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KMID : 1134820170460030343
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 3 p.343 ~ p.349
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Quality Characteristics and Antioxidant Activities of Aged Black Chestnut Inner Shells
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Kim Jin-Ho
Lim Won-Jeong
Kim Mee-Ree
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Abstract
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The study was conducted to compare quality characteristics and antioxidant activities of aged black chestnut inner shells (ACI) and raw chestnut inner shells (RCI). RCI were aged for 15 days at high humidity and temperature. As storage time progressed, the pH level decreased while acidity increased. The sugar concentration (°Brix) and reducing sugar concentration (%) increased during storage, whereas L (lightness) decreased. Compared with RCI, L value of ACI was darker than that of RCI after 9 days of storage. In the Hunter color system, L and a (redness) values of ACI were higher than those of RCI, whereas there was no visible difference in degree of aging. Although total phenol contents increased with degree of aging, phenol contents of ACI increased more than those of RCI after 9 days of aging. IC50 values for 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical scavenging activities decreased with degree of aging. Based on these results, it is suggested that aged black chestnut inner shells were appropriate in terms of both physicochemical and antioxidative activities.
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KEYWORD
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chestnut inner shells, Castanea crenata, quality characteristics, antioxidant activities
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