• 한국지역사회생활과학회지
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• 제16권2호
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• pp.11-16
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• 2005

The purpose of this study was to investigate the antioxidant properties of unripened apple extracts. The amount of total flavonoids in the peel and 5/30 samples were 2.7times and 5.0 times higher than the flesh and 6/30 samples, respectively. The degree of angintensin I converting enzyme (ACE) inhibition activity in hot water extracts was higher than the other extracts. In the 5/30 sample, a $0.1\%$ concentration of unripened apple powder showed almost the same electron-donating ability with a $0.5\%$ concentration of the 6/30 sample. More than $90\%$ of the electron-donating ability was observed from the peel extracts regardless of solvents used for extraction. The nitrite-scavenging effects of acetone and methanol extracts of the 5/30 sample were the strongest at pH 1.2, and especially the $80\%$ methanol extracts exhibited a powerful scavenging effect of more than $90\%$ at pH 3.0.

• 대한가정학회지
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• 제19권4호
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• pp.33-39
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• 1981

This study was attempted to determine the pectin contents of various fruits(Cherry, strawberry, plum, peach, apricot, apple, crabapple) and to investigate the changes in the properties of pectin and pectin gel during crabapple ripening. Methoxyl content, molecular weight and intrinsic viscosity were measured in ripened and unripened crabapples. In order to determine the characteristics of pectin gel, percent sag was measured by exchange Ridgelimeter, hardness and textural characteristics of jellies were measured by a penetrometer and a texturometer. The experimental results are summarized as follows: 1. The pectin contents of various fruits were 1.16% for cherry, 3.17% fir strawberry, 4.29% for plum, 5.51% for apricot, and pectin contents of peaches and apples varies depends on varieties from 4.54% to 5.61% to 6.52, respectively. The pectin contents of unripened and ripened crabapple wee 9.21% and 9.84% respectively, indicating that pectin content increased with fruit maturity. 2. The methoxyl contents, which was 6.61%~6.95%, was very low and it increased significantly during fruit ripening. Further, a decrease in acetyl content, intrinsic viscosity, molecular weight occurred during the ripening of crabapples. 3. The percent sag of crabapple jellies increased with fruit maturity from 5.26% to 5.79%, and the corresponding jelly grade decreased in ripened crabapple. 4. The hardness of jellies determined by a penetrometer was 79.15 pp.U. for ripened crabapple jelly, 90.62 pp.U. for unripe ned crabapple jelly. 5. In the textural characteristics of gels measured by a texturometer, the gels made from unripened crabapple were shown to have the highest values in hardness, cohesiveness, adhesiveness and gumminess.

• 한국식품영양학회지
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• 제32권4호
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• pp.364-370
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• 2019

This study was conducted to select cultivars and determine the harvest period suited for the availability of biological activities in unripen apple. To analyze effective the components in the apple (Malus domestica), three cultivars, 'Summerking', 'Hongro', 'Fuji' were harvested from 40~50 days after full bloom to harvest time. Soluble solid content increased gradually by ripening but titratable acidity decreased with ripening regardless of the cultivars. The total phenol content significantly reduced with ripening from May 30 to July 30 (p<0.05). Substantially, the total phenol content of 'Hongro' in May 30 was four times higher than that of 'Summerking' in the same period and ten times higher than that of 'Hongro' in August 30. The total flavonoid content reduced with ripening regardless of cultivars (p<0.05) and that of 'Hongro' in May 30 was significantly highest (p<0.05). The ascorbic acid content was the highest in 'Hongro' in May 30 (p<0.05). The contents of tannin and ursolic acid significantly reduced with ripening from May 30 to July 30 (p<0.05), while no significant difference was observed between Hogro and Fuji after July 30. Therefore, 'Hongro' harvested in May 30 was considered to be best in the utilization of the effective components of immature apple.

• 한국식품과학회지
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• 제4권2호
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• pp.134-139
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• 1972

한국산(韓國産) 주요(主要) 과실류(果實類)로 미숙(未熟) 및 완숙(完熟)의 매실, 복숭아, 포도, 사과 및 배의 주요(主要) 품종별(主要品種別) 비휘발성(非揮發性) 유기산(有機酸) 및 당(糖)의 계절적(季節的) 비휘발성(非揮發性) 유기산(有機酸) 및 당(糖)의 함량변화(含量變化)를 구명(究明)하기 위하여 비휘발성(非揮發性) 유기산(有機酸)은 gas chromatography법(法)으로 당(糖)은 thin layer chromatography법(法)으로 분석(分析)하여 다음과 같은 결과(結果)를 얻었기에 보고(報告)하는 바이다. 1) 이들 과실중(果實中)의 비휘발성(非揮發性) 유기산(有機酸)은 oxalic, fumaric, succinic, maleic, tartaric 및 citric acids 이고 함량(含量)은 $0{\sim}3430mg/100g$이었다. 2) 위과실(果實)에 함유(含有)된 유기산(有機酸) 중(中) malic acid가 $18{\sim}3430mg/100g$로 가장 많다. 매실(梅實)에 함유(含有)된 10.8mg/100g를 제외(除外)하고는 oxalic acid가 가장 적었다. 3) 일반적(一般的)으로 모든 비휘발성(非揮發性) 유기산(有機酸) 함량(含量)은 성숙(成熟)과 더불어 그 양(量)이 감소(減少)되었다. 단 열외(列外)로서 사과 및 배의 각(各 ) 일품종(一品種)에서는 증가(增加)하였다. 4) Glucose 및 fructose는 모든 과실중(果實中)에 다량(多量) 함유(含有)되어 있으며 maltose와 sucrose는 소량(小量)씩 함유(含有)되었다.