Article
복분자 식초의 품질특성과 항산화활성
박송이1, 채규서1, 손락호1, 정지혜1, 임영례2, 권지웅1,*
Quality Characteristics and Antioxidant Activity of Bokbunja (Black Raspberry) Vinegars
Songyie Park1, Kyu-Seo Chae1, Rak-Ho Son1, Jihye Jung1, Young-rae Im2, Ji-Wung Kwon1,*
1Gochang Black Raspberry Research Institute
2Sintobokbunja agricultural association corporation
*Corresponding author: Ji Wung Kwon, 558 Bokbunjaro, Buanmyun, Gochanggun, Jeollabukdo, 585-943, Korea. Tel: +82-63-560-5190; Fax: +82-63-563-6680, E-mail:
kjwung@hanmail.net
ⓒ Copyright 2012 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: Sep 04, 2012; Revised: Oct 22, 2012; Accepted: Oct 24, 2012
Published Online: Nov 30, 2012
Abatract
This study was performed to investigate the physicochemical properties and antioxidant activity of bokbunja (Black raspberry) vinegar by two step fermentation. The bokbunja vinegar was contained the highest amount of acetic acid (4,641.59 mg%) followed by citric acid (1,241.05 mg%) among the major organic acids in the vinegar. The total polyphenol and flavonoid contents in bokbunja vinegar were 38.0 mg/g and 17.8 mg/g, respectively. The ellagic acid and gallic acid contents in bokbunja vinegar were 1,127.43 μg/g and 962.44 μg/g, respectively. At concentration of 500 μg/mL bokbunja vinegar, the DPPH radical scavenging activity and reducing power were 60.3% and 0.50, respectively.
Keywords: bokbunja; vinegars; quality characteristics; antioxidant activity
