한국유기농업학회:학술대회논문집 (Proceedings of the Korean Society of Organic Agriculture Conference)
- 한국유기농학회 2009년도 하반기 학술대회
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- Pages.315-315
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- 2009
Comparison between compositions of wood and rice hull vinegars
- Kim, Joo-Hee (Department of Food Science & Nutrition, Kyungpook National University) ;
- Kim, Soo-Mi (Department of Food Science & Nutrition, Kyungpook National University) ;
- Son, Myoung-Jin (Department of Food Science & Nutrition, Kyungpook National University) ;
- Kim, Se-Young (Department of Food Science & Nutrition, Kyungpook National University) ;
- Rico, Catherine (Department of Food Science & Nutrition, Kyungpook National University) ;
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Kang, Mi-Young
(Department of Food Science & Nutrition, Kyungpook National University)
- 발행 : 2009.12.11
초록
Component analysis and physico-chemical properties of wood and rice hull vinegars were conducted in order to promote the utilization of these environment-friendly materials. Results showed that wood vinegar had higher specific gravity (2.5) and tar content (0.3%), but lower acid content (1.0%) than rice hull vinegar (1.7, 0.05% and 4.4%, respectively). GC-MS component analysis revealed that rice vinegar had higher phenol content (34%) than wood vinegar (11.49%). Acetic acid and propionic acid were also higher in rice hull vinegar. On the contrary, wood vinegar had higher Furancarboxyl aldehyde content (41.6%) than rice hull vinegar (0.67%). Thus, different results in DPPH radical electron donating-abilities were obtained due to different percent composition of each vinegar.
키워드