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Changes in the Chemical Components and Antioxidant Activity of Peach (Prunus persica L. Batsch) by Hot Air Treatment

열풍처리에 의한 복숭아의 성분 및 항산화 활성 변화

  • Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Jang, Hyun-Jung (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Lee, Yu-Jin (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Choi, Ji-Hye (Dept. of Food and Nutrition, Korea National University of Transportation)
  • 이경행 (한국교통대학교 식품영양학과) ;
  • 장현정 (한국교통대학교 식품영양학과) ;
  • 이유진 (한국교통대학교 식품영양학과) ;
  • 최지혜 (한국교통대학교 식품영양학과)
  • Received : 2014.03.07
  • Accepted : 2014.04.03
  • Published : 2014.04.30

Abstract

To increase the shelf-life of domestic peach, peaches were treated with hot air ($46^{\circ}C$) for 0~9 hours and the changes in the major components contents and antioxidative activities were investigated. Ascorbic acid content of the control and hot air treatments were 13.81 mg% and 11.73~14.16 mg% respectively, however, there was no significant difference between them. The contents of polyphenols of the control and hot air treatments were 22.64 mg% and 19.03~23.19 mg% respectively, but there was no significant difference between them. The contents of polyphenols of the control were slightly lower than those of hot air treatments during storage. Also the contents of flavonoid were not significantly different among the control and hot air treatments. The detected free sugars of the control and hot air treatments were fructose, glucose, maltose and sucrose. Among the free sugars detected, sucrose content was the highest and free sugar content did not change during storage periods. Furthermore, antioxidative activities were not different among the control and hot air treatments.

Acknowledgement

Supported by : 농촌진흥청

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