• Title, Summary, Keyword: dried fruits

Search Result 163, Processing Time 0.046 seconds

The Promise of Dried Fruits in Cancer Chemoprevention

  • Kundu, Joydeb Kumar;Chun, Kyung-Soo
    • Asian Pacific Journal of Cancer Prevention
    • /
    • v.15 no.8
    • /
    • pp.3343-3352
    • /
    • 2014
  • Chemoprevention is an attempt to use nontoxic natural and synthetic substances or their mixtures to intervene the relatively early stages of carcinogenesis, before invasive characteristics are manifested. The consumption of fruits is well known to reduce the risk of human cancers. Although most fruits are available only on a seasonal basis, recent advances in food processing technologies have made it possible to extend the shelf life of fruits and fruit-products. Fruits can be preserved by applying different drying processes to reduce the moisture content. Different varieties of dried fruits are now sold in supermarkets, thereby making them readily accessible to consumers. Since oxidative stress and chronic inflammation play important roles in cancer development, dried fruits with antioxidative and anti-inflammatory properties hold promise for cancer chemoprevention. The antioxidant, anti-inflammatory and chemopreventive activities of dried fruits are largely attributed to their polyphenols and vitamins. Dried fruits contain adequate amounts of bioactive principles, such as anthocyanins, acetogenins, catechins, coumarins, phenolic acids, terpenes, xanthones, and others. Since numerous health beneficial phytochemicals in fruits are conserved even after processing, regular intake of dried fruits can help prevent cancer. This review addresses the chemopreventive potential of representative dried fruits and their active constituents.

Changes in the Physical Characteristics and Components of the Jujube Fruits by Drying Methods (대추의 건조방법에 따른 물성 및 성분의 변화)

  • 신승렬;이숙희;윤경영;김광수
    • Korean Journal of Food Preservation
    • /
    • v.5 no.4
    • /
    • pp.346-349
    • /
    • 1998
  • This study was investigated to changes of texture, color and chemical properties in jujube fruits which dried by sun and hot air instrument. Weight and moisture contents were the lowest in jujube fruits dried by sun thin those of others. The ratio of water uptake was the highest in jujube fruits dried by hot air drying than those of others. The hardness and rate of rotting of dried jujube fruits were the highest in sun (Dying than those of others. The browning of jujube fruits dried by sun was higher than that of jujube fruits dried by other methods. Ash content was the highest in sun dried fruits than those of others, and content of vitamin C was the lowest in nm dried fruits than those of others.

  • PDF

Optimization of Drying Conditions for Quality Semi-dried Mulberry Fruit (Morus alba L.) using Response Surface Methodology

  • Teng, Hui;Lee, WonYoung
    • Current Research on Agriculture and Life Sciences
    • /
    • v.32 no.2
    • /
    • pp.67-73
    • /
    • 2014
  • Mulberry fruits were semi-dried using hot air ($60-100^{\circ}C$) or cool air ($20-40^{\circ}C$), and the effects of the drying temperature and processing time on the quality of the final dried mulberry fruits were investigated. Response surface methodology was employed to establish a statistical model and predict the conditions resulting in minimal loss of the total phenolic content (TPC) and ascorbic acid. Thus, using overlapped contour plots, the optimal conditions for producing semi-dried mulberry fruits, which reduced the moisture residue to 45% and minimized the nutrient losses of TPC and ascorbic acid, were determined for the hot-air process ($60.7^{\circ}C$ for 5.4 h) and cool-air process ($34.8^{\circ}C$ for 23.3 h). Plus, a higher drying temperature was found to lead to a faster loss of moisture and ascorbic acid, while the TPC was significantly decreased in the cool-air dried mulberry fruits due to the higher activity of polyphenol oxidase between 30 and $40^{\circ}C$.

Analysis of Dietary Fiber Content of Some Vegetables, Mushrooms, Fruits and Seaweeds (채소류, 버섯류, 과일류 및 해조류 식품의 식이섬유 함량)

  • 황선희
    • Journal of Nutrition and Health
    • /
    • v.29 no.1
    • /
    • pp.89-96
    • /
    • 1996
  • This study was conducted to analyze dietary fiber content of 113 common Korean foods. Content of total dietary fiber(TDF) in vegetables, mushrooms, fruite, and seaweeds was determined by enzymatic-gravimetric method developed by Prosky et al. and adopted by AOAC. The average TDF content of the foods analyzed was 3.62$\pm$2.09% for green vegetables, 5.90$\pm$7.61% for light vegetables, 14.27$\pm$18.11% for mushrooms, 3.02$\pm$4.48% for fruits, and 11.39$\pm$12.68% for seaweeds. The foods containing the highest TDF values in the food groups were boiled radish leaves(10.84%) in green vegetables, dried braken(38.36%) in light vegetables, dried juda's ear(18.18%) in mushrooms except dried manna lichen(52.87%), dried persimon(17.73%) in fruits and dried sea mustard(37.77%) in seaweeds. Dried Seaweeds such as sea mustard (37.77%), sea tangle(29.30%), and laver(31.36%) were good sources of dietary fiber. When we consider the health and therapeutic benefits of dietary fiber, it is recommended to continue to consume traditional Korean diet which are mainly composed of vegetables rather than animal foods and to increase consumption of dried mushrooms and seaweeds which contain high content of TDF.

  • PDF

Study on the Quality and Process of Jujube Fruit Jungkwa (대추정과의 제조방법과 품질에 관한 연구)

  • Hong, Ju-Yeon;Park, Mi-Hee;Shin, Seung-Ryeul
    • Korean Journal of Food Preservation
    • /
    • v.17 no.1
    • /
    • pp.42-49
    • /
    • 2010
  • This study was developed a multi-step process of functional jungkwa preparation from jujube fruits to prepare a new processed food, and investigated on the quality of jujube jungkwa. The weight of jujube fruits notably increased during the second processing, compared with jungkwa prepared from dried jujube fruits using an osmosis drying treatment. The weight of jungkwa produced in the second processing step was less than those in the first step. The Hunter values (L, a, b) of dried jujube fruits after the first processing were less than those of control jujube fruits. The L value did not change after the second processing of jujube jungkwa, but the a and b values were markedly decreased. However, the Hunter values did not change during the third processing step. The moisture content of dried jujube fruit, and dried fruit treated by supplementary drying (DDJF) was 37.74 and 35.93%, respectively, and that of dried fruit treated by osmosis drying was 40.42%. The moisture content of dried jujube fruit after the second processing decreased by 2-10%, and by 4-10% after the third processing. The reabsorption ratio of jujube jungkwa after the second processing was 16.93%, and that of jungkwa produced from osmosis-dried fruit 24.81%. The strength and hardness of dried jujube fruit treated with supplementary drying (DDJF) were higher, at 3 and 2, respectively, compared to the values of dried jujube fruit. The rheology of jujube fruit and jungkwa did not change during the second processing. The color, glossiness, acceptability of appearance, flavor, and overall acceptability of dried jujube fruit treated by osmosis drying as the second processing step were somewhat higher than those of fruit processed by other methods. The scores for appearance, flavor, chewiness, after taste, and overall acceptability of dried fruits treated with supplementary drying as the third processing step were somewhat greater than those of fruit prepared by other means. Accordingly, we have developed a process for preparation of jungkwa from dried jujube fruit treated by supplementary drying and osmosis drying as the second and third processing steps.

Analysis on Pesticide Residue in Medicinal Dried Fruits (약용건조과실류의 잔류농약분석)

  • Lee, Kyeong-Ah;Kang, Sung-Tae;Kim, Ouk-Hee;Park, Sung-Kyu;Ha, Kwang-Tae;Choi, Young-Hee;Jo, Han-Bin;Choi, Byung-Hymn
    • The Korean Journal of Pesticide Science
    • /
    • v.14 no.3
    • /
    • pp.209-218
    • /
    • 2010
  • There experiment were carried out to analyze for pesticide residues in 4 kinds of dried fruits collected in northern area of Seoul in 2007~2009. Total of 213 samples were analyzed. According to the results, 20 kinds of residual pesticides were detected. Residual pesticides were detected in 66 samples (31.0%) and 8 samples (3.8%) exceeded maximum residue limits (MRL). Cypermethrin, fenvalerate, endosulfan, chlorpyrifos, bifenthrin were detected frequently. The Pesticide types which were detected in dried furits were revealed in order of pyrethroid > organophosphate > organochloride > dicarboximide. Detection rates of dried fruits were dried chinese matrimony vein (53.0%), dried jujube (34.9%), dried rubi fructus (7.6%) and dried maximowiczia chinensis (4.6%). Based on these results, we investigated the risk assessment from amount of residual pesticide in dried jujube. Range of %ADI were 0.0001~0.0081%, but the value has not effected on human health.

Detection Properties of Irradiated Dried Fruits by Using Photo-stimulated Luminescence, Thermoluminescence, and Electronspin Resonance Methods (물리적인 방법(PSL, TL, ESR)을 이용한 방사선 조사 건조과일의 검지 특성)

  • Yoon, Young-Min;Park, Jae-Nam;Choi, Soo-Jeong;Park, Jong-Heum;Kim, Jae-Kyung;Byun, Eui-Baek;Lee, Ju-Woon;Han, In-Jun;Park, Jin-Gyu;Kim, Jae-Hun;Song, Beom-Seok
    • Journal of Radiation Industry
    • /
    • v.8 no.1
    • /
    • pp.11-15
    • /
    • 2014
  • In this study, we investigated the applicability of the photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) methods for freeze dried fruits which are not allowed to be irradiated in Korea. Apples and persimmons samples that had been dried with a freeze drier were irradiated at a dose of 1, 3, 5, 7, and 10 kGy, using a gamma radiator with a cobalt-60 source. With the PSL method, the dried apples showed photon counts of less then 700 counts/60 s (negative) in all the samples, whereas the dried persimmons that were gamma-irradiated above 3 kGy yielded photon counts of between 700 and 5,000 counts/60 s (intermediate). The TL results showed that this technique is useful for detecting irradiated samples; the TL ratios ($TL_1/TL_2$) measured for the food samples at an irradiation dose of 1 kGy were 0.13 for dried apples and 0.79 for dried persimmons. With regard to the results of ESR spectroscopy, the strength of the ESR signals from the dried fruits increased linearly in a dosedependent manner. However, the characteristic signal was not found in all the samples. In conclusion, the TL methods only can be used for the detection of gamma-irradiated dried apples and persimmons.

Quality of Single-Harvested Red Peppers by Drying Methods (일시 수확한 고추의 건조방법별 품질)

  • Chung, Koo-Min;Hwang, Jae-Moon
    • Korean Journal of Food Science and Technology
    • /
    • v.35 no.2
    • /
    • pp.329-333
    • /
    • 2003
  • Fruits of 'Manita', a red pepper cultivar, and 'HL', a cultivar bred for single-harvest, cultivated by direct sowing method were harvested simultaneously. The red fruits were freeze-, sun-, indoor-, hot-air $(65^{\circ}C)$, and excessive hot-air (50% longer time) dried. For Manita. ASTA values of freeze- and indoor-dried red pepper were the highest $(153.6{\sim}168.4)$, and those of sun- and hot air-dried ones were $119.2{\sim}131.5$. Excessive hot-air drying decreased the redness by about $9{\sim}15%$ compared to normal hot-air drying. For HL, ASTA values $(150.3{\sim}171.7)$ of indoor-dried red peppers were much higher than other dried peppers. Red pigment in HL was destroyed easily during sun drying, showing values of only $49.2{\sim}69.2$. By excessive hot-air drying, the redness did not decrease, compared to normal hot-air drying. The organic acid contents of both cultivars were higher in sun- and hot-air-dried ones than freeze- and indoor-dried ones. Copsaicinoid contents of both cultivars decreased up to 22% by excessive hot-air drying compared to normal hot-air drying. Sugar contents were lower in all drying methods other than freeze drying for both cultivars.

Quality of Single-Harvested Red Peppers by Harvest Time and Fruit Grade (시기를 달리하여 일시 수확한 고추의 등급별 품질)

  • Chung, Koo-Min;Hwang, Jae-Moon
    • Korean Journal of Food Science and Technology
    • /
    • v.34 no.5
    • /
    • pp.919-923
    • /
    • 2002
  • 'Manita', a red pepper cultivar, and 'HL', a cultivar bred for single-harvest by National Horticultural Research Institute, were cultivated using direct sowing method, and all fruits were harvested five times at on interval of one week, and were grouped into five grades by color and appearance (drying degree). The amount of red fruits increased gradually with increasing harvest time, and at the fifth harvest time, the ratios of red fruits were 80.9 and 79.1% for Manita and HL, respectively. Among red fruits, the portion of ROO grade (red pepper dried considerably on the plant) was 42.9%, RO (red pepper dried partially on the plant) 31.9%, and RF (fresh red pepper) 6.1% for Manita. For HL, the portions of RO and RF were 56.7 and 22.4%, respectively. As fruits aged, the redness intensified. ROO, RO, and RF fruits had ASTA color values of 150.4, 140.1, and 107.4 for Manita, and for HL, those of RO and RF were 100.0 and 77.1, respectively. The contents of capsaicinoids, organic acid, and sugar were not significantly different with the harvest time.

Detection of Gamma-Irradiated Dried Fruits by Measuring of Free Radicals (Free Radical의 측정을 통한 감마선 조사 건조과일의 검지)

  • Nam, Hye-Seon;Ly, Sun-Yung;Yang, Jae-Seung
    • Korean Journal of Food Science and Technology
    • /
    • v.33 no.4
    • /
    • pp.423-426
    • /
    • 2001
  • Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose on irradiated dried fruits. Dried banana, pineapple and pistachio were irradiated with doses of 0, 0.5, 1, 2 and 5 kGy at room temperature using a Co-60 irradiator. Multiplet ESR signals were observed in irradiated dried banana and pineapple, and singlet ESR signal was observed in irradiated pistachio, while these characteristic signals were not detected in non-irradiated samples. Since the amount of free radicals linearly increased with the applied doses $(0.5{\sim}5\;kGy)$, highly positive correlation coefficients $(R^2=0.9874{\sim}0.9974)$ were obtained between the irradiation doses and the corresponding free radical concentrations. The characteristic ESR signals were observed in irradiated samples even after 40 days of storage at room temperature.

  • PDF