Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Correlation between Antioxidant Capacities and Color Values in Korean Red Grape Juices

국내 적포도주스의 항산화능과 색도의 상관성

  • Kim, Joo-Young (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Seong, Gi-Un (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Hwang, In-Wook (Food and Bio-industry Research Institute, Kyungpook National University) ;
  • Chung, Shin-Kyo (School of Food Science and Biotechnology, Kyungpook National University)
  • Received : 2015.04.30
  • Accepted : 2015.06.23
  • Published : 2015.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

Grape juice is consumed worldwide and studied due to the high antioxidant activities and contents. The color of grape juice is due to the presence of phenolic compounds such as anthocyanins. Therefore, color values can be an indicator of antioxidant capacities of grape juice. However, the correlation between color values and antioxidant activities in grape juice has not been well studied. In this study, the physicochemical characteristics and correlation between color values and antioxidant capacities of Korean red grape juices (five commercial juices from market and two juices prepared in the laboratory) were investigated to estimate antioxidant capacities. Antioxidant capacities were determined by 1,1-diphenlyl-2-picrylhydrazyl radical scavenging assay, ferric ion reducing antioxidant power assay, and oxygen radical absorbance capacity assay. Total phenolic contents, total flavonoid contents, and total anthocyanin contents, including five kinds of polyphenolic compounds, were examined by high performance liquid chromatography (HPLC). The results for physicochemical properties showed similar values, except titratable acidity. The color hue values of the prepared juices were higher than those of commercial juices, which was in contrast to the lower color intensity values (P<0.05). The Hunter L, a, and b values showed almost no difference between commercial and prepared juices. The antioxidant activities and total phenolic contents of commercial juices were higher than those of prepared ones. Gallic acid, catechin, and quercetin were confirmed by HPLC in all samples. The total phenolic and total flavonoid contents showed positive correlation with antioxidant activities. In addition, antioxidant activities and contents correlated with color values. Thus, estimation of antioxidant capacity could be feasible through the spectrophotometric measurement of color values.

국내산 적포도주스의 이화학적 특성과 색도 값, 항산화 활성 및 항산화 성분을 측정하고 그 상관성을 조사하였다. 이화학적 특성은 가용성 고형분, 환원당, 적정산도와 pH 값을 측정하였으며, 색도는 분광광도계와 Hunter 색차계로 측정하였다. 항산화 활성은 1,1-diphenlyl-2-picrylhydrazyl(DPPH) 라디칼 소거 활성, ferric ion reducing antioxidant power(FRAP) 방법과 oxygen radical absorbance capacity 방법으로 측정하였으며, 항산화 성분으로는 총 페놀 화합물, 총 플라보노이드 화합물, 총 안토시아닌 함량과 high performance liquid chromatography(HPLC)에 의하여 5종의 폴리페놀 화합물을 정량하였다. 가용성 고형분 함량은 12.13~15.97%, 환원당은 13.93~21.93%, 적정산도와 pH는 각각 0.40~0.70%, 2.86~3.21이었으며 시판 포도주스의 산도가 제조품에 비하여 낮았다. 분광법으로 측정한 color hue 값은 제조품이 시판품보다 높은 반면에, color intensity 값은 시판주스가 높게 나타났다(P<0.05). Hunter L, a, b 값들은 제조품과 시판품의 차이가 거의 없었다. 항산화 활성과 총 페놀 화합물의 함량은 시판 포도주스가 높았으며, HPLC에 의하여 gallic acid, caffeic acid, ferulic acid, catechin, quercetin, kaempferol을 정량하였을 때, gallic acid, cat echin, quercetin이 모든 시료에서 검출되었다. 총 페놀 화합물 함량은 모든 항산화 활성과 높은 상관성을 보였으며, 총 플라보노이드 화합물 함량 역시 DPPH 라디칼 소거 활성, FRAP 활성과 상관성을 보였다. FRAP 활성의 경우 색도 값들과 매우 높은 상관성을 보였으며, 특히 color intensity 값과 가장 높은 상관성을 보였다(r=0.9478). 총 페놀 화합물 함량은 color intensity, color hue 값과도 각각 정, 부의 높은 상관성을 보였다. 따라서 분광계를 이용하여 적포도주스의 색도 값을 간편하게 측정하여 항산화능을 예측하는 것이 가능할 것으로 사료된다.

Keywords

References

  1. Jo JE, Yook HS, Kim KH, Baek JY, Moon YJ, Park SJ, Jang SA. 2010. Effect of drying methods and gamma irradiation on the color changes and antioxidant activity of grape by-products. J Korean Soc Food Sci Nutr 39: 1826-1831. https://doi.org/10.3746/jkfn.2010.39.12.1826
  2. Choi SK, Yu QM, Lim EJ, Seo JS. 2013. The effects of extraction conditions on the antioxidative effects of extracts from Campbell Early and Muscat Bailey A grapevine leaves. J Korean Soc Food Sci Nutr 42: 168-174. https://doi.org/10.3746/jkfn.2013.42.2.168
  3. Lee HR, Jung BR, Park JY, Hwang IW, Kim SK, Choi JU, Lee SH, Chung SK. 2008. Antioxidant activity and total phenolic contents of grape juice products in the Korean market. Korean J Food Preserv 15: 445-449.
  4. Ministry of Agriculture, Food and Rural Affairs Republic of Korea. 2014. Agricultural, Food and Rural Affairs Statistical Yearbook. Sejong, Korea. p 116-117.
  5. Kim Y, Kim R, Choi HD, Choi IW. 2009. Optimization for the alcoholic fermentation of concentrated grape juice using response surface methodology. J Korean Soc Food Sci Nutr 38: 116-120. https://doi.org/10.3746/jkfn.2009.38.1.116
  6. Hwang IW, Lee HR, Kim SK, Zheng HZ, Choi JU, Lee SH, Lee SH, Chung SK. 2008. Proanthocyanidin content and antioxidant characteristics of grape seeds. Korean J Food Preserv 15: 859-863.
  7. Lee MH, Kim MS, Shin HG, Sohn HY. 2011. Evaluation of antimicrobial, antioxidant, and antithrombin activity of domestic fruit and vegetable juice. Korean J Microbiol Biotechnol 39: 146-152.
  8. Kim TH, Yi DH, Kim HJ. 2009. Effect of resveratrol on wine sensory evaluation preference analysis. J Korean Soc Food Sci Nutr 38: 1740-1745. https://doi.org/10.3746/jkfn.2009.38.12.1740
  9. Burin VM, Falcao LD, Gonzaga LV, Fett R, Rosier JP, Bordignon-Luiz MT. 2010. Colour, phenolic content and antioxidant activity of grape juice. Cienc Tecnol Aliment 30:1027-1032. https://doi.org/10.1590/S0101-20612010000400030
  10. Yildirim KH. 2006. Evaluation of colour parameters and antioxidant activities of fruit wines. Int J Food Sci Nutr 57:47-63. https://doi.org/10.1080/09637480600655993
  11. Johnson MH, Gonzalez de Mejia E. 2012. Comparison of chemical composition and antioxidant capacity of commercially available blueberry and blackberry wines in Illinois. J Food Sci 77: 141-148.
  12. Woffenden HM, Ames JM, Chandra S. 2001. Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts. J Agric Food Chem 49: 5524-5530. https://doi.org/10.1021/jf010583b
  13. Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31: 426-428. https://doi.org/10.1021/ac60147a030
  14. AOAC. 2000. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Gaithersburg, MA, USA. p 844.
  15. Ortiz J, Marin-Arroyo MR, Noriega-Dominguez MJ, Navarro M, Arozarena I. 2013. Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador. J Food Sci 78: C985-993. https://doi.org/10.1111/1750-3841.12148
  16. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  17. Khanizadeh S, Tsao R, Rekika D, Yang R, Charles MT, Rupasinghe HPV. 2008. Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing. J Food Compos Anal 21: 396-401. https://doi.org/10.1016/j.jfca.2008.03.004
  18. Ou B, Hampsch-Woodill M, Prior RL. 2001. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J Agric Food Chem 49: 4619-4626. https://doi.org/10.1021/jf010586o
  19. Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method Enzymol 299: 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
  20. Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
  21. Lee J, Durst RW, Wrolstad RE. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. J AOAC Int 88: 1269-1278.
  22. Lee JE, Shin YS, Sim JK, Kim SS, Koh KH. 2002. Study on the color characteristics of Korean red wine. Korean J Food Sci Technol 34: 164-169.
  23. Hertog MGL, Hollman PCH, Venema DP. 1992. Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits. J Agric Food Chem 40: 1591-1598. https://doi.org/10.1021/jf00021a023
  24. Mullen W, Marks SC, Crozier A. 2007. Evaluation of phenolic compounds in commercial fruit juices and fruit drinks. J Agric Food Chem 55: 3148-3157. https://doi.org/10.1021/jf062970x
  25. Auw JM, Blanco V, O'Keefe SFO, Sims CA. 1996. Effect of processing on the phenolics and color of cabernet Sauvignon, Chambourcin, and Noble wines and juices. Am J Enol Vitic 47: 279-286.
  26. Lee JE, Chae SK. 2010. Studies on the changes in the extraction of phenolics and color characteristics by the enzyme treatment of red grape (Muscat Bailey A) wine during fermentation. Korean J Food & Nutr 23: 324-331.
  27. Pontis JA, Costa LAMA, Silva SJR, Flach A. 2014. Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil. Food Sci Technol (Campinas) 34: 69-73. https://doi.org/10.1590/S0101-20612014005000015

Cited by

  1. ) oil as extraction solvent pp.1563-5201, 2018, https://doi.org/10.1080/00986445.2018.1469016
  2. 상황버섯과 영지버섯 차류 제품의 이화학적 특성 및 항산화능 vol.24, pp.1, 2015, https://doi.org/10.11002/kjfp.2017.24.1.153