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.
참고문헌 (41)
10.1038/1811199a0 Blois MS. Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200 (1958) 10.1038/1811199a0
Choi BB, Lee HJ, Bang SK. Studies on the volatile components and biochemical characterizations of Artemisia princeps and A. argyi. Korean J Food Nutr, 18, 334-340 (2005)
10.1016/j.diff.2008.12.004 Choi EJ, Oh HM, Wee H, Choi CS, Choi SC, Kim KH, Han WC, Oh TY, Kim SH, Jun CD. Eupatilin exhibits a novel anti-tumor activity through the induction of cell cycle arrest and differentiation of gastric carcinoma AGS cells. Differentiation, 77, 412-423 (2009) 10.1016/j.diff.2008.12.004, 19281788
10.11002/kjfp.2015.22.3.399 Choi MH, Kang JR, Sim HJ, Kang MJ, Seo WT, Bae WY, Shin JH. Physicochemical characteristics and antioxidant activity of Sumaeyaksuk depending on harvest times and processing methods. Korean J Food Preserv, 22, 399407 (2015) 10.11002/kjfp.2015.22.3.399
10.11002/kjfp.2012.19.4.594 Hong SM, Kang MJ, Lee JH, Jeong JH, Kwon SH, Seo KI. Production of vinegar using Rubus coreanus and its antioxidant activities. Korean J Food Preserv, 19, 594603 (2012a) 10.11002/kjfp.2012.19.4.594
10.3746/jkfn.2012.41.7.927 Hong SM, Moon HS, Lee JH, Lee HI, Jeong JH, Lee MK, Seo KI. Development of functional vinegar by using cucumbers. J Korean Soc Food Sci Nutr, 41, 927-935 (2012b) 10.3746/jkfn.2012.41.7.927
10.5352/JLS.2014.24.4.377 Hwang CR, Seo WT, Bae WY, Kang MJ, Shin JH. Physicochemical characteristics and biological activities of Artemisia argyi H. J Life Sci, 24, 377-385 (2014) 10.5352/JLS.2014.24.4.377
10.9721/KJFST.2016.48.5.430 JoY H, Gu SY, Chung NH, Gao YP, Kim HJ, Jeong MN, Jeong YJ, Kwon JH. Comparative analysis of sensory profiles of commercial cider vinegars from Korea, China, Japan, and US by SPME/GC-MS, E-nose, and E-tongue. Korean J Food Sci Technol, 48, 430-436 (2016) 10.9721/KJFST.2016.48.5.430
10.5352/JLS.2017.27.1.23 Kang JR, Kang MJ, Choi MH, Byun HU, Shin JH. Physicochemical characteristics of ethanol extract from Artemisia argyi H. using different preparation methods. J Life Sci, 27, 23-31 (2017) 10.5352/JLS.2017.27.1.23
10.9721/KJFST.2012.44.2.179 Kim DK, Baik MY, Kim HK, Hahm YT, Kim BY. Manufacture of the red ginseng vinegar fermented with red ginseng concentrate and rice wine, and its quality evaluation. Korean J Food Sci Technol, 44, 179-184 (2012) 10.9721/KJFST.2012.44.2.179
10.3746/jkfn.2015.44.2.191 Kim DS, Hurh BS, Shin KS. Chemical characteristics and immuno-stimulatory activity of polysaccharides from fermented vinegars manufactured with different raw materials. J Korean Soc Food Sci Nutr, 44, 191-199 (2015) 10.3746/jkfn.2015.44.2.191
10.11002/kjfp.2016.23.7.1042 Kim JS, Yeo SH, Mun JY, Baek SY. Characterization of acetic acid fermentation of detoxified Rhus verniciflua vinegar produced by various yeast strains. Korean J Food Preserv, 23, 1042-1049 (2016) 10.11002/kjfp.2016.23.7.1042
10.4162/nrp.2013.7.3.153 Kim JY, OK E, Kim JY, Choi KS, Kwon O. Oxidation of fatty acid may be enhanced by a combination of pomegranate fruit phytochemicals and acetic acid in HepG2 cells. Nutr Res Pract, 7, 153-159 (2013a) 10.4162/nrp.2013.7.3.153, 23766874, 3679322
10.3746/jkfn.2013.42.5.736 Kim KO, Kim SM, Kim SM, Kim DY, Jo D, Yeo SH, Jeong YJ, Kwon JH. Physicochemical properties of commercial fruit vinegars with different fermentation methods. J Korean Soc Food Sci Nutr, 42, 736-742 (2013b) 10.3746/jkfn.2013.42.5.736
10.9721/KJFST.2013.45.3.350 Kim MJ, Lee SB, Choi JH, Kwon SH, Kim HD, Bang MH, Yang SA. Characteristics of fermented dropwort extract and vinegar using fermented dropwort extract and its protective effects on oxidative damage in rat glioma C6 cells. Korean J Food Sci Technol, 45, 350-355 (2013c) 10.9721/KJFST.2013.45.3.350
Ko EJ, Hur SS, Choi YH. The establishment of optimum cultural conditions for manufacturing garlic vinegar. J Korean Soc Food Sci Nutr, 27, 102-108 (1998)
10.3746/jkfn.2014.43.8.1217 Lee EK, Kwon WY, Lee JW, Yoon YA, Chung KH, Song BC, An JH. Quality characteristics and antioxidant activity of vinegar supplemented added with Akebia quinata fruit during fermentation. J Korean Soc Food Sci Nutr, 43, 1217-1227 (2014) 10.3746/jkfn.2014.43.8.1217
10.12972/kjhst.20180065 Lee JH, Kim YJ, Lee YJ, Jeong JT, Park CG, Chang JK. Crop characteristics and flavonoid contents of mugwort (Artemisia argyi H. Lév. & Vaniot). Horticul Sci and Technol, 36, 647-657 (2018) 10.12972/kjhst.20180065
Lee KJ. Preparation of there vinegar produced through fermentation with purple-fleshed sweet potato and evaluation of its antioxidative activity. MS Thesis, Woosuk University, Korea, p 1-3 (2013)
10.3746/jkfn.2012.41.1.079 Lee MK, Choi SR, Lee J, Choi YH, Lee JH, Park KU, Kwon SH, Seo KI. Quality characteristics and antidiabetic effect of yacon vinegar. J Korean Soc Food Sci Nutr, 41, 79-86 (2012) 10.3746/jkfn.2012.41.1.079
10.1007/s10068-010-0049-3 Moon YJ, Choi DS, Oh SH, Song YS, Cha YS. Effects of persimmon-vinegar on lipid and carnitine profiles in mice. Food Sci Biotechnol, 19, 343-348 (2010) 10.1007/s10068-010-0049-3
10.1016/S0378-8741(99)00189-0 Moreno MIN, Isla MI, Sampietro AR, Vattuone MA. Comparison of the free radical scavenging activity of propolis from several region Argentina. J Ethnopharmacol, 71, 109-114 (2000) 10.1016/S0378-8741(99)00189-0
10.11002/kjfp.2013.20.4.482 Na HS, Choi GC, Yang SI, Lee JH, Cho JY, Ma SJ, Kim JY. Comparison of characteristics in commercial fermented vinegars made with different ingredients. Korean J Food Preserv, 20, 482-487 (2013) 10.11002/kjfp.2013.20.4.482
Park EH, Choi CY, Kwon HJ, Kim MD. Literature review on type and manufacturing methods of Korean traditional vinegar. Food Sci and Ind, 49, 94-99 (2016)
10.1016/S0891-5849(98)00315-3 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26, 1231-1237 (1999) 10.1016/S0891-5849(98)00315-3
10.1016/j.cofs.2016.03.001 Sama dA, Azlan A, Ismail A. Therapeutic effects of vinegar, a review. Current Opinion Food Sci, 8, 56-61 (2016) 10.1016/j.cofs.2016.03.001
Seo KS, Yun KW. Antioxidant activity of extracts from Artemisia capillaris Thunb. and Artemisia iwayomogi Kitam. used as Injin. Korean J Plant Res, 21, 292-298 (2008)
10.11002/kjfp.2016.23.1.34 Seo WT, Choi MH, Sim HJ, Kim GW, Shin YM, Kang MJ. Quality characteristics of vinegar fermented with different amounts of black garlic and alcohol. Korean J Food Preserv, 23, 34-41 (2016) 10.11002/kjfp.2016.23.1.34
10.9724/kfcs.2016.32.1.16 Sim HJ, Seo WT, Choi MH, Kim KH, Shin JH, Kang MJ. Quality characteristics of vinegar added with different levels of black garlic. Korean J Food Cook Sci, 32, 16-26 (2016) 10.9724/kfcs.2016.32.1.16
Yoon SR, Kim GR, Lee JH, Lee SW, Yeo SH, Jeong YJ, Kwon JH. Properties of organic acids and volatile components in brown rice vinegar prepared using different yeasts and fermentation methods. Korean J Food Preserv, 17, 733-740 (2010)
※ AI-Helper는 부적절한 답변을 할 수 있습니다.