지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
오류제보하기
The present study investigated the effects of dry and moist heat treatments on total phenols, total anthocyanins, and antioxidant activity levels in black chokeberry (Aronia melanocarpa) fruits. Lyophilized chokeberry powder samples were heated in a drying oven at 60, 100, 160, 180, and 200oC for 20, 40, or 60 min. Finely ground fresh chokeberry fruits were heated in water at 60, 80, and 100℃ for 20 min, and bioactive compound and antioxidant activity levels were measured. The bioactive compounds and antioxidant activity decreased with increasing temperature and treatment duration. Antioxidant activity was preserved at 160℃ or lower without significant loss for dry heating, whereas moist heat treatment increased both bioactive compounds and antioxidant activity with increasing temperature.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (25)
참고문헌 신청
Arancibia-Avila P, Namiesnik J, Toledo F, Werner E, Martinez-Ayala AL, Rocha-Guzman NE, Gallegos-Infante JA, Gorinstein S. The influence of different time durations of thermal processing on berries quality. Food Control 26: 587-593 (2012)
Baranowski K, Baca E, Salamon A, Micha³owska D, Meller D, Karaoe M. Possibilities of retrieving and making a practical use of phenolic compounds from the waste products: Blackcurrant and chokeberry pomace and spent hops. Z. Nauka Technol. Jakosc/Food Sci. Technol. Qual. 16: 100-109 (2009)
Benvenuti S, Pellati F, Melegari M, Bertelli D. Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. J. Food Sci. 69: FCT164-FCT169 (2006)
Brzoska MM, Rogalska J, Galazyn-Sidorczuk M, Jurczuk M, Roszczenko A, Tomczyk M. Protective effect of Aronia melanocarpa polyphenols against cadmium-induced disorders in bone metabolism: A study in a rat model of lifetime human exposure to this heavy metal. Chem.-Biol. Interact. 229: 132-146 (2015)
Cristea E. The influence of thermal treatments on the antioxidant activity and colour of chokeberry (Aronia melanocarpa) extract. Int. J. Food Stud. 5: 224-231 (2016)
Baranowski K, Baca E, Salamon A, Micha³owska D, Meller D, Karaoe M. Possibilities of retrieving and making a practical use of phenolic compounds from the waste products: Blackcurrant and chokeberry pomace and spent hops. Z. Nauka Technol. Jakosc/Food Sci. Technol. Qual. 16: 100-109 (2009)
Benvenuti S, Pellati F, Melegari M, Bertelli D. Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. J. Food Sci. 69: FCT164-FCT169 (2006)
Brzoska MM, Rogalska J, Galazyn-Sidorczuk M, Jurczuk M, Roszczenko A, Tomczyk M. Protective effect of Aronia melanocarpa polyphenols against cadmium-induced disorders in bone metabolism: A study in a rat model of lifetime human exposure to this heavy metal. Chem.-Biol. Interact. 229: 132-146 (2015)
Cristea E. The influence of thermal treatments on the antioxidant activity and colour of chokeberry (Aronia melanocarpa) extract. Int. J. Food Stud. 5: 224-231 (2016)
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