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KMID : 1134820090380020125
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 2 p.125 ~ p.130
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Anthocyanins, Polyphenols and Antioxidant Activities of Black Raspberry Exudates
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Lee Bo-Kyung
Lee Yeon-Sook
Hwang Keum-Taek
Shin Hye-Hyun
Jung Ji-Hyun
Kim Tae-Young
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Abstract
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Intact black raspberry fruits, which were crushed by hand or ground using a blender, were immersed in 20%, 40%, 60%, and 80% ethanol (125 g fruits per 900 mL ethanol) and exuded for 30, 60, and 90 days at room temperature. Monomeric anthocyanin contents (MAC) and polyphenol contents (PHC) of the exudates were determined measuring absorbance using a spectrophotometer. DPPH and ABTS free radical scavenging activities (50%: ) were determined for the antioxidant activities of the exudates. Twenty % ethanol exudates from black raspberry had significantly lower MAC and PHC regardless of the fruit types. were higher in 20% ethanol exudates, suggesting 20% ethanol exudates from black raspberry had lower antioxidant activities. MAC and PHC of the black raspberry exudates decreased with time. This study suggests that MAC and PHC in the black raspberry could be exuded more efficiently using 40% or higher concentration of ethanol and that crushing and grinding little affect exuding MAC and PHC. The exudates with higher MAC and PHC showed higher antioxidant activities.
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KEYWORD
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black raspberry, anthocyanin, polyphenol, antioxidant activity, radical scavenging capacity
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