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KMID : 1134820170460010140
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 1 p.140 ~ p.145
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Physicochemical Properties and Antioxidant Activities of High-Sugar Fermented Pinus koraiensis Cone Extract
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Jang Ki-Hyo
Surh Jeong-Hee
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Abstract
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Pinus koraiensis cone (PKC) extract was prepared by mixing PKC with sugar at a weight ratio of 1:1 and then removing PKC after incubating the mixture at room temperature for 100 days. The resulting PKC extract was examined for its physicochemical properties and antioxidant activities using Prunus mume fruit extract, which is similar to PKC extract in terms of preparation procedure and product usage, as a control. PKC extract consisted mainly of moisture (21.76%) and sugar (70.03%), leading to high viscosity. PKC extract was apparently yellowish, and therefore its browning index and color intensity were appreciably lower than the control (P=0.0000), indicating that Maillard reaction was not facilitated during fermentation. Compared with the control, PKC extract was not appreciably different in terms of total flavonoid content, whereas its organic acid content and total reducing capacity were significantly lower. Nevertheless, its metal-chelating activity and DPPH radical scavenging activity were comparable to those of the control. In addition, SOD-like activity of PKC extract was 2-fold higher than that of 6.6 mM quercetin, which had a higher total flavonoid content than PKC extract. This indicates that PKC extract contains certain flavonoids with higher antioxidant activities than quercetin. The results show that PKC extract provides antioxidant activity as well as characteristically different sensory properties due to its higher sugar and lower organic acid contents compared with Prunus mume fruit extract.
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KEYWORD
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Pinus koraiensis, Prunus mume, fermentation, antioxidant activity, flavonoids
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