Quality Characteristics of Vinegar Fermented Using Omija (Schizandra chinensis Baillon)

모혜원,; 정영희,; 정지숙,; 최경호,; 최상원,; 박찬성,; 최미애,; 김미림,; 김미자,

doi:10.3746/jkfn.2013.42.3.441

Cited by 14 publications

(4 citation statements)

References 6 publications

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“…Recently the vinegar brewing market has become more sophisticated and diversified due to the increasing demand for natural vinegar production from 100% fruits (Mo et al, 2013). Fruit vinegars are produced from sugar oxidization by alcohol fermentation (Mas et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage

Kang

Lee

2020

Food Sci. Technol

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Section: Introductionmentioning

confidence: 99%

Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage

Kang

Lee

2020

Food Sci. Technol

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“…Commercial onion vinegar and apple vinegar showed 33.05 and 2.91% DPPH free radical scavenging abilities respectively, which was low. The DPPH radical scavenging activity of bokbunja vinegar and omija vinegar was 65% [ 26 ] and 65.5% [ 27 ], respectively, a lower scavenging activity than that of the onion vinegar in this study. According to the report of Kim et al [ 28 ], the DPPH radical scavenging activity of commercial apple, plum, and lemon fruit vinegars produced with only acetic acid fermentation ranged between 16.37% and 35.76%.…”

Section: Resultsmentioning

confidence: 79%

“…Onion vinegar produced in this study had a nitrite scavenging ability of 95.38%, 49.37% and 29.32% at pH 1.2, 3.0 and 4.2, respectively, and was superior to the 10 mM ascorbic acid control at pH 3.0 and 4.2. Regarding the raw materials, it was confirmed that omija vinegar had a nitrite scavenging ability of 34% at pH 1.2 [ 27 ], and the nitrite scavenging ability of various brown rice vinegars was reported to range between 6.26% and 21.31% [ 33 ]. It was found to have a very high nitrite scavenging ability compared with the results of this study.…”

Section: Resultsmentioning

confidence: 99%

Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties

Lee

Park

et al. 2017

Molecules

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For the fermentation of vinegar using onion, acetic acid bacteria and yeast strains with high fermentation ability were screened. Among them, Saccharomyces cerevisiae 1026 was selected as a starter for ethanol production and Acetobacter orientalis MAK88 was selected as a vinegar producer. When the two-stage fermentation of onion vinegar was performed at 28 °C, the titratable acidity reached 4.80% at 24 h of fermentation. When semi-continuous fermentation proceeded to charge-discharge consisting of three cycles, the acetic acid content reached 4.35% at 48 h of fermentation. At this stage, the fermentation efficiency, acetic acid productivity, and specific product formation rate were 76.71%, 17.73 g/(L·d), and 20.58 g/(g·h), respectively. The process in this study significantly reduced the fermentation time and simplified the vinegar production process. The content of total flavonoids and total polyphenols in onion vinegar were 104.36 and 455.41 μg/mL, respectively. The antioxidant activities of onion vinegar in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic) acid (ABTS+) radical scavenging activity, and reducing power were 75.33%, 98.88%, and 1.28, respectively. The nitrite scavenging abilities of onion vinegar were 95.38 at pH 1.2. The onion vinegar produced in this study showed higher organoleptic acceptability than commercial onion vinegar.

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“…에 대한 보호 효과(1), 인칼균을 첨가한 식초의 항산화 활성 (7), 오이 식초의 항산화 및 숙취 해소 효과 (8), 오미자 식초 에서 항균 활성 및 항산화 활성 (9), 그 외에도 복분자(10), 사과 (11), 토마토 (12), 오디 (13), 녹차 (14), 허브 (15) Fermentation period (day)…”

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Quality Characteristics and Antioxidant Activity of Vinegar Supplemented Added with Akebia quinata Fruit during Fermentation

이은경¹,

권우영²,

이지원³

et al. 2014

Journal of the Korean Society of Food Science and Nutrition

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This study investigated the physicochemical properties and antioxidant activity of vinegar added with different levels (0%, 1%, 3%, 5%, and 7%) of Akebia quinata fruit during two-step fermentation. The physicochemical properties of vinegar evaluated were pH, total acidity, alcohol, and total sugar and amino acid contents. The antioxidant activities were based on ABTS radical scavenging activity, SOD-like activity, and reducing power. During alcohol fermentation, total acidity and alcohol contents of vinegar increased, but total sugar contents decreased. During acid fermentation, total acidities of vinegar increased. Vinegar added with 7% A. quinata fruit showed the highest total sensory score. Total polyphenol contents of vinegar added with 0% and 1% A. quinata fruit were not significantly different. However, vinegar added with 3, 5, and 7% A. quinata fruit showed significantly higher total polyphenol contents of 136.6, 381.59, and 415.35 mg/100 g, respectively, after 13 days of fermentation. Further, total flavonoid contents of vinegar added with 0～7% A. quinata fruit significantly increased to 21.73, 15.79, 15.15, 26.19, and 26.87 mg/100 g, respectively, after 13 days of fermentation. In addition, tannin contents of vinegar added with 0～7% A. quinata fruit significantly increased to 0.2042, 0.2004, 0.1255, 0.1384, and 0.1255 mg/100 g, respectively, after 13 days of fermentation. Moreover, ABTS radical scavenging activities of vinegar added with 0～7% A. quinata fruit significantly increased to 5. 87, 12.59, 25.63, 34.02, and 35.25, respectively, after 13 days of fermentation at a concentration of 5 mg/mL. Additionally, SOD-like activities of vinegar added with 0～7% A. quinata fruit significantly increased to 8.22, 17.49, 16.86, 16.89, and 15.68%, respectively, after 13 days of fermentation. Reducing power of 7% A. quinata fruit was 0.527 after 1 day and 1.539 at the end of fermentation. Our results demonstrate that antioxidant activity significantly increased during fermentation according to the content of A. quinata. Further, the total polyphenol, flavonoid, and tannin contents were shown to be closely related with antioxidant activities. Thus, A. quinata could be effectively used as a vinegar and functional food material based on its antioxidant activity.

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Quality Characteristics of Vinegar Fermented Using Omija (Schizandra chinensis Baillon)

Cited by 14 publications

References 6 publications

Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage

Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage

Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties

Quality Characteristics and Antioxidant Activity of Vinegar Supplemented Added with Akebia quinata Fruit during Fermentation

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