Measurement of Antioxidant Activity of Soldam Plum (Flesh, Peel) by Different Drying Time

Hee-Jae Chung, Ae-Jung Kim
{"title":"Measurement of Antioxidant Activity of Soldam Plum (Flesh, Peel) by Different Drying Time","authors":"Hee-Jae Chung, Ae-Jung Kim","doi":"10.20402/ajbc.2023.0071","DOIUrl":null,"url":null,"abstract":"Purpose: The purpose of this study was to determine the optimal hot air drying time to use Asian Soldam plum to be utilized as a functional food ingredient, and to this end, the antioxidant components and activity changes of Soldam plum (both flesh and peel) applied with various drying times (0, 12, 18, 24 h) at 70°C were compared and analyzed.Methods: Samples of Soldam plum flesh and peel, which had undergone hot air drying, were subjected to hot water extraction, and their antioxidant components (total polyphenol and total flavonoid contents) as well as antioxidant activity (DPPH and ABTS radical scavenging capabilities) were measured.Results: The physiological activities of the hot water-extracted flesh and peel exhibited an increase with drying time, peaking at 18 h, compared to the fresh (not dried) counterparts, but decreased at 24 h. The highest level of antioxidant activity was observed in the peel of Soldam plum dried for 18 h.Conclusion: Optimal physiological activity in the peel of Soldam is achieved when it is dried for 18 h using hot air. In future product development utilizing dried Soldam plum, an 18 h drying period is recommended. Additionally, further research should explore enzyme activity and anti-inflammatory properties in addition to antioxidant activity.","PeriodicalId":8508,"journal":{"name":"Asian Journal of Beauty and Cosmetology","volume":"40 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asian Journal of Beauty and Cosmetology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.20402/ajbc.2023.0071","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

Purpose: The purpose of this study was to determine the optimal hot air drying time to use Asian Soldam plum to be utilized as a functional food ingredient, and to this end, the antioxidant components and activity changes of Soldam plum (both flesh and peel) applied with various drying times (0, 12, 18, 24 h) at 70°C were compared and analyzed.Methods: Samples of Soldam plum flesh and peel, which had undergone hot air drying, were subjected to hot water extraction, and their antioxidant components (total polyphenol and total flavonoid contents) as well as antioxidant activity (DPPH and ABTS radical scavenging capabilities) were measured.Results: The physiological activities of the hot water-extracted flesh and peel exhibited an increase with drying time, peaking at 18 h, compared to the fresh (not dried) counterparts, but decreased at 24 h. The highest level of antioxidant activity was observed in the peel of Soldam plum dried for 18 h.Conclusion: Optimal physiological activity in the peel of Soldam is achieved when it is dried for 18 h using hot air. In future product development utilizing dried Soldam plum, an 18 h drying period is recommended. Additionally, further research should explore enzyme activity and anti-inflammatory properties in addition to antioxidant activity.
不同干燥时间对酸梅(果肉、果皮)抗氧化活性的影响
目的:确定亚洲酸梅作为功能性食品原料的最佳热风干燥时间,并对不同干燥时间(0、12、18、24 h)下酸梅(果肉和果皮)的抗氧化成分和活性变化进行比较和分析。方法:对热风干燥后的酸梅果肉和果皮进行热水提取,测定其抗氧化成分(总多酚和总黄酮含量)和抗氧化活性(DPPH和ABTS自由基清除能力)。结果:热浸果肉和果皮的生理活性随干燥时间的增加而增加,在18 h达到峰值,但在24 h时下降。干燥18 h的酸梅果皮抗氧化活性最高。结论:热空气干燥18 h时酸梅果皮的生理活性达到最佳。在今后利用干酸梅进行产品开发时,建议干燥时间为18 h。此外,除了抗氧化活性外,还应进一步研究其酶活性和抗炎特性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信