Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics and antioxidant activity of black Doraji-apple juice mixed with jujube extracts

대추 추출물이 첨가된 흑도라지 사과주스의 품질 특성 및 항산화 활성

  • Received : 2013.11.29
  • Accepted : 2014.01.16
  • Published : 2014.04.30
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Abstract

This study was conducted to investigate the physicochemical properties and antioxidant activity of black Doragi-apple juice to increase the utilization of Doragi, which is known as a high-functional horticultural crop. To prepare the black Doragi, it was steamed for 15 days at $60^{\circ}C$ and was then dried at $30^{\circ}C$ for 3 h. The five types of black Doragi-apple juice were prepared based on different mixing ratios of black Doraji extract, apple extract, and jujube extract. The mixing ratios of black Doraji extract, apple extract, and jujube extract were 3:3:1, 4:2:1, 2:4:1, 2:2:1, and 2:6:1 for samples A, B, C, D, and E, respectively. The pH and acidity of black Doragi-apple juice were within the ranges of 3.9-4.15 and 1.26-1.51%, respectively. Black Doraji-apple juice E showed the highest sugar content (9.33 $^{\circ}Brix$), reducing sugar content (85.05 mg/mL), and sugar content/acid ratio (6.98). Based on the sensory evaluation, sample C was most preferable in terms of color, taste, sugar-acid ratio, and overall preference, except for the flavor. Black Doragi-apple juice D showed a higher total polyphenol content (706 ${\mu}g/mL$) than sample C (586.22 ${\mu}g/mL$), but there was no statistically significant difference between samples C and D in terms of antioxidant activities. Therefore, it is suggested that the best mixing ratio of black Doraji extract, apple extract, and jujube extract for the production of the best black Doragi-apple juice with excellent taste and antioxidant activities is 2:4:1 (sample C).

본 연구에서는 기능성이 우수한 도라지를 이용하여 흑도라지를 제조하였으며, 흑도라지 추출물, 사과즙, 대추추출물의 혼합비율을 달리하여 흑도라지 사과주스를 제조하고 각각의 품질특성과 기능성을 분석하였다. 흑도라지 사과주스의 pH는 3.90~4.15이었으며, 산도는 1.2에서 1.5 사이를 나타내었다. 당도를 측정한 결과 흑도라지 사과주스 E가 가장 높은 값(9.33 $^{\circ}Brix$)을 나타내었으며, 환원당 함량의 경우 흑도라지 사과주스 E가 85.05 mg/mL로 가장 높은 함량을 나타내었고, 흑도라지 사과주스 B가 41.23 mg/mL로 가장 낮은 함량을 보였다. 당산비 수치의 경우 당도와 환원당 함량이 가장 높은 흑도라지 사과주스 E가 6.98%로 가장 높은 수치를 보였다. 색도는 명도와 황색도는 흑도라지 사과주스 E가 가장 높았으며 적색도는 흑도라지 사과주스 C가 가장 높았다. 관능적 특성을 측정한 결과 향미를 제외한 모든 항목에서 흑도라지 사과주스 C가 가장 우수하게 나타났다. 총 폴리페놀 함량은 흑도라지 사과주스 D가 가장 높은 폴리페놀 함량(706 ${\mu}g/mL$)과 항산화 활성을 보였으나 흑도라지 사과주스 C와 항산화 활성에 유의적인 차이는 없었다. 따라서 흑도라지 사과주스 C가 관능적 특성 및 항산화 활성이 우수하여, 흑도라지 사과주스 제조를 위해 흑도라지 추출물, 사과주스, 대추추출물을 2:4:1의 비율로 혼합하는 것이 가장 바람직 할 것으로 판단된다.

Keywords

References

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