Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Effects of Extraction Methods on Antioxidative Properties of Carrot, Apples, and Blueberry Juices

착즙 방법에 따른 당근·사과·블루베리 주스의 항산화 영양소 비교

  • Kim, Eun-mi (Dept. of Hotel Culinary Arts, Kimpo University)
  • 김은미 (김포대학교 호텔조리과)
  • Received : 2017.03.21
  • Accepted : 2017.04.13
  • Published : 2017.04.30
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Abstract

This study was performed to compare the vitamin A, E, ${\beta}-carotene$, polyphenol content, and DPPH radical scavenging activity of carrot, apple, and blueberry juices as affected by extraction methods using slow juicer (HJ), no vacuum blending (NVJ) and vacuum blending (VJ). Juice yields of carrot, apple, and blueberry were 100% in NVJ and VJ groups. Vitamin A content of all juices was the highest in VJ group. Vitamin E content in carrot and apple juices increased most in the HJ group, followed by the NVJ and VJ group; Vitamin E content in blueberry juice was higher in the NVJ group than VJ or HJ group. ${\beta}-carotene$ and polyphenol content in all juices were highest in the VJ group. In addition, the differences between vacuum blending and non-vacuum blending were only shown on apple and blueberry juices. Polyphenol content in carrot and blueberry juices increased most in the HJ group, followed by the NVJ, and VJ groups, and in apple juice, polyphenol content was higher in the VJ group than the HJ or NVJ group. DPPH radical scavenging activity in the VJ group was significantly higher than the NVJ group. The results of this study showed the vacuum blending method had outstanding antioxidative nutrients compared to other juicing methods.

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References

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