Stability of Anthocyanin Pigment in Aronia Makgeolli |
Lee, Seul-Ae
(Department of Food & Biotechnology, Hankyong National University)
Kim, Gye Won (Brewing Research Center, Hankyong National University) Hwang, Eun-Sun (Department of Nutrition & Culinary Science, Hankyong National University) Shim, Jae-Yong (Department of Food & Biotechnology, Hankyong National University) |
1 | Lee SJ, Kim JH, Jung YW, Park SY, Shin WC, Park CS, Hong SY, Kim GW. 2011. Composition of organic acids and physiological functionality of commercial makgeolli. Korean J. Food Sci. Technol. 43: 206-212. DOI ScienceOn |
2 | Lee WK, Kim JR, Lee MH. 1987. Studies on the changes in free amino acids and organic acids of takju prepared with different koji strains. J.Korean Soc. Appl. Biol. Chem. 30: 323-327. |
3 | Lidija J, Mato D, Valdimir J, Marijan S. 2012. Phenolic acids, flavonols, anthocyanins and antiradical activity of "Nero", "Viking", "Galicianka" and wilchokeberries. Sci. Hor.147: 56- 63. DOI ScienceOn |
4 | Meunier MT, Duroux E, Bastide P. 1989. Antioxidant activity of procyanidol oligomers and anthocyanin with regard to superoxide anion and lipid peroxidation. J. Plant. Med. 23: 267-274. |
5 | NTS. 2010. Alcohol Analysis Regulation. Technical Service Institute of National Tax Service .National Tax Service. Korea. |
6 | So MY, Lee YS, Han SH, Noh WS. 1999. Analysis of major flavor compounds in takju mash brewed with a modified nuruk. Korean J. Food & Nutr. 12: 421-426. |
7 | Tsuneo T, Akira T. 2001. Chemical components and characteristics of black chokeberry. J. Japan Soc. Food. Sci. Tec. 48: 606-610. DOI ScienceOn |
8 | Vlaskovska M, Drenska D, Ovcharov R. 1990. Effect of antioxidants, alone and in combination, on the inflammatory process. Probl. Vutr. Med. 18: 3-19. |
9 | Woo SM, Shin JS, Seong JH, Yeo SH, Choi JH, Kim TY, Jeong YJ. 2010. Quality characteristics of brown rice takju by different nuruks. J. Korean Soc. Food Sci. Nutr. 39: 301-307. DOI |
10 | Yoo TJ. 1981. Korean famous wine. Central New Book. p. 9 |
11 | Yoon JM, Cho MH, Hahn TR, Paik YS, Yoon HH. 1997. Physicochemical stability of anthocyanins from a Korean pigmented rice variety as natural food colorants. Korean J. Food Sci. Technol. 29: 211-217. |
12 | Chae SK, Gang GZS, Rue ID, Ma SJ, Bang GY, Oh MH, Oh SH. 2008. Standard food analysis. Ji-Gu Publishing Co. Paju, Gyeonggi- do, Korea, pp. 403-404. |
13 | Hirotoshi T, Atsushi Y. 1994. Antioxidative activity of monoacylated anthocyanins isolated from muscat bailey a grape. J. Agr. Food Chem. 42: 1612-1615. DOI ScienceOn |
14 | Costation L, Albasini A, Rastelli G, Benvenuti S. 1992. Activity of polyphenolic crude extracts as scavengers of superoxide radicals and inhibitors of xanthine oxidase. J. Planta. Med. 58: 342- 344. DOI ScienceOn |
15 | Drenska D, Bantutova I, Ovcharov R. 1989. Anti-convulsant effect of anthocyanins and antioxidants. Farmatsiya. sofia. 39: 33-40. |
16 | Gabor E. 1988. Possible biological role of some anthocyanins in food. Bull. Liaisongroupe. Polyphenols. 14: 130-133. |
17 | Hwang ES, Ki KN. 2013. Stability of the anthocyanin pigment extracted from aronia (Aroniamelancocarpa). Korean J. Food Sci. Technol. 45: 416-421. DOI |
18 | Igarashi K, Takanashi K, Makino M, Yasui T. 1989. Antioxidative activity of major anthocyanin isolated from wild grapes. J. Japan Soc. Food. Sci. Technol. 36: 852-856. DOI |
19 | Jeppsson N, Johansson R. 2000. Changes in fruit quality in black chokeberry (Aroniamelanocarpa) during maturation. J. Hort. Sci. Biotechnol. 73: 340-345. |
20 | KFAC. 2013. Korea Food Additives Code. Ministry of Food and Drug Safety. Korea. |
21 | Kim H, J. Deshane, S. Barnes, S. Meleth. 2006. Proteomics analysis of the actions of grape seed extract in rat brain: technological and biological implications for the study of the actions of psychoactive compounds. Life Sci. 78: 2060-2065. DOI |
22 | Kim JY, Sung KW, Bae HW, Yi YH. 2007. pH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice powder added takju during fermentation. Korean J. Food Sci. Technol. 39: 266-271. |
23 | Korea Food & Drug Administration. 2000. Official Book for Food. Moonyoung Publishing Co., Seoul, Korea. |