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KMID : 1134820070360060683
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 6 p.683 ~ p.688
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Comparison of Physiological Activities of Rubus coreanus Miquel during Maturation
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Cha Hwan-Soo
Youn Aye-Ree
Park Pill-Jae
Choi Heh-Ran
Kim Byeong-Sam
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Abstract
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Total polyphenolic compounds, DPPH radical scavenging activity, superoxide dismutase (SOD), vitamin A, C, E, flavonoid and anthocyanin of Rubus coreanus Miquel during maturation were investigated to expand the utilization of Rubus coreanus Miquel as functional food material. Physiological activities of unripened, middle-ripened and ripened fruit of Rubus coreanus Miquel were examined. The ripened fruit included higher contents of total polyphenolic compound compared with those of the other sample groups, unripened and middle-ripened fruit. SOD of unripened, middle-ripened and ripened fruit were 59.15, 80.05 and 95.03%, respectively. Scavenging concentration (SC50) of unripened and middle-ripened fruit for 0.4 mM DPPH (1,1-diphenyl 2-picryl hydrazyl) was 2.3 ㎎/mL by weight, but only 1.6 ㎎/mL for ripened fruit. The vitamin A content of the Rubus coreanus Miquel was found to be lower as the fruit ripened; however, vitamin E showed the reverse pattern. In addition Rubus coreanus Miquel is a fruit which has a high vitamin C content regardless of maturity. The flavonoid contents of Rubus coreanus Miquel were in order of ripened fruit (49 ㎛/㎎)＞middle-ripened fruit (16.4 ㎛/㎎)＞unripened fruit (15.4 ㎛/㎎). Also, the contents of anthocyanin in ripened fruit were 394.50 ㎛/㎎, which were higher than those of middle-ripened (12.43 ㎛/㎎) and unripened fruit (7.89 ㎛/㎎).
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KEYWORD
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Rubus coreanus Miquel, physiological characteristic, maturation
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