Antioxidant activities of volatile and non-volatile fractions of selected traditionally brewed Korean rice wines

Abstract

*Antioxidant activities of traditionally brewed Korean rice wines have recently been reported. The objective of this study was to identify the antioxidant activities of the volatile and non-volatile fractions of three Korean rice wines, and further to identify the active ingredients responsible for the antioxidant properties. Volatile and non-volatile components of three rice wines, Measilju, Kukwhaju and Gugijaju, were separated into seven fractions according to their polarities. Antioxidant activities were determined by an aldehyde-carboxylic acid assay for the volatile fractions and a lipid-malondialdehyde assay for the non-volatile fractions. Volatile constituents of each fraction were identified and quantified using gas chromatography-mass spectrometry. In addition, antioxidant activities of specific authentic chemicals from the volatile fractions of the wines were measured, and the antioxidant properties of the volatile fractions were determined. Identification of volatile compounds potentially showing high antioxidant activities were conducted in each fraction of the three wines. Among the volatile compounds identified from volatile fractions of the wines, benzeneethanol, 2-furanmethanol and 4-ethyl-2methoxyphenol showed the highest antioxidant activities, when added at higher concentrations (~100 μg/g). Identification of antioxidant properties, as well as the specific compounds responsible for these antioxidant properties, could aid Korean rice wine product developers, in terms of strategic planning for sales in the Korean market. Copyright

Rapid Characterization and Discovery of Chemical Markers for Discrimination of Xanthii Fructus by Gas Chromatography Coupled to Mass Spectrometry

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Antioxidative activities of volatile and non‐volatile extracts of Schisandra chinensis Baill fruit

“…This assay demonstrates the long‐term antioxidative activity of a chemical 16 . Moreover, it was mainly used to analyze the antioxidative activity of natural volatile extracts 13,14,19 . Figure 3 shows the antioxidative activity of each fraction obtained from the volatile extract, which was examined by aldehyde/carboxylic acid assay; this assay measured the remaining hexanal content after 30 days of reaction with test solution.…”

Analysis of volatile compounds and antioxidant activity in rice extracts (Oryza sativa L.) extracted by various conditions

“…In this study, ester was the flavour compounds. However, various studies have reported International Journal of Food Science and Technology 2022 that the main volatile compounds in rice are aldehydes, ketones, furans, phenol derivatives, terpenes, linear hydrocarbons and esters (Jeong et al, 2011;Zeng et al, 2012;Lyu et al, 2013;Kim et al, 2014;Lipan et al, 2016). In addition, previous research has investigated the volatile compounds in samples of cooked rice from six cultivars obtained using dynamic headspace sampling.…”