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KMID : 1134820120410050591
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 5 p.591 ~ p.597
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Changes in Chemical Components and Antioxidant Activity of Dried Jujube with Different Aging Temperatures and Durations
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Park Hye-Jin
Lee Sang-Hoon
Kim Hyun-Young
Jang Gwi-Yeong
Hwang In-Guk
Woo Koan-Sik
Kwon Oh-Sung
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study was conducted to investigate the changes in chemical components and antioxidant activities of dried jujube (Zizyphus jujuba Miller) with different aging temperatures (60oC, 70oC, and 80oC) and durations (5 days, 10 days, 15 days, 30 days, and 50 days). The browning index increased from 0.124 to 1.998 with increased aging temperature and duration. As aging duration increased, fructose, glucose, and sucrose content decreased from 24.96% to 4.96%, from 22.23% to 4.41%, and from 18.41% to 0%, respectively. Reducing sugar content decreased from 351.52 mg/g to 155.96 mg/g as aging temperature and duration increased. Total acidity slightly increased from 1.61 to 3.13%. 5-Hydroxymethyl-2-furaldehyde increased from 0.002 mg/g to 38.84 mg/g, respectively. As aging temperature and duration increased, total polyphenol content increased from 15.98 mg/g to 38.61 mg/g. DPPH and ABTS radical scavenging activities increased from 4.03 mg trolox eq/g to 22.22 mg trolox eq/g, and from 2.11 mg ascorbic acid eq/g to 13.39 mg ascorbic acid eq/g, respectively. Reducing power increased rapidly in the first stage and then slowly increased afterward.
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KEYWORD
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jujube, aging, chemical composition, antioxidant activity
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