KMID : 1011620120280040375
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Korean Journal of Food and Cookey Science 2012 Volume.28 No. 4 p.375 ~ p.382
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Quality Characteristics and Granule Manufacture of Mulberry and Blueberry Fruit Extracts
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¹ÚÇý¹Ì:Park Hye-Mi
¾ç¼öÁø:Yang Su-Jin/°ÀºÁö:Kang Eun-Ji/ÀÌ´ëÈÆ:Lee Dae-Hoon/±è´ëÀÍ:Kim Dae-Ik/È«ÁÖÇå:Hong Joo-Heon
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Abstract
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The quality characteristics of granules prepared from water and 50% ethanol extracts of mulberry and blueberry were investigated. The total polyphenol and total flavonoid contents of mulberry and blueberry were higher in the 50% ethanol extract than those in the water xtract. Total anthocyanin content was highest in the 50% mulberry ethanol extract (470.91 §·/100 g). Oxygen radical absorbance capacity (ORAC) of the mulberry and blueberry extracts was 335.37 ¥ìmoles TE/g and 238.14 ¥ìmoles TE/g, respectively. Superoxide radical scavenging activity of the mulberry and blueberry extracts increased with an increase in extract concentration. Total polyphenol and flavonoid contents of granules from the mulberry extract were 4.83 §·/mL and 3.49 §·g/mL, respectively. Total anthocyanin content of granules from the mulberry and blueberry extracts was 76.26 §·/100 g and 75.26 §·/100 g, respectively. Electron donating ability and ORAC of granules from the mulberry and blueberry extracts were 45.09% and 24.10%, 87.65 ¥ìmoles TE/g and 57.59 ¥ìmoles TE/g, respectively. Granules that were stored for 7 weeks at room temperature had low anthocyanin content degradation and Hunter color values (L, a, and b).
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KEYWORD
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mulberry, blueberry, granule, antioxidant, quality characteristics
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