한국식품저장유통학회지 (Food Science and Preservation)

  • 제23권4호
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  • Pages.576-584
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  • 2016
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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Lactobacillus plantarum CK10을 이용한 초콜릿 발효 산물의 항산화 활성 및 성분 분석

Antioxidant activities and physicochemical properties of chocolate fermented by Lactobacillus plantarum CK10

  • Kang, Hye Rim (Interdisciplinary Graduate Program in Advanced Convergence Technology and Science, Jeju National University) ;
  • Koh, So Yae (Interdisciplinary Graduate Program in Advanced Convergence Technology and Science, Jeju National University) ;
  • Ryu, Ji-yeon (Faculty of Biotechnology, College of Applied Life Sciences, SARI, Jeju National University) ;
  • Osman, Ahmed (Interdisciplinary Graduate Program in Advanced Convergence Technology and Science, Jeju National University) ;
  • Lee, Chang Kyu (Jekiss Co., Ltd., Research Institute) ;
  • Lim, Ji Hee (Jekiss Co., Ltd., Research Institute) ;
  • Kim, Hyeon A (Jekiss Co., Ltd., Research Institute) ;
  • Im, Geun Hyung (Jekiss Co., Ltd., Research Institute) ;
  • Cho, Somi Kim (Interdisciplinary Graduate Program in Advanced Convergence Technology and Science, Jeju National University)
  • 투고 : 2016.05.26
  • 심사 : 2016.06.20
  • 발행 : 2016.08.30
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초록

Lactobacillus plantarum CK10을 활용하여 초콜릿 발효를 수행하고 발효산물의 항산화 활성 및 성분 변화를 측정하였다. 초콜릿 발효 산물의 pH는 발효 시간이 지남에 따라 감소하고 적정산도는 증가했으며, 그 증감의 폭은 발효 4시간과 24시간에서 가장 급격히 나타났다. 폴리페놀 함량은 발효 산물의 생성이 활발히 일어나고 있을 것으로 예상되는 발효 8시간에서 약간 증가하였으나 대체로 발효 전후 간 유사한 함량이 확인되었으며, 플라보노이드 함량 또한 발효 전후가 유사하게 유지되었다. 항산화 활성의 지표로 DPPH 라디칼, ABTS 라디칼, Alkyl 라디칼에 대한 소거능을 측정하였을 때, 발효가 진행되어도 초콜릿의 우수한 라디칼 소거능이 유지됨을 확인하였다. GC-MS에 의한 성분 분석을 수행하였을 때, 발효 시간이 지남에 따라 lactic acid의 성분비가 증가하는 것을 확인하였다. 더불어 HMF, xanthosine, caffeine, theobromine 등의 물질이 주요 성분으로 검출되었다. High-performance liquid-chromatography을 이용하여 정량 분석을 수행했을 때, 발효에 따른 theobromine과 caffeine의 함량 변화는 크게 관찰되지 않았다.

In this study, antioxidant activities and physicochemical properties of chocolate fermented with Lactobacillus plantarum CK10 were investigated. The pH level decreased from $5.26{\pm}0.02$ to $3.98{\pm}0.06$ during fermentation while titratable acidity increased from $5.36{\pm}0.19$ to $13.31{\pm}0.34$. The total polyphenol and flavonoid contents slightly increased during fermentation, but it was numerically negligible. Slight increase and decrease in the radical scavenging activities of chocolate, against DPPH-, ABTS-, and alkyl-radical, were observed during 32 hr of fermentation, but the changes were not statistically relevant. Composition ratios (% area by GC analysis) of lactic acid, xanthosine, and theobromine increased with fermentation time while hydroxymethylfurfural (HMF) and caffeine decreased after 32 hr of fermentation, in the order of xanthine (22.7%), theobrome (20.0%), lactic acid (14.9%), HMF (9.1%) and caffeine (9.0%). However, there was no remarkable changes in theobromine and caffeine contents in chocolate during fermentation.

키워드

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