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KMID : 0665220180310050729
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 5 p.729 ~ p.736
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Comparison of Components and Antioxidant Activity of Cherry, Aronia, and Maquiberry
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Lee Ki-Won
Je Hae-Jong
Jung Tae-Hwan
Lee Yu-Lim
Choi Jae-Hwan
Hwang Hyo-Jeong
Shin Kyung-Ok
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Abstract
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This study was performed to facilitate development of new food materials by comparing general components, functional components and antioxidant activity of cherry, aronia, and maquiberry. Cherry revealed higher content of water (6.71%), crude protein (4.61%) and crude protein (5.33%) than aronia and maquiberry. Crude fat content of cherry fruits was the lowest at 1.46%. Content of iron per 100 g was 0.96 mg in cherry, significantly higher than other berries. Total phenolic content of cherry, aronia and maquiberry was 31.32~95.05 GAE mg/g. Total flavonoid content in water extract was 2.07 QE mg/g in cherry, compared with aronia and maquiberry. FRAP reduction power of cherry, aronia and maquiberry was 86.94~331.83 TEAC μmol/g. FRAP reduction power (156.50 TEAC μmol/g) of cherry was higher than that of aronia (121.72 TEAC μmol/g) at 95℃ deionized water extract. In the case of water extract, 117.00 TEAC μmol/g, and cherry was higher in ABTS radical scavenging ability than aronia (86.55 μmol/g). DPPH radical scavenging activity of cherry, aronia and maquiberry was 26.34~493.53 TEAC μmol/g. DPPH radical scavenging activity was lowest in cherry. In conclusion, in place of foreign expensive aronia and maquiberry, the price of cherry is low and use of cherry widely distributed has increased and is used as a material of functional food.
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KEYWORD
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cherry, aronia, maquiberry, proximate composition, mineral composition, total phenolic content , antioxidant activit
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