Title Page
Contents
ABSTRACT 15
Ⅰ. INTRODUCTION 18
Ⅱ. MATERIALS AND METHODS 23
1. Chemicals and reagents 23
2. Sample preparation 23
3. Analysis of composition of Coccinia grandis during fruits ripening 24
3.1. Proximate composition 24
3.2. Total sugar 26
3.3. β-carotene 27
3.4. Mineral 28
3.5. Amino acid 29
3.6. Biogenic amine 30
4. Analysis of physicochemical properties of Coccinia grandis during fruit ripening 31
4.1. pH 31
4.2. Weight 32
4.3. Volume 32
4.4. Width 32
4.5. Length 32
4.6. Sugar concentration 33
4.7. Color 33
4.8. Texture 33
5. Analysis of antioxidant activities of Coccinia grandis during fruit ripening 35
5.1. Total polyphenol content 35
5.2. Total flavonoid content 35
5.3. DPPH radical scavenging activity 36
5.4. ABTS radical scavenging activity 36
6. Analysis of inhibition of starch degrading enzyme activities of Coccinia grandis during fruit ripening 37
6.1. α-amylase inhibitory activity 37
6.2. α-glicosidase inhibitory activity 38
7. Identification and quantification of phytochemicals of Coccinia grandis during fruit ripening 38
7.1. Identification of phytochemicals 38
7.2. Quantification of phytochemicals 40
7.3. SRM method o ptimization 42
8. Development of Coccinia grandis pickles 42
8.1. Experimental design 42
8.2. Optimization of preparation method 46
8.3. Sensory evaluation 48
8.4. Identification and quantification of phytochemicals of Coccinia grandis pickles according to aging 48
9. Statistical analysis 49
Ⅲ. RESULTS AND DISCUSSION 50
1. Composition of Coccinia grandis during fruit ripening 50
1.1. Proximate composition 50
1.2. Total sugar 53
1.3. β-carotene 55
1.4. Mineral 55
1.5. Amino acid 57
1.6. Biogenic amine 60
2. Physicochemical properties of Coccinia grandis during fruit ripening 63
2.1. pH 63
2.2. Weight 63
2.3. Volume 63
2.4. Width 64
2.5. Length 64
2.6. Sugar concentration 64
2.7. Color 64
2.8. Texture 67
3. Antioxidant activities of Coccinia grandis during fruit ripening 67
3.1. Total polyphenol content 67
3.2. Total flavonoid content 70
3.3. DPPH radical scavenging activity 70
3.4. ABTS radical scavenging activity 71
4. Inhibition of starch degrading enzyme activities of Coccinia grandis during fruit ripening 72
4.1. α-amylase inhibitory activity 72
4.2. α-glicosidase inhibitory activity 73
5. Composition of phytochemicals of Coccinia grandis during fruit ripening 75
5.1. Identification of phytochemicals 75
5.2. Quantification of phytochemicals 87
5.3. Validation data of the LC-MS methodology 100
6. Quality characteristics of optimized pickles of Coccinia grandis according to aging 103
6.1. Optimization of Coccinia grandis pickles 103
6.2. Physicochemical properties 110
6.3. Composition of phytochemicals 114
Ⅳ. SUMMARY AND CONCLUSION 133
Ⅴ. REFERENCES 137
APPENDICES 14
APPENDIX 1. Standard curve: concentration of gallic acid against absorbance 155
APPENDIX 2. Standard curve: concentration of rutin against absorbance 156
APPENDIX 3. Standard curve: concentration of trolox against absorbance 157
APPENDIX 4. Standard curve: concentration of phytochemicals 158
APPENDIX 5. Standard curve: concentration of phytohormones 160
APPENDIX 6. Score sheet for sensory evaluation of Coccinia grandis pickles 161
ABSTRACT IN KOREAN 165
Table 1. Operating conditions for the texture analyzer 34
Table 2. Optimized values of retention time, ionization mode, adduct, precursor ion, and product ion of the phytochemicals 43
Table 3. Experimental design for reponse surface methodology of Coccinia grandis pickles 45
Table 4. Proximate composition of Coccinia grandis during fruit ripening 51
Table 5. Total sugar and β-carotene content of Coccinia grandis during fruit ripening 54
Table 6. Mineral composition of Coccinia grandis during fruit ripening 56
Table 7. Amino acid composition of Coccinia grandis during fruit ripening 58
Table 8. Biogenic amine composition of Coccinia grandis during fruit ripening 61
Table 9. Physicochemical properties of Coccinia grandis during fruit ripening 65
Table 10. Color properties of Coccinia grandis fruits during fruit ripening 66
Table 11. Texture properties of Coccinia grandis during fruit ripening 68
Table 12. Antioxidant activities of Coccinia grandis during fruit ripening 69
Table 13. Inhibition of starch degrading enzyme activities of Coccinia grandis during fruit ripening 74
Table 14. Identification of the phytochemicals of Coccinia grandis during fruit ripening 79
Table 15. Phytochemical composition of Coccinia grandis during fruit ripening 88
Table 16. Phytohormone composition in Coccinia grandis during fruit ripening 98
Table 17. Validation data of LC-MS methodology 101
Table 18. Sensory properties of Coccinia grandis pickles 106
Table 19. Predicted model equation for the sensory characteristics of Coccinia grandis pickles 107
Table 20. Physicochemical properties of Coccinia grandis pickles according to aging 111
Table 21. Biogenic amine composition of Coccinia grandis pickles according to aging 113
Table 22. Identification of the phytochemicals of Coccinia grandis pickles according to aging 115
Table 23. Phytochemical composition of Coccinia grandis pickles according to aging 127
Table 24. Phytohormone composition in Coccinia grandis pickles according to aging 132
Figure 1. Coccinia grandis fruits at different stage of ripening. 25
Figure 2. Schematic diagram of Coccinia grandis pickles. 47
Figure 3. Total ion chromatogram of Coccinia grandis during fruit ripening in negative mode. 76
Figure 4. Total ion chromatogram of Coccinia grandis during fruit ripening in positive mode. 77
Figure 5. Score plot obtained from LC-MS data of Coccinia grandis during fruit ripening. 83
Figure 6. Loading plot obtained from LC-MS data of Coccinia grandis during fruit ripening. 84
Figure 7. PCA biplot obtained from LC-MS data of Coccinia grandis fruits during fruit ripening. 85
Figure 8. Dendrogram of hierarchical cluster analysis obtained from LC-MS data of Coccinia grandis during fruit ripening. 86
Figure 9. LC-MS/MS chromatogram of phytochemicals. 91
Figure 10. LC-MS/MS chromatogram of phytohormones. 99
Figure 11. Perturbation plot and response surface plot on sensory characteristics of Coccinia grandis pickles. 108
Figure 12. Overlay plot of optimized pickle of Coccinia grandis. 109
Figure 13. Total ion chromatogram of Coccinia grandis pickles according to aging in negative mode. 118
Figure 14. Total ion chromatogram of Coccinia grandis pickles according to aging in positive mode. 120
Figure 15. Score plot obtained from LC-MS data of Coccinia grandis pickles according to aging. 122
Figure 16. Loading plot obtained from LC-MS data of Coccinia grandis pickles according to aging. 123
Figure 17. PCA biplot obtained from LC-MS data of Coccinia grandis pickles according to aging. 124
Figure 18. Dendrogram of hierarchical cluster analysis obtained from LC-MS data of Coccinia grandis pickles according to aging. 125