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http://dx.doi.org/10.9721/KJFST.2015.47.4.539

Effects of Hot Air Drying on the Antioxidant Capacity of Actinidia arguta × A. deliciosa cv. Mansoo, a Hardy Kiwifruit  

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)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.4, 2015 , pp. 539-543 More about this Journal
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.
Keywords
hot air drying; kiwifruit; total flavonoid content; total phenolic content; vitamin C equivalents;
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Times Cited By KSCI : 2  (Citation Analysis)
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