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KMID : 1134820120410050598
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 5 p.598 ~ p.604
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Physicochemical Properties and Antioxidative Activities of Mixed Citrus and Carrot Juice
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Oh You-Sung
Hwang Joon-HO
Oh Hyun-Jeong
Lim Sang-Bin
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Abstract
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Four types of mixed citrus and carrot juice (CCJ) were prepared with citrus-pressed juice and cake, and carrot- pressed juice. Their physicochemical properties and antioxidative activities were investigated. The four types of juices were created using different ratios of citrus-pressed juice, carrot-pressed juice, citrus-pressed cake, and additives. The mixing ratios of the four CCJ were as follows (all ratios given in the order of citrus-pressed juice:carrot-pressed juice:citrus-pressed cake:additives; 70:30:0:0 for CCJ-1, 65:30:0:5 for CCJ-2, 65:30:5:0 for CCJ-3, and 60:30:10:0 for CCJ-4. Acidity was low in CCJ-3 and -4 at 0.82 and 0.80, respectively, compared with 0.95 in CCJ-1. The fructose, glucose, and sucrose content was 2.11∼5.76 g/100 g, 1.20∼2.75 g/100 g, and 3.00～4.21 g/100 g, respectively. Total phenolic content was 1.17 and 1.22 times high as 863 and 898 mg% in CCJ-3 and -4, respectively, compared with 735 mg% in CCJ-1. DPPH radical scavenging activities of methanol extracts of CCJ-3 and -4 were 3.05 and 3.29 times as high as 58.7% and 63.3%, respectively, compared with 19.2% in CCJ-1. Superoxide anion scavenging activities were also 1.67 and 1.80 times higher in CCJ-3 and -4 than that of CCJ-1. Inhibition of NO production in methanol extracts of CCJ-4 were 1.15 and 1.57 times as high as 20.9% and 28.5%, respectively, compared with 18.2% in CCJ-1. Based on the sensory evaluation, CCJ-3 was more preferable in terms of color, flavor, taste, and overall preference than CCJ-1, -2, and -4. It was concluded that CCJ-3 made with 65% citrus-pressed juice, 30% carrot-pressed juice, and 5% citrus-pressed cake were high in antioxidative activity and the inhibition of NO production, and more preferable in terms of sensory attributes.
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KEYWORD
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citrus and carrot mixed juice, citrus press cake, antioxidative activity, sensory attributes
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