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http://dx.doi.org/10.15207/JKCS.2021.12.6.197

Antioxidant Activity and Quality Properties of Makgeolli Brewed with Various Raw Material Cereals  

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)
Publication Information
Journal of the Korea Convergence Society / v.12, no.6, 2021 , pp. 197-203 More about this Journal
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.
Keywords
functional materials; flavonoid; makgeolli; phenol; puffed rice;
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Times Cited By KSCI : 6  (Citation Analysis)
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