Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Effect of Oligosaccharides on Quality Characteristics and Antioxidant Activities of Prunus persica Batsch var. davidiana Max. preserved in Sugar

올리고당을 활용한 당절임 야생 복숭아의 품질특성과 항산화 효과에 미치는 영향

  • Jung, Kyung-Mi (Cheongdo Peach Research Institute, GyeongSangBuk-Do Agricultural Technology Administration) ;
  • Choi, Mi-Ae (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Park, Sun-Ill (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
  • 정경미 (경상북도농업기술원 청도복숭아연구소) ;
  • 최미애 (대구한의대학교 한방식품조리영양학부) ;
  • 박선일 (대구한의대학교 한방식품조리영양학부)
  • Received : 2017.10.13
  • Accepted : 2017.12.15
  • Published : 2017.12.30
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Abstract

In order to investigate the quality characteristics of Prunus persica Batsch var. davidiana Max. preserved in sugar, the quality characteristics were examined by dividing them into four groups: PS-A (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 100:0, w/w), PS-B (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 60:40, w/w), PS-C (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 40:60, w/w) and PS-D (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 0:100, w/w). The results were as follows: pH levels and soluble solid contents of PS-D sample were lower than those of the others, however total acidity value were higher. In case of Hunter's value, the 'L', 'a' and 'b' values of all samples were affected by addition of oligosaccharides. No great difference occurred among samples in reducing sugar contents. Organic acid content was significantly decreased with the lower addition of sucrose. The predominating organic acid components analyzed in all samples were lactic acid 156.15 g/100 g, tartaric acid 72.75 g/100 g and citric acid 32.90 g/100 g. The highest contents of total phenol and flavonoid, and DPPH and ABTS radical scavenging activity were $10.79{\pm}0.55mg\;GAE/mL$, $8.71{\pm}0.06mg\;CE/mL$ and 71.8%, 71.0% for PS-D, respectively. The results of this study indicated the use of oligosaccharides could increase the quality and antioxidant potentials of P. persica preserved in sugar.

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