논문 상세보기
pp.535-547
In this study, the chemical properties and phenolic compound of blueberry, bokbunja and mulberry and their pomace were determined to develop them as functional food materials. Water content of individual whole berry was ranged from 84.25-86.20%, and water content was significantly high in whole berries rather than their pomace (p<0.01). Additionally, each berry and its pomace’s pH was 3.32-5.18. Among them, whole mulberry showed the highest pH which is 5.18 (p<0.01). Total polyphenol and flavonoid contents were the greatest in blueberry pomace and they were 24.81 mg/g and 2.13 mg/g, respectively (p<0.01). However, mulberry pomace generated the greatest anthocyanin content compared to others (p <0.01). In phenolic compound profiles, cyanin chloride was detected in mulberry and bokbunja. Epigallocatechin, gallocatechin and isorhamnetin were found only in blueberry. Catechin (hydrate) and epicatechin were greater in pomaces than whole berries except blueberry (p<0.01), otherwise, significantly great rutin (trihydrate) and quercetin contents were found in whole berries as compared to their pomace except blueberry (p<0.01). Gallic acid was significantly greatest in mulberry (p< 0.01) and quercetin 3-D-galactoside was significantly greatest in blueberry (p< 0.01). Apigenin and luteolin were traced in mulberry, and mulberry pomace showed greater apigenin and luteolin contents than whole mulberry (p<0.01). Naringenin was greater in pomaces than whole berries (p <0.01). As a result, it was found that all berry extracts used in this study were able to be applied as
Ⅱ. 재료 및 방법
1. 실험재료
2. 수분함량, pH 측정
3. 총 폴리페놀, 총 플라보노이드 및 총 안토시아닌 함량 측정
4. 페놀 성분의 정성 및 정량 분석
5. 통계분석
Ⅲ. 결과 및 고찰
1. 수분함량 및 pH
2. 총 폴리페놀, 총 플라보노이드 및 총 안토시아닌 함량
3. 페놀 성분의 정성 및 정량 분석
Ⅳ. 적 요
References
