한국조리학회지 (Culinary science and hospitality research)

  • 제23권5호
  • /
  • Pages.25-33
  • /
  • 2017
  • /
  • 2466-0752(pISSN)
  • /
  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
권호 표지
DOI QR코드

DOI QR Code

효소 처리에 따른 야생복숭아(Prunus persica L.) 당절임액의 품질 특성 및 항산화 효과

Quality Characteristics and Antioxidant Effect of Sugar Preserved Wild Peach (Prunus persica L.) Juice by Enzymatic Treatment

  • 정경미 (경북농업기술원 청도복숭아연구소) ;
  • 김선화 (원광대학교 동양학대학원 예문화와 다도학과 및 한국예다학연구소) ;
  • 정용진 (계명대학교 식품보건학부) ;
  • 최미애 (대구한의대학교 한방식품조리영양학부)
  • Jung, Kyung-Mi (Cheongdo Peach Research Institute, Gyeongsangbuk-do Agricultural Research & Extension Services) ;
  • Kim, Sun-Hwa (The Graduate School of Oriental Studies, Wonkwang University and Korea Tea & Tao Research Institute) ;
  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University) ;
  • Choi, Mi-Ae (Dept. of Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
  • 투고 : 2017.08.08
  • 심사 : 2017.08.21
  • 발행 : 2017.08.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study was to investigate the effects of enzyme on quality characteristics and antioxidant activities of wild peach (Prunus persica L.) juice. pH levels and S.S (soluble solid) values in all samples ranged from 3.86 to 4.13 and from 48.0 to $55.0^{\circ}Brix$, respectively. The TA (total acidity) values of control (not treatment enzyme) were higher than those of the others. The highest 'L', 'a' and 'b' values were observed on PWP (preserved wild peach (Prunus persica L.) juice of cellulase/pectinase (1:1, w/w) sample. Glucose (26.65 g/100 g) and fructose (17.42 g/100 g) in PWP product were determined, however sucrose and maltose were not detected. The predominating organic acid components analyzed in PWP sample were tartaric (32.36 g/100 g) and lactc acids (209.34 g/100 g), whereas citric acid, acetic acid and malic acid were not detected. Higher scores for taste, flavor, color and overall acceptance were found for PWP products compared to other samples. The total phenolic content (13.31 mg GAE/mg dry weight) analyzed using Folin-Ciocalteu's reagent, of PWP sample was higher than those of the others and the total flavonoid concentrations were also 10.95 mg CE/mg dry weight. The DPPH radical scavenging and ABTS radical scavenging activities in all samples ranged from 55.16 to 74.29% and from 39.59 to 82.79%, respectively. The antioxidant activities were affected by addition of enzyme. These results indicate that the use of the mixture of cellulase and pectinase could increase the quality, and antioxidant potentials of sugar preserved wild peach (Prunus persica L.) juice by enzymatic treatment.

키워드

참고문헌

  1. An, E. S. (2012). Isolation and identification of antioxidants from pear and antioxidant potential of peels and fleshes of pear (Doctoral dissertation). Chonnam National University.
  2. Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181(4617), 1199-1200. https://doi.org/10.1038/1811199a0
  3. Chun, Y. K., Choi, H. S., Cha, B. S., Oh, H. I., & Kim, W. J. (1997). Efect of enzymatic hydrolsis on the physicochemical properties of persimmon juice. Korean Journal of Food Science and Technology, 29(2), 198-203.
  4. DuBois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. T., & Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28(3), 350-356. https://doi.org/10.1021/ac60111a017
  5. Folin, O., & Denis, W. (1912). On phosphotungstic-phospomolybdic compounds as color reagents. Journal of Biological Chemistry, 12(2), 239-243.
  6. Hur, B. S., & Kim, Z. U. (1989). Clarification of fruit juice by the use of polygalacturonase and gelatin. Journal of the Korean Agricultural Chemical Society, 32, 367-373.
  7. Jeong, Y. J., Lee, G. D., Lee, M. H., Yea, M, J., Lee, G. H., & Choi, S. Y. (1999). Monitoring on pectinase treatment conditions for clarification of persimmon vinegar. Journal of the Korean Society of Food Science and Nutrition, 28(4), 810-815.
  8. Ji, Y. J., & Im, M. H. (2017). Optimization of blue berry extraction for beverage production using enzyme treatment. Korean Journal of Food Preservation, 24(1), 61-67.
  9. Kim, D. W., & Kim Y. H. (2003). Quality characteristics of bread added Monascus anka powder. The Korean Journal of Culinary Research, 9(1), 39-50.
  10. Kim, E. J., Choi, J. Y., Yu, M., Kim, M. Y., Lee, S., & Lee, B. H. (2012). Total polyphenols, total flavonoid contents, and antioxidant activity of Korean natural and medicinal plants. Journal Korean Society of Food Science Technology, 44(3), 337-342. https://doi.org/10.9721/KJFST.2012.44.3.337
  11. Kim, E. M. (2011). Formulation and quality characteristics of noni beverage mixed with red ginseng, Rubus coreanus and pomegranate extracts. The Korean Journal of Culinary Research, 17(1), 259-269.
  12. Kim, H. S. (2004). Effects of the Prunus persica Batsch var. davidiana Max. extract on the lipid compositions and enzyme activities in hyperlipidemic rats. Korean Journal of Food and Nutrition, 17(3), 328-336.
  13. Kim, H. R. (2012). Quality characteristics of unripe Peach (Prunus persica) preserved in sugar (Master's thesis). Kyungpook Natuonal University.
  14. Ko, E. S. (2015). The standardization of manufacturing process for omija-cheong, as a concentrated extracts from sugartreated Omija (Schisandra chinensis) (Master's thesis). Wonkwang University.
  15. Kwon, S. C., Jo, C., & Lee, K. H. (2009). Gamma irradiation for sanitation of vegetable fresh juice containing noonthermal process materials. Journal of the Korean Society of Food Science and Nutrition, 38(7), 964-969. https://doi.org/10.3746/jkfn.2009.38.7.964
  16. Labuza, T. P., & Dugan Jr, L. R. (1971). Kinetic of lipid oxidation in foods. CRC Critical Reviews in Food Technolog, 2(3), 355-405.
  17. Lee, C. H., Shin, S. L., Kim, N. R., & Hwang, J. K. (2011). Comparison of antioxidant effects of different Korean pear species. Korean Journal of Plant Resources, 24(2), 253-259. https://doi.org/10.7732/kjpr.2011.24.2.253
  18. Lee, D. S., Woo, S. K., & Yang, C. B. (1972). Studies on the chemical composition of major fruits in Korea - On nonvolatile organic acid and sugar contents of apricot (maesil), peach, grape, apple and pear and its seasonal variation-. Korean Journal Food Science Technology, 4(2), 134-139.
  19. Lee, H. J., Keong, H. S., Park, C. G., Lee, J. H., Park, C. B., Kim, C. T., & Choi, A. J. (2014). A study on isolation of polysaharides from Angelica gigas Nakai by enzyme treatments. Food Engineering Progress, 18(4), 406-412. https://doi.org/10.13050/foodengprog.2014.18.4.406
  20. Lee, H. B., Yang, C. B., & Yu, T. J. (1972). Studies on the chemical composition of some fruit vegetables and fruits in Korea (I)-On the free amino acid and sugar contents in tomato, watermelon, muskmelon, peach and plum. Korean Journal of Food Science and Technology, 4(1), 36-43.
  21. Lee, J. B., & Chung, H. S. (2008). Studies on the components of unripe peaches. Korean Journal of Food Preservation, 15(1), 79-83.
  22. Lee, J. K., Jo, H., Kim, K. I., Yoon, J. A., Chung, K. H., Song, B. C., & An, J. H. (2013). Physicochemical characteristics and biological activities of Makgeolli supplemented with the fruit of Akebia quinata during fermentation. Korean Journal of Food Science and Technology, 45(5), 619-627. https://doi.org/10.9721/KJFST.2013.45.5.619
  23. Park, H. J. (2007). A study on the survey of consumer preference and their satisfaction for the functional food made from pear (Master's thesis). Dongshin University.
  24. Park, H. S. (2010). Physicochemical property and antioxidant activity of wild grape (Vitis coignetiea) juice. The Korean Journal of Culinary Research, 16(4), 297-304.
  25. Park, G. S., & Park, S. Y. (1998). Sensory and physicochemical properties of peach jelly added with various sugars. Hsjas, 6(2), 329-335.
  26. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical Biology and Medicine, 26(9), 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  27. Sohn, K. S., Lee, J. H., & Ha, Y. S. (2002). Clarification of mixed fruit and vegetable juice using enzyme treatment, Food Engineering Progress, 6(3), 241-247.
  28. Song, J. H., Son, M. A., & Kim, M. H. (1992). Comparison of the cell wall components and polygalacturonae activity in peach typers. Korean Journal of Food and Nutrition, 5(2), 111-115.
  29. Youn, S. J., Lee, E. T., Cho, J. G., & Kim, D. J. (2010). Effect of enzyme treatment on functional properties of Nctarine beverage. Journal of the Korean Society of Food Science and Nutrition, 39(9), 1379-1383. https://doi.org/10.3746/jkfn.2010.39.9.1379
  30. Zhishen, J., Mengcheng, T., & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64(4), 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2