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KMID : 1011620190350040335
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 4 p.335 ~ p.345
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Antioxidant Activities of the Juices and Freeze-Dried Powders Commercially Processed from Blueberry and Aronia
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Han A-Reum
Surh Jeong-Hee
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Abstract
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Purpose: The objective of this study was to characterize the commercial juices and freeze-dried powders produced from blueberry or aronia for their use as coloring foods that provide anthocyanin.
Methods: 12 commercial juices and powders made from blueberry and aronia (4 groups according to 2 berries ×2 types of processing, 3 samples per group) were selected based on their high market share, 100% purity, and similarity of processing. They were analyzed for their physicochemical properties and antioxidant activities, and compared to one another depending on the raw material or the type of processing.
Results: The contents of anthocyanin, total flavonoids, and total phenols in the juices and powders were significantly higher in aronia than in blueberry for the raw material, and higher in the powders than in the juices for the processing type. The content ratio of anthocyanin to total flavonoids tended to be lower in the juice than in the powder, indicating the difference in flavonoids composition depending on the processing. This could be attributed to the removal of berry skins and seeds during juice preparation and anthocyanin degradation during pressing. Color properties including redness (ρ=0.868), browning index (ρ=0.924) and color intensity (ρ=0.939) were correlated to the content of anthocyanin. DPPH radical scavenging activity was strongly correlated with the contents of anthocyanin (ρ=0.737), total flavonoids (ρ=0.915), and total phenols (ρ=0.921), indicating that not only anthocyanin but also other flavonoids and phenolic acids contributed to the antioxidant activity.
Conclusion: Commercial juices and freeze-dried powders from blueberry and aronia varied in color properties and antioxidant activities. Since the product color was well correlated with the content of anthocyanin and DPPH radical scavenging activity, color could be used as an indicator of anthocyanin-rich ingredient. This study provides valuable information for food manufacturers and consumers seeking coloring foods containing antioxidant colorants.
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KEYWORD
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blueberry, aronia, anthocyanin, processing, antioxidant activity
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