Easy production techniques for clear pear juice and its antioxidant activities of 'Chuwhangbae' pear

Choi, Jong-Soo; Yim, Sun-Hee; Choi, Jang-Jeon; Kim, Sung-Jong; Nam, Seung‐Hee; Kang, Sam Seok; Kim, Yoon Kyeong; Lee, Han Chan

doi:10.11002/kjfp.2013.20.5.720

Cited by 5 publications

(3 citation statements)

References 12 publications

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“…Harvest date also significantly influences apple fruit storability, and delayed harvest often results in reduced fruit texture and higher ethylene production (De Long et al, 2004;Watkins et al, 1989;Watkins, 2008). The major free sugars found in 'Chuwhangbae' and 'Niitaka' pears were sucrose, glucose, fructose, and sorbitol, a sugar alcohol (Choi et al, 1998(Choi et al, , 2013. The same variety of sugars was found in the present study (Fig.…”

Section: Dafbsupporting

confidence: 77%

“…Fructose concentrations were not likely altered by harvest dates. In case of pear, fruit sweetness was significantly controlled by fructose concentration (Youn et al, 2000), which could have influenced the overall high proportion of free sugar in fruits harvested at all DAFB, as observed in other pear cultivars (Choi et al, 1998(Choi et al, , 2013Youn et al, 2000). Total sugar concentrations tend to rise from 120 DAFB to 135 DAFB (data not presented), although declines with increased respiration during long-term storage (Arzani et al, 2008).…”

Section: Dafbmentioning

confidence: 97%

See 1 more Smart Citation

Fruit quality and core breakdown of ‘Wonhwang’ pears in relation to harvest date and pre-storage cooling

Choi¹,

Yim²,

Cho³

et al. 2015

Scientia Horticulturae

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Section: Dafbsupporting

confidence: 77%

Section: Dafbmentioning

confidence: 97%

Fruit quality and core breakdown of ‘Wonhwang’ pears in relation to harvest date and pre-storage cooling

Choi¹,

Yim²,

Cho³

et al. 2015

Scientia Horticulturae

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“…Nine cultivars of Korean pears have been analyzed for polyphenol compounds and DPPH radical scavenging activities (7). Total phenolic and total flavonoid contents, and antioxidant activities of heated juice from "Niitaka" and "Chuwhang" pears have been reported (8,9). However, the antioxidant activity of processed "Sinhwa" pear juice treated with AA has not been studied.…”

Section: Introductionmentioning

confidence: 99%

Enzymatic browning inhibition and antioxidant activity of pear juice from a new cultivar of asian pear (Pyrus pyrifolia Nakai cv. Sinhwa) with different concentrations of ascorbic acid

Jiang

Kim

Nam

et al. 2016

Food Sci Biotechnol

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Different ascorbic acid (AA) concentrations of 0.16, 0.20, and 0.24% (w/v) were added to pear juice from the new cultivar Nakai cv. "Sinhwa". Enzymatic browning reduction and antioxidant activity were analyzed after 24 h at 37°C. Juices with 0.20% added AA showed the highest inhibition of 78.8% of polyphenol oxidase (PPO) activity. L* values of juices a with 0.20 and 0.24% added AA decreased more slowly than controls lacking AA addition and juice with 0.16% added AA after storage for 24 h. Browning indices of juices with added AA were lower than for controls. However, indices increased after storage for 24 h. The DPPH radical-scavenging activity, reducing power, and nitrite scavenging activity of all juices with added AA were higher than for controls and decreased after storage for 24 h. Addition of 0.20% AA to pear juice from the new "Sinhwa" cultivar showed the highest browning activity reduction.

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Antioxidant activities of soymilk added with green tea and rosemary extract

Ryu¹,

Song²,

Moon³

et al. 2017

Korean Journal of Food Preservation

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The objective of this study was to compare antioxidant activities of green tea, rosemary, lemon and bamboo leaves extracts using three different extraction methods (80% ethanol sonication extraction, distilled water autoclave extraction, distilled water extraction at room temperature). As a result, green tea and rosemary extracts showed relatively high antioxidant activities compared with those of lemon and bamboo leaves. These green tea and rosemary extracts were subsequently added to soymilk and their mixtures were examined for antioxidant activities. Soymilk added with 10% green tea distilled water autoclave extracts and distilled water at room temperature extracts showed relatively high DPPH, 85.09±2.26%, 84.38±1.97%, and ABTS radical scavenging activities, 73.43±2.78%, 81.34±4.78%, respectively. On the other hand, soymilk added with 10% rosemary distilled water autoclave extracts showed remarkably higher DPPH radical scavenging activity while their ABTS radical scavenging ability was similar to that of non-added soymilk. In conclusion, our results suggest that the addition of green tea distilled water autoclave extracts, distilled water at room temperature extracts and rosemary distilled water autoclave extracts to soymilk could contribute to the development of added value soymilk products with increased antioxidant activities. Key words：antioxidant, green tea, jeju island, rosemary, soymilk 서 론 1)

show abstract

Easy production techniques for clear pear juice and its antioxidant activities of 'Chuwhangbae' pear

Cited by 5 publications

References 12 publications

Fruit quality and core breakdown of ‘Wonhwang’ pears in relation to harvest date and pre-storage cooling

Fruit quality and core breakdown of ‘Wonhwang’ pears in relation to harvest date and pre-storage cooling

Enzymatic browning inhibition and antioxidant activity of pear juice from a new cultivar of asian pear (Pyrus pyrifolia Nakai cv. Sinhwa) with different concentrations of ascorbic acid

Antioxidant activities of soymilk added with green tea and rosemary extract

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