Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)

Abstract

Bitter melon powder (BMP) was used in the preparation of rice nuruk (RN) and makgeolli as one of raw materials. RN containing BMP (BMP-RN) was prepared by adding 0~2.0% (w/w) BMP into rice. Fermentative microbial, and antioxidant characteristics of makgeolli were determined during the fermentation process. pH during fermentation decreased from 4.52 (0% BMP-RN), 4.93 (0.5%), 4.80 (1.0%), and 4.88 (2.0%) on the initial fermentation day (day 0) to 4.15, 4.30, 4.57, and 4.59, respectively, corresponding to increases in acidity from 0.64~0.70% to 1.17~1.28%, respectively. Soluble solid contents increased from an initial 2.2~4.4 g/L (day 0) to 9.0~9.3 g/L, and alcohol level increased up to 13.0% by the end of fermentation (day 7). Soluble phenolic contents increased from 0.92, 1.01, 1.32, and 1.41 mg/mL on day 0, to 1.85, 2.03, 2.24, and 2.48 mg/mL on day 7, respectively, while the levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities and ferric reducing/antioxidant power (FRAP) assay increased from 46.95~70.04%, 55.33~74.13%, and 0.629~1.243 on day 0, respectively, to 54.98~83.4%, 70.34~92.39%, and 0.964~1.455 on day 7, respectively. Makgeolli made with BMP-RN had higher soluble phenolic contents and antioxidant activity than those of makgeolli made without BMP-RN. These results suggested that BNP-RN made a functional makgeolli.

Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine “Makgeolli”

“…The ABTS radical scavenging capacity of QM was similar to that of Enteromorpha prolifera Makgeolli (90.60%) (Kim et al, 2020). Similar to this study, Cho et al (2016) reported that the ABTS radical scavenging capacity of Makgeolli prepared using rice Nuruk containing bitter melon ( Momordica charantia ) was 92.39%.…”

Makgeolli - The Traditional Choice of Korean Fermented Beverage from Cereal: An Overview on its Composition and Health Benefits

“…The carrot imparts β-carotene and other functional materials to Makgeolli with anti-cancer and anti-inflammatory properties. Cho et al (2016) suggested the preparation of rice Nuruk with bitter melon powder, remarkably improve the beneficial Bacteroidetes by dimishing pathogenic Firmicutes. Makgeolli derived from these Nuruk have higher content of soluble bioactive phenolic compounds and markedly increase the antioxidant characteristics.…”