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http://dx.doi.org/10.3746/jkfn.2012.41.5.591

Changes in Chemical Components and Antioxidant Activity of Dried Jujube with Different Aging Temperatures and Durations  

Park, Hye-Jin (Dept. of Food Science and Technology, Chungbuk National University)
Lee, Sang-Hoon (Dept. of Food Science and Technology, Chungbuk National University)
Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University)
Jang, Gwi-Yeong (Dept. of Food Science and Technology, Chungbuk National University)
Hwang, In-Guk (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
Woo, Koan-Sik (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Kwon, Oh-Sung (RIS Boeun Bioresource & Food industry)
Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.5, 2012 , pp. 591-597 More about this Journal
Abstract
This study was conducted to investigate the changes in chemical components and antioxidant activities of dried jujube ($Zizyphus$ $jujuba$ Miller) with different aging temperatures ($60^{\circ}C$, $70^{\circ}C$, and $80^{\circ}C$) and durations (5 days, 10 days, 15 days, 30 days, and 50 days). The browning index increased from 0.124 to 1.998 with increased aging temperature and duration. As aging duration increased, fructose, glucose, and sucrose content decreased from 24.96% to 4.96%, from 22.23% to 4.41%, and from 18.41% to 0%, respectively. Reducing sugar content decreased from 351.52 mg/g to 155.96 mg/g as aging temperature and duration increased. Total acidity slightly increased from 1.61 to 3.13%. 5-Hydroxymethyl-2-furaldehyde increased from 0.002 mg/g to 38.84 mg/g, respectively. As aging temperature and duration increased, total polyphenol content increased from 15.98 mg/g to 38.61 mg/g. DPPH and ABTS radical scavenging activities increased from 4.03 mg trolox eq/g to 22.22 mg trolox eq/g, and from 2.11 mg ascorbic acid eq/g to 13.39 mg ascorbic acid eq/g, respectively. Reducing power increased rapidly in the first stage and then slowly increased afterward.
Keywords
jujube; aging; chemical composition; antioxidant activity;
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Times Cited By KSCI : 6  (Citation Analysis)
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