Effect of vacuum blending on antioxidant activities of apple juice and blueberry juice
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
The present study aimed to assess and compare the quality characteristics and antioxidant activities of apple juice and blueberry juice at hourly intervals over a period of time based on the presence or absence of vacuum blending (0 and 800 hPa) using a household blender. Measurement of the dissolved oxygen content revealed that the removal rates of dissolved oxygen were approximately 83% and 86% in the apple and blueberry juice samples, respectively, after vacuum blending. Moreover, compared with general blending, there was little change in the antioxidant property and degree of browning over time with vacuum blending. Furthermore, hourly assessments revealed that the decrease in the poly- phenol and flavonoid contents in the apple and blueberry juice samples was significantly lesser with vacuum blending for 3, 6, and 12 h than with general blending. Assessment of the change in ferric reducing antioxidant power (FRAP) activity over time revealed that the rate of decrease in FRAP activity over time was lower with vacuum blending than with general blending for both juice samples. ABTS and DPPH radical scavenging assays performed to determine the change in free radical scavenging activity revealed inhibitory activity at 0, 3, 6, and 12 h and confirmed that vacuum blending resulted in long-lasting antioxidant activities in both apple and blueberry juice samples. Taken together, the present results confirmed that vacuum blending is associated with superior quality maintenance and antioxidant properties in comparison with general blending.
Abstract
The present study aimed to assess and compare the quality characteristics and antioxidant activities of apple juice and blueberry juice at hourly intervals over a period of time based on the presence or absence of vacuum blending (0 and 800 hPa) using a household blender. Measurement of the dissolved oxygen content revealed that the removal rates of dissolved oxygen were approximately 83% and 86% in the apple and blueberry juice samples, respectively, after vacuum blending. Moreover, compared with general blending, there was little change in the antioxidant property and degree of browning over time with vacuum blending. Furthermore, hourly assessments revealed that the decrease in the poly- phenol and flavonoid contents in the apple and blueberry juice samples was significantly lesser with vacuum blending for 3, 6, and 12 h than with general blending. Assessment of the change in ferric reducing antioxidant power (FRAP) activity over time revealed that the rate of decrease in FRAP activity over time was lower with vacuum blending than with general blending for both juice samples. ABTS and DPPH radical scavenging assays performed to determine the change in free radical scavenging activity revealed inhibitory activity at 0, 3, 6, and 12 h and confirmed that vacuum blending resulted in long-lasting antioxidant activities in both apple and blueberry juice samples. Taken together, the present results confirmed that vacuum blending is associated with superior quality maintenance and antioxidant properties in comparison with general blending.
참고문헌 (28)
- Arena E, "Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage", Food chemistry, 74(4), pp.423~427 (2001)
- Benzie IF, "The ferric reducing ability of plasma(FRAP)as a measure of"antioxidant power" : the FRAP assay", Analytical biochemistry, 239(1), pp.70~76 (1996)
- Blois MS, "Antioxidant determinations by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
- Byers T, "Dietary carotenes, vitamin C, and vitamin E as protective antioxidants in human cancers", Annual review of nutrition, 12, pp.139~159 (1992)
- Jeong-Yong Cho, "A Novel Benzoyl Glucoside and Phenolic Compounds from the Leaves of Camellia japonica", Food Science and Biotechnology, 17(5), pp.1060~1065 (2008), 한국식품과학회
- 최문희, "주스제조 장치에 따른 채소 및 과일 주스의 품질 변화", KSBB Journal, 29(3), pp.145~154 (2014), 한국생물공학회
- 최선주, "사과꽃잎 추출물의 용매 분획으로부터 기능성 소재의 탐색", KSBB Journal, 26(2), pp.165~171 (2011), 한국생물공학회
- Duh PD, "Action of methanolic extract of mung bean hulls as inhibitors of lipid peroxidation and non-lipid oxidative damage", Food and Chemical Toxicology, 37(11), pp.1055~1061 (1999)
- Folin O, "On phosphotungstic-phosphomolybdic compounds as color reagents", Journal of biological chemistry, 12, pp.239~249 (1912)
- Jirum J, "Phytochemical and biological activities in fresh juice extracts of wild grape (Ampelocissus martini Planch.) fruits", International journal of research in ayurveda and pharmacy, 4(3), pp.337~341 (2013)
- Kalt W, "Effects of production and processing factors on major fruit and vegetable antioxidant", Journal of food science, 70(1), pp.11~19 (2006)
- Kang YH, "The nitrite scavenging and electron donating ability of phenolic compounds", Korean journal of food science and technology, 28(2), pp.232~239 (1996)
- 김은미, "착즙 방법에 따른 당근·사과·블루베리 주스의 항산화 영양소 비교", Culinary Science & Hospitality Research, 23(3), pp.166~173 (2017), (사)한국조리학회[DOI]
- 김종대, "케일과 신선초 채소즙의 안전성 및 항돌연변이 효과", 한국식품영양과학회지, 43(8), pp.1207~1216 (2014), 한국식품영양과학회
- Klimczak I, "Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices", Journal of food composition and analysis, 20(3), pp.313~322 (2007)
- Labuza TP, "Kinetic of lipid oxidation in foods", Critical reviews in food science and nutrition, 2(3), pp.335~405 (1971)
- 이혜련, "시판 포도 주스의 항산화 활성 및 총 페놀 함량", 한국식품저장유통학회지, 15(3), pp.445~449 (2008), 한국식품저장유통학회
- Lee YC, "Chemical characteristics of citron(Citrus junos)juices", Korean journal of food science and technology, 26(5), pp.552~556 (1994)
- Martinez MV, "The biochemistry and control of enzymatic browning", Trends in food science and technology, 6(6), pp.195~200 (1995)
- Nieva Moreno MI, "Comparison of the free radical-scavenging activity of propolis from several regions of Argentina", Journal of ethnopharmacology, 71(1-2), pp.109~114 (2000)
- 이만효, "국내 시판 과일 및 야채 주스의 항균, 항산화 및 항혈전 활성", 한국미생물·생명공학회지, 39(2), pp.146~152 (2011), 한국미생물·생명공학회
- 박신영, "저속압착방식으로 착즙한 파인애플 및 키위 주스의 저온저장 조건에 따른 단백질분해효소 및 항산화 활성", 한국식품영양과학회지, 45(9), pp.1316~1323 (2016), 한국식품영양과학회
- Re R, "Antioxidant activity applying an improved ABTS radical cation decolorization assay", Free radical biology and medicine, 26(9-10), pp.1231~1237 (1999)
- Sanchez-Moreno C, "Effect of high-pressure processing on health-promoting attributes of freshly squeezed orange juice (Citrus sinensis L.) during chilled storage", European food research and technology, 216, pp.18~22 (2003)
- Shulz H, "Regulation of fatty acid oxidation in heart", Journal of nutrition, 124(2), pp.165~171 (1994)
- Song HP, "Effect of gamma irradiation on the microbiological quality and antioxidant activity of fresh vegetable juice", Food microbiology, 23(4), pp.372~378 (2006)
- Valko M, "Free radicals and antioxidants in normal physiological functions and human disease", International journal of biochemistry & cell biology, 39(1), pp.44~84 (2007)
- Van der Sluis AA, "Activity and concentration of polyphenolic antioxidants in apple Juice. 1. Effect of existing production methods", Journal of agricultural and food chemistry, 50(25), pp.7211~7219 (2002)