Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(4): 861-869
Antioxidant activities of fresh grape juices prepared using various household processing methods
Min-Ju Kim1,3, Jung-Guy Jun1, Shin-Young Park1, Mi-Joo Choi2, Eunju Park2, Jung-In Kim1, Myo-Jeong Kim1
1Department of Food and Life Science, Inje University, Gimhae 50834, Korea 2Department of Food and Nutrition, Kyungnam University, Changwon 51767, Korea 3Bio-food Research Center, Hurom Co. Ltd., Gimhae 50969, Korea
The purpose of this study was to evaluate and compare the antioxidant activities, and their contents, in grape juices prepared by various household juicers, and grape flesh (GF). The grape juices were prepared using a low-speed masticating (LSM) juicer, a high-speed centrifugal (HSC) juicer, and a blender (BLD). The total polyphenol, total flavonoid, total monomeric anthocyanin, and vitamin C contents were highest in the LSM grape juice, and decreased in the order: LSM〉BLD〉HSC〉GF. The antioxidant activities such as DPPH radical scavenging activity, and SOD-like activity were significantly higher in the LSM juice than in other juices and grape flesh. The antioxidant activities and the quality of grape juices were significantly affected by the household juicing method used, and an LSM juicer is strongly recommended for making healthy grape juice, rich in antioxidants.
Grape juice, Grape flesh, Low-speed masticating household juicer, Antioxidant content, Antioxidant activity
Food Science and Biotechnology 2017 ; 26(4): 861-869