Antioxidant activities of fresh grape juices prepared using various household processing methods
2017
Kim, M.J., Inje University, Gimhae, Republic of Korea | Jun, J.G., Inje University, Gimhae, Republic of Korea | Park, S.Y., Inje University, Gimhae, Republic of Korea | Choi, M.J., Kyungnam University, Changwon, Republic of Korea | Park, E., Kyungnam University, Changwon, Republic of Korea | Kim, J.I., Inje University, Gimhae, Republic of Korea | Kim, M.J., Inje University, Gimhae, Republic of Korea
The purpose of this study was to evaluate and compare the antioxidant activities, and their contents, in grape juices prepared by various household juicers, and grape flesh (GF). The grape juices were prepared using a low-speed masticating (LSM) juicer, a high-speed centrifugal (HSC) juicer, and a blender (BLD). The total polyphenol, total flavonoid, total monomeric anthocyanin, and vitamin C contents were highest in the LSM grape juice, and decreased in the order: LSM greater than BLD greater than HSC greater than GF. The antioxidant activities such as DPPH radical scavenging activity, and SOD-like activity were significantly higher in the LSM juice than in other juices and grape flesh. The antioxidant activities and the quality of grape juices were significantly affected by the household juicing method used, and an LSM juicer is strongly recommended for making healthy grape juice, rich in antioxidants.
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