earticle

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.