보리수 열매 식초 발효 중 이화학적 특성, phytochemical 함량 및 생리활성 변화
Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit
2
조회
0
다운로드
14
인용
0
참고문헌
키워드
초록
This study evaluated the changes of physiochemical properties, phytochemical contents, and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit. The contents of pH and reducing sugar decreased from 3.55 and 6.88 mg/mL 3.34 and 2.13 mg/mL, respectively. However the acidity increased from 0.48% to 5.48% during the vinegar fermentation. The alcohol contents increased up to a maximum value of 6.6% at 20 days, and it then decreased at the end fermentation days (2.0%). The viable numbers of acetic acid bacteria and yeasts increased from 4.32 log CFU/mL and 3.23 log CFU/mL at 10 days to 5.4 log CFU/mL and 5.5 log CFU/mL during the spontaneous fermentation, respectively. The major organic acids were acetic acid (38.84 mg/mL), lactic acid (4.92 mg/mL), and malic acid (1.51 mg/mL). The soluble phenolic and flavonoid contents increased from 0.79 mg/mL and 0.12 mg/mL of initial fermentation day to 1.22 mg/mL and 0.14 mg/mL during the spontaneous fermentation. Content of epicatechin gallate decreased from 168.1 μg/mL at 10 days to 115.97 μg/mL. However the content of gallic acid increased from 18.52 μg/mL to 95.07 μg/mL during fermentation. After 60 days of the fermentation, the antioxidant and digestive enzyme inhibitory activities were 71.35% (DPPH), 79.27% (ABTS), 68.72% (·OH), 85.42% (α-glucosidase), 52.12% (α-amylase), and 53.66% (pancreatic lipase), respectively.
Abstract
This study evaluated the changes of physiochemical properties, phytochemical contents, and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit. The contents of pH and reducing sugar decreased from 3.55 and 6.88 mg/mL 3.34 and 2.13 mg/mL, respectively. However the acidity increased from 0.48% to 5.48% during the vinegar fermentation. The alcohol contents increased up to a maximum value of 6.6% at 20 days, and it then decreased at the end fermentation days (2.0%). The viable numbers of acetic acid bacteria and yeasts increased from 4.32 log CFU/mL and 3.23 log CFU/mL at 10 days to 5.4 log CFU/mL and 5.5 log CFU/mL during the spontaneous fermentation, respectively. The major organic acids were acetic acid (38.84 mg/mL), lactic acid (4.92 mg/mL), and malic acid (1.51 mg/mL). The soluble phenolic and flavonoid contents increased from 0.79 mg/mL and 0.12 mg/mL of initial fermentation day to 1.22 mg/mL and 0.14 mg/mL during the spontaneous fermentation. Content of epicatechin gallate decreased from 168.1 μg/mL at 10 days to 115.97 μg/mL. However the content of gallic acid increased from 18.52 μg/mL to 95.07 μg/mL during fermentation. After 60 days of the fermentation, the antioxidant and digestive enzyme inhibitory activities were 71.35% (DPPH), 79.27% (ABTS), 68.72% (·OH), 85.42% (α-glucosidase), 52.12% (α-amylase), and 53.66% (pancreatic lipase), respectively.
참고문헌 (33)
- 조계만, "과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징", 한국식품저장유통학회지, 21(2), pp.206~214 (2014), 한국식품저장유통학회
- 김남우, "뜰보리수 추출물을 첨가한 혼합음료 이화학적 특성과 제조조건의 최적화", 한국식품저장유통학회지, 14(3), pp.269~275 (2007), 한국식품저장유통학회
- 신승렬, "성숙에 따른 뜰보리수(Elaeagnus multiflora Thunb.) 열수추출물의 항산화 활성과 Xanthine Oxidase 저해효과", 한국식품영양과학회지, 36(1), pp.14~19 (2007), 한국식품영양과학회
- 김남우, "뜰보리수 열매의 유용성분 분석", 한국식품저장유통학회지, 10(4), pp.534~539 (2003), 한국식품저장유통학회
- Jin Hwan Lee, "Determination of Phytochemical Contents and Biological Activities from the Fruits of Elaeagnus multiflora", Preventive Nutrition and Food Science, 16(1), pp.29~36 (2011), 한국식품영양과학회
- 조계만, "Acetobacter pasteurianus A8를 이용한 우리밀(금강밀) 식초 제조", 한국식품과학회지, 45(2), pp.252~256 (2013), 한국식품과학회[DOI]
- 홍성민, "복분자를 이용한 식초의 제조 및 그의 항산화 효과", 한국식품저장유통학회지, 19(4), pp.594~603 (2012), 한국식품저장유통학회
- 이기동, "딸기식초 제조를 위한 초산발효 조건 최적화", 한국식품영양과학회지, 32(6), pp.812~817 (2003), 한국식품영양과학회
- 정용진, "참다래 식초 초산발효조건 및 올리고당 첨가의 영향", 한국식품저장유통학회지, 14(1), pp.100~104 (2007), 한국식품저장유통학회
- Jeong YJ, "Changes in the components of persimmon vinegars by two stages fermentation(Ⅰ)", Korean J Food Preserv, 6, pp.228~232 (1999)
- Seo JH, "Optimization of the vinegar fermentation using concentrated apple juice", J Korean Soc Food Sci Nutr, 30, pp.460~465 (2001)
- 정용진, "충치 유발균 Streptococcus mutans에 대한 식초의 항균효과", 한국식품저장유통학회지, 10(4), pp.565~568 (2003), 한국식품저장유통학회
- Miller GL, "Use of dinitrosalicylic acid reagent for the determination of reducing sugar", Anal Chem, 31, pp.426~428 (1959)
- Singleton VL, "Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents", Am J Enol Viti, 16, pp.144~158 (1965)
- 안민주, "여주 볶음처리에 따른 생리활성 증진 및쓴맛 저감 효과", 농업생명과학연구, 49(2), pp.107~119 (2015), 농업생명과학연구원[DOI]
- 박장순, "산초 추출물의 췌장 리파아제 저해 및 지질대사에 미치는 영향", 한국식품영양학회지, 26(4), pp.615~619 (2013), 한국식품영양학회[DOI]
- 박지희, "갈근에서 분리한 화합물의 α-glucosidase와 α-amylase 활성 저해 효과", 한국약용작물학회지, 17(5), pp.357~362 (2009), 한국약용작물학회
- 이미경, "야콘 식초의 품질특성 및 항당뇨 효과", 한국식품영양과학회지, 41(1), pp.79~86 (2012), 한국식품영양과학회
- 심혜진, "흑마늘의 첨가량을 달리한 식초의 품질특성", 한국식품조리과학회지, 32(1), pp.16~26 (2016), 한국식품조리과학회
- 이미란, "감귤 미숙과 식초의 품질 특성과 항산화 활성", 한국식품영양과학회지, 43(2), pp.250~257 (2014), 한국식품영양과학회
- Seo JH, "Quality comparison of potato vinegars produced by various acetobacter bacteria", Korean J Postharvest Sci Technol, 8, pp.60~65 (2001)
- Miliauskas G, "Screening of radical scavenging activity of some medicinal and aromatic plant extracts", Food Chem, 85, pp.231~237 (2004)
- 김주연, "보리수열매주의 알코올성 지방간 형성 억제 효과", 한국식품영양과학회지, 41(1), pp.57~64 (2012), 한국식품영양과학회
- Aoshima H, "Aging of whiskey increase 1. 1-diphenyl-2-picrylhydrazyl radical scavenging activity", J Agric Food Chem, 52, pp.5240~5244 (2004)
- Husain SR, "Hydroxyl radical scavenging activity of flavonoids", Phytochemistry, 26, pp.2489~2491 (1987)
- 주옥수, "대봉감 연시를 이용한 항산화 활성이 강화된 와인 제조", Journal of Applied Biological Chemistry, 54(2), pp.126~134 (2011), 한국응용생명화학회
- Kang YH, "The nitrite scavenging and electron donating ability of phenolic compounds", Korean J Food Sci Technol, 28, pp.232~239 (1996)
- 박은미, "현미배식초의 품질 특성 및 항산화 활성", 동아시아식생활학회지, 25(6), pp.1041~1048 (2015), 동아시아식생활학회[DOI]
- Verzalloni E, "Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar", Food Chem, 105, pp.564~571 (2007)
- 차재영, "영지버섯, 여주, 쓴메밀 및 혼합 시료의 메탄올 추출물의 생리활성", 생명과학회지, 21(7), pp.1016~1024 (2011), 한국생명과학회
- Lo HY, "Momordica charantia and its novel polypeptide regulate glucose homeostasis in mice via binding to insulin receptor", J Agric Food Chem, 61, pp.2461~2468 (2013)
- 안종석, "백자인 추출물에 의한 pancreatic lipase의 저해 효과", 생명과학회지, 16(2), pp.328~332 (2006), 한국생명과학회
- 김지은, "용매 종류와 효소 처리에 따른 쓴 메밀 추출물의 항산화 활성 및 α-Glucosidase 저해 활성의 변화", 한국식품영양과학회지, 38(8), pp.989~995 (2009), 한국식품영양과학회