|
KMID : 1134820100390121826
|
|
Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 12 p.1826 ~ p.1831
|
|
|
Effect of Drying Methods and Gamma Irradiation on the Color Changes and Antioxidant Activity of Grape By-Products
|
|
Jo Ji-Eun
Yook Hong-Sun
Kim Kyoung-Hee
Baek Jong-Yeon
Moon Young-Ja
Park Sung-Jin
Jang Soon-Ae
|
|
|
Abstract
|
|
|
|
This study was carried out to examine the changes of the quality feature and antioxidant activity of grape by-products. This experiment was to arrange the basic data for developing a functional material using grape by-products which were useless resources. Hot-air and freeze drying were followed by the gamma irradiation of 1～20 kGy. Hunter"s color value, in case of hot-air drying, showed the highest L and a value in the 3 kGy, and it decreased according to the increase of the exposure dose. In the case of freeze drying it showed the highest L and b value at the highest exposure, 20 kGy. It was considered that the breakdown of the pigment through high temperature processing was launched and the influence according to the gamma irradiation was not shown. The gamma irradiation of 3 kGy appeared to have a good influence on the color of the grape by-products which went through hot-air drying. The contents of the total phenolic compounds, in case of hot-air drying, showed the highest total polyphenol contents in the 3 kGy irradiation and it decreased according to the increase of the exposure dose; in contrast, the higher phenolic contents showed in the irradiated group than in the control. In case of freeze drying, the highest phenolic contents appeared in the control but 3 kGy showed the highest one in the irradiated group. Results of radical scavenging activity using DPPH and ABTS indicated that 3 kGy showed the highest radical scavenging activity in hot-air and freeze drying. Therefore, it was found that gamma irradiation of 3 kGy could improve the color and antioxidant activity of grape by-products, but an antioxidant activity of grape by-product due to the gamma irradiation was a little affected in the aspects of by-product utilization.
|
|
|
KEYWORD
|
|
|
grape by-products, gamma irradiation, antioxidative activities
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|