Comparison of antioxidant activities and bioactive compounds between Bokbunja (Rubus coreanus Miq.) and other berries

Title
Comparison of antioxidant activities and bioactive compounds between Bokbunja (Rubus coreanus Miq.) and other berries
Author(s)
곽은정최일숙
Keywords
WINE PROCESSING WASTE; FRUITS; RASPBERRIES; BLUEBERRIES; BLACKBERRY; FLAVONOIDS; CULTIVARS; EXTRACTS; ASSAY
Issue Date
201410
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.5, pp.1677 - 1682
Abstract
The physicochemical properties and antioxidant properties of bokbunja, a Korean black raspberry, were clarified and compared with blueberry, cranberry, raspberry, and strawberry. The amount of soluble solids was significantly (p < 0.05) lower in bokbunja than in other berries, whereas the pH of bokbunja was significantly (p < 0.05) higher. Analysis of the total phenolic, flavonoid, and anthocyanin contents found that bokbunja had the highest, while the others were ranked in the order of raspberry > blueberry > cranberry > strawberry. The content of ellagic acid (147.3 mg/100 g of FW) also was highest in bokbunja. The antioxidant activities of bokbunja, assessed based on DPPH, ABTS, and ferric reducing antioxidant power (FRAP) assays, were higher than for other berries. Bokbunja is a healthier antioxidant source than other berries.
URI
http://hdl.handle.net/YU.REPOSITORY/30633http://dx.doi.org/10.1007/s10068-014-0228-8
ISSN
1226-7708
Appears in Collections:
자연자원대학 > 외식산업학과 > Articles
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