Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Antioxidant Activity of Vinegars Commercially Available in Korean Markets

국내 시판되는 식초의 항산화 활성

  • Lee, Seon-Mi (Department of Food Science and Technology, Chungbuk National University) ;
  • Choi, Youngmin (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Youngwha (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Dae-Jung (Department of Food Science and Technology, Chungbuk National University) ;
  • Lee, Junsoo (Department of Food Science and Technology, Chungbuk National University)
  • Received : 2009.04.09
  • Accepted : 2009.08.24
  • Published : 2009.08.31
⟨ Previous Next ⟩

Abstract

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.

본 연구에서는 국내에서 시판되고 있는 19종 식초 및 식초음료에 대해 항산화활성과 항산화성분의 함량을 측정함으로써 그 상관관계를 알아보고자 하였다. 총 폴리페놀 함량은 발사믹식초가 372.53mg/100mL로 가장 높았으며, 주로 음료용 식초가 조리용 식초보다 높은 함량을 나타내었다. 또한 총 플라보노이드 함량에서도 발사믹 식초가 114.40mg/100mL로 가장 높았으며, 주로 음료용 식초가 조리용 식초보다 높은 함량을 나타낸 반면에, 유기산 함량에서는 빙초산이 가장 높은 수치를 보였다. 본 연구에서 식초의 유기산 함량과 항산화 성분 활성은 상관관계가 없었으며 이는 식초의 유기산이 항산화활성에는 관여하지 않음을 알 수 있었다. 본 연구에서 항산화활성이 가장 높게 나타난 식초는 발사믹 식초였으며, 주로 음료용식초가 조리용식초보다 높게 나타났으며, 식초의 항산화활성에 주로 기여하는 물질은 폴리페놀 화합물로 생각된다.

Keywords

Acknowledgement

Supported by : 충북대학교

References

  1. Auroma OI. 1998. Free radicals, oxidative. stress, and antioxidantsin human health. and disease. JAOCS 75: 199-212 https://doi.org/10.1007/s11746-998-0032-9
  2. Casale M, Saiz AMJ, Gonzalez SJM, Pizarro C, Forina M. 2006.Study of the aging and oxidation processes of vinegar samplesfrom different origins during storage by near-infrared spectroscopy.Analy. Chim. Acta. 557: 360-366 https://doi.org/10.1016/j.aca.2005.10.063
  3. Elena V, Davide T, Angela C. 2007. Relationship between the antioxidant properties and the phenolic and flavonoid content in traditionalbalsamic vinegar. Food Chem. 105: 564-571 https://doi.org/10.1016/j.foodchem.2007.04.014
  4. Gutteridge JMC, Halliwell B. 1994. Antioxidants in Nutrition,Health and Disease, Oxford University Press, UK. pp. 1-62
  5. Ha YD, Kim KS. 2000. Civilization history of vinegar. Food Ind.Nutr. 5: 1-6
  6. Halliwell B, Gutteridge JMC, Aruoma OI. 1987. The deoxyribosemethod: A simple “test-tube” assay for determination of rate constantsfor reaction of hydroxyl radicals. Anal. Biochem. 165:215-219 https://doi.org/10.1016/0003-2697(87)90222-3
  7. Halliwell BH, Gutteridge JMC. 1990. Role of free radical andcatalytic metal ions in human disease: An overview. MethodsEnzymol. 186: 1-85
  8. Jeong YJ, Lee MH. 2000. A view and prospect of vinegar industry.Korean. J. Food Sci. Technol. 5: 7-12
  9. Jeong YJ, Seo JH, Jung SH, Shin SR, Kim KS. 1998. The qualitycomparison of uncleaned rice vinegar by two stage fermentationwith commercial uncleaned rice vinegar. Korean. J. PostharvestSci. Technol. 5: 374-379
  10. Jia Z, Tang M, Wu J. 1999. The determination of flavonoid contentsin mulberry and their scavenging effects on superoxideradicals. Food Chem. 64: 555-559 https://doi.org/10.1016/S0308-8146(98)00102-2
  11. Kang MY, Shin SY, Nam SH. 2003. Correlation of Antioxidantand Antimutagenic Activity with Content of Pigments and PhenolicCompounds of Colored Rice Seeds. Korean. J. Food Sci.Technol. 35: 968-974
  12. Kim KJ, Bae YS, Lee WJ, Lee IK, Yoon YK, Yoo JS, Park HK,Ha WH. 1997. Effects of sport-drink with vinegar on the activationof lipid metabolism during exercise in obese men. J.Korean. Soc. Aero. Exerc. 1: 48-59
  13. Kim MH, Kim MC, Park JS, Kim JW, Lee JO. 2001. The AntioxidativeEffects of the Water-Soluble Extracts of Plants Usedas Tea Materials. Korean. J. Food Sci. Technol. 33: 12-18
  14. Kwon SH, Jeong EJ, Lee GD, Jeong YJ. 2000. Preparationmethod of fruit vinegars by two stage fermentation and beveragesincluding vinegar. Food Ind. Nutr. 5: 18-24
  15. Masinoa F, Chinnicib F, Bendinic A, Montevecchia G, AntonelliaA. 2008. A study on relationships among chemical, physical, andqualitative assessment in traditional balsamic vinegar. FoodChem. 106: 90-95 https://doi.org/10.1016/j.foodchem.2007.05.069
  16. Mau JL, Lin HC, Song SF. 2002. Antioxidant properties of severalspecialty mushrooms. Food Res. Int. 35: 519-526 https://doi.org/10.1016/S0963-9969(01)00150-8
  17. Moon JH, Park KH. 1995. Functional components and physiologicalactivity of tea. J. Korean. Tea. Soc. 1: 175-191
  18. Moon SY, Chung HC, Yoon HN. 1997. Comparative analysis ofcommericial vinegars in physiocochemical properties, minor componentsand organoleptic tastes. Korean. J. Food Sci. Technol. 29:663-670
  19. Park YK, Kim HM, Kang YH. 2000. Phenolic Compounds inPersimmon Fruits and Stabilization of Discoloring Compounds.J. Korean. Soc. Food Sci. Nutr. 3: 103-110
  20. Ramarathnam N, Osawa T, Ochi H, Kawakishi S. 1995. The contri-bution of plant food antioxidants to human health. Trends Food Sci.6: 75-82 https://doi.org/10.1016/S0924-2244(00)88967-0
  21. Robert R, Nicoletta P, Ananth P, Min Y, Catherine RE. 1999.Antioxidant anticity applying an improved ABTS radical cationdecolorization assay. Free Radical Biol. Med. 26: 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  22. Shim GS. 1984. The metabolism and health of vinegar. Korean. J.Food Sci. Technol. 17: 5-9
  23. Velioglu YS, Mazza G, Cao L, Oomah BD. 1998. Antioxidantactivity and total phenolics in selected fruits, vgetables, andgrain products. J. Agric. Food Chem. 46: 4113-4117 https://doi.org/10.1021/jf9801973
  24. Vogel RA, Corretti MC, Plotnick GD. 2000. The postprandialeffect of components of the mediterranean diet on endothelialfunction. J. Am. Coll. Cardiol. 26: 1455-1460 https://doi.org/10.1016/S0735-1097(00)00896-2
  25. Whang HJ, Han WS, Yoon KR. 2001. Quantitative Analysis ofTotal Phenolic Content in Apple. Anal. Sci. Technol. 14: 377-383
  26. Yoon HN. 1999. Chemical characterization of commercial vinegars.Korean. J. Food Sci. Technol. 31: 1440-1446
  27. Yukirnichi K, Yasuhiro U, Fujiharu Y. 1987. The general compositioninorganic cations free amino acids and organic acid ofspecial vinegars. Nippon Shokuhin Kogyo Gakkaishi 34: 592-596 https://doi.org/10.3136/nskkk1962.34.9_592
  28. Zhang YB, Bae MJ, An BJ, Choi HJ, Bae JH, Kim S, Choi C.2003. Effect of antioxidant activity and change in quality ofchemical composition and polyphenol compound during longtermstorage. Korean. J. Food Sci. Technol. 35: 115-120