국내 시판되는 식초의 항산화 활성

이선미¹, 최용민¹, 김영화¹, 김대중¹, 이준수¹^,^*

Antioxidant Activity of Vinegars Commercially Available in Korean Markets

Seon-Mi Lee¹, Youngmin Choi¹, Youngwha Kim¹, Dae-Jung Kim¹, Junsoo Lee¹^,^*

¹충북대학교 식품공학과

¹Department of Food Science and Technology, Chungbuk National University

^*Corresponding author: Junsoo Lee, Department of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk 361-763, Korea, Tel: +043-261-2566; Fax: +043-271-4412, E-mail: junsoo@chungbuk.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Apr 09, 2009; Revised: Aug 09, 2009; Accepted: Aug 24, 2009

Published Online: Aug 31, 2009

Abatract

The aim of this study was to determine the antioxidant compounds (polyphenolics and flavonoids) and to evaluate antioxidant activities using 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity and reducing power in 19 vinegar samples. In general, antioxidant activities and antixoidant compounds in drinking vinegars were higher than those in seasoning vinegars. The highest polyphenolic content was found in balsamic vinegar (372.53 mg/100 mL) and also the highest flavonoid contents was in balsamic vinegar (114.40 mg/100 mL). Organic acid content in glacial acetic acid among 19 samples was found in highest amount. There was no relationships between antioxidant compounds/activities and organic acid content in vinegar samples. Therefore, it is assumed that antioxidant activity of vinegars is due to the polyphenolic and/or flavonoid contents of the vinegar samples.

Keywords: vinegar; antioxidant compound; antioxidant activity; organic acid