Browse > Article
http://dx.doi.org/10.11002/kjfp.2013.20.4.524

Physicochemical and quality characteristics of the Korean and American blueberries  

Moon, Hey-Kyung (Center for Scientific Instruments, Kyungpook National University)
Lee, Su-Won (Tory Food)
Kim, Jong-Kuk (Department of Food and Food-Service Industry, Kyungpook National University)
Publication Information
Food Science and Preservation / v.20, no.4, 2013 , pp. 524-531 More about this Journal
Abstract
We investigated the quality characteristics of the Korean and American blueberry. There was a similarity between the general composition and sugar content of the Korean and American values. The pH values showed a low of 3.46 in American blueberries to a high of 4.49 in Korean blueberries. The L (lightness), a (redness), and b (yellowness) value scores of the American blueberry were higher than the Korean blueberry. The levels of total phenol content and DPPH radical scavenging abilities were 205 mg%, 93.48% in the Korean blueberry and 182 mg%, 84.32% in the American blueberry, respectively. The free sugar levels showed fructose 2,514 mg%, glucose 2,315 mg%, and sucrose 69 mg% in the Korean blueberry, while the free sugar levels of the American blueberry showed fructose 2,106 mg%, glucose 1,825 mg%. The contents of organic acid were lactic acid and tartaric acid in the Korean blueberry, while the organic acid in the American blueberry contained tartaric acid, succinic acid, oxalic acid, and lactic acid. The Korean blueberry has 12 kinds of free amino acids, while the American blueberry has 9 kinds of free amino acids. Furthermore, the Korean blueberry contains 390 mg% of total amino acids, which was higher than 32% in the American blueberry with 295 mg% of total amino acids. The fatty acid contents of the American blueberry (2,897 mg%) was higher than that of the Korean blueberry (2,783 mg%) as well as in the oleic acid, linoleic acid, and palmitic acid. The mineral contents of all the samples were P>K>Ca>Mg, respectively. Given the above results, the Korean blueberry bioactive chemicals or properties were thought to be somewhat higher than the American blueberry.
Keywords
blueberry; quality characteristics; total phenol; DPPH radical scavenging;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Park HM, Yang SJ, Kang EJ, Lee DH, Kim DI, Hong JH (2012) Quality characteristics and granule manufacture of mulberry and blueberry fruit extracts. Korean J Food Cookery Sci, 28, 375-382   과학기술학회마을   DOI   ScienceOn
2 Su MS, Silva JL (2006) Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) by-products as affected by fermentation. Food Chem, 97, 447-451   DOI   ScienceOn
3 Cha HS, Lee MK, Hwang JB, Park MS, Park KM (2001) Physicochemical characteristics of Rubus coreanus Miquel. J Korean Soc Food Sci Nutr, 30, 1021-1025   과학기술학회마을
4 Oh HH, Hwang KT, Kim M, Lee HW, Kim SZ (2008) Chemical characteristics of raspberry and blackberry fruits produced in Korea. J Korean Soc Food Sci Nutr, 37, 738-743   과학기술학회마을   DOI   ScienceOn
5 Jeong CH, Jang CW, Lee KY, Kim IH, Shim KH (2012) Chemical components and anti-oxidant activities of black currant. Korean J Food Preserv, 19, 263-270   과학기술학회마을   DOI   ScienceOn
6 Hwang SH, Ko SH (2010) Quality characteristics of muffins contatining domestic blueberry (V. corymbosum). J East Asian Soc Dietary Life, 20, 727-734
7 AOAC (1990) Official methods of analysis. 15th ed., Association of official analytical chemists. Washington, D.C, USA.
8 Gutfinger T (1958) Polyphenols in olive oils. J Am Oil Chem Soc, 58, 966-968
9 Blios, MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200   DOI   ScienceOn
10 Wilson AM, Work TM (1981) HPLC determination of fructose, glucose and sucrose in potatoes. J Food Sci, 46, 300-301   DOI
11 Oh SL, Kim SS, Min BY, Chung DH (1990) Composition of free sugars, free amino acids, non-volatile organic acids and tannins in the extracts of L. chinensis M., A. acutiloba K., S. chinensis B. and A. sessiliflorum S. Korean J Food Sci Technol, 22, 76-81   과학기술학회마을
12 Metcalf LD, Schmits AA, Pelka JR (1966) Rapid preparation of fatty acid esters form lipids for gas chromatographic analysis. Anal Chem, 38, 514-515   DOI
13 Suh CS, Lee MJ, Kim SK (1992) Effect do dry-heat treatment on properties of corn starch. J Korean Agric Chem Soc, 35, 389-394
14 Roosi M, Giussani E, Morelli R, Scalzo RL, Nani RC, Torreggiani D (2003) Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice. Food Res Int, 36, 999-1005   DOI   ScienceOn
15 Giacosa A, Filiberti R (1996) Free radicals, oxidative damage and degenerative degenerative desease. Eur J Prev, 5, 307-312   DOI   ScienceOn
16 Lee SK, Yu MH, Lee SP, Lee IS (2008) Antioxidant activities and induction of apoptosis by methanol extracts from avocado. J Korean Soc Food Sci Nutr, 37, 269-225   과학기술학회마을   DOI   ScienceOn
17 Ji JR, Yoo SS (2010) Quality characteristics of cookies with varied concentrations of blueberry powder. J East Asian Soc Dietary Life, 20, 433-438   과학기술학회마을
18 Su, MS, Chien PJ (2007) Antioxidant activity, anthocyanins and phenolics of rabbityee blueberry (Vaccinium ashei) fluid products as arrected by fermentation. Food Chem, 104, 182-187   DOI   ScienceOn
19 Parry J, Su L, Moore J, Cheng Z, Luther M, Rao JN, Wang JY, Yu LL (2006) Chemical compositions antioxidant capacities and antiproliferative activitives of selected fruit seed flours. J Agric Food Chem, 54, 3773-3778   DOI   ScienceOn
20 Martineau LC, Couture A, Spoor D, Benhaddou AA, Harris C, Meddah B, Leduc C, Burt A, Vuong T, Le PM, Prentki M, Bennett SA, Arnason JT, Haddadd PS (2006) Anti-dia-betic properties of the Canadian loubush blueberry Vaccinium angustifolium Ait. Phytomedicine, 13, 612-123   DOI   ScienceOn
21 Jeollabuk-do Agricultural Research & Extention Services (2009) Functional characteristics of fruit varieties of blueberries, breeding and cultivation technology research. Rural development administration, Suwon, Korea, p 5-6
22 Naczk M, Shahidi F (2006) Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. J Pharm Biomed Anal, 41, 1523-1542   DOI   ScienceOn
23 Bagchi D, Sen CK, Bagchi M, Atalay M (2004) Anti-angio-genic, antioxidant, and anti-carcinogenic properties of a novel anthocyanin-rich berry extract formula. Biochem, 69, 75-80
24 O JY, Kang NL, Kang SW, Song HY, Kim HA, Hwang EY, Jeon YJ (2010) Antioxidant activity of extracts from Blueberry. Proceedings of the KAIS fall conference the Korea Academia-Industrial Cooperation Society. 744-747
25 Jeon MH, Lee WJ (2011) Characteristics of blueberry added makgeolli. J Korean Soc Food Sci Nutr, 40, 444-449   과학기술학회마을   DOI   ScienceOn
26 Jeong CH, Choi SG, Heo HJ (2008) Analysis of nutritional composition and antioxidative activities of Korean commercial blueberry and raspberry. J Korean Soc Food Sci Nutr, 37, 1375-1381   DOI   ScienceOn
27 Jeong HR, Jo YN, Jeong JH, Kim HJ, Heo HJ (2012) Nutritional composition and in vitro antioxidant activities of blueberry (Vaccinium asheii) leaf. Korean J Food Presserv, 19, 604-610   과학기술학회마을   DOI   ScienceOn
28 Westwood MN (1993) Temperate-zone pomology. Timber Press, Portland, OR, USA, p 100-101
29 RDA (2008) Standard Farming Handbook-164 Blueberry. Rural development administration Suwon, Korea, p 28