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양파와 흑양파를 이용하여 제조한 식초의 품질 특성 및 항산화 활성

Quality characteristics and antioxidant activity of onion vinegar and black onion vinegar

김지현|이아영|김현영|김난경|서원택|김미숙|권건형
한국식품저장유통학회 (The Korean Society of Food Preservation)|2022.02|Food Science and Preservation|제29권 제1호|pp. 49-58

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참고문헌

키워드

antioxidantacetic acidfree radicalblack onionfermented vinegar
주제분류식품과학

초록

In this study, we investigated the physicochemical characteristics and antioxidant activity of fermented vinegar using onion and black onion. When the onion and black onion were fermented in alcohol for 8 days, the alcohol content in both onion vinegar (OV) and black onion vinegar (BV) increased, whereas their sugar content decreased. The alcohol content was higher in OV than that in BV. When the onion and black onion were fermented in acetic acid for 20 days, the pH of both OV and BV decreased, whereas their total acidity increased. After fermentation, the main free sugars of OV and BV were fructose and glucose, and they were higher in BV than in OV. The major organic acids in OV and BV were acetic acid and malic acid, and the content of acetic acid was higher in BV than that in OV. In addition, OV and BV increased 1,1’-diphenyl- 2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) radical scavenging activities in a dose-dependent manner. Furthermore, DPPH and ABTS+ radical scavenging activities were greater in black onion juice than in onion juice. The BV showed a higher DPPH and ABTS+ radical scavenging activities than OV. Therefore, BV is the more suitable antioxidant functional vinegar through radical scavenging activity.

Abstract

In this study, we investigated the physicochemical characteristics and antioxidant activity of fermented vinegar using onion and black onion. When the onion and black onion were fermented in alcohol for 8 days, the alcohol content in both onion vinegar (OV) and black onion vinegar (BV) increased, whereas their sugar content decreased. The alcohol content was higher in OV than that in BV. When the onion and black onion were fermented in acetic acid for 20 days, the pH of both OV and BV decreased, whereas their total acidity increased. After fermentation, the main free sugars of OV and BV were fructose and glucose, and they were higher in BV than in OV. The major organic acids in OV and BV were acetic acid and malic acid, and the content of acetic acid was higher in BV than that in OV. In addition, OV and BV increased 1,1’-diphenyl- 2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) radical scavenging activities in a dose-dependent manner. Furthermore, DPPH and ABTS+ radical scavenging activities were greater in black onion juice than in onion juice. The BV showed a higher DPPH and ABTS+ radical scavenging activities than OV. Therefore, BV is the more suitable antioxidant functional vinegar through radical scavenging activity.

참고문헌 (30)

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