Chemical Composition and Antioxidative Activity of Kiwifruit in Different Cultivars and Maturity

오현정,; 전시범,; 강혜영,; 양영준,; 김성철,; 임상빈,

doi:10.3746/jkfn.2011.40.3.343

Cited by 25 publications

(15 citation statements)

References 20 publications

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“…The ascorbic acid, total phenolic content, and DPPH scavenging activity of the fresh kiwi fruit pulp were 93.40 ± 1.60 mg/100 g, 1.48 ± 0.06 mg GAE/g, and 83.80 ± 1.38%, respectively. The values are in line with the study of Oh et al (2011) on kiwi fruit.…”

Section: Composition Of Fresh Kiwi Pulpsupporting

confidence: 90%

Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather

Barman

Das

Badwaik

2021

J Food Process Preserv

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The present investigation was carried with the objective of developing kiwi fruit leather using different hydrocolloids. Hydrocolloids like xanthan gum (XG), guar gum (GG), and pectin (P) in three different concentrations, that is, 0.2%, 0.5%, and 1% were blended with kiwi pulp and were dried at 60°C for around 7 hr. The developed kiwi fruit leathers were analyzed for physicochemical, color, textural and organoleptic properties. The leather samples prepared with 0.5% XG, 0.5% GG, and 0.5% P showed the highest sensory score and desirable physicochemical properties. The effects of air temperature (50, 60, 70°C) and hydrocolloids (0.5% of XG, GG, and P) on the drying kinetics of kiwi fruit leather were investigated. The mathematical modeling was performed by seven thin layer drying models. The Midilli-Kucuk model was found to satisfactorily describe the thin layer drying kinetics of kiwi fruit leather. Practical applicationsKiwifruit is a rich source of vitamins, minerals, antioxidants, phytochemicals, and fiber content. It offers specific health benefits and has great potential for industrial exploitation. However, this fruit and its products are not reachable to all consumers.Fruit leathers are an economical and convenient substitute for natural fruits with high nutritional values. But leather making from kiwifruit and leather drying is a challenging task. Hence, it was hypothesized that xanthan gum, guar gum, and pectin could be effective for providing desirable textural, and organoleptic properties. Thus, the objectives of this study were to evaluate the effects of xanthan gum, guar gum, and pectin and their concentrations on the characteristics of kiwi fruit leather and to investigate the effect of drying air temperature on the drying kinetics of kiwi fruit leather. This study will provide an opportunity to food industries for the effective utilization of kiwifruit. How to cite this article: Barman M, Das AB, Badwaik LS. Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather.

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Section: Composition Of Fresh Kiwi Pulpsupporting

confidence: 90%

Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather

Barman

Das

Badwaik

2021

J Food Process Preserv

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“…Yoo et al (2005) reported that TPC is higher in unripe fruits (231.5 mg (GAE)/100 g FW) of yuja than ripe fruits (227.2 mg (GAE)/100 g FW), while Moon et al (2015) reported that TPC of yuja from different production areas showed a tendency to decrease, from 2.48 mg (GAE)/g FW to 1.45 mg/g FW, as harvest was delayed. Meanwhile, Oh et al (2011) reported that TPC in Jeju kiwi tended to decrease as ripeness increased, from 56.10 mg (GAE)/g FW to 8.64 mg (GAE)/g FW. However, Kim et al (2010) reported that TPC in Jeju mango showed no significant difference between unripe and ripe fruits, at 27.8 and 26.9 mg (GAE)/g, respectively.…”

Section: Antioxidant Compounds Analysismentioning

confidence: 99%

“…They also reported that antioxidant activity varied with cultivation area and variety. Kim et al (2010) reported that DPPH radical scavenging activity in Jeju mangos was higher in ripe fruits than in unripe fruits, while Oh et al (2011) reported that the DPPH activity of Jeju kiwis decreased with ripening, from 89.37% in unripe fruits to 43.94% in ripe fruits. Thus, in strawberries DPPH differs with variety, and in the Janghee and Maehyang cultivars, unripe fruits tended to have higher antioxidant activity.…”

Section: Antioxidant Activity Analysismentioning

confidence: 99%

Influence of ripening stage and cultivar on physicochemical properties, sugar and organic acid profiles, and antioxidant compositions of strawberries

Hwang

Kim

Shin

2019

Food Sci Biotechnol

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The current study compared the physicochemical properties, antioxidant compounds and activities, of unripe and ripe fruits of three cultivars (Seolhyang, Janghee, and Maehyang) of strawberries grown in Korea. As fruits matured, their soluble solids content increased and their organic acid content decreased. Total phenolic content (TPC) and total flavonoid content (TFC) did not differ between Seolhyang and Maehyang fruits, regardless of maturity, whereas unripe Janghee fruits showed higher TPC and TFC than ripe fruits. Total anthocyanin content was higher in ripe fruits than in unripe fruits. For total antioxidant activity, ripe and unripe Seolhyang fruits showed no differences, whereas unripe Janghee fruits showed significantly higher activity than ripe fruits. TPC and TFC were highly correlated, as were DPPH and ABTS radical scavenging activities. Thus, antioxidant contents and total antioxidant activities differed with variety and fruit ripeness at harvest. Unripe fruits show strong potential for use in functional food manufacturing.

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“…참다래는 hexanal로 대 표되는 향을 지니며 자체 당도와 구연산, 사과산 등의 유기산, 식이섬유, 비타민 C, 비타민 E 함량이 높고 칼슘, 마그네슘, 인 등의 무기질 함량도 풍부하며 그 외에 클로로필, 카로티노이 드, 폴리페놀, 플라보노이드와 같은 생리활성 물질을 지닌다 (Woo et al, 2007;Kang et al, 2011;Oh et al, 2011). 감(Diospyros kaki)은 우리나라에서 재배되고 있는 온 대성 과실 중 하나로 포도당과 과당을 주로 포함한 당분이 약 14%로 함유되어 있으며 무기질, 비타민 C, 비타민 A 및 비타 민 B 풍부한 영양학적 가치가 높은 알칼리 식품이며 (Cho et al, 2006), epicatechin 등의 녹차에 함유된 tannin 성분의 기능 성 phenolics가 다량 함유되어 있다 (Joo et al, 2011).…”

Section: 참다래는 온대성 낙엽과수로 우리나라에서는 주로 남해안unclassified

Physicochemical characteristics and volatile flavor compounds of produced mixture wine with kiwi and permission fruits using wild yeast, Saccharomyces cerevisiae Y28

Lee¹,

Seo²,

Jeong³

et al. 2016

The Korean Journal of Microbiology

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ABSTRACT:The study was aimed to investigate the mixing ratio of kiwi and persimmon juices for the production of good quality wine by Saccharomyces cerevisiae Y28. Firstly, the optimum condition of rapidase treatment for the kiwi and persimmon juices was established, thereafter various mixing ratio (10:0, 9:1, 8:2, 7:3, 6:4, 5:5) of kiwi and persimmon was investigated regarding physiochemical properties and flavor compounds of wine. As the result, the optimum conditions were obtained as 0.3% rapidase for 1 h in kiwi and 0.3% rapidase for 3 h in persimmon. According to higher ration of persimmon, the pH of wines increased from 3.69 to 3.77, while the acidity of wines decreased from 2.07% to 1.51% at 14 days fermentation. The ranges of brix and reducing sugar in wines were decreased which ranges around 9.6 to 8.8 and 6.07 to 6.90 g/L, respectively, after fermentation. Major organic acid in wines were identified as tartaric acid, malic acid, and citric acid. A small amount of free sugar such as sucrose and glucose were detected in wines, but fructose was completely absent. The soluble phenolic contents were decreased that ranges around 1.00 to 1.25 g/L, in contrast, browning degree were increased ranges around 0.212 to 0.412 after fermentation. The major flavor components were identified as ethyl acetate and hydrazine, and 1,1-dimethyl. Importantly, phenylethyl alcohol was detected from the all wines that have a typical rose like flavor. But sensory test results and preference of kiwi-persimmon (7:3) mixing wine was better than the other wines.Key words: Saccharomyces cerevisiae Y28, kiwi, persimmon, volatile flavor compound, wine pastorianus RH6136이 각각 99.6% 및 99.4%의 상동성을 나타 내어 균주 Y28을 최종 S. cerevisiae Y28로 명명하였다( Table 1). 참다래 및 대봉감의 효소 첨가량에 따른 이화학적 특성효소 첨가량에 따른 참다래 및 대봉감의 이화학적 특성은

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Chemical Composition and Antioxidative Activity of Kiwifruit in Different Cultivars and Maturity

Cited by 25 publications

References 20 publications

Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather

Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather

Influence of ripening stage and cultivar on physicochemical properties, sugar and organic acid profiles, and antioxidant compositions of strawberries

Physicochemical characteristics and volatile flavor compounds of produced mixture wine with kiwi and permission fruits using wild yeast, Saccharomyces cerevisiae Y28

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