발효시간에 따른 아로니아 식초의 항산화 활성 비교
Comparison of antioxidant activities of aronia vinegar (Aronia melanocarpa) accroding to fermentation time
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초록
This study investigated the antioxidant activity of Aronia vinegar during acetic acid fermentation. As a result of acetic acid fermentation at 30℃ for 30 days with different initial ethanol contents, it was found that adjusting the initial ethanol content to 6% was optimal, at which 4.1% of acetic acid was produced. During fermentation under optimal conditions, the total polyphenol content decreased, but the content was higher than that of the control brown rice vinegar but lower than that of grape vinegar. The contents of flavonoids and tannins showed a decreasing pattern as acetic acid fermentation progressed, but they were higher than those of brown rice vinegar and grape vinegar. The DPPH scavenging activity was higher than 95.7% in all test groups, indicating that it would be possible to produce high-quality Aronia vinegar using the acetic acid fermentation method.
Abstract
This study investigated the antioxidant activity of Aronia vinegar during acetic acid fermentation. As a result of acetic acid fermentation at 30℃ for 30 days with different initial ethanol contents, it was found that adjusting the initial ethanol content to 6% was optimal, at which 4.1% of acetic acid was produced. During fermentation under optimal conditions, the total polyphenol content decreased, but the content was higher than that of the control brown rice vinegar but lower than that of grape vinegar. The contents of flavonoids and tannins showed a decreasing pattern as acetic acid fermentation progressed, but they were higher than those of brown rice vinegar and grape vinegar. The DPPH scavenging activity was higher than 95.7% in all test groups, indicating that it would be possible to produce high-quality Aronia vinegar using the acetic acid fermentation method.
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