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KMID : 1011620120280040375
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 4 p.375 ~ p.382
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Quality Characteristics and Granule Manufacture of Mulberry and Blueberry Fruit Extracts
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박혜미:Park Hye-Mi
양수진:Yang Su-Jin/강은지:Kang Eun-Ji/이대훈:Lee Dae-Hoon/김대익:Kim Dae-Ik/홍주헌:Hong Joo-Heon
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Abstract
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The quality characteristics of granules prepared from water and 50% ethanol extracts of mulberry and blueberry were investigated. The total polyphenol and total flavonoid contents of mulberry and blueberry were higher in the 50% ethanol extract than those in the water xtract. Total anthocyanin content was highest in the 50% mulberry ethanol extract (470.91 ㎎/100 g). Oxygen radical absorbance capacity (ORAC) of the mulberry and blueberry extracts was 335.37 μmoles TE/g and 238.14 μmoles TE/g, respectively. Superoxide radical scavenging activity of the mulberry and blueberry extracts increased with an increase in extract concentration. Total polyphenol and flavonoid contents of granules from the mulberry extract were 4.83 ㎎/mL and 3.49 ㎎g/mL, respectively. Total anthocyanin content of granules from the mulberry and blueberry extracts was 76.26 ㎎/100 g and 75.26 ㎎/100 g, respectively. Electron donating ability and ORAC of granules from the mulberry and blueberry extracts were 45.09% and 24.10%, 87.65 μmoles TE/g and 57.59 μmoles TE/g, respectively. Granules that were stored for 7 weeks at room temperature had low anthocyanin content degradation and Hunter color values (L, a, and b).
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KEYWORD
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mulberry, blueberry, granule, antioxidant, quality characteristics
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