Quality characteristics of fermented vinegar containing different concentration of an ethanol extract from ‘Seomaeyaksuk’ (Artemisia argyi H.) 섬애약쑥 주정 추출물의 첨가 농도에 따른 발효식초의 품질 특성원문보기
Optimization of the fermentation conditions for the preparation of ‘Seomaeyaksuk’ (Artemisia argyi H.) vinegar was carried out and the results reported herein. The ‘Seomaeyaksuk’ sample was divided 3 groups, such as shade dry ‘Seomaeyaksuk’ extract added group wa...
Optimization of the fermentation conditions for the preparation of ‘Seomaeyaksuk’ (Artemisia argyi H.) vinegar was carried out and the results reported herein. The ‘Seomaeyaksuk’ sample was divided 3 groups, such as shade dry ‘Seomaeyaksuk’ extract added group was control (CO), 2.75 °Brix (SEE-0.5) and 5.5 °Brix (SEE-1.0) of the roasted ‘Seomaeyaksuk’ edible ethanol extract addition group, respectively. Subsequently, 5% Acetobacter pasteurianus A8 was to the total fermentation volume, and samples were taken at 5 day intervals for 25 days to analyze their quality factors. After 25 days fermentation, the pH of the CO group was 3.0, while the corresponding values for the SEE-0.5 and SEE-1.0 groups were 3.14. The total polyphenols contents tended to decrease during fermentation. More specifically, after 25 days fermentation, the flavonoid content was significantly higher in the SEE-1.0 group, while the jaceosidin content had decreased by 50% and 43% in the SEE-0.5 and SEE-1.0 group, respectively. A total of seven organic acids were detected, with their contents decreasing in the order acetic acid > succinic acid > citric acid > propionic acid. Among the various aroma components present in the vinegar, the acetic acid content was the highest, followed by 92.6,15-octadecatrienoic acid and hexadecanoic acid. Moreover, the ABTS and DPPH radical scavenging activities of all experimental groups tended to decrease during the fermentation period, likely due to reduced levels of the polyphenol compounds.
Optimization of the fermentation conditions for the preparation of ‘Seomaeyaksuk’ (Artemisia argyi H.) vinegar was carried out and the results reported herein. The ‘Seomaeyaksuk’ sample was divided 3 groups, such as shade dry ‘Seomaeyaksuk’ extract added group was control (CO), 2.75 °Brix (SEE-0.5) and 5.5 °Brix (SEE-1.0) of the roasted ‘Seomaeyaksuk’ edible ethanol extract addition group, respectively. Subsequently, 5% Acetobacter pasteurianus A8 was to the total fermentation volume, and samples were taken at 5 day intervals for 25 days to analyze their quality factors. After 25 days fermentation, the pH of the CO group was 3.0, while the corresponding values for the SEE-0.5 and SEE-1.0 groups were 3.14. The total polyphenols contents tended to decrease during fermentation. More specifically, after 25 days fermentation, the flavonoid content was significantly higher in the SEE-1.0 group, while the jaceosidin content had decreased by 50% and 43% in the SEE-0.5 and SEE-1.0 group, respectively. A total of seven organic acids were detected, with their contents decreasing in the order acetic acid > succinic acid > citric acid > propionic acid. Among the various aroma components present in the vinegar, the acetic acid content was the highest, followed by 92.6,15-octadecatrienoic acid and hexadecanoic acid. Moreover, the ABTS and DPPH radical scavenging activities of all experimental groups tended to decrease during the fermentation period, likely due to reduced levels of the polyphenol compounds.
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