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KMID : 1134820070360070859
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 7 p.859 ~ p.865
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Chemical Components and Antioxidative Activity of Korean Gold Kiwifruit
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Jeong Chang-Ho
Bae Song-Hwan
Choi Sung-Gil
Lee Won-Jae
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Abstract
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The chemical components and antioxidative activity of Korean gold kiwifruit were investigated. The values of pH, soluble solid and total acidity were 4.43±0.16, 17.01±0.04oBrix, and 0.082±0.02%, respectively. Hunter L, a, and b values were 49.80±0.24, -6.79±0.02, and 19.72±0.18 value, respectively. Proximate compositions were as follows; moisture 78.62±2.26%, crude protein 1.34±0.25%, crude lipid 0.70±0.06%, crude fiber 1.99±0.13%, crude ash 0.99±0.26%, and carbohydrate 16.36±1.23%, respectively. Mineral elements were K 265.86±5.00, P 71.82±29.18, and Ca 23.84±2.10 ㎎%, respectively. Free sugar compositions were sucrose (1.04±0.18%), glucose (2.17±0.21%) and fructose (1.86±0.11%). Amino acid contents of Korean gold kiwifruit was very rich in glutamic acid 86.51±5.58 ㎎/100 g and deficient in tyrosine 15.00±4.91 ㎎/100 g. Organic acid compositions were quinic acid (6.65±0.21 ㎎/g), malic acid (1.62±0.13 ㎎/g) and citric acid (4.82±0.21 ㎎/g). Contents of ascorbic acid and total phenols were 0.27±0.06 ㎎/g and 0.047±0.002 ㎎/g, respectively. The DPPH radical scavenging activity and reducing power of the water extract from Korean gold kiwifruit was 86.87% and 1.96 at a concentration of 25 ㎎/mL. The water extract showed considerable antioxidative activity against linoleic acid autoxidation in a dose-dependent manner.
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KEYWORD
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Korean gold kiwifruit, chemical components, antioxidative activity
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