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http://dx.doi.org/10.20878/cshr.2017.23.5.003

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

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)
Publication Information
Culinary science and hospitality research / v.23, no.5, 2017 , pp. 25-33 More about this Journal
Abstract
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.
Keywords
Wild peach; Preserve; Enzyme; Quality characteristics; Antioxidant activity;
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Times Cited By KSCI : 8  (Citation Analysis)
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