Browse > Article
http://dx.doi.org/10.3746/jkfn.2008.37.1.76

Effect of Citrus junos Peel on the Quality and Antioxidant Activity of Traditional Rice Wine, Jinyangju  

Jin, Tie-Yan (School of Biotechnology, Kangwon National University)
Wang, Myeong-Hyeon (School of Biotechnology, Kangwon National University)
Yin, Yu (School of Biotechnology, Kangwon National University)
Eun, Jong-Bang (Dept. of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.1, 2008 , pp. 76-82 More about this Journal
Abstract
The quality and antioxidant activity properties of Jinyangju, Korean traditional rice wine made with different additions of Citrus junos peel (0, 10, 20, 30, and 40%) were investigated. The pH and the total sugar content of the Jinyangju decreased, whereas the total acidity and alcohol content increased with greater additions of Citrus junos peel. The color L-value increased and the color a- and b-values decreased with increasing amounts of Citrus junos peel. The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity increased with the addition of Citrus junos peel. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 4.2, 4.9, 5.6, 5.0, and 3.9, respectively, with the addition of 20% Citrus junos peel.
Keywords
Citrus junos peel; jinyangju; quality properties; antioxidant active;
Citations & Related Records
Times Cited By KSCI : 18  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Lee SJ, Choi SY, Shin JH, Seo JK, Lim HC, Sung NJ. 2005. The electron donating ability, nitrite scavenging ability and NDMA formation effect of solvent extracts form Yuza (Citrus junos SIEB ex TANAKA). J Food Hyg Safety 20: 237-244
2 Calabro ML, Galtieri V, Cutroneo P, Tommasini S, Ficarra P, Ficarra R. 2004. Study of the extraction procedure by experimental design and validation of a LC method for determination of flavonoids in Citrus bergamia juice. J Pharmacol Biomedical Anal 35: 349-363   DOI   ScienceOn
3 Jin TY, Chung HJ, Eun JB. 2005. The effect of replacement levels of non-waxy rice on the quality of Jinyangju, a Korean traditional rice wine made of glutinous rice. Korean J Food Sci Technol 37: 939-943
4 Jang JH. 1989. History of Korean traditional rice wine. Korean J Dietary Cult 4: 271-274
5 Chang KS, Yu TJ. 1981. Studies on the components of Sokokju and commercial Yakju. Korean J Food Sci Technol 13: 307-313
6 Cha JY, Kim HJ, Kim SK, Lee YJ, Cho YS. 2000. Effects of citrus flavonoids on the lipid peroxidation contents. Korean J Postharvest Sci Technol 7: 211-217
7 Kang GH, Noh BS, Suh JH, Hawer S. 1989. Food Analysis. Sungkyunkwan University Press, Seoul, Korea. p126-129
8 Kim IH, Park WS, Koo YJ. 1996. Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and Nuruk. Korean J Dietary Cult 11: 330-348   과학기술학회마을
9 Kim JH, Lee SH, Kim NH, Choi SY, Lee JS. 2000. Manufacture and physiological functionality of Korea traditional liquors by using dandelion. Korean J Appl Microbiol Bioeng 28: 367-371
10 Cha JY, Cho YS. 2001. Biofunctional activities of citrus flavonoids. J Korean Agric Chem Biotechnol 44: 122-128   과학기술학회마을
11 Cotelle N, Bernier JL, Catteau JP, Pommery J, Wallet JC, Gaydou EM. 1996. Antioxidant properties of hydroxyl flavones. Free Radical Biol Medicine 20: 35-43   DOI   ScienceOn
12 Hertog MG, Feskeens JM, Hollman CH, Katan MB, Kromhout D. 1993. Dietary antioxidant flavonoids and risk of coronary heart disease. Lancet 342: 1007-1011   DOI   ScienceOn
13 Yoo KM, Hwang IK. 2004. In vitro effect of Yuza (Citrus junos SIEB ex TANAKA) extracts on proliferation of human prostate cancer cells and antioxidant activity. Korean J Food Sci Technol 36: 339-344
14 Kim JH, Lee DH, Choi SY, Lee JS. 2002. Characterization of physiological functionalities in Korean traditional liquors. Korean J Food Sci Technol 34: 118-122
15 Kim SJ, Baek JY, Park CK, Kim GW. 2004. Gastroprotective effect of Korean rice-wine (Yakju). Korean J Food Sci Technol 36: 818-822
16 So MH, Lee YS, Noh WS. 1999. Changes in microorganisms and main components during Takju brewing by a modified Nuruk. Korean J Food Nutr 12: 226-232
17 Kang SK, Jang MJ, Kim YD. 2006. A study on the flavor constituents of the citron (Citrus junos). Korean J Food Preserv 13: 204-210
18 Chung HK. 1989. Characteristics and present status of Korean traditional alcoholic beverage. Korean J Dietary Cult 4: 311-318
19 Choi BJ, Jang KI, Kim KY. 2002. Fermentation characteristics of brewing yeast HCS with glucoamylase expression by rare mating and beer analysis. Food Sci Biotechnol 11: 34-39
20 Choi SH, Bock JY, Nam SH, Bae JS, Choi WY. 1998. Effect of tannic substances from Acom (Quercus acutissima carruthers) on the storage quality of rice wine. Korean J Food Sci Technol 30: 1420-1425
21 Kim LH, Park WS, Koo YJ. 1996. Comparison of fermentation characteristic of Korean traditional alcoholic beverage with different input step and treatment of rice and Nuruk. Korean J Dietary Cult 11: 339-348
22 Kim CJ, Kim KC, Kim DY, Oh MT, Lee SO, Chung ST, Chung JH. 1990. Fermentation Technology. Sunjinmunwhasa, Seoul, Korea. p79-103
23 Shin JH, Choi DJ, Sung NJ. 2004. Nutritional properties of Yakju brewed with natural plants. Korean J Food Nutr 17: 18-24
24 Technical Service Institute of National Tax Service. 1997. Manufacturing guideline of alcoholic beverages. p83-176
25 Jin TY, Chung HJ, Eun JB. 2006. The effect of fermentation temperature on the quality of Jinyangju, a Korean traditional rice wine. Korean J Food Sci Technol 38: 414-418
26 Park CS, Lee TS. 2002. Quality characteristics of Takju prepared by wheat flour Nuruk. Korean J Food Sci Technol 34: 298-302
27 Jung CY, Choi LG. 2002. SPSSWIN for Statistics Analysis. Version 10.0, Forth ed. Muyok Publishing Co., Seoul, Korea. p276-283
28 Kilani S, Ammar RB, Bouhlel I, Hayder N, Mahmoud A, Ghedira K, Chekir-Ghedira L. 2005. Investigation of extracts from (Tunisian) Cyperus rotundus as antimutagens and radical scavengers. Environ Toxicol Phar 20: 478-484   DOI   ScienceOn
29 Kim UJ, Ku KH. 2001. Sensory Evaluation Techniques of Food. Hyoil Moonhacsa Co., Seoul, Korea. p68-72
30 SPSS. 1999. Statistical Package for Sciences for SPSS for Windows. Rel. 10.0. SPSS Inc., Chicago, IL, USA
31 Lee JR, Jung JD, Hah YJ, Lee JD, Jin SK, Lee CY, Sung NY. 2005. Effects of addition of citron peel powder on the quality characteristics of emulsion-type sausages. J Anim Sci Technol Kor 46: 849-858
32 Han EH, Lee TS, Noh BS, Lee DS. 1997. Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation. Korean J Food Sci Technol 29: 555-562
33 National Rural Living Science Institute. 2001. Food Composition Table. 6th ed. RDA, Suwon, Korea
34 Jang MS, Kim NY. 1997. Physicochemical and microbiological properties of Dongchimi added with citron (Citrus junos). Korean J Soc Food Sci 13: 286-292   과학기술학회마을
35 Lee IS, Yang EJ, Jeong YJ, Seo JH. 1999. Fermentation process and physiochemical characteristics of Yakju (Korean cleared rice wine) with addition of ginseng powder. Korean J Food Preserv 6: 463-468
36 Rhee SJ, Lee Jetty CY, Kim KK, Lee CH. 2003. Comparison the traditional (Samhaeju) and industrial (Chongju) rice wine brewing in Korea. Food Sci Biotechnol 12: 242-247
37 Shon MY, Park SK. 2006. Synergistic effect of Yuza (Citrus junos) extracts and ascorbic acid on antiproliferation of human cancer cells and antioxidant activity. Korean J Food Preserv 13: 649-654
38 Yoo KM, Lee KW, Park JB, Lee HJ, Hwang IK. 2004. Variation in major antioxidants and total antioxidant activity of Yuza (Citrus junos SIEB ex TANAKA) during maturation and between Cultivars. J Agric Food Chem 52: 5907-5913   DOI   ScienceOn
39 Jung JH. 1974. Studies on the chemical compositions of Citrus junos in Korea. J Korean Agric Chem Soc 17: 63-80   과학기술학회마을