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KMID : 1134820140430030404
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 3 p.404 ~ p.410
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Effects of Complex Carbohydrase Treatment on Physiological Activities of Pear Peel and Core
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Lee Pyeong-Hwa
Park Soo-Yeon
Jang Tae-Hoon
Yim Sun-Hee
Nam Seung-Hee
In Man-Jin
Kim Dong-Chung
Chae Hee-Jeong
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Abstract
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The effects of treatment with various complex carbohydrases such as Pectinex, Celluclast, Viscozyme, and Ultraflo on the physiochemical properties, polyphenol extraction yields and antioxidant activities of pear peel and pear core were investigated. When pear peel and pear core were treated with complex carbohydrases, the soluble solid content of peel increased, whereas it did not change significantly in the case of pear core. When pear peel and pear core were treated with Pectinex, significant improvement of soluble solid content was observed along with the highest extraction yield of reducing sugar content. Total sugar content increased in most of the enzyme treatment groups. In the case of pear peel, the Viscozyme treatment group showed the highest total polyphenol contents, total flavonoid contents, DPPH radical scavenging activity, ABTS radical scavenging activity, and SOD-like activity. When the flesh and core of pear were treated with Celluclast, total polyphenol contents increased. All enzyme treatment groups except for the Ultraflo treatment group showed increases in total flavonoid contents. With regard to pear flesh, the Celluclast group showed the highest DPPH radical scavenging activity. When pear core was treated with the four complex carbohydrases, DPPH radical scavenging activity and ABTS radical scavenging activity did not increase significantly. However, the SOD-like activity of all enzyme treatment groups significantly increased. Consequently, dry matter and soluble solid contents, polyphenol content, and antioxidant activity of pear peel and core could be improved by complex carbohydrase treatment.
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KEYWORD
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pear, carbohydrates treatment, antioxidant activity, physiochemical properties
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