Browse > Article
http://dx.doi.org/10.9724/kfcs.2016.32.4.466

Quality Characteristics and Antioxidant Effects of Yakju Added with Rose, Camellia and Cockscomb Flower  

Son, Jong-Youn (Department of Food and Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University)
Cho, Ea-Kyong (Department of Food and Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University)
Kim, Gye-Won (Brewing Research Center, Hankyong National University)
Publication Information
Korean journal of food and cookery science / v.32, no.4, 2016 , pp. 466-475 More about this Journal
Abstract
Purpose: This study investigated the quality characteristics and antioxidant effects of Yakju added with rose, camellia, or cockscomb flower during fermentation. Methods: The quality characteristics and antioxidant effects were estimated including pH, amino acidity, total acid, ethanol content, color value, sensory test, electric donating ability, nitrite-scavenging ability, and ferrous ion chelating effect. Results: The pH values of Yakjus added with rose, camellia, or cockscomb flower were decreased after 2 days of fermentation and then increased after 4 days of fermentation, with final pH ranging from 4.15 to 4.27. Total acid content and amino acidity were increased during fermentation. The ethanol content in Yakjus fermented with rose, camellia, or cockscomb flower was rapidly increased after 2 days of fermentation, reaching the maximum content of 19.1% after 8 days of fermentation. In color evaluation, the L values of Yakjus added with rose, camellia, or cockscomb flower did not changes during fermentation, whereas values of a and b were increased. Total phenolic compound contents in Yakjus added with rose, camellia, or cockscomb flower were 0.67, 0.59, and 0.52 mg/mL, respectively. Total flavonoid contents in Yakjus added with rose, camellia, or cockscomb flower were 0.20, 0.09, and 0.26 mg/mL, respectively. In sensory test, the overall acceptability of Yakjus added with cockscomb flower was higher than that of Yakju added with rose or camellia flower. However, the difference was not statistically significant (p<0.05). Electron donating ability and nitrite-scavenging abilities were the highest in Yakjus added with rose flower, whereas ferrous ion chelating effect was the highest in Yakjus added with cockscomb flower. Conclusion: These results indicated that Yakjus added with rose, camellia, or cockscomb flower might have valuable functional properties due to their antioxidant effects.
Keywords
yakju; rose; camellia; cockscomb; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 17  (Citation Analysis)
연도 인용수 순위
1 Lee EN, Lee DH, Kim SB, Lee SW, Kim NM, Lee JS. 2007. Effects of medicinal plants on the quality and physiological functionalities of traditional ginseng wine. J Ginseng Res 31(2):102-108.   DOI
2 Lee JB, Lee JS, Kim MH. 2012. Physicochemical and sensory characteristics of Yakju fermented with different ratios of dandelion (Taraxacum platycarpum) root powder. J Korean Soc Food Sci Nutr 41(6):834-839.   DOI
3 Lee JO, Kim CJ. 2011. The influence of adding buckwheat sprouts on the fermentation characteristics of Yakju. Korean J Food Cult 26(1):72-79.
4 Lee JY, Hwang WI, Lim ST. 2004. Antioxidant and anticancer activities of organic extracts from Platycodon grandiflorum A. De Candolle roots. J Ethnopharmacol 93(2-3):409-415.   DOI
5 Lee MK, Park JS, Song HJ, Chon SU. 2014. Effects of polyphenol and catechin levels on antioxidant activity of several edible flower extracts. Korean J Plant Resour 27(2):111-118.   DOI
6 Lee SB, Ko GH, Yang JY, Oh SH. 2001. Food fermentation. Hyoil Publishing Co, Seoul, Korea. pp 217-218.
7 Lee SH, Kim MH. 2009. Comparison of physicochemical and organoleptic characteristics of Omija wines made by different methods. J Korean Soc Food Sci Nutr 38(2):182-187.   DOI
8 Lee SM, Son ES, Oh SS, Han DS. 2001. Contents of total flavonoid and biological activities of edible plants. Korean J Diet Cult 16(5):504-514.
9 Lee SY, Cho SJ, Lee KA, Byun PH, Byun SM. 1989. Red pigment of the Korean cockscomb flower: Color stability of the red pigment. Korean J Food Sci Technol 21(3):336-452.
10 Lee TJ, Hwang DY, Lee CY, Son HJ. 2009. Changes in yeast cell number, total acid and organic acid during production and distribution processes of Makgeolli, traditional alcohol of Korea. Korean J Microbiol 45(4):391-396.
11 Yen GC, Duh PD, Tsai HL. 2002. Antioxidant and pro-oxidant properties of ascorbic acid and gallic acid. Food Chem 79(3):307-313.   DOI
12 Mo HW, Jeong JS, Choi SW, Choi KH. 2012. Preparation of wine using wild yeast from dried Omija and optimal nutritional requirements for alcoholic fermentation. J Korean Soc Food Sci Nutr 41(2):254-260.   DOI
13 National Tax Service. 2010. Analysis of alcoholic beverages. National Tax Service, Seoul, Korea. p 40.
14 Ogata J, Kanno Y, Itoh Y, Tsugawa H, Suzuki M. 2005. Plant biochemistry: Anthocyanin biosynthesis in roses. Nature 435:757-758.   DOI
15 Park TS, Kim, DH, Kwon, OJ, Son JH. 2014. A study on biological activities of fermented jujube and grape. Korean J Microbiol Biotechnol 42(2):106-113.   DOI
16 Seo SB, Kim JH, Kim NM, Choi SY, Lee JS. 2002. Effect of acasia (Robinia pseudo-acasia) flower on the physiological functionality of Korean traditional rice wine. Korean J Microbiol Biotechnol 30(4):410-414.
17 So MH. 1999. Characteristics of a modified Nuruk made by inoculation of traditional Nuruk microorganisms. Korean J Food Nutr 12(3):219-225.
18 Baek SY, Kim JY, Baek CH, Choi JH, Choi HS, Jeong ST, Yeo SH. 2013. Quality characteristics of Hwanggeumju as a traditional home-brewed liquor. Korean J Food Preserv 20(1):127-133.   DOI
19 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200.   DOI
20 Cho EK, Son JY, Kang KO. 2015. Antioxidant activities of rose, camellia and cockscomb flower extracts. FoodServ Ind J 11(1):21-33.   DOI
21 Cho SB, Kim HJ, Yoon JI, Chun HS. 2003. Kinetic study on the color deterioration of crude anthocyanin extract from Schizandra fruit (Schizandra chinensis fructus). Korean J Food Sci Technol 35(1):23-27.
22 Choi SJ. 2010. The difference of anthocyanin pigment composition and color expression in fruit skin of several grape cultivars. Korean J Food Preserv 17(6):847-852.
23 Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12(2):239-243.
24 Gray JI, Dugan Jr LR. 1975. Inhibition of N-nitrosamine formation in model food system. J Food Sci 40(5):981-984.   DOI
25 Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28(2):232-239.
26 Im CY, Jeong ST, Choi HS, Choi JH, Yeo SH, Kang WW. 2012. Characteristics of Gammakgeolli added with processed forms of persimmon. Korean J Food Preserv 19(1):159-166.   DOI
27 Jeong JW, Park KJ, Kim MH, Kim DS. 2006. Quality characteristics of Takju fermentation by addition of chestnut peel powder. Korean J Food Preserv 13(3):329-336.
28 Joung EJ, Paek NS, Kim YM. 2004. Studies on Korean Takju using the by-product of rice milling. Korean J Food Nutr 17(2):199-205.
29 Kim BH, Eun JB. 2012. Physicochemical and sensory characteristics of Makgeolli with pomegranate (Punica granatum L.) juice concentrate added. Korean J Food Sci Technol 44(4):417-421.   DOI
30 Kim JH, Lee SY, Kim KBWR, Song EJ, Kim AR, Kim MJ, Ji KW, Ahn IS, Ahn DH. 2007. Effects of Glycyrrhiza uralensis, Menthae herba, Schizandra chinensis and chitosan on the shelf-life and quality of Takju. J Korean Soc Food Sci Nutr 36(11):1436-1443.   DOI
31 Kim JY, Yi YH. 2010. pH, acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet powder containing millet Takju during fermentation. Korean J Food Sci Technol 42(6):727-732.
32 Kim MJ, Kim BH, Han JK, Lee SY, Kim KS. 2011. Analysis of quality properties and fermentative microbial profiles of Takju and Yakju brewed with of without steaming process. J Food Hyg Saf 26(1):64-69.
33 Kim YS, Kwon YY, Jeon SJ, Kim CH, Lee SJ. 2014. A study about characteristic of the medicinal herbs added in the traditional Korean liquor. J Soc Prev Korean Med 18(1):93-101.