Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Change in the Polyphenol Content of Cheongdobansi Persimmon Fruit during Development

'청도반시' 과실의 성장 중 일반 및 폴리페놀 성분의 변화

  • Lee, Yun-Rae (Department of Food Science and Technology, Kyungpook National University) ;
  • Chung, Hun-Sik (Food and Bio-Industry Research Institute, Kyungpook National University) ;
  • Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
  • 이윤래 (경북대학교 식품공학과) ;
  • 정헌식 (경북대학교 식품생물산업연구소) ;
  • 문광덕 (경북대학교 식품공학과)
  • Received : 2010.08.12
  • Accepted : 2010.12.10
  • Published : 2011.02.28
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Abstract

The proximate composition, and the levels of total phenols, phenolic acids, and DPPH radical scavenging activity in Cheongdobansi persimmon fruits assayed during development (from July to October), were investigated. All of moisture, crude protein and crude fiber contents decreased as picking time was delayed, however, crude fat content rose. Crude fiber content increased after September. Total phenol content tended to fall during development. The principal phenolic acids were chlorogenic acid, caffeic acid, p-coumaric acid and salicylic acid; the level of each phenolic acid tended to decrease during development. DPPH radical scavenging activity fell as picking time was delayed. Thus, harvest time influenced the levels of chemical components and the antioxidative properties of persimmon fruit. It follows that unripe fruit may be utilized as a raw material yielding many useful products.

떫은감 품종인 '청도반시' 과실의 일반 성분, 총페놀 및 페놀산 함량과 DPPH유리기 소거능을 7월부터 10월까지 1개월 간격으로 각각 측정하였다. 성장 중 감의 수분, 조단백질 및 조섬유 함량은 감소하는 경향을 나타내었지만 조지방 함량은 증가하는 경향을 나타내었고 조회분 함량은 9월 이후에 증가함을 각각 나타내었다. 총페놀 함량은 성장에 따라 약간씩 감소하는 경향을 보였다. 페놀산으로 chlorogenic acid, caffeic acid, p-coumaric acid 및 salicylic acid 등이 확인되었고, 이들의 함량은 성장 중 감소하는 경향을 나타내었다. DPPH유리기 소거능은 성장 시기가 길어짐에 따라 감소됨을 보였다. 이로써 '청도반시' 과실의 일반 및 페놀성 물질 함량과 항산화성은 성장 시기에 따라 달라지며, 미성숙 과실도 활용소재로서 가치가 있는 것으로 확인되어다.

Keywords

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