|
KMID : 0665220140270020219
|
|
Korean Journal of Food and Nutrition
2014 Volume.27 No. 2 p.219 ~ p.224
|
|
|
Changes in the Chemical Components and Antioxidant Activity of Peach (Prunus persica L. Batsch) by Hot Air Treatment
|
|
Lee Kyung-Haeng
Jang Hyun-Jung
Lee Yu-Jin
Choi Ji-Hye
|
|
|
Abstract
|
|
|
|
To increase the shelf-life of domestic peach, peaches were treated with hot air (46℃) for 0~9 hours and the changes in the major components contents and antioxidative activities were investigated. Ascorbic acid content of the control and hot air treatments were 13.81 ㎎% and 11.73~14.16 ㎎% respectively, however, there was no significant difference between them. The contents of polyphenols of the control and hot air treatments were 22.64 ㎎% and 19.03~23.19 ㎎% respectively, but there was no significant difference between them. The contents of polyphenols of the control were slightly lower than those of hot air treatments during storage. Also the contents of flavonoid were not significantly different among the control and hot air treatments. The detected free sugars of the control and hot air treatments were fructose, glucose, maltose and sucrose. Among the free sugars detected, sucrose content was the highest and free sugar content did not change during storage periods. Furthermore, antioxidative activities were not different among the control and hot air treatments.
|
|
|
KEYWORD
|
|
|
peach, hot air, chemical component, antioxidative activity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|