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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.8
- 수록면
- 594 - 603 (10page)
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초록· 키워드
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This study developed a high-utility type of vinegar from Rubus coreanus by optimizing its fermentation conditions. In the alcohol fermentation process, the optimal conditions for the maximization of the alcohol contents were an initial sugar concentration of 15 °Brix, a temperature of 30℃ and 4 days. The optimal conditions for the acetic acid fermentation were 9 days of fermentation at 30℃ and 200 rpm, with 6% alcohol and 2% initial acidity. The sucrose, fructose, and glucose contents were 952.90, 491.01, and 386.62 mg%, respectively. The free organic acids were acetic, malic, succinic, malonic, oxalic, and lactic acids. The total free amino acid content was 104.33 μg/mL, with alanine, glutamic acid, γ-amino-N-butyric acid, and o-phospho-ethanolamine as the major amino acids. The K, Na, and Mg contents were 1,686.10, 172.50, and 69.33 ppm, respectively. The total phenolic and anthocyanin contents were 25.19 and 80.71 mg/100 mL, respectively. The DPPH- and ABTS<SUP>.+</SUP> radical scavenging activities were approximately 65 and 94%, respectively. Moreover, the vinegar`s β-carotene bleaching activity and reducing power showed that it had strong anti-oxidant properties. These results show that Rubus coreanus vinegar has anti-oxidant properties and may be used as functional food.
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참고문헌 (55)
참고문헌 신청
1. [학술지(정기간행물)] - Kim YT / 1997 / The production of vinegar using citron (Citrus junos Seib) juice / J East Asian Soc Dietary Life 7 : 301 ~ 307
2. [학술지(정기간행물)] - Gil BI / 2004 / Physicochemical characteristics of brown rice vinegars produced by traditional and industrial manufacturing method / J Nat Sci 11 : 1 ~ 7
3. [학술지(정기간행물)] - Jeong YJ / 2000 / A view and prospect of vinegar industry / Food Ind Nutr 5 : 7 ~ 12
4. [학술지(정기간행물)] - Kim DH / 1999 / Studies on the production of vinegar from fig / J Korean Soc Food Sci Nutr 28 : 53 ~ 60
5. [학술지(정기간행물)] - Jeong YJ / 1998 / The quality comparison of uncleaned rice vinegar by two stages fermentation with commercial uncleaned rice vinegar / Korean J Food Preserv 5 : 374 ~ 379
2. [학술지(정기간행물)] - Gil BI / 2004 / Physicochemical characteristics of brown rice vinegars produced by traditional and industrial manufacturing method / J Nat Sci 11 : 1 ~ 7
3. [학술지(정기간행물)] - Jeong YJ / 2000 / A view and prospect of vinegar industry / Food Ind Nutr 5 : 7 ~ 12
4. [학술지(정기간행물)] - Kim DH / 1999 / Studies on the production of vinegar from fig / J Korean Soc Food Sci Nutr 28 : 53 ~ 60
5. [학술지(정기간행물)] - Jeong YJ / 1998 / The quality comparison of uncleaned rice vinegar by two stages fermentation with commercial uncleaned rice vinegar / Korean J Food Preserv 5 : 374 ~ 379
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UCI(KEPA) : I410-ECN-0101-2018-059-003066204