과일즙 및 발효 포도즙의 페놀성 화합물 함량과 항산화 활성

남진희,주광지 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.5

Some selected fruit juices and fermented red grape juices were investigated to determine the phenolic components by the Folin-Ciocalteu method and antioxidant capacity using α-α-diphenyl-β-picrylhydrazyl(DPPH) method. Commercial red grape beverages and red wines were also analyzed as control groups. In the juice, kiwi fruit had the highest phenolic components followed by orange(summer), red grape(Cambell Early:Yong-Chun), mandarin orange (autumn), apple(Hong-Ok), cherry tomato, tomato and water melon. Whereas, on the antioxidant efficiency, tomato showed the highest free radical scavenging effect followed by orange(summer), cherry tomato, mandarin orange(autumn), apple(Aori) red grape(Cambell Early:Sung-Ju), kiwi fruit and water melon. The amount of pheonlic components of red wine was 2 times of that of fermented sugar added grape juice, however, the antioxidant efficiency of fermented sugar added grape juice was almost the same as that of red wine. It was found that no clear relationship could be shown between the content of phenolic component and antioxidant capacity of fruit juices and fermented red grape juices. The fruit juices from tomato, orange, cherry tomato, mandarin orange, red grape and fermented sugar added red grape juice showed high free radical scavenging effect and should be regarded as a valuable source of antioxidant.

시판 천연 과일주스와 채소주스의 항산화능과 임파구 DNA 손상 방지 효능 비교

조미란(Cho, Miran),이혜진(Lee, Hye-Jin),강명희(Kang, Myung-Hee),민혜선(Min, Hyesun) 한국영양학회 2017 Journal of Nutrition and Health Vol.50 No.1

우리나라에서 많이 이용되고 있으며 항산화 활성이 높은 것으로 알려진 시판 100% 천연 과채류 주스 중 과일주스, 채소주스, 녹즙 및 채소혼합주스의 항산화 활성을 측정하여 비교하였다. 항산화 활성의 측정법으로는 DPPH, TEAC, ORAC 법 등 세 가지 in vitro 측정법과 comet assay를 이용한 ex vivo 분석법으로 과채류 주스의 항산화능을 비교 분석하였다. DPPH 분석법으로 항산화능을 측정한 결과 블루베리주스, 채소혼합주스 C, 케일 녹즙, 채소혼합주스 P, 포도주스 순으로 높았으며, TEAC 방법으로 측정한 주스 시료들의 항산화 활성은 블루베리주스, 채소혼합주스 C, 포도주스, 채소혼합주스 P, 케일 녹즙 순으로 높았다. 또한, ORAC으로 측정한 항산화 활성은 블루베리주스, 케일 녹즙, 채소혼합주스 C, 포도주스, 오렌지주스 순으로 나타났다. 세 가지 in vitro 측정법에 따른 결과를 종합하였을 때 블루베리 주스가 항산화능이 가장 우수했으며 이어서 포도 주스, 채소혼합주스 C, 케일 녹즙 순으로 항산화 활성이 높았다. 인체의 임파구 DNA의 손상을 감소시키는 정도를 ex vivo 분석법인 comet assay로 분석한 결과 블루베리 주스와 포도 주스의 DNA 손상 감소 효과가 가장 우수한 것으로 나타난 반면, GSTM1/GSTT1 유전형에 따른 차이가 크지 않았다. 결론적으로 본 연구에서 조사한 국내에서 시판하고 있는 100% 천연 주스 14종 가운데 페놀성 화합물과 플라보노이드가 풍부한 것으로 알려진 블루베리 주스, 포도 주스의 항산화 활성이 가장 높았으며 채소혼합주스로는 안토시아닌이 풍부한 보라색을 띄는 주스류의 항산화 활성도가 높은 것으로 조사되었다. Purpose: Fruit and vegetable juices are known to be rich sources of antioxidants, which have beneficial effects on diseases caused by oxidative stress. The purpose of this study was to directly compare the antioxidant activities of fruit and vegetable juices marketed in Korea. Methods: We analyzed four fruit juices, two vegetable juices, two yellow-green juices, and six mixed vegetable juices. Antioxidant activities were analyzed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) test, 2,2"-azino-bis(3-ethylbenzothiazoline-6-sulphonate) (ABTS) test, and oxygen radical absorbance capacity (ORAC) assay. Protective effects against DNA damage were determined using an ex vivo comet assay with human lymphocytes. Results: DPPH radical scavenging activities were in the following order: blueberry juice > mixed vegetable C juice > kale juice > mixed vegetable P juice > grape juice. ABTS radical scavenging activities were in the following order: blueberry juice > mixed vegetable C juice > grape juice > mixed vegetable P juice > kale juice. Peroxyl radical scavenging activities as assessed by ORAC assay were in the following order: blueberry juice > kale juice > mixed vegetable C juice > grape juice. Grape or blueberry juice showed strong abilities to prevent DNA damage in lymphocytes, and the difference between them was not significant according to the GSTM1/GSTT1 genotype. Conclusion: Antioxidant activities of fruit and vegetable juices and ex vivo DNA protective activity increased in the order of blueberry juice, grape juice, and kale juice, although the rankings were slightly different. Therefore, these juices rich in polyphenols and flavonoids deserve more attention for their high antioxidant capacity.

시판 과일 주스에서 대장균과 효모의 생존

김민수(Min-Soo Kim),박은진(Eun-Jin Park) 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.6

Purpose: This study monitored the growth of microbes contaminated in sterilized fruit juices on the market under two different storage conditions. Methods: We selected three strains, Escherichia coli ubiquitously found in the environment, a yeast strain isolated from decayed citrus, and Streptococcus mutans causing dental cavities. Three types of fruit juices (citrus, apple and grape) obtained from retail stores were inoculated with the three strains and incubated at 4°C and 20°C for up to 12 weeks. Growth of the strains was monitored every week by culturing on media. Results: The pH of the fruit juices ranged from pH 3.32 to 3.58. E. coli initially inoculated at 7.23 log CFU/mL disappeared from fruit juices by 3 weeks at 4°C and by 9 weeks at 20°C. The yeast inoculated at 5.7 log CFU/mL was reduced by 1-2 log CFU/mL at 4°C and 20°C for 12 weeks. No growth of S. mutans was observed within 4 days of incubation. Conclusion: These data suggest that storage at room temperature could be more effective than cold storage for preventing microbial contamination of fruit juices. This study notes that microbial contamination by psychrophilic yeasts rotting citrus fruits could alter food quality during food processing and storage.

국내 시판 과일 및 야채 주스의 항균, 항산화 및 항혈전 활성

이만효 ( Man Hyo Lee ),김미선 ( Mi Sun Kim ),신화균 ( Hwa Gyun Shin ),손호용 ( Ho Yong Sohn ) 한국미생물생명공학회(구 한국산업미생물학회) 2011 한국미생물·생명공학회지 Vol.39 No.2

본 연구에서는 건조 근채류 절편을 천연과일주스에 침지 후 건조하여 과일주스의 관능성과 유용활성을 동시에 나타내는 근채류 칩 개발을 목표로, 먼저 국내 시판주스 8종에 대한 이화학적 특성과 다양한 생리활성을 조사하였다. 사과, 오미자, 포도, 머루, 오렌지, 토마토, 홍삼 및 흑마늘 주스의 평균 수분함량, pH, brix 및 산도는 각각 85.59±5.80%, 3.90±0.64, 12.19±4.70%, 및 0.49±0.19%였다. 총폴리페놀 함량의 경우, 흑마늘 주스 및 포도 주스가 각각 1.50 및 1.21 mg/ml으로 8종 주스 평균인 0.57 mg/ml보다 매우 높았으며, 총플라보노이드 함량도 흑마늘 주스 및 포도 주스가 가장 높게 나타났다. 주스들의 항혈전 활성 평가 결과, 오미자 주스에서만 아스피린 1.5 mg/mL에 상당하는 활성이 인정되었으며, 항균 활성 평가 결과, 오미자, 포도, 및 오렌지 주스에서 우수한 항세균 활성이 나타났으나 항진균 활성은 모든 주스에서 인정되지 않았다. 항산화 활성 평가 결과, 포도>흑마늘>오렌지>머루>토마토>사과>오미자>홍삼 주스 순으로 나타났으며, nitrite 소거능은 머루>흑마늘>포도>홍삼 의 순으로 나타났다. 본 연구결과는 항혈전 활성이 우수한 오미자 주스, 항산화 활성이 우수한 포도 및 흑마늘 주스를 이용한 관능성과 기능성이 강화된 근채류 칩 제품개발의 기초자료로 이용될 것이다. In the course of a study in relation to the production of taste, and functional enhancements in root crop chips, which were prepared by soaking dried yam slices in fruit juices, we investigated the physiological characteristics and biological activities of 8 different commercially available juices including; apple, omija (fruit of Maximowiczia typica), grape, wild grape, orange, tomato, red ginseng and black garlic juice. The average water contents, pH, brix and acidity of the juices used were 85.59±5.80%, 3.90±0.64, 12.19±4.70%, and 0.49±0.19%, respectively. The polyphenol content of black garlic and grape juice were 1.50 and 1.21 mg/ ml, respectively, and those were higher than the average content (0.57 mg/mL) of the juices. Evaluation of anticoagulation activity showed that only omija juice has a strong thrombin inhibition, which is comparable to that of aspirin (1.5 mg/mL). Omija, grape and orange juice all exhibited antibacterial activity, but no antifungal activity. The 8 different juices, and in particular grape and black garlic juice, showed strong antioxidant activity in DPPH and ABTS radical scavenging activity assays, with wild grape juice demonstrating potent nitrite scavenging activity. These results suggest that omija, grape and black garlic juice can be used as soaking solutions to produce taste, and other functional enhancements, for root crop chips.

과채음료 시장의 특징 및 트렌드 분석과 시사점

김화년(Hwa-Nyeon Kim),김배성(Bae-Sung Kim),고성보(Seong-Bo Ko) 한국산학기술학회 2021 한국산학기술학회논문지 Vol.22 No.7

한국 과채음료의 소매 시장규모는 2012년~2019년의 기간 중 연평균 5.0% 감소해 6,635억원으로 축소되었다. 가공음료 시장의 위축은 생과의 가격 등 농업에도 부정적인 영향을 미친다. 본 연구에서는 음료 소매시장 데이터의 연별매출 변화, 판매채널별 규모와 비중, 계절별 차이 등의 요인을 파악하여, 전반적인 과채음료 시장의 특징과 트렌드를 분석하고, 향후 과채 가공음료 시장이 회복되기 위한 토대를 제시하고자 한다. 최근 국내 과채음료 시장에는 배음료와 자몽음료를 제외하고 현저한 판매 감소세가 나타나고 있고, 편의점 판매 비중이 높지 않고 성수기인 여름에 선호가 약한 특징이 있다. 과채음료 시장의 국내외 트렌드 중 첫 번째는 신선, 고급 주스 선호가 증가한다는 점이다. 두 번째는 저가 주스판매점 확대가 가공음료에 부정적 영향을 주고 있다는 것이고, 세 번째 트렌드는 냉기법 활용 제품시장이 커지고 있다는 점이다. 네 번째는 기능성 제품이 인기를 끌고 있다는 점이고, 마지막 트렌드는 특산물을 원료로 한 가공음료의 증가이다. 과채음료 시장의 회복을 위해서는 프리미엄 제품과 기능성 음료의 확대 등이 필요하며, 이를 통해 국내 생과 산업도 성장할 수 있는 모멘텀이 될 것이다. The retail market size of Korean fruit and vegetable juices fell 5 percent annually to 663.5 billion won during the 2012-2019 period. The contraction in the processed juice market also has a negative impact on the agricultural sector and raw fruit prices. This study analyzed the characteristics and trends of the fruit and vegetable beverage market by identifying factors such as annual sales changes, size and proportion of sales by sales channel, and seasonal differences using beverage retail market data and also presented a basis for the recovery of the processed fruit beverage market in the future. There has been a significant decline in sales in the domestic fruit juice market, excluding pear and grapefruit juices. Fruit and vegetable juices show a relatively low proportion of convenience store sales and weak consumer preference in peak summer. The first of the domestic and global trends in the fruit juice market is that preference for fresh and high-quality juices is increasing. The second trend is that the expansion of low-cost juice stores is negatively affecting the processed juice market, and the third trend is that the market for products using the cold process is growing. The fourth is that functional products are gaining popularity, and the last trend is the increase in processed juices demand based on local specialty products. The recovery of the fruit beverage market requires the expansion of premium products and functional beverages, which will also serve to add momentum to the growth in the demand for domestic raw fruits.

열처리 및 한외여과 처리한 발효과채주스의 저장 특성

김수연,정동선 서울여자대학교 자연과학연구소 2013 자연과학연구논문집 Vol.25 No.-

The mixed fruit and vegetable juices with 15% isomaltooligosaccharide and 0.2% sodium chloride were fermented using co-cultures of Leuconostoc mesenteroides, Lactococcus lactis, and Lactobacillus cellobiosus isolated from Dongchimi. The fermented juices were sterilized by either thermal treatment or ultrafiltration right after centrifugation, and then measured general characteristics such as pH, acidity, vitamin C, free sugar, organic acids contents, and color change during storage at 5°C or 25°C for 8weeks. There was no significant changes in pH, titratable acidity, free sugars and organic acids, but showed an abrupt decrease in vitamin C of the fermented fruit and vegetable juices after thermal treatment or ultrafiltration during storage for 8 weeks at 5°C or 25°C. However, malic acid, glucose and fructose contents were dramatically decreased and acetic acid content was significantly increase during storage at 25°C in untreated fermented juices. Ultrafiltration of the fermented fruit and vegetable juices showed higher lightness and decreased redness and yellowness. In conclusion, it is possible that thermal treatment or ultrafiltration could be proper storage methods for retaining physicochemical qualities of the fermented fruit and vegetable juices.

Comparison of the Effects of Blending and Juicing on the Phytochemicals Contents and Antioxidant Capacity of Typical Korean Kernel Fruit Juices

Pyo, Young-Hee,Jin, Yoo-Jeong,Hwang, Ji-Young The Korean Society of Food Science and Nutrition 2014 Preventive Nutrition and Food Science Vol.19 No.2

Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Results revealed that juices that had been prepared by blending whole fruits had stronger antioxidant activities and contained larger amounts of phenolic compounds than juices that had been prepared by juicing the flesh fraction of the fruit. However, the concentration of ascorbic acid in apple, pear, and mandarin orange juices was significantly (P<0.05) higher in juice that had been processed by juicing, rather than blending. The juices with the highest ascorbic acid (233.9 mg/serving), total polyphenols (862.3 mg gallic acid equivalents/serving), and flavonoids (295.1 mg quercetin equivalents/serving) concentrations were blended persimmon juice, blended mandarin orange juice, and juiced apple juice, respectively. These results indicate that juice extraction techniques significantly (P<0.05) influences the phytochemical levels and antioxidant capacity of fruit juices.

Comparison of the Effects of Blending and Juicing on the Phytochemicals Contents and Antioxidant Capacity of Typical Korean Kernel Fruit Juices

Young-Hee Pyo,Yoo-Jeong Jin,Ji-Young Hwang 한국식품영양과학회 2014 Preventive Nutrition and Food Science Vol.19 No.2

Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Results revealed that juices that had been prepared by blending whole fruits had stronger antioxidant activities and contained larger amounts of phenolic compounds than juices that had been prepared by juicing the flesh fraction of the fruit. However, the concentration of ascorbic acid in apple, pear, and mandarin orange juices was significantly (P<0.05) higher in juice that had been processed by juicing, rather than blending. The juices with the highest ascorbic acid (233.9 mg/serving), total polyphenols (862.3 mg gallic acid equivalents/serving), and flavonoids (295.1 mg quercetin equivalents/serving) concentrations were blended persimmon juice, blended mandarin orange juice, and juiced apple juice, respectively. These results indicate that juice extraction techniques significantly (P<0.05) influences the phytochemical levels and antioxidant capacity of fruit juices.

Antibacterial Activity of Selected Fruit Juices against Multidrug-Resistant Bacterial Pathogens Involved in Urinary Tract and Sexually Transmitted Infections among Tribal Women in Madhya Pradesh, India

Sharma Poonam,Juhi,Halwai Vaishali,Rout Sainivedita,Singh Rambir,Sharma Poonam 대한약침학회 2023 Journal of pharmacopuncture Vol.26 No.3

Objectives: The aim of this study was to evaluate the effect of fruit juices on Multi-Drug Resistant (MDR) bacterial pathogens involved in Urinary Tract Infections (UTIs) and Sexually Transmitted Infections (STIs) among tribal women in the district Anuppur, Madhya Pradesh, India. Methods: Fresh juices of lemon (Citrus limon), amla/Indian gooseberry (Phyllanthus emblica), pineapple (Ananas comosus), mosambi/sweet lime (Citrus limetta), orange (Citrus sinensis), kiwi (Actinidia deliciosa), and pomegranate (Punica granatum) fruits were evaluated for in vitro antibacterial activity against bacterial pathogens involved in UITs and STIs among tribal women. Physico-chemical analysis of fresh fruits was also carried out by measuring the pH, moisture, protein, fat, crude fibre, carbohydrate, and ascorbic acid content. Results: Lemon and amla juice showed better antibacterial activity against the pathogens as compared to other juices. MIC results fruit juices against UTIs and STIs pathogens vary depending on the specific pathogen and juice chemical constituents. The physico-chemical analysis showed that the moisture content was highest in mosambi (90%), followed by orange (87%). Ascorbic acid content was found highest in amla (540 mg/100 g), followed by kiwi (90.3 mg/100 g). Pomegranate showed highest concentration of carbohydrate (15.28 g/100 g), fat (1.28 g/100 g), and protein (1.65 g/100 g). Lemon juice had lowest pH of 2.20, followed by amla 2.67. Conclusion: The lemon juice showed highest antibacterial activity against MDR bacterial pathogens involved in UTIs and STIs among tribal women in district Anuppur, Madhya Pradesh, India. The low pH of lemon may be responsible for its high antibacterial activity as compared to other juices.

Comparison of the Effects of Blending and Juicing on the Phytochemicals Contents and Antioxidant Capacity of Typical Korean Kernel Fruit Juices

표영희,진유정,황지영 한국식품영양과학회 2014 Preventive Nutrition and Food Science Vol.19 No.2

Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Results revealed that juices that had been prepared by blending whole fruits had stronger antioxidant activities and contained larger amounts of phenolic compounds than juices that had been prepared by juicing the flesh fraction of the fruit. However, the concentration of ascorbic acid in apple, pear, and mandarin orange juices was significantly (P<0.05) higher in juice that had been processed by juicing, rather than blending. The juices with the highest ascorbic acid (233.9 mg/serving), total polyphenols (862.3 mg gallic acid equivalents/serving), and flavonoids (295.1 mg quercetin equivalents/serving) concentrations were blended persimmon juice, blended mandarin orange juice, and juiced apple juice, respectively. These results indicate that juice extraction techniques significantly (P<0.05) influences the phytochemical levels and antioxidant capacity of fruit juices.