Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
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Enhanced Antioxidant Effect of Domestic Wheat Vinegar using Mugwort

쑥을 이용한 항산화 활성이 증가된 우리밀 식초 제조

  • Shin, Ji Hyeon (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Seo, Weon Taek (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 신지현 (경남과학기술대학교 식품과학부) ;
  • 조계만 (경남과학기술대학교 식품과학부) ;
  • 서원택 (경남과학기술대학교 식품과학부)
  • Received : 2014.04.16
  • Accepted : 2014.09.19
  • Published : 2014.10.31
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Abstract

In this study, we investigated the production of vinegar using domestic wheat and mugwort and their antioxidant activity. Alcohol fermentation of saccharized whole wheat powder suspension was carried out by inoculation of Saccharomyces cerevisiase KCCM 11215. After 4 days of static fermentation at $30^{\circ}C$, 6% of alcohol was produced. Acetic fermentation was carried out using Acetobacter pasteurianus A8 by static condition for 20 days. Optimum conditions for acetic fermentation of alcoholic substrate were $35^{\circ}C$, and 5%(v/v) of seed inoculation rate, respectively. After 20 days of static fermentation at optimal condition, 5.6% of acetic acid equivalent was produced. Total organic acid contents of the domestic wheat vinegar with mugwort were 5.63 g%. Free amino acid contents of the domestic wheat vinegar with mugwort were 485.8 mg%. The DPPH radical scavenging activity and total phenolic contents of domestic wheat vinegar with mugwort was higher than those from domestic wheat vinegar. These results suggest that the production of domestic wheat vinegar with mugwort which contains rich free amino acid and phenolic compound was possible and this vinegar may be use as a functional food.

우리밀(금강밀)과 쑥을 이용하여 식초를 제조하고 이들의 항산화 활성을 조사하였다. 당화액에 S. cerevisiase KCCM 11215를 2.5%(v/v)로 접종하여 $30^{\circ}C$에서 4일간 정치발효 하였으며 6%의 알코올이 생성되었다. Acetobacter pasteurianus A8 균주를 종균으로 사용하여 초산 발효 조건을 살펴본 결과 발효온도 $35^{\circ}C$, 종균 접종량 5%이었으며, 20일간 정치 발효하여 5.6%의 초산이 생성되었다. 최적조건에서 발효된 우리밀 쑥식초의 유기산 및 유리아미노산의 총량은 각각 5.6 g% 및 485.8 mg%로 나타났다. 또한, 우리밀 쑥식초의 총 페놀릭스 함량 및 항산화 활성은 각각 2.09 g/L 및 82.83%로 쑥을 첨가하지 않은 우리밀 식초보다 약 1.45배 및 1.9배 높은 총 phenolics 함량 과 항산화 활성을 나타내었다. 따라서, 우리밀과 쑥을 이용하여 유리 아미노산이 풍부하고 페놀릭스 함량이 높은 기능성 우리밀 쑥식초를 제조할 수 있을 것으로 판단되었다.

Keywords

Acknowledgement

Supported by : 국립경남과학기술대학교

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