|
KMID : 1007520120210030815
|
|
Food Science and Biotechnology
2012 Volume.21 No. 3 p.815 ~ p.822
|
|
|
Effect of Heat Treatment Condition on the Antioxidant and Several Physiological Activities of Non-astringent Persimmon Fruit Juice
|
|
Lee Dong-Won
Lee Seung-Cheol
|
|
|
Abstract
|
|
|
|
Non-astringent persimmon fruit (NAPF) juices were prepared by heating at 4 different temperatures (100, 110, 120, and 130oC) with 3 different heating times (1, 2, and 3 h). Phenolic, tannin, and catechin contents of the NAPF juice were significantly affected by heating condition. Total phenolic content of the juice prepared at 130oC for 3 h increased from 0.35 to 2.67 mg GAE/mL, compared to that prepared at 100oC for 1 h. Both tannin and catechin contents of the juice also increased with increasing temperature and time. Reducing power, DPPH, and ABTS radical scavenging activities, and β-carotene blanching inhibition activity of the juice significantly increased with increase of heating temperature and time. Tyrosinase and acetylcholinesterase inhibition activities of the juice also increased with increase of heating temperatures and times. These results suggest that antioxidant and several physiological activities of NAPF juice are significantly affected by heating condition during processing.
|
|
|
KEYWORD
|
|
|
non-astringent persimmon, juice, antioxidant activity, tyrosinase inhibitory activity, acetylcholinesterase inhibitory activity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|