Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Quality Characteristics and Antioxidant Activity of Bokbunja (Black Raspberry) Vinegars

복분자 식초의 품질특성과 항산화활성

  • Published : 2012.11.30
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Abstract

This study was performed to investigate the physicochemical properties and antioxidant activity of bokbunja (Black raspberry) vinegar by two step fermentation. The bokbunja vinegar was contained the highest amount of acetic acid (4,641.59 mg%) followed by citric acid (1,241.05 mg%) among the major organic acids in the vinegar. The total polyphenol and flavonoid contents in bokbunja vinegar were 38.0 mg/g and 17.8 mg/g, respectively. The ellagic acid and gallic acid contents in bokbunja vinegar were 1,127.43 ${\mu}g/g$ and 962.44 ${\mu}g/g$, respectively. At concentration of 500 ${\mu}g/mL$ bokbunja vinegar, the DPPH radical scavenging activity and reducing power were 60.3% and 0.50, respectively.

본 연구에서는 2단계 발효를 통해 복분자 식초를 제조한 후 이에 대한 이화학적 성분 및 항산화 활성을 측정하였다. 복분자 식초의 알코올 발효 종료 후 알코올 함량은 $11.78{\pm}0.03%$이었고, 당도는 $8.40{\pm}0.05$ Brix이었으며, 초산발효 종료 후 알코올 함량은 $0.16{\pm}0.03%$이었고, 산도는 $6.07{\pm}0.11%$이었다. 복분자 식초의 주요 유기산은 acetic acid(4,641.59 mg%)와 citric acid(1,241.05 mg%)이었고, 복분자 식초의 총 폴리페놀, 총 플라보노이드 함량은 각각 38.01 mg/g, 17.91 mg/g이었다. 페놀화합물 중 ellagic acid 함량이 1,127.43 ${\mu}g/g$으로 가장 많았으며, gallic acid의 함량은 962.44 ${\mu}g/g$을 보였다. 복분자 식초의 DPPH 라디칼 소거 활성과 환원력은 500 ${\mu}g/mL$ 농도에서 각각 60.3%, 0.50이었다.

Keywords

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