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저온저장 단감의 상온유통 과정에서의 품질변화 및 부산물의 항산화 활성 KCI 등재

Quality Assessment of Sweet Persimmon Over Room Temperature Distribution After Long-term Cold Storage and Antioxidant Activity of Byproducts

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  • URLhttps://db.koreascholar.com/Article/Detail/319604
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

Quality assessment of sweet persimmon or “Fuyu” was evaluated over room temperature distribution periods after 40-day storage at 0oC cold room. All Hunter’s values (L, a, and b) of sweet persimmon were significantly decreased after 4-day room temperature distribution while the flesh firmness was drastically decreased after 3-day room temperature distribution. Glucose and fructose contents were significantly increased by the degradation of sucrose after 3-day room temperature distribution. The highest extraction yield was obtained in the flesh of persimmon. Extraction yields of each part of “Fuyu” persimmon were 15.53% for flesh, 10.53 for seed, and 13.83 for flower bud. However, the total phenolic content of flesh was 4.8 μg/mg which was extremely lower than that of the seed (175.5 μg/ mg) and flower bud (178.2 μg/mg) of sweet persimmon. With high phenolic content, both the flower bud and seed of sweet persimmon showed excellent antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis( 3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging test. The results showed a great potential for byproducts (seed and flower bud) of long-term, cold-stored sweet persimmon “Fuyu” as a good antioxidant material for novel functional foods.

저자
  • 박성진(계명대학교 식품가공학과) | Sung Jin Park
  • 조유미(계명대학교 식품가공학과) | Yumi Jo
  • 이수비(계명대학교 식품가공학과) | Su Bi Lee
  • 김준태(계명대학교 식품가공학과) | Jun Tae Kim Corresponding author