Physiological Activities of Saccharified Cherry Tomato Gruel Containing Different Levels of Cherry Tomato Puree

방울토마토 첨가량을 달리한 당화 방울토마토죽의 항산화 및 ACE 저해 효과

  • Published : 2012.12.31


This study was conducted to investigate the physiological activities of saccharified cherry tomato gruel containing different levels(0, 15, 30, and 45%) of cherry tomato puree. The total phenolic compound and flavonoids contents of saccharified cherry tomato gruel with cherry tomato puree were 1.73-5.09 mg/g and 0.28-7.01 mg/g, respectively. DPPH radical scavenging activities of saccharified cherry tomato gruel with cherry tomato puree were 8.67-92.58%, respectively. The ABTS radical scavenging activities of saccharified cherry tomato gruel with cherry tomato puree ranged from 6.02 to 61.59%. The ACE inhibitory activity of cherry tomato rice gruel increased with cherry tomato puree showed a range of 38.85-62.15%, respectively. With increasing additions of cherry tomato puree, the total phenolic compound and flavonoid contents, DPPH and ABTS radical scavenging activities and, ACE inhibitory activities were increased significantly (p<0.05). In conclusion, saccharified cherry tomato gruel could be used as a gruel processing method to in order to increase the functional values of gruels.


gruel;cherry tomato;antioxidant activities;ACE inhibitory activity


  1. 신동빈. 2012. 전문유통기한 설정시험법. 한국식품정보원. 서울. pp 105
  2. Agarwal S, Rao AV. 1998. Tomato lycopene and low density lipoprotein oxidation: a human dietary intervention study. J Food Lipids 33(10): 981-984
  3. Ahrens MJ, Huber DJ. 1990. Physiology and firmness determination of ripening tomato fruit. Physiol Plant 78(1):8-14
  4. Choi SY, Lee IS, Lee SJ, Shon MY, Shin JH, Seo JK, Kang MJ, Sung NJ. 2006. Screening for components to inhibit N-nitrosodimethylamine formation from tomato. J Life Sci 16(5):794-798
  5. Cushman DW, Cheung HS. 1971. Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem Pharmacol 20(7):1637-1648
  6. Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50(18): 4959-4964
  7. Ferrers F, Gomes D, Valentano P, Goncalves R, Pio R, Chagas EA, Seabra RM, Andrate PB. 2009. Improved loquat (Eribotrya japonica Lindi) cultivars : variation of phenolics and antioxidantive potential. Food Chem 114(3):1019-1027
  8. Frankel EN. 1996. Antioxidants in lipid foods and their impact on food quality. Food Chemistry 57(1):51-56
  9. Friedman M. 2002. Tomato glycoalkaloids ; role in the plant and in the diet. J Agric Food Chem 50(20):5751-5760
  10. Han SH, Oh MS. 2001. A comparative study on quality characteristics of jook (traditional korean rice gruel) made of imported and domestics rices (chuchung byeo). Korean J Soc Food Cookery Sci 17(6):604-610
  11. Hwang ES, Bowen PE. 2004. Effects of tomatoes and lycopene on prostate cancer prevention and treatment. J Korean Food Sci Nutr 33(2): 455-462
  12. Hwang IG, Kim JS, Yoo SM, Kim JY, Yang JW. 2011. The quality characteristics of saccharified minor cereal prepared with different grain kojis. Korean J Food Cookery Sci 27(6):661-669
  13. June JH, Yoon JY, Kim HS. 1998a. A study on the preference of korean traditional 'jook'. Korean J Dietary Culture 13(5):497-507
  14. June JH, Yoon JY, Kim HS. 1998b. A study on the development of 'Hodojook'. Korean J Dietary Culture 13(5):509-518
  15. June JH, Yoon JY, Kim HS. 1999. Perception of 'jook' by the individual characteristics of korean. Korean J Soc Food Sci 15(6):565-578
  16. Kang HS, Kim GY, Jung I, Oh SD, Kim CH, Shim BS, Park KH, Oh SJ. 2007. The effect of the compound of tomato extract to the prostatic cancer cell and the prostate of the rat model of benign prostatic hyperplasia. Korean J Pharmacogn 38(2):197-203
  17. Kim EJ. 2005. Preparation of tomato-added kimchi and its characteristics. Korean J Food Cookery Sci 22(4):535-544
  18. Kim GY, Lee CJ, Park HW. 1998. A comparative study on the literature of the cooking product of grain (rice, gruel) in Imwonshibyukhi(I). J East Asian Dietary Life 8(4):360-378
  19. Kim JH. 2006. Optimization of preparation condition on cassia tora L. Jook by response surface methodogy. Masters degree thesis. Myong-ji University, Gyeonggi, Korea. pp 57-58
  20. Kim JH. 2008. Quality characteristics of tomato sauce prepared with functional herbs and tomato. Doctorate thesis. Sejong University. Seoul, Korea. p 12-99
  21. Kim JS, Kim JY, Chang YE. 2012. The quality characteristics and antioxidant properties of saccharifed strawberry gruels. J Korean Soc Food Sci Nutr 41(6):752-758
  22. Kim JS, Kim JY, Yang JW. 2011. The quality characteristics of saccharified cherry tomato rice gruel prepared with rice mash. Korean J Food Cookery Sci 27(6):758-762
  23. Koh MS, Hwang JS, Moon A. 2010. Lycopene inhabits proliferation invasion and migration of human breast cancer cells. Biomolecules and therapeutics 18(1):92-98
  24. Lee HJ, Chang PS, Lee YH. 2003. Classification and category determination of korean traditional cereal foods. Food Sci Industry 36(1): 47-65
  25. Lee HJ, Jung MS. 2000. Research of kinds of rice porridges and recipes of it. Korean J Food & Nutr 13(3):281-290
  26. Lee JH, Seo HS, Kim SH, Lee JR, Hwang IK. 2005. Soaking properties and quality characteristics of korean white gruel with different blending time of high-dietary fiber rice 'Goami 2'. Korean J Food Cookery Sci 21(6):927-935
  27. Lim SD, Han CK, Sung KS, Kim KS. 2006. Effect of dietary fats and tomato on the immune functions of BALB/c mice. Korean J Food Sci Technol 38(2):273-278
  28. Na YP, Lee SM, Roh KS. 2007. Biochemical characterization of lectin isolated from cherry tomato. J Life Sci 17(2):254-259.
  29. Oh SJ, Kim SK, Bake YJ, Cho KH. 1997. Angiotensin I converting enzyme inhibitory activity of the K-casein fragments hydrolyzed by chymotrypsin, pepsin and trypsin. Korean J Food Sci Technol 29(6):1316-1318
  30. Park NY, Park KN, Lee SH. 2006. Effect of tomato ketchup on fermentation and quality of kimchi. Korean J Food Sci Technol 38(5):655-658
  31. Roh KS. 2010. Antifungal activity and biochemical characterization of lectin isolated from locular fluid of cherry tomato fruit. KSBB Journal 25(3):289-296
  32. Shin HS, Cho EJ. 1996. Analytical study of jook(korean gruel) appeared in the books. Korean J Dietary Culture 11(5):609-619
  33. Tepe B, Sokmen M, Akpulat HA, Sokmen M. 2006. Influence of heat treatment on the antioxidant potentials of six salvia species from Turkey. Food Chem 95(2):200-2004
  34. Torel J, Gillard J, Gillard P. 1986. Antioxidant activity of flavonoid and reactivity with peroxy radical. Phytochem 25: 383-385
  35. Van den Berg R, Haenen GR, Van den Berg H, Bast A. 1999. Applicability of an improved Trolox equivalent antioxidant capacity(TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chem 66(4):511-517
  36. Yang YH, Oh SH, Kim MR. 2007. Effect of grain size on the physicochemical properties of rice porridge. Korean J Food Cookery Sci 23(3):314-320
  37. Yoon OH. 2005. Quality characteristics of porridge prepared by adding chrysanthemum indicum L. Masters degree thesis. Myong-ji University, Gyeonggi, Korea. pp 100-101
  38. Zhang Xian, Lee FZ, Kum JS, Ahn TH, Eun JB. 2003. The effect of processing condition on preference in sensory quality of pine nut gruel. Korean J Food Sci Technol 35(1):33-37

Cited by

  1. The Health Benefits of Porridge with Tomato Powder vol.31, pp.3, 2015,
  2. Quality and Antioxidant Properties of Tofu Coagulated with 'Tsugaru' Apple (Malus domestica Borkh) Juice vol.45, pp.8, 2016,
  3. Antioxidative and Anticancer Activities of the Betatini Cultivar of Cherry Tomato (Lycopersicon esculentum var. cerasiforme) Extract vol.18, pp.4, 2014,
  4. Antioxidative Activities and Quality Characteristics of the Aster scaber Bibimbap for Home Meal Replacement with Varied Blanching Pre-treatment vol.29, pp.5, 2014,
  5. Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pre-treated by Various Drying Methods vol.29, pp.1, 2014,
  6. Quality Characteristics and Antioxidant Properties of Saccharified Banana Gruels vol.42, pp.7, 2013,
  7. Quality Characteristics of Tofu Prepared with Tomatoes and Strawberries vol.31, pp.2, 2015,


Supported by : 국립농업과학원