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KMID : 1160620140190020108
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Preventive Nutrition and Food Science
2014 Volume.19 No. 2 p.108 ~ p.114
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Comparison of the Effects of Blending and Juicing on the Phytochemicals Contents and Antioxidant Capacity of Typical Korean Kernel Fruit Juices
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Pyo Young-Hee
Jin Yoo-Jeong
Hwang Ji-Young
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Abstract
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Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant ca-pacity of each juice was determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Results revealed that juices that had been prepared by blending whole fruits had stronger antioxidant ac-tivities and contained larger amounts of phenolic compounds than juices that had been prepared by juicing the flesh frac-tion of the fruit. However, the concentration of ascorbic acid in apple, pear, and mandarin orange juices was significantly (P<0.05) higher in juice that had been processed by juicing, rather than blending. The juices with the highest ascorbic acid (233.9 mg/serving), total polyphenols (862.3 mg gallic acid equivalents/serving), and flavonoids (295.1 mg querce-tin equivalents/serving) concentrations were blended persimmon juice, blended mandarin orange juice, and juiced apple juice, respectively. These results indicate that juice extraction techniques significantly (P<0.05) influences the phy-tochemical levels and antioxidant capacity of fruit juices.
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KEYWORD
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phenolic compounds, organic acids, antioxidant capacity, Korean kernel fruits, juice extraction
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