Changes in total phenolic and flavonoid content and antioxidative activities during production of juice concentrate from Asian pears (Pyrus pyrifolia Nakai)
作者： Gui-Hun Jiang , Seung-Hee Nam , Sun-Hee Yim , Young-Min Kim , Hyun Jung Gwak
DOI: 10.1007/S10068-016-0097-4
关键词:
摘要: The total phenolic and flavonoid content antioxidative activities during production of pear juice concentrate (PJC) from two cultivars, Hwasan Niitaka, were investigated. main processing steps in PJC are washing, pressing, pasteurization, clarification, filtration, evaporation, packaging. Total end-product Niitaka decreased by 53.11 46.47%, respectively, while those 55.46 36.09%, compared to the original fresh fruit. DPPH radical-scavenging activities, reducing power nitrate showed a similar tendency as content; that is, they made both cultivars. Also, antioxidant press cake waste (skin seeds) pears higher than pears. In conclusion, levels significantly affected PJC, especially pressing step which retains seeds skin.
springer.com
sci-hub.se 参考文章(18)
Barbara O. Schneeman, Soluble vs insoluble fiber: different physiological responses. Food Technology. ,vol. 41, pp. 81- 82 ,(1987)
강명화, 박춘근, 이제봉, 차문석, 성낙술, 정혜경, 추출 조건을 달리한 감초부산물 추출물의 성분 특성 Journal of The Korean Society of Food Science and Nutrition. ,vol. 30, pp. 138- 142 ,(2001)
The Effect of Pear Pectin on Blood Pressure, Plasma Renin ANP and Cardiac Hypertrophy in Hypertensive Rat Induced by 2K1C Journal of The Korean Society of Food Science and Nutrition. ,vol. 32, pp. 700- 705 ,(2003) , 10.3746/JKFN.2003.32.5.700
Merve Tomas, Gamze Toydemir, Dilek Boyacioglu, Robert Hall, Jules Beekwilder, Esra Capanoglu, The effects of juice processing on black mulberry antioxidants. Food Chemistry. ,vol. 186, pp. 277- 284 ,(2015) , 10.1016/J.FOODCHEM.2014.11.151
Esra Capanoglu, Ric C.H. de Vos, Robert D. Hall, Dilek Boyacioglu, Jules Beekwilder, Changes in polyphenol content during production of grape juice concentrate Food Chemistry. ,vol. 139, pp. 521- 526 ,(2013) , 10.1016/J.FOODCHEM.2013.01.023
Kevin Robards, Paul D Prenzler, Greg Tucker, Prasan Swatsitang, William Glover, Phenolic compounds and their role in oxidative processes in fruits Food Chemistry. ,vol. 66, pp. 401- 436 ,(1999) , 10.1016/S0308-8146(99)00093-X
I. AKHAVAN, R. E. WROLSTAD, Variation of sugars and acids during ripening of pears and in the production and storage of pear concentrate Journal of Food Science. ,vol. 45, pp. 499- 501 ,(1980) , 10.1111/J.1365-2621.1980.TB04085.X
Chandrakant Ankolekar, Marcia Pinto, Duane Greene, Kalidas Shetty, In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice Innovative Food Science and Emerging Technologies. ,vol. 13, pp. 221- 230 ,(2012) , 10.1016/J.IFSET.2011.10.008
George A. Spanos, Ronald E. Wrolstad, Influence of variety, maturity, processing, and storage on the phenolic composition of pear juice Journal of Agricultural and Food Chemistry. ,vol. 38, pp. 817- 824 ,(1990) , 10.1021/JF00093A049
Jin Yi Wong, Fook Yee Chye, Antioxidant properties of selected tropical wild edible mushrooms Journal of Food Composition and Analysis. ,vol. 22, pp. 269- 277 ,(2009) , 10.1016/J.JFCA.2008.11.021