To increase antioxidant activity and physicochemical quality characteristics, four kinds of berries (blueberry (BEB), blackberry (BKB), cranberry (CNB), raspberry (RSB)) with antioxidant activities were used to replace beet (B) in existing ABC juice. In the experimental group, the pH was decreased while the content of soluble solids was increased significantly. Total polyphenol content was significantly increased in all experimental groups compared to that in the control group. The control group had the lowest polyphenol content at 14.723 μg GAE/g, whereas the blackberry replacement group had the highest polyphenol content at 67.12 μg GAE/g. The total flavonoid content was the lowest in the control group at 8.98 μg QE/g but the highest in the blackberry group at 50.47 μg QE/g. All experimental groups showed significantly higher antioxidant activities than the control group. DPPH & ABTS radical scavenging activities were the lowest in the control group at 15.69% and 19.55%, respectively, but the highest in the blackberry group at 48.24% and 59.43%, respectively. SOD-like activity was also the lowest in the control group at 14.12%, but the highest in the blackberry group at 48.18%. When comparing experimental groups, antioxidant activities (DPPH, ABTS, SOD) and antioxidant components (total polyphenols and total flavonoids) were in the order of BKB > CNB > RSB > BEB > Control. In conclusion, the new ABC juice containing four types of berries is enriched in antioxidants with significantly improved antioxidant activities and physicochemical quality characteristics.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. ABC 주스 시료 제조
    3. pH 및 가용성 고형분 함량
    4. 항산화 성분의 함량
    5. 항산화 활성 분석
    6. 통계처리
결과 및 고찰
    1. pH 및 가용성 고형분 함량
    2. 총 폴리페놀 함량
    3. 총 플라보노이드 함량
    4. DPPH 자유라디칼 소거활성
    5. ABTS 자유라디칼 소거활성
    6. SOD 유사활성
요약 및 결론
감사의 글
References

• 정엽(세명대학교 바이오식품영양학부 학부생) | Yeop Jung (Undergraduate Student, Dept. of BioFood and Nutrition, Semyung University, Jecheon 27136, Korea)
• 박시현(세명대학교 바이오식품영양학부 학부생) | Si Hyun Park (Undergraduate Student, Dept. of BioFood and Nutrition, Semyung University, Jecheon 27136, Korea)
• 박소영(세명대학교 바이오식품영양학부 학부생) | So Young Park (Undergraduate Student, Dept. of BioFood and Nutrition, Semyung University, Jecheon 27136, Korea)
• 염은선(세명대학교 바이오식품영양학부 학부생) | Eun Sun Yeom (Undergraduate Student, Dept. of BioFood and Nutrition, Semyung University, Jecheon 27136, Korea)
• 김선영(세명대학교 바이오식품영양학부 학부생) | Seon Young Kim (Undergraduate Student, Dept. of BioFood and Nutrition, Semyung University, Jecheon 27136, Korea)
• 송효남(세명대학교 바이오식품영양학부 교수) | Hyo-Nam Song (Professor, Dept. of BioFood and Nutrition, Semyung University, Jecheon 27136, Korea) Corresponding author