Journal of the Korea Convergence Society (한국융합학회논문지)

Korea Convergence Society (한국융합학회)
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Antioxidant Activity and Quality Properties of Makgeolli Brewed with Various Raw Material Cereals

다양한 원료 곡물로 제조한 막걸리의 항산화활성 및 품질특성

  • Sung, Ji-Youn (Department of Biomedical Laboratory Science, Microbiological Resource Research Institute, Far East University) ;
  • Lee, Ikheui (Department of Film & Television, Far East University) ;
  • Kim, MyungJin (Department of Biomedical Laboratory Science, Far East University) ;
  • Kim, Hyeonjeong (Department of Biomedical Laboratory Science, Far East University) ;
  • Sin, Jihye (Department of Biomedical Laboratory Science, Far East University) ;
  • Lee, Seonhwa (Department of Biomedical Laboratory Science, Far East University)
  • 성지연 (극동대학교 임상병리학과, 미생물자원연구소) ;
  • 이익희 (극동대학교 미디어영상제작학과) ;
  • 김명진 (극동대학교 임상병리학과) ;
  • 김현정 (극동대학교 임상병리학과) ;
  • 신지혜 (극동대학교 임상병리학과) ;
  • 이선화 (극동대학교 임상병리학과)
  • Received : 2021.04.14
  • Accepted : 2021.06.20
  • Published : 2021.06.28
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Abstract

In this study, to develop a higher value-added makgeolli, the Korean traditional rice wine were made of four kinds of raw material cereals (wheat flour, puffed rice, non-glutinous rice, and glutinous rice). To investigate the development potential of makgeolli as functional materials, their physicochemical characteristics, phenol, flavonoid, and vitamin contents, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical scavenging activity were evaluated. Puffed rice makgeolli and non-glutinous rice makgeolli among four types of makgeolli were higher contents of alcohol (16-16.5%). Of four types of makgeolli, puffed rice makgeolli showed 5.2±0.06 mg GAE/mL, the highest level content of total phenol, and flavonoid contents of them were similarly high, with a level of 470-490 ㎍ QE/mL. Puffed rice makgeolli containing the highest level content of total phenol resulted in 81.5%, the highest activity of ABTS radical scavenging. These results suggest that puffed rice may be an effective raw material for makgeolli to be developed the antioxidant functional materials.

본 연구에서는 고부가가치 막걸리 개발을 위해 4가지 원료 곡물(밀가루, 팽화미분, 멥쌀, 및 찹쌀)로 한국 전통막걸리를 제조하였다. 기능성소재로의 개발 가능성 조사를 위해 제조한 막걸리를 대상으로 이화학적 성상, 페놀, 플라보노이드, 및 비타민 함량, 그리고 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) 라디칼 소거활성을 측정하였다. 팽화미분 막걸리와 멥쌀 막걸리가 4종류의 막걸리 중 알코올 함량이 높은 것으로 나타났다(16-16.5%). 4종류의 막걸리 중 팽화미분 막걸리의 총 페놀 함량이 5.2±0.06 mg GAE/mL로 가장 높았으며, 플라보노이드 함량은 4종류의 막걸리가 470-490 ㎍ QE/mL 수준으로 유사하게 높았다. 총 페놀 함량이 가장 높았던 팽화미분 막걸리가 81.5%로 ABTS 라디칼 소거활성이 가장 높은 것으로 나타났다. 이상의 결과는 팽화미분이 항산화 기능성소재 개발을 위한 효율적인 막걸리 원료가 될 수 있음을 시사한다.

Keywords

Acknowledgement

This study was supported by 2020 "Regional Innovation Strategy" through the National Research Foundation of Korea funded by the Ministry of Education (No.2020RIS026101).

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