Antioxidant Activity and Fermentation Characteristics of Traditional Black Rice Wine

김옥선,; 박성순,; 성정민,

doi:10.3746/jkfn.2012.41.12.1693

Cited by 30 publications

(11 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Antioxidant activities of Makgeolli were evaluated by 2,2‐diphenyl‐1‐picryl‐hydrazyl (DPPH) radical scavenging method (Kim et al., 2012). Briefly, 10 μl of each Makgeolli sample and water as control were mixed with 100 μM DPPH at 37°C for 30 min in total darkness.…”

Section: Methodsmentioning

confidence: 99%

“…It is brewed by fermentation of ingredients containing starch, Nuruk (a traditional fermentation starter composing of various microorganisms such as fungi, yeasts, and lactic acid bacteria), and water (Baek et al., 2010). Makgeolli contains vitamin B complex, organic acids, and bioactive substances with yeasts, resulting in high nutritional and functional values, including antioxidant property (Kim, Park, & Sung, 2012). The size and type of microorganisms in Nuruk are continuously changed at different stages of Makgeolli fermentation.…”

Section: Introductionmentioning

confidence: 99%

“…Makgeolli contains vitamin B complex, organic acids, and bioactive substances with yeasts, resulting in high nutritional and functional values, including antioxidant property (Kim, Park, & Sung, 2012). The size and type of microorganisms in Nuruk are continuously changed at different stages of Makgeolli fermentation.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat

Park

Nguyen

Lee

et al. 2018

Food Science & Nutrition

View full text Add to dashboard Cite

Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l‐carnitine were utilized to brew l‐carnitine fortified Makgeolli with rice. Makgeolli was prepared in two‐stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8‐fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%–65.7%). The amounts of l‐carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8–1.0, and 1.0–1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l‐carnitine and flavonols, but also made effective alcohol production (2.8%–8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat

Park

Nguyen

Lee

et al. 2018

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Phenol성 화합물들의 hydroxyl group은 DPPH와 반응하 기 쉬운 입체구조를 갖는 것으로 알려져 있으며, DPPH 전자공여능은 수소 혹은 전자를 받아 짙은 자색에서 노 란색으로 변하는 정도에 따라 항산화능을 평가한다 (Kim OS 2012). 대조구, 통밤 15%, 30% 및 50% 첨가 탁주의 전자공여능을 측정한 결과 (Fig.…”

Section: Dpph에 의한 전자공여능 측정unclassified

Quality Characteristics and Physiological Activities of Takju with Whole Chestnut

Son¹,

Jung

2014

Korean journal of food and cookery science

View full text Add to dashboard Cite

This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.

show abstract

“…. 그러나 최근 영양 이나 기능성을 고려한 다양한 전분원료 즉, 조(3), 수수(4), 팥(5), 흑미 (6), 현미 (7,8), 찹쌀 (8), 고구마(9) 등과 감(10), 석류 (11), 포도 (12), 블루베리 (13), 크랜베리 (14), 아로니아 (15) 부 차이를 나타내며, 대체적으로 도정을 많이 한 처리구에서 현탁안정도가 높았다 (Fig. 4B, 4C)…”

unclassified

Effects of Different Cultivars and Milling Degrees on Quality Characteristics of Barley Makgeolli

Park¹,

Choi²,

Oh³

et al. 2015

Journal of the Korean Society of Food Science and Nutrition

View full text Add to dashboard Cite

The purpose of this study was to evaluate the effects of cultivar and milling degree of barley on quality characteristics of Makgeolli as well as compare differences between barley Makgeolli and rice Makgeolli. Saessal-bori groups (Ss-4, Ss-12, and Ss-18) showed dry lees contents of 92.3 g, 69.4 g, and 63.8 g, respectively, whereas Huinchalssal-bori groups (Hcs-6, Hcs-14, and Hcs-20) showed contents of 62.3 g, 42.2 g, and 32.2 g. There were significant differences in quality characteristics between milling degrees and cultivars (P<0.05). The moisture, ash, crude protein, and crude fat contents of raw materials decreased with elevated milling degree. Especially, ash content of raw materials had a direct effect on Makgeolli. The pH, total acidity, and amino acidity milling with elevated decreased degree. There were no differences in total sugar or alcohol content in Makgeolli according to milling degree of barley, whereas there were significant differences between cultivars. Barley Makgeolli showed total sugar and alcohol contents of 10.7∼11.8°Brix and 14.07∼15.07%, respectively, which were significantly lower than 12.0∼12.2°Brix and 17.27∼17.77% in rice Makgeolli (P<0.05). Differences in colors of raw barley according to milling degree had effects on chromaticity of Makgeolli; as milling degree increased, L and b values increased. Lactic acid bacteria counts were 7.21, 6.99, and 6.67 log CFU/mL in Ss-4, Ss-12, and Ss-18, respectively, as well as 6.14, 5.39, and 5.65 log CFU/mL in Hcs-6, Hcs-14, and Hcs-20, which suggests significant reductions with increased milling degree (P<0.05). The same trend was observed in yeast as a key quality of Makgeolli. Suspension stability differed depending on milling degree, so it is expected that suspension stability can be improved by adjusting milling degree.

show abstract

Antioxidant Activity and Fermentation Characteristics of Traditional Black Rice Wine

Cited by 30 publications

References 14 publications

Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat

Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat

Quality Characteristics and Physiological Activities of Takju with Whole Chestnut

Effects of Different Cultivars and Milling Degrees on Quality Characteristics of Barley Makgeolli

Contact Info

Product

Resources

About