Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

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
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Abstract

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.

한국산 배의 부가가치 제고를 위한 가공제품 다양화 기술을 개발할 목적으로 저장기간에 따른 polyphenol 화합물의 함량, 유리당, 유기산 등 기능적 특성을 나타내는 성분 변화를 조사하고 polyphenol 화합물의 항산화 효과를 조사하였다. 배의 과피, 과육 및 과심 부분의 polyphenol 함량의 변화는 저장 기간동안 차차 증가하였으며 과심부분의 함량이 25.7%로 증가하였다. 배의 저장기간의 pH 변화는 저장기간이 길수록 감소하였으며 유리당은 fructose, glucose 및 sucrose의 3종류의 당이 검출되었고 저장기간이 증가할수록 그 함량은 증가하였다. 배의 휘발성 유기산은 citric acid, malic acid, succinic acid 및 fumaric acid의 4 종류가 검출되었고 과육에는 succinic acid가 제일 많았으며 저장 5개월 후로부터 차차 감소하였다. 또한 면실유, 아마인유 및 어유에 대한 배의 polyphenol 화합물의 항산화 효과는 대조군에 비하여 모든 실험군에서 항산화 효과가 높았다.

Keywords

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