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Studies On the Major Components and Antioxidative Properties of Whole Fruit Powder and Juice Prepared from Premature Mandarin Orange  

Kang, Yeung-Joo (Department of Food Bio Science and Engineering, Cheju National University)
Yang, Min-Ho (Department of Food Bio Science and Engineering, Cheju National University)
Ko, Weon-Jun (Department of Food Bio Science and Engineering, Cheju National University)
Park, Seung-Rim (Gunpoong Bio)
Lee, Bong-Gyu (Department of Computer Science and Statistics, Cheju National University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.5, 2005 , pp. 783-788 More about this Journal
Abstract
Major components and antioxidative properties of whole fruit powders and juices prepared from premature mandarin, Citrus unshu, were investigated. Dietary fiber, flavonoid, and organic acid contents greatly increased in samples with lower degree of fruit maturity (August) than higher ones (October), and in whole fruit powders than extracted juices, whereas free sugar contents, especially sucrose content, increased in fruits with higher degree of maturity than lower ones. Antioxidative properties were not affected by degree of fruit maturity, whereas total polyphenol content and electron-donating abilities were higher in extracted juices than whole fruit powders. Nitrite-scavenging abilities of all samples were similar except at pH 6.0.
Keywords
premature mandarin; whole mandarin podwer; dietary fiber; flavonoid; antioxidative property;
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Times Cited By KSCI : 1  (Citation Analysis)
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