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KMID : 1134820150440091295
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 9 p.1295 ~ p.1303
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Chemical Composition, Functional Constituents, and Antioxidant Activities of Berry Fruits Produced in Korea
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Lee Yong-Chul
Lee Jib-Ho
Kim Sung-Dan
Chang Min-Su
Jo In-Soon
Kim Si-Jung
Hwang Keum-Taek
Jo Han-Bin
Kim Jung-Hun
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Abstract
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Berry fruits are rich in phytochemicals, including polyphenols, anthocyanins, phenolic acids, and organic acids, which are known to have beneficial effects on health. The aim of this study was to investigate chemical composition, functional constituents, and antioxidant activities of mulberry, black raspberry, raspberry, and blueberry cultivated in Korea. Acidity of the four berries ranged from 0.26% to 1.10%, and pH ranged from 3.3 to 5.2. Total mineral contents of the four berries ranged from 92.9 to 256.0 mg/100 g. Among the berries, mulberry contained the most abundant total free sugars, and glucose and fructose were the major sugars in the berries. Mulberry contained more than three times as much γ-aminobutyric acid as the content of the other berries. Blueberry contained more free phenolic acid than the other berries. Especially, chlorogenic acids were the major free phenolic acids in blueberry. Black raspberry had the highest amount of polyphenols, anthocyanins, and flavonoids among the berries and showed the highest antioxidant activity.
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KEYWORD
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polyphenol, anthocyanin, mulberry, raspberry, blueberry
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