Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Hot Air Drying on the Antioxidant Capacity of Actinidia arguta × A. deliciosa cv. Mansoo, a Hardy Kiwifruit

열풍 건조 가공 공정이 다래 과실(품종명 만수)의 산화방지능에 미치는 영향

  • Jin, Cheng-Ri (Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Cho, Chi Heung (Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Nam, Tae-Gyu (Korea Food Research Institute) ;
  • Cho, Youn-Sup (Fruit Research Institute, Jeollanam-do Agricultural Research and Extension Services) ;
  • Kim, Dae-Ok (Department of Food Science and Biotechnology, Kyung Hee University)
  • 김성일 (경희대학교 식품생명공학과) ;
  • 조치흥 (경희대학교 식품생명공학과) ;
  • 남태규 (한국식품연구원) ;
  • 조윤섭 (전라남도 농업기술원 과수연구소) ;
  • 김대옥 (경희대학교 식품생명공학과)
  • Received : 2015.07.07
  • Accepted : 2015.08.04
  • Published : 2015.08.31
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Abstract

A hardy kiwifruit is a good source of phenolics and antioxidants. This study was aimed at investigating the effects of hot air drying at three different temperatures (35, 50, and $70^{\circ}C$) for 24 h on the total phenolic and flavonoid contents and the antioxidant capacity of hardy kiwifruits of Actinidia arguta ${\times}$ A. deliciosa cv. Mansoo. Dried kiwifruit extracts were produced using 80% (v/v) aqueous ethanol under homogenization. Hot air drying lowered the total phenolic and flavonoid contents and decreased the antioxidant capacity in the dried kiwifruits compared with their fresh counterparts. The results also revealed high positive linear correlations of antioxidant capacity with total phenolic and flavonoid contents, indicating that phenolics are the major contributors to antioxidant capacity. Our results suggested that an optimal drying process must be determined for industrial application in order to obtain dried kiwifruits with increased antioxidant capacity for consumers.

다래 과실(품종명 만수)의 건조 절편을 제조하고자 열풍건조기를 이용하여 35, 50 및 $70^{\circ}C$의 여러 온도에서 생과를 24시간 동안 열풍건조 하였다. 열풍건조 다래의 총 페놀 함량, 총 플라보노이드 함량과 산화방지능은 열처리하지 않은 생과(대조구)보다 감소하였다. ABTS 및 DPPH 라디칼 소거능에 기반하여 측정한 산화방지능과 총 페놀 함량 및 총 플라보노이드 함량과의 상관관계는 $r^2$이 0.9 이상으로 높은 반면에, ORAC 법을 이용한 산화방지능은 상대적으로 낮은 상관관계를 나타내었다. 이러한 실험결과를 바탕으로 건조다래의 제조 시 온도 등 최적 가공 조건을 확립하여, 기능성이 우수한 건조다래를 개발할 필요가 있다. 또한, 고분자 함량이 많은 과피와 함께 과육의 섭취가 가능한 다래를 활용하여 주스, 젤리 등 다양한 제품을 개발할 필요도 있다.

Keywords

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