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KMID : 0380620110430030341
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 3 p.341 ~ p.347
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Characteristics of Rubus coreanus Miq. Fruits at Different Ripening Stages
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Kim Ji-Myoung
Shin Mal-Shick
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Abstract
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To develop a healthy functional food containing Rubus coreanus fruit (RCF) powder with different degrees of ripening, the composition, physicochemical properties, and antioxidant activity of native RCF during ripening were investigated and compared with Rubus occidentalis fruit (ROF). Ripened RCF was bright red in color, whereas ripened ROF was dull and dark red in color. The seeds of RCF were softer and smaller than those of ROF. Crude protein, crude lipid, and total sugar content of RCF powder increased with increased ripening time, whereas ash and total dietary fiber contents decreased with increased ripening time. Color differences increased with increased ripening. Eighteen types of amino acids were analyzed from RCF, and glutamic acid had the highest content. RCF powder had the highest level of potassium and calcium and did not contain any hazardous metals. Mineral and organic acid contents decreased according to ripening.
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KEYWORD
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Rubus coreanus, Rubus occidentalis, ripening, composition, antioxidant activity
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