 80% (v/v) aqueous ethanol under homogenization. Hot air drying lowered the total phenolic and flavonoid contents and decreased the antioxidant capacity in the dried kiwifruits compared with their fresh counterparts. The results also revealed high positive linear correlations of antioxidant capacity with total phenolic and flavonoid contents, indicating that phenolics are the major contributors to antioxidant capacity. Our results suggested that an optimal drying process must be determined for industrial application in order to obtain dried kiwifruits with increased antioxidant capacity for consumers.

Keywords

hot air drying;kiwifruit;total flavonoid content;total phenolic content;vitamin C equivalents

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Acknowledgement

Supported by : 농림수산식품부