한국식품저장유통학회지 (Food Science and Preservation)

  • 제30권6호
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  • Pages.991-998
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  • 2023
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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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발효시간에 따른 아로니아 식초의 항산화 활성 비교

Comparison of antioxidant activities of aronia vinegar (Aronia melanocarpa) accroding to fermentation time

  • 이난희 (대구한의대학교 메디푸드HMR산업학과) ;
  • 장혁순 (한국교통대학교 식품공학과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Nan-Hee Lee (Department of Medi-Food HMR Industry, Daegu Hanny University) ;
  • Hyeock-Soon Jang (Department of Food Science & Technology, Korea National University of Transportation) ;
  • Ung-Kyu Choi (Department of Food Science & Technology, Korea National University of Transportation)
  • 투고 : 2023.08.30
  • 심사 : 2023.10.27
  • 발행 : 2023.12.30
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초록

본 연구에서는 아로니아의 활용성 확대와 기능성 연구의 일환으로 아로니아 와인으로 초산발효를 진행하여 항산화 활성을 확인하였다. 아로니아 와인의 초기 알코올 함량을 달리하여 30℃에서 30일 동안 초산발효를 진행한 결과, 초기 알코올 함량을 6%로 조절하는 것이 4.1%의 초산을 생성하여 가장 적합하였다. 이후 6%로 초기 알코올 함량을 조정하여 초산발효를 진행한 결과, 총폴리페놀함량은 초산발효가 진행됨에 따라 감소하였으며, 대조구인 현미식초보다는 높았으나 포도식초의 보다는 함량이 낮은 것을 확인되었다. 플라보노이드와 탄닌 함량은 초산발효가 진행됨에 따라 감소하는 패턴을 보였으나, 대조구인 현미식초와 포도식초보다 높은 것으로 나타났다. DPPH radical 소거활성은 발효의 진행과 관계없이 모든 시험구에서 95.7% 이상으로 높게 나타났다. 본 연구결과를 바탕으로 아로니아 식초를 제조할 경우 항산화 활성이 우수한 식초의 제품 개발이 가능할 것으로 사료된다.

This study investigated the antioxidant activity of Aronia vinegar during acetic acid fermentation. As a result of acetic acid fermentation at 30℃ for 30 days with different initial ethanol contents, it was found that adjusting the initial ethanol content to 6% was optimal, at which 4.1% of acetic acid was produced. During fermentation under optimal conditions, the total polyphenol content decreased, but the content was higher than that of the control brown rice vinegar but lower than that of grape vinegar. The contents of flavonoids and tannins showed a decreasing pattern as acetic acid fermentation progressed, but they were higher than those of brown rice vinegar and grape vinegar. The DPPH scavenging activity was higher than 95.7% in all test groups, indicating that it would be possible to produce high-quality Aronia vinegar using the acetic acid fermentation method.

키워드

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