• Current Research on Agriculture and Life Sciences
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• v.31 no.4
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• pp.240-244
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• 2013

To evaluate utilization of persimmon peels as novel bio-materials, the general composition and antioxidant activities of Daebong persimmon vinegar (DPV), Daebong persimmon peel vinegar (DPPV) and commercial persimmon vinegar (CPV) were investigated. The pH of DPPV had slightly higher than that of other vinegars. The titratable acidities of vinegars were 3.24% (DPV), 2.77% (DPPV) and 7.78% (CPV), respectively. The reducing sugar contents showed that DPV had slightly higher than that of other vinegars. The browning degree of DPV was lower than CPV in contrast to the turbidity. The results of Hunter's color value have showed that overall values of CPV had significantly higher than DPPV and DPV. The total phenolic contents of DPV and CPV were 19.49 and 17.13 mg/100g GAE, respectively. The total flavonoid contents of DPPV (8.04 mg/100g CE) were two fold higher than that of DPV (3.85 mg/100g CE). The antioxidant activities, by DPPH and FRAP assays, of DPV showed stronger than those of other vinegars. Free sugars were mainly composed of fructose and glucose. Organic acids were presented in the order acetic acid, succinic acid, malic acid, tartaric acid, citric acid and oxalic acid. These results suggest that the Daebong persimmon peels could be utilized for vinegar production as a health-benefit material.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.642-647
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• 2003

In order to investigate utilization possibility of persimmon peel as a source of vinegar, we had been examined the alcohol and acetic acid fermentations of persimmon peel. In the first stage, alcohol fermentation, alcohol content was maximum value (8.22%) in 12.43 mL/g of added water, $12.41^{\circ}Brix$ of initial sugar content and 48.05 hr of fermentation time. Acidity was minimum value (0.30%) in 12.18 mL/g of added water, $13.72^{\circ}Brix$ of initial sugar content and 46.22 hr of fermentation time. In the second stage, acetic acid fermentation, acidity was maximum value (6.40%) in 2.02% of initial acidity, 67.98 rpm of agitation rate and 6.94 day of fermentation time. Browning color was minimum value in 1.50% of initial acidity, 150.0 rpm of agitation rate and 6.0 day of fermentation time. To manufacture persimmon vinegar using persimmon peel, in the first stage, optimal alcohol fermentation conditions was 12mL/g in added water, $12^{\circ}Brix$ in initial sugar concentration and 48 hr in fermentation time. In the second stage, optimal acetic acid fermentation conditions was 1.8% in initial acidity, 70 rpm in agitation rate and 6 day in fermentation time using Acetobacter sp. PA97.