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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
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Journal DOI :
Korean Society of Food Science and Technology
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Volume & Issues
Volume 47, Issue 6 - Dec 2015
Volume 47, Issue 5 - Oct 2015
Volume 47, Issue 4 - Aug 2015
Volume 47, Issue 3 - Jun 2015
Volume 47, Issue 2 - Apr 2015
Volume 47, Issue 1 - Feb 2015
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Antioxidant Activities of Cedrela sinensis Hydrolysates Prepared Using Various Enzymes
Oh, Min Hui ; Jang, Hye Lim ; Lim, Ye Jin ; Yoon, Kyung Young ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 413~418
DOI : 10.9721/KJFST.2015.47.4.413
This study was conducted to analyze the functional component contents and antioxidant activities of Cedrela sinensis extracts hydrolyzed using four different enzymes. The yield of Viscozyme extract was the highest among the samples, and all enzymatic extracts, except for the commercial glucoamylase (AMG) extract, had significantly higher total polyphenol and flavonoids contents compared to the non-enzymatic extract (p<0.05). Viscozyme extract showed the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and
chelating ability among the samples. All enzymatic extracts showed high>90% 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, and there was no significant difference between the enzymatic and non-enzymatic extracts. The reducing power of the extracts using Shearzyme or Viscozyme was significantly higher than that of the other samples (p<0.05). Therefore, the results indicated that all enzymatic extracts (especially Viscozyme extract), except for the AMG extract, showed high antioxidant activity compared to the non-enzymatic extract. These result suggested that the enzymatic extracts of C. sinensis can be used in functional foods.
Physicochemical Properties and Antioxidant Activities of Loose-leaf Green Tea Commercially Available in Korea
Lee, Lan-Sook ; Kim, Sang-Hee ; Park, Jong-Dae ; Kim, Young-Boong ; Kim, Young-Chan ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 419~424
DOI : 10.9721/KJFST.2015.47.4.419
The objective of this study was to investigate the physicochemical and antioxidant properties of a variety of commonly consumed commercial green tea. Green tea samples with the same commercial name produced at different regions were analyzed. High-grade tea samples showed higher values of lightness (L) and greenness (-a). Additionally, compared to other varieties of teas, high-grade tea samples showed higher levels of catechin, gallocatechin gallate (GCg), epicatechin gallate (ECg), theanine, and methylxanthines and a lower level of epigallocatechin (EGC). The antioxidant activity of green tea was also investigated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2`-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical assays. High-grade teas were observed to have higher antioxidant activities. The results of this study indicate that the catechin content, such as EGCg, GCg, and ECg levels, was found to positively influence the total antioxidant activity of green tea.
Analysis of Off-flavor Generated from a Polyethylene Terephthalate Water Bottles and Caps by Using an Electronic Nose
Han, Hyun Jung ; Park, Su Won ; Jung, Hyo Yeon ; Kim, Jung Sun ; Dong, Hyemin ; Noh, Bong Soo ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 425~430
DOI : 10.9721/KJFST.2015.47.4.425
The objective of the study was to investigate the off-flavor generated from PET water bottles and their caps by using a mass spectrometry-based electronic nose. The ion fragment data obtained from the electronic nose were used for discriminant function analysis (DFA). In the case of increased concentrations of the contamination of water, the off-flavor pattern depended on the discriminant function second score instead of the discriminant function first score. To identify the cause of off-flavor in polyethylene terephthalate (PET) bottled water, the PET bottle and its cap were analyzed by DFA. The results showed that the cap generated more volatile compounds than the bottle or mineral water did. The substances causing the off-flavor were predicted to be 2,4-di-tert-butylphenol (2,4-DTBP), nonanal, and decanal when the main peak of the mass spectrum was compared with the major ion fragments of the electronic nose. Thus, using this method, we could determine whether the PET water bottle was contaminated and whether the off-flavor resulted from contamination of the bottle cap.
Determination of Quality Index Components in High-Acidity Cider Vinegar Produced by Two-Stage Fermentation
Jo, Yunhee ; Park, Yunji ; Lee, Hyun-Gyu ; Lee, Hye-Jin ; Jeong, Yong-Jin ; Yeo, Soo-Hwan ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 431~437
DOI : 10.9721/KJFST.2015.47.4.431
In this study, high-acidity cider vinegar (HACV) was produced by alcoholic and acetic acid fermentation of apple concentrate without any nutrients and then the optimum alcohol concentration was determined through a qualitative study. HACV was fermented with different initial alcohol concentrations (6-9%) during the process of acetic acid fermentation. The highest content of reducing sugar, organic acids, and free amino acids was observed at 6% of initial alcohol concentration. Approximately 20 types of volatile compounds were identified by solid-phase microextraction (SPME) and GC-MS. The total volatile content was the highest at 6% of initial alcohol concentration, and the acid content was the lowest at 9% of the initial alcohol concentration. The HACV produced by a two-stage fermentation process was qualitatively better than commercial HACV presenting the highest value at 6% of initial alcohol concentration. Malic acid, aspartic acid, and hexyl acetate were selected as quality index components of HACV production by two-stage fermentation on the basis of correlation between their physicochemical properties and the sensory attributes of HACV.
Optimization of γ-Aminobutyric Acid (GABA) Production Using Immobilized Lactobacillus plantarum K154 in Submerged Culture of Ceriporia lacerata
Lee, Eun-Ji ; Lee, Sam-Pin ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 438~445
DOI : 10.9721/KJFST.2015.47.4.438
The production of GABA was optimized by co-cultivation of immobilized Lactobacillus plantarum K154 (ILK) with Ceriporia lacerata cultures. The mycelial culture of C. lacerata was performed in a defined medium containing 3% glucose, 3% soybean flour, and 0.15%
in a submerged condition for 7 days at
, resulting in the production of 29.7 g/L mycelia, 3.1 g/L exopolysaccharides, 2% (w/w)
-glucan, 68.96 unit/mL protease, and 10.37 unit/mL
-amylase. ILK in C. lacerata culture showed viable cell counts of
for immobilized cells and
for free cells after 1 day. GABA production in the free and immobilized cells was 9.96 mg/mL and 6.30 mg/mL, respectively, after 7 days. A recycling test of ILK in the co-fermentation was consequently performed five times at
for 15 days, resulting in the highest production of GABA. GABA could also be efficiently overproduced by co-cultivation with the produced polysaccharides,
-glucan, peptides, and probiotics.
Contamination of Green Vegetable Juice by E. coli O157:H7 during Storage
Lim, Eun Seob ; Koo, Ok Kyung ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 446~451
DOI : 10.9721/KJFST.2015.47.4.446
The market for green vegetable juice (GVJ) is growing owing to the increasing demand for healthy food; however data on the safety and quality of GVJ are poorly reported. The objective of this study was to investigate the change in microbial community in GVJ during storage and its contamination by E. coli O157:H7. The microbial community was analyzed via culturable and non-culturable methods at 5, 10, and
for different storage times. In the non-culturable method, denaturing gradient gel electrophoresis (DGGE) was used. The initial bacterial concentration was
, which exceeded the limit prescribed by the Korean Food Hygiene law. The results of the DGGE analysis indicated that the microbial community during storage was diverse and the spoilage lactic acid bacteria were prevalent at a later stage. Other bacteria such as Rahnella, Citrobacter, Pseudomonas, and Cyanobacteria were identified. Thus, the results strongly emphasize the need to pay attention to GVJ production safety, especially with respect to temperature control, in order to prevent the growth of foodborne pathogens such as E. coli O157:H7 and other spoilage bacteria.
Quality Characteristics and Antioxidant Activity of Sulgidduk Prepared by Addition of Aronia Powder (Aronia melanocarpa)
Hwang, Young-ran ; Hwang, Eun-Sun ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 452~459
DOI : 10.9721/KJFST.2015.47.4.452
The effects of aronia powder on the rheological and sensory characteristics of Sulgidduk were investigated. The moisture content of Sulgidduk ranged from 40.86 to 44.40%; however, addition of aronia powder to Sulgidduk tended to decrease its moisture content. With regard to the rheological properties, the addition of aronia powder decreased the hardness, springiness, adhesiveness, cohesiveness, chewiness, gumminess, and brittleness of Sulgidduk. Chromaticity determination revealed a decrease in L and b values, while the a value increased with the increasing amounts of aronia powder. Total polyphenol, total flavonoid and total anthocyanin contents increased with the increasing amounts of aronia powder. Antioxidant activity, measured by DPPH and ABTS radical scavenging activities, was significantly higher than that of the control, and increased proportionally with the amount of aronia powder. During 4 day storage, the growth of total aerobic colony and coliform content significantly decreased with increasing levels of aronia powder in Sulgidduk. Sensory evaluation demonstrated the best score in color, taste and overall acceptance when aronia powder was added at 5% of rice powder. These results suggest that 5% aronia powder can be added for the preparation of Sulgidduk.
Effect of Salt Fermentation on the Physicochemical Properties and Antioxidant Activities of Sea Urchin Roe from Anthocidaris crassispina and Pseudocentrotus depressus
Choi, Bogyoung ; Surh, Jeonghee ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 460~467
DOI : 10.9721/KJFST.2015.47.4.460
Sea urchin roe obtained from Anthocidaris crassispina and Pseudocentrotus depressus was briefly salt-fermented (5%), followed by ethanol treatment (1%) and the physicochemical properties as well as antioxidant activity were investigated. Compared to raw sea urchin roes, the salted one showed a significantly low amount of water (p<0.001) high salinity (p<0.05), ash content (p<0.001) and Na content (p<0.001). With salt-fermentation, the redness (p<0.05) and yellowness (p<0.001) of roe decreased noticeably, indicating the decomposition of endogenous carotenoids. Accordingly, the salted roe showed a lower DPPH radical scavenging activity than its unsalted counterpart. Additionally, it showed a significantly lower metal-chelating activity (p<0.05) and metal chelator content (e.g. ortho-phenolics) displayed by a negligible difference in titratable acidity. The salted roe showed significantly increased hardness (p<0.05) and total reducing capacity (p<0.001), which were attributed to the protein coagulation and the release of antioxidants bound to macromolecules after the ethanol treatment, respectively.
A Study of Sodium Reduction Effect in Foods Using Fermented Soy Sauce
Park, Han-Sul ; Cho, Hyung-Yong ; Shin, Jung-Kue ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 468~473
DOI : 10.9721/KJFST.2015.47.4.468
Salt (NaCl) is one of the most important main source of sodium in our diet. However, health concerns related to salt overconsumption have led to an increased demand for salt-reduced food. The objective of this study was to investigate the possibility of the use of fermented soy sauce to reduce the level of salt in foods. The contents of sodium in bean sprout soup and chicken rice porridge prepared with salt were
, respectively. Whereas, the sodium content range of the same samples prepared with soy sauce were
, respectively. Paired difference test between control and various soy sauce samples was used to provide the amount of soy sauce needed to replace salt without changing the overall taste and intensity. The results showed that sodium reduction (22.0-69.3%) could be achieved in tested foods with the fermented soy sauce.
Sterilization of Gochujang Sauce with Continuous Ohmic Hea
Choi, Jun-Bong ; Cho, Won-Il ; Jung, Jung-Yoon ; Chung, Myong-Soo ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 474~479
DOI : 10.9721/KJFST.2015.47.4.474
In this study, five different Gochujang (a traditional Korean sauce prepared using fermented red pepper paste) sauces were heated at
for 5 min using a continuous ohmic heating system. Ohmic heating yielded greater reduction in microbial counts (90-95% reduction) than did conventional heating (65-75% reduction). The sterilization effect of the continuous ohmic heater increased with increasing sample flow rate and decreasing Reynolds number inside the pipe. Low-viscosity samples had higher electrical conductivity and were better suited for ohmic heating than were high-viscosity samples. The color and texture were also satisfactorily maintained after ohmic heating. Compared with conventional heating, ohmic heating provided rapid and uniform heating, which is more suitable for aseptic thermal processing of viscous foods.
Preservation of Strawberry Juice by Dynamic High-Pressure Processing
Won, Jin Seong ; Kim, Myung Hwan ; Han, Gwi Jung ; Noh, Bong Soo ; Min, Sea Cheol ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 480~485
DOI : 10.9721/KJFST.2015.47.4.480
Effects of dynamic high-pressure (DHP) treatments on microbial stability, vitamin C concentration, color, sugar content, color, and pH of strawberry juice were studied and compared with those of the conventional thermal treatment. Freshly prepared strawberry juice was thermally treated at
for 1 min or treated by DHP at 205 MPa and 20, 50, 60, or
. The thermal treatment and the DHP treatments, both with and without integration with heating at
, reduced the number of indigenous aerobic microorganisms by >6 log CFU/mL. Vitamin C concentration, color, and sugar content were higher in the DHP-treated juice than in the thermally treated juice, regardless of integration with heating. Compared to the thermal treatment, DHP treatments resulted in longer color retention and higher sugar contents in strawberry juice stored at
for 63 days. These results have demonstrated the potential use of DHP as a novel method for pasteurizing strawberry juice.
Cold Plasma Treatment Application to Improve Microbiological Safety of Infant Milk Powder and Onion Powder
Oh, Yeong Ji ; Lee, Hanna ; Kim, Jung Eun ; Lee, Seok Hoon ; Cho, Hyung Yong ; Min, Sea Cheol ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 486~491
DOI : 10.9721/KJFST.2015.47.4.486
The potential of applying cold plasma (CP) treatments to improve microbiological safety of powdered products has been investigated using infant milk powder (IMP) and onion powder (OP). Among the different kinds of CP-forming gases, He-
(99.8:0.2) gas mixture and He gas were most effective in reducing the number of Cronobacter sakazakii in IMP and Bacillus cereus spores in OP, respectively. C. sakazakii counts in IMP decreased by
after CP treatment, and the extent of C. sakazakii inhibition increased in a time-dependent manner. CP treatment at 900 W for 20 min reduced the number of B. cereus spores by ~0.4 log spores/g. Treatments that integrated CP with microwave (MW-CP treatment) as well as those that integrated CP with heat and microwave (H-MW-CP treatment) resulted in a 90% reduction in the number of spores in OP. Thus, CP treatments demonstrated potential for decontaminating foodborne pathogens from powdered products, in combination with heat for improved effect.
Effect of a Mixed Extract of Fenugreek Seeds and Lespedeza cuneata on Testosterone Deficiency Syndrome
Lee, Kyeong Soo ; Lee, Eun Kyung ; Kim, Shin Yeon ; Kim, Tae Hwan ; Kim, Hyun Pyo ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 492~498
DOI : 10.9721/KJFST.2015.47.4.492
Testosterone deficiency syndrome (TDS) is normally observed in elderly men and is a clinical and biochemical syndrome, characterized by a decline in plasmic testosterone levels resulting in a significant decrease in quality of life. The aim of this study was to evaluate the effect of a mixed extract of fenugreek seeds and Lespedeza cuneata (YHM) on TDS. Rats were divided into three groups: the negative control, YHM-40 (40 mg/kg), and YHM-80 (80 mg/kg) groups. After 4 weeks of YMH administration, an increase was observed in the plasmic testosterone levels, vastus lateralis muscular strength, forced swimming time, total sperm counts, and motile sperm counts in YHM-40 and YHM-80 groups compared to the negative control group. Moreover, sex hormone binding globulin, the epididymal fat pad, total plasmic cholesterol, and triglyceride levels were significantly decreased in the YHM-fed groups. However, prostate specific antigen, aspartate aminotransferase, and alanine aminotransferase levels did not differ among the groups. These results suggest that YHM may enhance testosterone levels in elderly men and alleviate TDS without common side effects.
Anti-obesity Effects of Ethanolic Extract of Polygonatum sibiricum Rhizome in High-fat Diet-fed Mice
Ko, Jong-Hee ; Jeon, Woo-Jin ; Kwon, Hyuk-Sang ; Yeon, Seung-Woo ; Kang, Jae-Hoon ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 499~503
DOI : 10.9721/KJFST.2015.47.4.499
We investigated the anti-obesity effects of ethanolic extract (ID1216) of Polygonatum sibiricum rhizome and its potential underlying mechanism in an animal model. ID1216 treatment decreased body weight gain and white adipose tissue weight in the prevention study. The mRNA levels of sirtuin-1 (SIRT1), peroxisome proliferator-activated receptor
), and peroxisome proliferator-activated receptor
) significantly increased in the epididymal white adipose tissue of ID1216-administered mice. The stimulation effects of ID1216 on these gene expressions were also observed in a cell-based assay using differentiated 3T3-L1 adipocytes. In addition, similar to orlistat, ID1216 treatment improved weight gain and reduced epididymal fat in the treatment model. These results suggest that ID1216 has potential as an anti-obesity agent by modulating the expression of genes related to thermogenesis, lipid metabolism and fatty acid oxidation.
Antioxidant Activities of Ethanol Extracts from Different Parts of the Black Raspberry (Rubus occidentalis) Obtained Using Ultra-sonication
Kim, Ki An ; Kwon, Ji Wung ; Kim, Yong-Suk ; Park, Pill Jae ; Chae, Kyu Seo ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 504~510
DOI : 10.9721/KJFST.2015.47.4.504
This study was carried out to investigate the antioxidant effects of different parts (stems, leaves, and seeds) of the black raspberry for utilization as food materials. Different parts of the black raspberry were subjected to extraction via ultra-sonication extraction methods using water and ethanol at various concentrations (25, 50, 75, and 100%). Antioxidant capability of the extracts were determined by amounts of phenolic compounds, with flavonoid contents, radical scavenging activity, and reducing power. Irrespectively of ethanol concentration, extracts of stem showed the highest total phenolic compounds and antioxidant activities among different parts of black raspberry. The total phenolic compounds extracted from the black raspberry stem using 25 and 50% ethanol showed
, respectively. Fifty percent ethanol extracts of the black raspberry stem showed the highest DPPH (
) and ABTS radical scavenging activities (
). Further, 25% ethanol extacts of the black raspberry stem (
) was found to have the highest reducing power. The highest antioxidant activity of black raspberry stem indicates that black raspberry stem may be useful source for functional food.
Changes in the Nutritional Components and Immune-enhancing Effect of Glycoprotein Extract from Pre- and Post-germinated Barley Seeds
Yu, A-Reum ; Park, Ho-Young ; Hong, Hee-Do ; Min, Jin-Young ; Choi, Hee-Don ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 511~516
DOI : 10.9721/KJFST.2015.47.4.511
In the present study, we investigated changes in the nutritional components of pre- and post-germinated barley seeds and also investigated their immune-enhancing effects such as production of nitric oxide (NO), interleukin (IL)-6, and tumor necrosis factor (TNF)-
on the RAW 264.7 macrophage cell line. Protein and total sugar contents increased slightly with increase in germination time. The major neutral sugars of germinated balrey seeds were arabinose, glucose, and xylose. Glucose content decreased during germination, whereas arabinose and xylose contents increased during germination. Amino acid contents of barley germinated for 24 and 48 hours increased 1.03-fold and 1.24-fold, respectively, compared to that of pre-germinated barley. Moreover, RAW 264.7 macrophages stimulated with barley germinated for 24 and 48 hours showed higher production of NO, IL-6, and TNF-
compared to that observed in pre-germinated barley. The results of the present study indicate that germinated barley may have immune-enhancing effects derived from its ability to activate RAW 264.7 macrophages, which play a major role in innate immunity.
Protective Effect of Angelica keiskei Juice and Oenanthe javanica DC Juice on Oxidative Stress
Lee, Doo-Jin ; Lee, Jin-Ha ; Lee, Ok-Hwan ; Kim, Boh-Kyung ; Park, Kun-Young ; Kim, Jong-Dai ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 517~524
DOI : 10.9721/KJFST.2015.47.4.517
The objectives of the present study were to investigate the protective effects of Angelica keiskei juice and Oenanthe javanica juice against oxidative damage in LLC-
renal epithelial cells and to evaluate their free radical-scavenging activities. Both A. keiskei juice and O. javanica juice showed a strong in vitro antioxidant activities such as
-picrylhydrazyl (DPPH), nitric oxide (NO),
radical-scavenging activities. The LLC-
cells showed significant lipid peroxidation and cell death due to oxidative stress when it was induced by 2, 2`-azobis (2-amidinopropane) dihydrochloride (AAPH), sodium nitroprusside (SNP), pyrogallol, and 3-morpholinosydnonimine (SIN-1). Treatment with both A. keiskei juice and O. javanica juice significantly increased cell viability and inhibited lipid peroxidation. These results suggest that A. keiskei juice and O. javanica juice are potential natural antioxidants.
Anti-adipogenic Effects of the Water Extracts of Defatted Green Tea Seed Cake
Wee, Ji-Hyang ; Sung, Hea Mi ; Jung, Kyung Ok ; Kim, Suk Jung ; Shin, Yu-Rim ; Park, Ju-Hyun ; Kim, Jong-Deog ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 525~533
DOI : 10.9721/KJFST.2015.47.4.525
The effect of the hot water extract of defatted green tea seed cake (GTSE) on lipid metabolism and the underlying mechanisms of lipolysis in mature 3T3-L1 adipocytes were investigated. In this study, we found that the naringenin content of GTSE was 5.5 mg/g; however, catechins were not detected. The intracellular lipid droplets were stained with Oil Red O dye and quantified. Compared to the control, lipid accumulation was significantly decreased by 52%, and intracellular triglyceride (TG) level was reduced by 33% after treatment with GTSE at a concentration of
. To determine the mechanism of reduction in TG content, we determined the level of fatty acid synthase (FAS), phosphorylation of adenosine monophosphate-activated protein kinase (AMPK), and acetyl-coenzyme A carboxylase (ACC) in the cell model. Incubation of the 3T3-L1 adipocytes with GTSE stimulated AMPK and ACC phosphorylation in a dose-dependent manner, and decreased the expression of FAS.
Inhibitory Effects of Apple Peel Extract on Inflammatory Enzymes
Kim, Ilrang ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 534~538
DOI : 10.9721/KJFST.2015.47.4.534
The purpose of this study was to investigate the biological benefits of apple peel. The antioxidant and anti-inflammatory activities of a 70% ethanol extract of apple peel were examined. The total phenolic compound and flavonoid contents of apple peel were
gallic acid equivalent/g of fresh weight and
catechin equivalent/g of fresh weight, respectively. Antioxidant activity was evaluated by measuring 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The DPPH radical scavenging activity of apple peel was
at concentrations of 0.1, 0.5 and 1.0 mg/mL, respectively (p<0.05). The anti-inflammatory effect was investigated by measuring the inhibition of inflammatory enzymes. Apple peel significantly inhibited secretory phospholipase, cyclooxygenase-1, cyclooxygenase-2, and lipoxygenase activity by up to
, respectively (p<0.05). Taken together, these findings suggest that apple peel may act as an antioxidant by radical scavenging and may possess potential anti-inflammatory properties for suppressing the activity of inflammatory enzymes. These results also suggest that apple peel can be utilized as a health functional food ingredient possessing antioxidant and anti-inflammatory activities.
Effects of Hot Air Drying on the Antioxidant Capacity of Actinidia arguta × A. deliciosa cv. Mansoo, a Hardy Kiwifruit
Jin, Cheng-Ri ; Cho, Chi Heung ; Nam, Tae-Gyu ; Cho, Youn-Sup ; Kim, Dae-Ok ;
Korean Journal of Food Science and Technology, volume 47, issue 4, 2015, Pages 539~543
DOI : 10.9721/KJFST.2015.47.4.539
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
) for 24 h on the total phenolic and flavonoid contents and the antioxidant capacity of hardy kiwifruits of Actinidia arguta
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.