The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Comparison of Components and Antioxidant Activity of Cherry, Aronia, and Maquiberry

버찌, 아로니아, 마키베리의 성분 및 항산화 활성 비교 연구

  • Lee, Ki-Won (Dept. of Food and Nutrition, Sahmyook University) ;
  • Je, Haejong (Dept. of Theology, Sahmyook University) ;
  • Jung, Tae-Hwan (Biomaterials Research Institute, Sahmyook University) ;
  • Lee, Yu lim (Food Science and Biotechnology, Sahmyook University) ;
  • Choi, Jae-Hwan (Food Science and Biotechnology, Sahmyook University) ;
  • Hwang, Hyo-Jeong (Dept. of Food and Nutrition, Sahmyook University) ;
  • Shin, Kyung-Ok (Dept. of Food and Nutrition, Sahmyook University)
  • 이기원 (삼육대학교 식품영양학과) ;
  • 제해종 (삼육대학교 신학과) ;
  • 정태환 (삼육대학교 보건바이오융합학과 대학원) ;
  • 이유림 (삼육대학교 식품생명산업학과 대학원) ;
  • 최재환 (삼육대학교 식품생명산업학과 대학원) ;
  • 황효정 (삼육대학교 식품영양학과) ;
  • 신경옥 (삼육대학교 식품영양학과)
  • Received : 2018.08.16
  • Accepted : 2018.09.28
  • Published : 2018.10.30
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Abstract

This study was performed to facilitate development of new food materials by comparing general components, functional components and antioxidant activity of cherry, aronia, and maquiberry. Cherry revealed higher content of water (6.71%), crude protein (4.61%) and crude protein (5.33%) than aronia and maquiberry. Crude fat content of cherry fruits was the lowest at 1.46%. Content of iron per 100 g was 0.96 mg in cherry, significantly higher than other berries. Total phenolic content of cherry, aronia and maquiberry was 31.32~95.05 GAE mg/g. Total flavonoid content in water extract was 2.07 QE mg/g in cherry, compared with aronia and maquiberry. FRAP reduction power of cherry, aronia and maquiberry was $86.94{\sim}331.83TEAC\;{\mu}mol/g$. FRAP reduction power ($156.50TEAC\;{\mu}mol/g$) of cherry was higher than that of aronia ($121.72TEAC\;{\mu}mol/g$) at $95^{\circ}C$ deionized water extract. In the case of water extract, $117.00TEAC\;{\mu}mol/g$, and cherry was higher in ABTS radical scavenging ability than aronia ($86.55{\mu}mol/g$). DPPH radical scavenging activity of cherry, aronia and maquiberry was $26.34{\sim}493.53TEAC\;{\mu}mol/g$. DPPH radical scavenging activity was lowest in cherry. In conclusion, in place of foreign expensive aronia and maquiberry, the price of cherry is low and use of cherry widely distributed has increased and is used as a material of functional food.

Keywords

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