To solve surplus tomatoes and enhance the utility value effectively, this study was developed a tomato vinegar by two stages fermentation. Physiochemical component of the tomato vinegar was analyzed and their antioxidant activities were examined in vitro such as hydrogen donating activity, ABTS.+ ra...
To solve surplus tomatoes and enhance the utility value effectively, this study was developed a tomato vinegar by two stages fermentation. Physiochemical component of the tomato vinegar was analyzed and their antioxidant activities were examined in vitro such as hydrogen donating activity, ABTS.+ radical scavenging activity, hydroxyl radical scavenging activity and β-carotene bleaching assay. In the alcohol fermentation process, tomato wine was manufactured from the juice at 30℃ for 4 days. In the acetic acid fermentation process, tomato vinegar was conducted at 30℃, 200 rpm for 8 days. As a result, the tomato vinegar of total acidity was 5.6%. In the analysis result, tomato vinegar was found out that it contains many kinds of free sugar, organic acid, free amino acid and mineral. It was also shown that the content of acetic acid was the most abundant organic acid followed by lactic acid, citric acid and malic acid. The major amino acids of tomato vinegar were lysine, valine, phenylalanine, arginine. As for mineral content, potassium and phosphorus were higher whereas manganese and copper were extremely low. The lycopene, total carotenoid and total polyphenol contents of tomato vinegar were 3.19, 6.45 and 37.10 mg/100 mL respectively. Hydrogen donating activity of tomato vinegar was 63%. however, it has not strong effect as other putative antioxidants such as 0.1% BHT and 0.1% α-tocopherol. Also, another effective method to measure radical scavenging activity is the ABTS.+ radical scavenging assay, which showed similar results to those obtained in the hydrogen donating activity. Hydroxyl radical scavenging activity and SOD-like activity was approximately 65% and 61%. Hydrogen peroxide scavenging activity of tomato vinegar was 251.30 μg/mL, which showed similar results to 0.1% BHT. β-Carotene bleaching also were higher in the tomato vinegar than in those of the crushed tomato, tomato initial broth and tomato wine. Therefore, these results indicated that tomato vinegar may be used as functional food material which has antioxidant activity.
To solve surplus tomatoes and enhance the utility value effectively, this study was developed a tomato vinegar by two stages fermentation. Physiochemical component of the tomato vinegar was analyzed and their antioxidant activities were examined in vitro such as hydrogen donating activity, ABTS.+ radical scavenging activity, hydroxyl radical scavenging activity and β-carotene bleaching assay. In the alcohol fermentation process, tomato wine was manufactured from the juice at 30℃ for 4 days. In the acetic acid fermentation process, tomato vinegar was conducted at 30℃, 200 rpm for 8 days. As a result, the tomato vinegar of total acidity was 5.6%. In the analysis result, tomato vinegar was found out that it contains many kinds of free sugar, organic acid, free amino acid and mineral. It was also shown that the content of acetic acid was the most abundant organic acid followed by lactic acid, citric acid and malic acid. The major amino acids of tomato vinegar were lysine, valine, phenylalanine, arginine. As for mineral content, potassium and phosphorus were higher whereas manganese and copper were extremely low. The lycopene, total carotenoid and total polyphenol contents of tomato vinegar were 3.19, 6.45 and 37.10 mg/100 mL respectively. Hydrogen donating activity of tomato vinegar was 63%. however, it has not strong effect as other putative antioxidants such as 0.1% BHT and 0.1% α-tocopherol. Also, another effective method to measure radical scavenging activity is the ABTS.+ radical scavenging assay, which showed similar results to those obtained in the hydrogen donating activity. Hydroxyl radical scavenging activity and SOD-like activity was approximately 65% and 61%. Hydrogen peroxide scavenging activity of tomato vinegar was 251.30 μg/mL, which showed similar results to 0.1% BHT. β-Carotene bleaching also were higher in the tomato vinegar than in those of the crushed tomato, tomato initial broth and tomato wine. Therefore, these results indicated that tomato vinegar may be used as functional food material which has antioxidant activity.
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#tomato antioxidant physiochemical component two stages fermentation
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