Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physiological Activities of Saccharified Cherry Tomato Gruel Containing Different Levels of Cherry Tomato Puree

방울토마토 첨가량을 달리한 당화 방울토마토죽의 항산화 및 ACE 저해 효과

  • Kim, Jin Sook (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Ja Young (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Chang, Young Eun (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
  • 김진숙 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김자영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 장영은 (농촌진흥청 국립농업과학원 농식품자원부)
  • Published : 2012.12.31
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Abstract

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.

Keywords

References

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