Browse > Article
http://dx.doi.org/10.9721/KJFST.2020.52.4.333

Antioxidant activity of premature mandarin vinegar according to harvest period and raw material conditions  

Park, Boyeon (Hygienic Safety and Analysis Center, World Institute of Kimchi)
Choi, Jae Won (Hygienic Safety and Analysis Center, World Institute of Kimchi)
Kim, Sung Hyun (Hygienic Safety and Analysis Center, World Institute of Kimchi)
Yun, Ye-Rang (Hygienic Safety and Analysis Center, World Institute of Kimchi)
Lee, Young ran (Jeju Nature & Vinegar Co., Ltd.)
Lee, Young mi (Jeju Nature & Vinegar Co., Ltd.)
Jung, Ji-Hye (Hygienic Safety and Analysis Center, World Institute of Kimchi)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.4, 2020 , pp. 333-341 More about this Journal
Abstract
This study aimed at comparing the antioxidant activity of premature mandarin (PM) vinegars by varying harvest periods (July, August, and September) and raw material conditions (PM fruit, PMF; PM fruit with 10% dried Citri Unshius Pericarpium Immaturus (CUPI), PMF-D, and PM fruit with 10% roasted CUPI, PMF-R). We found that the PM harvested in July exhibited the highest phenol content. Meanwhile, the July and August harvests showed stronger DPPH radical scavenging and reducing power. The phenol content of PMF-R vinegar was 0.62±0.02 ㎍ GAE/mL, more than two times higher than that of PMF vinegar. The DPPH radical scavenging capacity and reducing power were the highest in the PMF-R vinegar, at 4.71±0.07 and 7.47±0.28 nL/mL, respectively. Therefore, it could be expected that PM vinegar prepared by adding roasted CUPI and harvested in July would exhibit high antioxidant activity and could be used as functional vinegar.
Keywords
antioxidant activity; premature mandarin; vinegar; citri unshius pericarpium immaturus; harvest period;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Folin O, Denis W. On phosphotungstic-phosphomolybdic compounds as color reagents. J. Biol. Chem. 12: 239-243 (1912)   DOI
2 Franke SIR, Ckless K, Silveira JD, Rubensam G, Brendel M, Erdtmann B, Henriques HAP. Study of antioxidant and mutagenic activity of different orange juices. Food Chem. 88: 45-55 (2004)   DOI
3 Hong SM, Kang MJ, Lee JH, Jeong JH, Kwon SH, Seo KI. Production of vinegar using Rubus coreanus and its antioxidant activities. Korean J. Food Preserv. 19: 594-603 (2012)   DOI
4 Hwang HJ, Park JA, Choi JI, Kim HS, Cho MS. Roasting conditions for optimization of citri unshii pericarpium antioxidant activity using response surface methodology. J. Korean Soc. Food Sci. Nutr. 45: 261-268 (2016)   DOI
5 Hyon JS, Kang SM, Han SW, Kang MC, Oh MC, Oh CK, Kim DW, Jeon YJ, Kim SH. Flavonoid component changes and antioxidant activities of fermented Citrus grandis osbeck peel. J. Korean Soc. Food Sci. Nutr. 38: 1310-1316 (2009)   DOI
6 Jeong Y, Lee MA. View and prospect of vinegar industry. Food Ind. Nutr. 5(1), 7-12 (2000)
7 Jung HJ, Lee SR. Browning and mutagenicity of roasted barley and sesame seeds. Korean J. Food Sci. Technol. 23: 280-285 (1991)
8 Kaderides K. Mourtzinos I, Goula AM. Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies. Food Chem. 310:125849 (2020)   DOI
9 Baek SY, Park HY, Lee CH, Yeo SH. Comparison of the fermented property and isolation of acetic-acid bacteria from traditional Korean vinegar. Korean J. Food Preserv. 21: 903-907 (2014)   DOI
10 Baik SO, Bock JY, Chun HJ, Jeong SI, Baek SH, Oh HB, Kim IK. Analysis and quantitative distribution of glycosided flavonoids in citruses and Korean chung-pi. Analytical Sci. Tehchnol. 14: 340-348 (2001)
11 Choi Y, Lee SM, Chun J, Lee HB, Lee J. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem. 99: 381-387 (2006)   DOI
12 Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200 (1958)   DOI
13 Choi MH, Kim KH, Yook HS. Antioxidant and antibacterial activity of premature mandarin. J. Korean Soc. Food Sci. Nutr. 48: 622- 629 (2019)   DOI
14 Choi SY, Ko HC, Ko SY, Hwang JH, Park JG, Kang SH, Han SH, Yun SH, Kim SJ. Correlation between flavonoid content and the NO production inhibitory activity of peel extracts from various citrus fruits. Biol. Pharm. Bull. 30: 772-778 (2007)   DOI
15 Chung HJ. Antioxidative activities of different part extracts of Physalis alkekengi var. francheti (Winter Cherry). Korean J. Food Preserv. 17: 867-873 (2010)
16 Dai J, Mumper RJ. Plant phenolics: extraction, analysis and their antioxidant and anticancer properties. Molecules 15: 7313-7352 (2010)   DOI
17 Del Caro A, Piga A, Vacca V, Agabbio M. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chem. 84: 99-105 (2004)   DOI
18 Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem. 50: 3010-3014 (2002)   DOI
19 Nugroho A, Park MG, Jin SE, Choi JS, Park HJ. Quantitative analysis of flavanone glycosides and peroxynitrite scavenging effect of the five oriental medicinal drugs (Aurantii nobilis Pericarpium, Citrii unshiu Pericarpium, Citrii unshiu Semen, Aurantii Fructus, Poncirii Fructus). Kor. J. Pharmacogn. 40: 370-375 (2009)
20 Negro V, Mancini G, Ruggeri B, Fino D. Citrus waste as feedstock for bio-based products recovery: Review on limonene case study and energy valorization. Bioresour. Technol. 214: 806-815(2016)   DOI
21 Oyaizu M. Antioxidative activities of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44: 307-315 (1986)   DOI
22 Park GH, Lee SH, Kim HY, Jeong HS, Kim Ey, Yun YW, Nam SY, Lee BJ. Comparison in antioxidant effects of four citrus fruits. J. Food Hyg. Saf. 26: 355-360 (2011)
23 Peng M, Liu J, Liu Z, Fu B, Hu Y, Zhou M, Fu C, Gao B, Wang C, Li, D, Xu N, Effect of citrus peel on phenolic compounds, organic acids and antioxidant activity of soy sauce. LWT-Food Sci. Technol. 90: 627-635 (2018)   DOI
24 Rajendran P, Nandakumar N, Rengarajan T, Palaniswami R, Gnanadhas EN, Lakshminarasaiah U, Gopas J, Nishigaki I. Antioxidants and human diseases. Clin. Chim. Acta. 436: 332-347 (2014)   DOI
25 Rekha C, Poornima G, Manasa M, Abhipsa V, Devi PJ, Kumar VHT, Kekuda PTR. Ascorbic acid, total phenol content and antioxidant activity of fresh juices of four ripe and unripe citrus fruits. Chem. Sci. Trans. 1: 303-310 (2012)   DOI
26 Shahidi F, Ambigaipalan P. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects-A review. J. Funct. Foods. 18: 820-897 (2015)   DOI
27 Singh B, Singh JP, Kaur A, Singh N. Phenolic composition, antioxidant potential and health benefits of citrus peel. Food Res. Int. 132: 109-114 (2020)
28 Yi MR, Hwang JH, Oh YS, Oh HJ, Lim SB. Quality characteristics and antioxidant activity of immature Citrus unshiu vinegar. J. Korean Soc. Food Sci. Nutr. 43: 250-257 (2014)   DOI
29 Song JH, Jang JH, Park SH, Jung HW, La CS, Kim WK. Composition for increasing muscular strength and muscle mass comprising bean juice-peptides derived from germinated bean treated with green mandarin water. Korean patent 1020180036167 (2016)
30 Urquiaga I, Leighton F. Plant polyphenol antioxidants and oxidative stress. Biol. Res. 33: 55-64 (2000)
31 Yim SH, Cho KS, Choi JH, Lee JH, Lee B, Kim MS, Jiang GH, Eun JB. Physicochemical characteristics and antioxidant activity of pear vinegars using 'Wonhwang', 'Niitaka' and 'Chuhwangbae' fruits. Korean J. Food Preserv. 23: 174-179 (2016)   DOI
32 Zhishen J, Mengcheng T, Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555-559 (1999)   DOI
33 Zou Z, Xi W, H Y, Nie C, Zhou ZQ. Antioxidant activity of Citrus fruits. Food Chem. 196: 885-896 (2016)   DOI
34 Kim HY, Woo KS, Hwang IG, Lee YR, Jeong HS. Effects of heat treatments on the antioxidant activities of fruits and vegetables. Korean J. Food Sci. Technol. 40: 166-170 (2008)
35 Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, Heinonen M. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem. 47: 3954-3962 (1999)   DOI
36 Kang SK, Jang MJ, Kim YD. Isolation and culture conditions of Acetobacter sp. for the production of citron (Citrus junos) vinegar. Korean J. Food Preserv. 13: 357-362 (2006)
37 Kang YH, Park YK, Lee GD. The nitrite scavenging and electron donating ability of phenolic compounds Korean J. Food Sci. Technol. 28: 232-239 (1996)
38 Kang YJ, Yang MH, Ko WJ, Park SR, Lee BG. Studies on the major components and antioxidative properties of whole fruit powder and juice prepared from premature mandarin orange. Korean J. Food Sci. Technol. 37: 783-788 (2005)
39 Kim HH, Heo MR, Lee S, Yim SH. Validation of analytical method and antioxidant properties of Eriobotrya japonica Lindl. Leaf extract according to extraction solvent. Korean J. Food Sci. Technol. 51: 301-308 (2019)   DOI
40 Kim KH, Kim HJ, Byun MW, Yook HS. Antioxidant and antimicrobial activities of ethanol extract from six vegetables containing different sulfur compounds. J. Korean Soc. Food Sci. Nutr. 41: 577-583 (2012)   DOI
41 Kim YD, Ko WJ, Koh KS, Jeon YJ, Kim SH. Composition of flavonoids and antioxidative activity from juice of jeju native citrus fruits during maturation. Korean J. Nutr. 42: 278-290 (2009)   DOI
42 Kim KO, Kim SM, Kim SM, Kim DY, Jo DJ, Yeo SH, Jeong YJ, Kwon JH. Physicochemical properties of commercial fruit vinegars with different fermentation methods. J. Korean Soc. Food Sci. Nutr. 42: 736-742 (2013)   DOI
43 Kim ML, Choi KH. Sensory characteristics of citrus vinegar fermented by Gluconacetobacter hansenii CV1. Korean J. Food Cook Sci. 21: 263-269 (2005)
44 Kim YC, Koh KS, Koh JS. Changes of flavonoids in the peel of jeju native citrus fruits during maturation. Food Sci. Biotechnol. 10: 16-20 (2001)
45 Kim YT, Seo KI, Jung YJ, Lee YS, Shim KH. The production of vinegar using citron (Citrus junos Seib.) juice.7: 301-307 (1997)
46 Mo HW, Jung YH, Jeong JS, Choi KH, Choi SW, Park CS, Choi MA, Kim ML, Kim MS. Quality characteristics of vinegar fermented using omija (Schizandra chinensis Baillon). J. Korean Soc. Food Sci. Nutr. 42: 441-449 (2013)   DOI
47 Lee DS, Woo SK, Yang CB. Studies on the chemical composition of major fruits in Korea-On non-volatile organic acid and sugar contents of apricot (maesil), peach, grape, apple and pear and its seasonal variation. Korean J. Food Sci. Technol. 4: 134-139 (1972)
48 Lee JE, Kim JH, Kim MY. Changes in phenolic composition, antioxidant and antidiabetic properties of jeju Citrus sudachi as influenced by maturity. J. Life Sci. 25: 1311-1318 (2015)   DOI
49 Lee SG, Lee EJ, Park WD, Kim JB, Choi SW. Antioxidant and anti-inflammatory activities of extracts from Korean traditional medicinal prescriptions. Korean J. Food Sci. Technol. 43: 624-632 (2011)   DOI
50 Lu Y, Foo LY. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem. 68: 81-85 (2000)   DOI
51 Moon SH, Assefa AD, Ko EY, Park SW. Comparison of flavonoid contents and antioxidant activity of yuzu (Citrus junos Sieb. ex Tanaka) based on harvest time. Korean J. Hortic. Sci. Technol. 33: 283-291 (2015)   DOI
52 Moon SY, Chung HC, Yoon HN. Comparative analysis of commercial vinegars in physicochemical properties, minor components and organoleptic tastes. Korean J. Food Sci. Technol. 29: 663-670 (1997)
53 Na HS, Choi GC, Yang SI, Lee JH, Cho JY, Ma SJ, Kim JY. Comparison of characteristics in commercial fermented vinegars made with different ingredients. Korean J. Food Preserv. 20: 482-487 (2013)   DOI
54 Nakanc S. Food useful for preventing alcohol in toxication containing persimmon-vinegar and optimum fruits, with blood alcohol concentration reducing action. Japan patent 63: 562-566 (1988)