지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
오류제보하기
The demand for sustainable extraction of bioactive compounds from food matrices has been increasing. Water extraction of anthocyanins in aronia was investigated using conventional and ultrasonic-assisted methods. The optimum extraction conditions for the conventional method included a sample-to-water ratio of 1:40 g/mL, extraction temperature 71℃, and extraction time of 39 min. The optimized conditions for ultrasonic-assisted extraction were a sample-to-water ratio of 1:40 g/mL, extraction temperature 80℃, extraction time of 20 min, and an amplitude of 87.2 μm. The anthocyanin contents of the two extracts were 155.32 and 158.02 mg/100 g fresh weight, respectively. The major anthocyanins were cyanidin 3-galactoside (65% of the total) and cyanidin 3-arabinoside (30% of the total). The contents of individual anthocyanins and phenolic acids were not significantly different between the two optimized extracts.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
참고문헌 (43)
참고문헌 신청
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Boyles MJ, Wrolstad RE. Anthocyanin composition of red raspberry juice: Influences of cultivar, processing, and environmental factors. J. Food Sci. 58: 1135-1141 (1993)
Arancibia-Avila P, Namiesnik J, Toledo F, Werner E, Martinez-Ayala AL, Rocha-Guzmán NE, Gallegos-Infante JA, Gorinstein S. The influence of different time durations of thermal processing on berries quality. Food Control. 26: 587-593 (2012)
Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Anal. Biochem. 239: 70-76 (1996)
Borowska S, Brzóska MM. Chokeberries (Aronia melanocarpa) and their products as a possible means for the prevention and treatment of noncommunicable diseases and unfavorable health effects due to exposure to xenobiotics. Compr. Rev. Food Sci. Food Saf. 15: 982-1017 (2016)
Boyles MJ, Wrolstad RE. Anthocyanin composition of red raspberry juice: Influences of cultivar, processing, and environmental factors. J. Food Sci. 58: 1135-1141 (1993)
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