Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 21, Issue 3, Pages 815-822Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-012-0105-2
Keywords
non-astringent persimmon; juice; antioxidant activity; tyrosinase inhibitory activity; acetylcholinesterase inhibitory activity
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Funding
- Kyungnam University, Korea
- National Research Foundation of Korea [핵C6B2606] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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Non-astringent persimmon fruit (NAPF) juices were prepared by heating at 4 different temperatures (100, 110, 120, and 130A degrees C) with 3 different heating times (1, 2, and 3 h). Phenolic, tannin, and catechin contents of the NAPF juice were significantly affected by heating condition. Total phenolic content of the juice prepared at 130A degrees C for 3 h increased from 0.35 to 2.67 mg GAE/mL, compared to that prepared at 100A degrees C for 1 h. Both tannin and catechin contents of the juice also increased with increasing temperature and time. Reducing power, DPPH, and ABTS radical scavenging activities, and beta-carotene blanching inhibition activity of the juice significantly increased with increase of heating temperature and time. Tyrosinase and acetylcholinesterase inhibition activities of the juice also increased with increase of heating temperatures and times. These results suggest that antioxidant and several physiological activities of NAPF juice are significantly affected by heating condition during processing.
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