Earticle

초록

영어

This research was conducted to determine the effect of far-infrared ray (FIR) irradiation of grape berries as apotential application for manufacturing grape products with a high amount of antioxidant chemicals. Two grape cultivars, thered grape cv. Campbell Early and the white grape cv. Thompson Seedless, produced increased amounts of crude extracts, inthe FIR treatments compared to a non-FIR treatment control with same temperature. However, total phenolic concentrationsand antioxidant activity in a ‘Campbell Early’ increased in the extracts following FIR treatment, whereas those of ‘ThompsonSeedless’ did not increase significantly. High performance liquid chromatography (HPLC) analysis indicated that functionalcomponents affecting antioxidant activity were significantly increased in the extract of ‘Campbell Early’ following FIRtreatment. Our results indicate that application of FIR treatment in heat process of grapes increases levels of antioxidativephenolic chemicals and it may help to enhance the availability of antioxidative compounds in various grape food products.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Seok Hyun Eom [ Department of Horticultural Biotechnology, Kyung Hee University, Youngin, Gyeonggi 446-701, Korea ]
• Hyung Jae Park [ Division of Biotechnology, BT College, Kangwon National University, Chuncheon, Gangwon 200-701, Korea ]
• Dong Wan Seo [ Molecular and Bioscience, BT College, Kangwon National University, Chuncheon, Gangwon 200-701, Korea ]
• Won Woo Kim [ Division of Biotechnology, BT College, Kangwon National University, Chuncheon, Gangwon 200-701, Korea ]
• Dong Ha Cho [ Division of Biotechnology, BT College, Kangwon National University, Chuncheon, Gangwon 200-701, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664