지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.17 No.2
- 발행연도
- 2012.6
- 수록면
- 141 - 151 (11page)
이용수
초록· 키워드
오류제보하기
The objectives of this research were to evaluate antioxidant activities and nutritional components, including phenolic acid, catechin, organic acid, sugar, and amino acid, of persimmon juice from persimmons grown in different regions around Korea. Persimmon (Diospyros kaki) exhibits potent antioxidant effects in DPPH, ABTS, reducing power, and FRAP methods of analysis. The levels of nutritional constituents showed significant differences among all the samples. In particular, tartaric acid, glucose, gallic acid, epicatechin gallate and aspartic acid were observed to be the predominant component for each of their general chemical groups, with total average contents of 1876.51 mg/kg, 62.69 g/kg, 12.73 mg/kg, 208.99 mg/kg, and 31.84 mg/100 g, respectively. Interestingly, persimmons from the Hadong region presented the highest sugar (130.60 g/kg), phenolic acid (42.27 mg/kg), and catechin (527.97 mg/kg) contents in comparison with other regional samples. Moreover, this location exhibited the greatest antioxidant activity with highest total phenolic (298.01 mg GAE/kg) and flavonoid (32.11 mg/kg RE) contents. Our results suggest that strong antioxidant activities of persimmons correlate with high phenolic acid and catechin contents, particularly gallic acid and epicatechin gallate. Additionally, these two compounds may be key factors when considering the useful ingredients of persimmon.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
MATERIALS AND METHODS
CONCLUSION
ACKNOWLEDGMENTS
REFERENCES
참고문헌 (32)
참고문헌 신청
Abeysinghe DC / 2007 / Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species / Food Chem 104:1338~1344
Deepa N / 2007 / Antioxidant constituent in some sweet pepper (Capsicum annuum L.) genotypes during maturity / LWT-Food Sci Technol 40:121~129
Lee Y / 2007 / Inhibitory activities of proanthocyanidins from persimmon against oxidative stress and digestive enzymes related to diabetes / J Nutr Sci Vitaminol 53:287~292
Lin JY / 2007 / Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation / Food Chem 101:140~147
Hecke K / 2006 / Sugar-, acid-, and phenol contents in apple cultivars from organic and integrated fruit cultivation / Eur J Clin Nutr 60:1136~1140
Deepa N / 2007 / Antioxidant constituent in some sweet pepper (Capsicum annuum L.) genotypes during maturity / LWT-Food Sci Technol 40:121~129
Lee Y / 2007 / Inhibitory activities of proanthocyanidins from persimmon against oxidative stress and digestive enzymes related to diabetes / J Nutr Sci Vitaminol 53:287~292
Lin JY / 2007 / Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation / Food Chem 101:140~147
Hecke K / 2006 / Sugar-, acid-, and phenol contents in apple cultivars from organic and integrated fruit cultivation / Eur J Clin Nutr 60:1136~1140
이 논문의 저자 정보
이 논문과 함께 이용한 논문
Development of Bio-composite Materials Using Apple Pomace for Applying Fresh Product Packaging Systems
Jin-Yong Lee
,
Su-Il Pa
,
k
외 2명
한국원예학회 학술발표요지
2011
.10
Influence of Extraction Method on Quality and Functionality of Broccoli Juice
Sung Gyu Lee
,
Jin-Hee Kim
,
Min-Jung Son
외 6명
Preventive Nutrition and Food Science
2013
.06
주스제조 장치에 따른 채소 및 과일 주스의 품질 변화
최문희
,
김민주
,
전영진
외 1명
KSBB Journal
2014
.06
Comparison of the Effects of Blending and Juicing on the Phytochemicals Contents and Antioxidant Capacity of Typical Korean Kernel Fruit Juices
Young-Hee Pyo
,
Yoo-Jeong Jin
,
Ji-Young Hwang
Preventive Nutrition and Food Science
2014
.06
Enhancing the Organoleptic and Functional Properties of Jujube by a Quick Aging Process
Ji-Eun Kim
,
Min-Ah Kim
,
Jung-Seok Kim
외 3명
Preventive Nutrition and Food Science
2013
.03
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-511-002659126