• Bulletin of the Korean Chemical Society
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• 제18권7호
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• pp.695-702
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• 1997

The objective of this work is to determine the sugar profiles in commercial fruit juices, and to obtain chemometric characteristics. Sugar compositions of fruit juices were determined by HPLC-RID and GC-FID via methoxymation and trimethylsilylation with BSTFA. The appearance of multiple peaks in GC analysis for carbohydrates was disadvantageous as described in earlier literatures. Fructose, glucose, and sucrose were major carbohydrates in most fruit juices. Glucose/fructose ratios obtained by GC were lower than those by HPLC. Orange juices are similar to pineapple juices in the sugar profiles. However, grape juices are characterized by its lower or no detectable sucrose content. In addition, it was also found that unsweeten juices contained considerable level of sucrose. Chemometric technique such as principal components analysis was applied to provide an overview of the distinguishability of fruit juices based on HPLC or GC data. Principal components plot showed that different fruit juices grouped into distinct cluster. Principal components analysis was very useful in fruit juices industry for many aspects such as pattern recognition, detection of adulterants, and quality evaluation.

• 농업과학연구
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• 제43권5호
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• pp.705-714
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• 2016

Organic acid and sugar contents in ten kinds of juices (two orange juices, two grape juices, two aloe juices, two citron juices, one bokbunja, and one grapefruit juice) were analyzed by high-performance liquid chromatography. Citric acid was detected in all the fruit juices analyzed. Grape juices contained the highest tartaric acid content (67.85 - 99.37 mg/100 mL) while orange and grape juices contained a high content of malic acid (151.67 - 211.18 mg/100 mL). Lactic acid was detected in all the aloe juices (35.12 - 65.27 mg/100 mL) as well as in one orange (203.8 mg/100 mL) and one grape juice (112.28 mg/100 mL). Citrus fruit juices (A, A', F) showed the highest content of total organic acids as 902.81 - 1,103.7 mg/100 mL. With regard to sugar contained in the juices, lactose and maltose were not detected in any of the fruit juices. Even when comparing the same kind of fruit juice, sugar (fructose, glucose, and sucrose) content showed a significant difference (p < 0.05) depending on the manufacturer. In the grape juices, contents of fructose (6.86 - 7.51) and glucose (6.23 - 7.3 g/100 mL) were higher than in other juices. One serving size of the juices (180 mL) analyzed in this study can provide approximately 3.3 - 4.9% of total daily energy requirements when consumed as part of the 2,200 kcal/day diet required for an adult.

• 한국식품과학회지
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• 제30권2호
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• pp.333-340
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• 1998

본 연구는 감마선조사 또는 블랜칭처리가 참나물 즙액의 선도유지 연장에 미치는 영향을 조사하기 위하여 수행 되었다. 참나물 생채와 블랜칭한 것을 즙을 만들어 감마선 조사를 한 후 각 다른 온도에 저장하여 미생물의 생육, 색도, 비타민 C의 변화 및 관능검사를 조사한 결과는 다음과 같다. 미생물의 생육변화는 블랜칭 처리한 녹즙이 처리하지 않은 녹즙과 비교하여 모든 처리구에서 총균수, 효모 및 곰팡이수가 약간 감소함을 나타내었으나 거의 차이가 없었다. 그러나 각 처리구에 감마선 조사를 하였을 때 두처리구 모두 0.5 kGy 조사에서도 현저한 생육감소를 나타내었으며 감마선 처리된 녹즙을 저온에서 저장 하였을때는 미생물의 생육억제효과가 높았으나 상온에서는 감마선 효과가 매우 감소함을 나타내었다. 색도변화는 블랜칭하지 않은 참나물로부터 얻은 즙액은 녹즙기로부터 즙액을 얻기 시작할때부터 산화되어 대부분 갈변되었기 때문에 감마선 조사구와 비교하여 저장 20일까지도 색도의 변화가 거의 없었다. 그러나 블랜칭한 녹즙은 블랜칭 하지 않은 녹즙보다 색깔이 훨씬 선명하고 맑은 녹색을 띄었으며 시간이 경과함에 따라 감마선 조사구가 시간이 경과함에 따라 무처리구에 비하여 L값, a값 및 b값이 훨씬 적게 변화함을 나타내었다. 비타민 C의 변화는 블랜칭 처리를 하지않은 녹즙이 저장기간이 지남에 따라 비타민 C 손실률이 증가하였으며 감마선 처리구도 무처리구와 비교하여 차이가 없었다. 그러나 블랜칭 처리한 녹즙의 비타민 C의 함량변화는 블랜칭 처리를 하지 않은 녹즙보다 적었으며 감마선 처리구와 거의차이가 없었으며 온도가 낮을수록 두 처리구 모두 비타민 C의 손실율이 적게 나타났다. 블랜칭하지 않은 참나물녹즙이 블랜칭 녹즙에 비하여 풀냄새와 쓴맛이 강하게 나타났으며 블랜칭한 녹즙은 시간이 경과함에 따라 풀냄새는 더욱 감소하였으며 쓴맛은 변화가 없었다. 감마선을 조사하였을 때 블랜칭하지 않은 녹즙에서는 무처리구와 비교하여 볼 때 밝기, 풀냄새, 쓴맛, 신선감 및 수용성에서 차이가 없었으며 블랜칭한 녹즙에서는 무처리구가 감마선처리구에 비하여 풀냄새와 쓴맛이 증가하였고 신선감과 수용성이 감소되었다.

• 대한영양사협회학술지
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• 제25권4호
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• pp.281-294
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• 2019

The objective of this study was to develop fermented vegetable juices that possess antidiabetic and antioxidant activities. Lactobacillus plantarum MKHA15 (MKHA15) and Leuconostoc mesenteroides MKSR (MKSR) were applied to ferment onion, cabbage, and tomato juices at $37^{\circ}C$ and $30^{\circ}C$ for 72 h, respectively, and their functionality was tested using the 12 h hour-fermented juice by MKHA15, and 48 h hour-fermented juice by MKSR. Inhibition of ${\alpha}$-glucosidase activity was observed in all fermented juices. The onion juice fermented by MKHA15 showed significantly higher ${\alpha}$-glucosidase inhibition activity compared to other juices. All juices showed more than 70% inhibition of ${\alpha}$-amylase activity. The DPPH radical scavenging activity of onion juice fermented by MKSR showed significantly lower activity than cabbage and tomato juices; however, no difference was observed between the types of starter cultures. The SOD-like activity of cabbage juice fermented by MKSR was the highest among the fermented juices. The juices fermented by MKHA15 showed higher reducing power than those by MKSR. Therefore, we believe that cabbage, onion and tomato juice fermented by MKHA15 and MKSR would be useful in probiotic juices, as they possess antidiabetic and antioxidant activities.

• Preventive Nutrition and Food Science
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• 제2권2호
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• pp.155-161
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• 1997

The mutagenic and antimutagenic activities of juices from 20 common edible wild herbs found in Korea were investigated using the spore-rec assay and Ames test. The juices of Hemerocallis fulva and Capsella bursapastoris exhibited a little induction or inhibition of mutagenesis in the presence of selected metal ions, but juices of most edible wild herbs did not affect on the mutagenesis in the spore-rec assay. In the other hand, all of the juices strongly inhibited the mutagenesis induced by benzo[a]pyrene, 2-amino-fluorene, and 3-amino-1,4-dimethyl-5H-pyridol tested on Salmonella typhimurium TA98 or TA100 in the presence of S-9 mix. The antimutagenic effects increased as the concentration of the mutagens increase. The results suggest that concentration of samples or types of various mutagen interact to affect the antimutagenic potential of the juices in the TA98 and TA100 strain.

• 한국식품영양학회지
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• 제12권4호
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• pp.344-349
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• 1999

The mineral contents were analyzed for apple juices by Inductively Coupled Plasma. The Mg contents of tested commercial apple juices ranged 6.27∼32.91ppm, Ca 15,95∼3.11.76ppm K231∼1148.02ppm Na 39.82∼115.68ppm and P 19.27∼304.02ppm. The mineal contents of model apple juice were Mg 29.83∼45.65ppm Ca 16.98∼30.98ppm K 814.28∼1,256.70ppm Na 19.88∼26.85ppm and P 25.88∼54.71ppm. respectively. Comparing mineral contents of model apple juices and commercial apple juice, Na, Ca and P contents of commercial apple juices were higher but Mg, K contents were lower than that of model apple juices. Among the mineral content of apple juices. K was the major element.

• 한국식품조리과학회지
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• 제31권4호
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• pp.456-464
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• 2015

This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.

• 한국식품위생안전성학회지
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• 제12권4호
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• pp.321-327
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• 1997

The antimutagenic effects of juices and methanol extracts from cruciferous vegetables (cabbage, red cabbage, Korean cabbage, kale, cauliflower, broccoli, radish root, leafy radish, rape leaves and shepherd's purse) on the mutagenicity induced by aflatoxin B1(AFB1) and N-methyl-N'-nitrosoguanidine(MNNG) were studied using Salmonella assay system. In the case of juices from the cruciferous vegetables, the juices of cabbage, kale, cauliflower and radish root in the concentrations of 50, 200 and 500 ${mu}ell$/plate considerably decreased the mutagenicity induced by AFB1, and the juices of cabbage and broccoli in the concentrations of 200 and 500${mu}ell$/plate significantly reduced the mutagenicity induced by MNNG. The antimutagenic activities of the juices against AFB1 were stronger than those against MNNG. In the case of methanol extracts from the cruciferous vegetables, the methanol extracts of kale, broccoli and shepherd'purse appeared to inhibit the mutagenicity induced by AFB1 and MNNG in Salmonella typhimurium test strains. The effects of the juices against mutagens quite different from ones of the methanol extracts. The juice of cabbage showed antimutagenicity, but its methanol extract was less effective. However, both juices and methanol extracts from kale and broccoli exhibited strong antimutagenic activities against the mutagens.

• Preventive Nutrition and Food Science
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• 제19권2호
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• pp.108-114
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• 2014

Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Results revealed that juices that had been prepared by blending whole fruits had stronger antioxidant activities and contained larger amounts of phenolic compounds than juices that had been prepared by juicing the flesh fraction of the fruit. However, the concentration of ascorbic acid in apple, pear, and mandarin orange juices was significantly (P<0.05) higher in juice that had been processed by juicing, rather than blending. The juices with the highest ascorbic acid (233.9 mg/serving), total polyphenols (862.3 mg gallic acid equivalents/serving), and flavonoids (295.1 mg quercetin equivalents/serving) concentrations were blended persimmon juice, blended mandarin orange juice, and juiced apple juice, respectively. These results indicate that juice extraction techniques significantly (P<0.05) influences the phytochemical levels and antioxidant capacity of fruit juices.

• 한국조리학회지
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• 제23권3호
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• pp.166-173
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• 2017

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.