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KMID : 0380620130450030293
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 3 p.293 ~ p.298
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Physicochemical Characteristics and Antioxidant Activities of Bioresource Juices from Jeju
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Lee Young-Jun
Cho Ju-Hyun
Baik Soon-Ok
Lee Ok-Hwan
Kim Dan-Bi
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Abstract
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We aimed to provide the basic data for the development of a beverage using the juices from bioresources from Jeju. Our results show that pH and oBx of the bioresources ranged 2.0-6.5 and 3.3-16.8, respectively. Rubus coreanus Miquel juice had the highest total phenol content (47.3 mg gallic acid equivalent (GAE)/100 mL). Citrus sphaerocarpa juice showed higher rates of 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging (86.8%) than those of other juices. However, the oxygen radical absorbance capacity (ORAC) value (2,409.5 μM TE/mL) of Citrus sudachi Hort. ex Shirai juice was higher than those of other juices. A high correlation (R=0.7343) was observed between the pH and ORAC values for the 20 bioresources. Furthermore, a high correlation (R=0.8752) was found between the phenolic contents and DPPH radical scavenging for the 5 citrus fruits. These results suggest that the bioresources in Jeju could be used as natural antioxidants for the development of functional foods, including healthy beverages.
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KEYWORD
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bioresources, juice, antioxidant activity, physicochemical property
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