동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제14권5호
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- Pages.501-507
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- 2004
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
과일즙 및 발효 포도즙의 페놀성 화합물 함량과 항산화 활성
Phenolic Components and Antioxidant Capacity of Some Selected Fruit Juices and Fermented Grape Juices
- Nam Jin-Hee (Dept. of Food Science and Nutrition, Keimyung University) ;
- Joo Kwang-Jee (Dept. of Food Science and Nutrition, Keimyung University)
- 발행 : 2004.10.01
초록
Some selected fruit juices and fermented red grape juices were investigated to determine the phenolic components by the Folin-Ciocalteu method and antioxidant capacity using α, α-diphenyl-β-picrylhydrazyl(DPPH) method. Commercial red grape beverages and red wines were also analyzed as control groups. In the juice, kiwi fruit had the highest phenolic components followed by orange(summer), red grape(Cambell Early:Yonng-Chun), mandarin orange(autumn), apple(Hong-Ok), cherry tomato, tomato and water melon. Whereas, on the antioxidant efficiency, tomato showed the highest free radical scavenging effect followed by orange(summer), cherry tomato, mandarin orange(autumn), apple(Aori) red grape(Cambell Early:Sung-Ju), kiwi fruit and water melon. The amount of pheonlic components of red wine was 2 times of that of fermented sugar added grape juice, however, the antioxidant efficiency of fermented sugar added grape juice was almost the same as that of red wine. It was found that no clear relationship could be shown between the content of phenolic component and antioxidant capacity of fruit juices and fermented red grape juices. The fruit juices from tomato, orange, cherry tomato, mandarin orange, red grape and fermented sugar added red grape juice showed high free radical scavenging effect and should be regarded as a valuable source of antioxidant.