초록
제주산 친환경 감귤과 당근의 착즙액과 감귤착즙박을 이용하여 4개의 감귤당근 혼합주스 시제품을 제조한 후 이화학적 특성과 항산화 활성을 측정하였다. 각 시제품의 조성은 CCJ-1이 감귤착즙액 :당근착즙액 : 50% 감귤착즙박(착즙박 : 물=1:1) :올리고당 등 첨가물이 70:30:0:0, CCJ-2가 65: 30:0:5, CCJ-3이 65:30:5:0, CCJ-4가 60:30:10:0이었다. 산도는 감귤착즙박을 첨가한 시제품(CCJ-3, 4)이 각각 0.82와 0.80으로 첨가하지 않은 시제품(CCJ-1)의 0.95보다 낮았다. 유리당 함량은 fructose가 2.11~5.76 g/100 g, glucose가 1.20~2.75 g/100 g, sucrose가 3.00~4.21 g/100 g으로, 특히 fructose 함량에서 많이 차이를 나타내었다. 총 페놀 함량은 CCJ-3과 CCJ-4가 각각 863 mg%과 898 mg%로 CCJ-1(735 mg%)보다 각각 1.17배와 1.22배 높았다. DPPH radical 소거능은 2,500 ${\mu}g/mL$의 농도에서 CCJ-3과 CCJ-4가 각각 58.7%와 63.3%로 CCJ-1(19.2%)보다 각각 3.05배와 3.29배 높았다. Superoxide anion radical 소거활성도 CCJ-3과 CCJ-4가 625 ${\mu}g/mL$에서 CCJ-1보다 각각 1.67배와 1.80배 높았다. NO 생성 저해능은 CCJ-3과 CCJ-4가 각각 20.9%와 28.5%로 CCJ-1(18.2%)보다 각각 1.15배와 1.57배 높았다. 감귤당근 혼합주스에 대한 관능평가 결과 시제품 CCJ-3은 색상, 향, 맛 그리고 전반적인 선호도가 4개의 시제품 중에서 상대적으로 가장 높은 것으로 나타났다. 결론적으로 감귤착 즙액 65%에 당근 착즙액 30%와 50% 감귤착즙박을 5% 첨가한 시제품 CCJ-3이 비교적 높은 항산화 활성과 항염증 활성을 나타내었고 선호도가 상대적으로 가장 높게 나타났다.
Four types of mixed citrus and carrot juice (CCJ) were prepared with citrus-pressed juice and cake, and carrot-pressed juice. Their physicochemical properties and antioxidative activities were investigated. The four types of juices were created using different ratios of citrus-pressed juice, carrot-pressed juice, citrus-pressed cake, and additives. The mixing ratios of the four CCJ were as follows (all ratios given in the order of citrus-pressed juice : carrot-pressed juice : citrus-pressed cake : additives; 70:30:0:0 for CCJ-1, 65:30:0:5 for CCJ-2, 65:30:5:0 for CCJ-3, and 60:30:10:0 for CCJ-4. Acidity was low in CCJ-3 and -4 at 0.82 and 0.80, respectively, compared with 0.95 in CCJ-1. The fructose, glucose, and sucrose content was 2.11~5.76 g/100 g, 1.20~2.75 g/100 g, and 3.00~4.21 g/100 g, respectively. Total phenolic content was 1.17 and 1.22 times high as 863 and 898 mg% in CCJ-3 and -4, respectively, compared with 735 mg% in CCJ-1. DPPH radical scavenging activities of methanol extracts of CCJ-3 and -4 were 3.05 and 3.29 times as high as 58.7% and 63.3%, respectively, compared with 19.2% in CCJ-1. Superoxide anion scavenging activities were also 1.67 and 1.80 times higher in CCJ-3 and -4 than that of CCJ-1. Inhibition of NO production in methanol extracts of CCJ-4 were 1.15 and 1.57 times as high as 20.9% and 28.5%, respectively, compared with 18.2% in CCJ-1. Based on the sensory evaluation, CCJ-3 was more preferable in terms of color, flavor, taste, and overall preference than CCJ-1, -2, and -4. It was concluded that CCJ-3 made with 65% citrus-pressed juice, 30% carrot-pressed juice, and 5% citrus-pressed cake were high in antioxidative activity and the inhibition of NO production, and more preferable in terms of sensory attributes.
