과일, 야채 및 한약재 발효액의 품질과 기능성에 대한 연구

The Qualities and Functionalities of the Fermentation Broth of Fruits, Vegetables and Medicinal Herbs

  • 백경연 (대구가톨릭대학교 식품외식산업학부 식품공학전공) ;
  • 김덕희 (대구보건대학 호텔조리과)
  • Baik, Kyung-Yeon (Dept. of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu) ;
  • Kim, Duck-Hee (Dept. of Hotel Cooking & Beverages, DaeGu Health College)
  • 발행 : 2007.06.30

초록

This study were investigated the changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period of fruit, vegetables, and medicinal herbs. pH and $^{\circ}$Bx gradually decreased and the viscosity increased. The chromaticity of L, a, and b all increased. The total number of germs dropped from $10^5{\sim}10^6\;to\;10^2{\sim}10^3$ CFU/ml, and that of lactobacilli also decreased noticeably. According to the result of the effect on fat oxidation, a very low level of TBARS was shown. After thirty days of fermentation, the amount of each fermentation broth increased more or less, but as it declined considerably after ninety days, it was found that the binding effect of $Fe^{2+}$ ion was small and insignificant. The electron donating ability, though not reaching 0.5% ascorbic acid, showed a high level of activity from $33.71{\sim}72.15%$ before fifteen days and $44.76{\sim}75.20%$ ninety days after fermentation. Among them, the fruit fermentation solution showed the highest activity. It was also found that the organic functions for each fermentation broth decreased more or less depending on the fermentation period and the thirty-days-old fermentation broth were favored most. On the basis of the above experiment results, it can be concluded that the optimum fermentation period for fruit, vegetables, and medicinal herb is thirty to ninety days.

키워드

참고문헌

  1. Korea Food Codex, pp.94-104. Food and Drug Administration, Seoul. Korea. 2000
  2. Kim, NM, Lee, JW, Do, JH and Yang, JW. Effects of fermentation periods on the qualities and functionalities of the fermentation broth of wild vegetables. Kor. J. Food Sci. Technol. 35:272-279. 2003
  3. Lee, YE. Bioactive compounds in vegetables. Their role in the prevention of disease. Kor. J. Food Cookery Sci. 21: 380-398. 2005
  4. Lee, CR, Whang, WK, Shin, CG, Lee, HS, Han, ST, Im, BO and Ko, SK. Comparison of ginsenoside composition and contents in fresh ginseng roots cultivated in Korea, Japan, and China at various ages. Kor. J. Food Sci. Technol. 36: 847-850. 2004
  5. Tada, A, Kaneiwa, Y, Shoji, J and Shibat, S. Studies on the saponins of root of Platycodon grandijlorurn A. DE Candolle. 1. Isolation and the structure of platycodin-D. Chem. Pharm Bull. 23:2965-2972. 1975 https://doi.org/10.1248/cpb.23.2965
  6. Kim, CH and Chung, MH. Pharmacognostical studies on Codonopsis lanceolata. Kor. J. Pharmacogn. 6:43-47. 1975
  7. Zhu, YP. Chinese Materia Medica, p560. Harwood Academic Publishers, Amsterdam. 1998
  8. 신길구. 신씨본초학, p724. Soomunsa, Seoul. Korea. 1987
  9. Reserach Center of Natural Resources(RCNR), Treatise an Asian Herbal Medicines. vol 1, pp.11-113. Seoul. Korea. 2003
  10. 청양구기자시험장. http://www.chungnam.rda.go.kr/boxthorn/pass2-4html
  11. Babizhayev, MA, Seguin, MC, Gueyne, J, Evstigneeva, RP, Ageyeva, EA and Zheltukhina, GA. L-camosine($\beta$-alanyl-L-histidine) and carcinine($\beta$-alanylhistamine) act as natural antioxidants with hydroxyl radical-scavenging and lipidperoxidase activities. Biochem. J. 304:509-516. 1994 https://doi.org/10.1042/bj3040509
  12. Chan, WKM, Decker, EA, Lee, JB and Butterfield, DA. EPR spin trappingstudies of the hydroxyl radical scavenging activity of carnosine andrelated dipeptides. J. Agric. Food Chem. 42:1407-1410. 1994 https://doi.org/10.1021/jf00043a003
  13. Decker, EA. Crum, AD and Calvert, JT. Differences in the antioxidant mechanism of carnosine in the presence of copper and iron. J. Agric. Food Chem. 40:756-759. 1992 https://doi.org/10.1021/jf00017a009
  14. Kohen, R, Yamamoto, Y, Cundy, KC and Ames, BN. Antioxidant activity of camosine, homocarnosine, and anserine present in muscle and brain. Proc. Nat. Acad. Sci. USA. 85:3175-3179. 1988
  15. Kang, YH, Park, YK, Oh, SR and Moon, KD. Studies on the physiological functionality of pine needle and mugwort extracts. Kor. J. Food Sci. Technol. 27:978-984. 1995
  16. Igarashi, K, Takanashi, K, Makino, M and Yasui, T. Antioxidative activity of major anthocyanin isolated from wild grapes. Nippon Shokuhin Kogyo Gakkaishi 36:852. 1989 https://doi.org/10.3136/nskkk1962.36.10_852
  17. Kim, HD. The total acid, free amino acids contents and sensory characteristics of demi-glace sauce based on omija added quantity. Kor. J. Food Culture 19(3): 348-358. 2004
  18. Kim, HK, Na, GM, Ye, SH and Han, HS. Extraction characteristics and antioxidative activity of Schiznadra chinensis extracts. Kor. J. Food Culture 19(5): 484-490. 2004
  19. Maeng, YS and Park, HK. Antioxidant activity of ethanol extract from dodok(Codonopsis lanceolata). Kor. J. Food Sci. Technol. 23:311-316. 1991
  20. Woo, KS, Jang, KI, Lee, HB and Jeong, HS. Antioxidative activity of heat treated licorice(Glyqrrhiza uralensis Fisch) extracts. Kor. J. Food Sci. Technol. 3:355-360. 2006
  21. Kim, SJ, Kweon, DH and Lee, JH. Investigation of antioxidative activity and stability of ethanol extracts of licorice rood(Glycyrrhiza glabra). Kor. J. Food Sci. Technol. 4:584-588. 2006
  22. Lee, HJ, Oh, MA. Choi, YH and Lee, KM. Studies on the screening of bioactive compound acting on intracellular enzymes from natural products and its mode of action In: Inhibitory component of Puerariae radix on alcohol dehydrogenase activity. Yakhak Hoeji. 5:500-505. 2001
  23. Park, SS, Kim, AK and Lee, JS. Studies on polyphenol oxidase from Puerariae radix. Kor. J. Pharmacogn. 22:101-111. 1991
  24. Seo, SB, You, HJ and Seo, CS. Antibacterial and anti-inflammatory compositions with lnulahelenium L. extract and water soluble chitosan. US. Patent 6,521,268. 2003
  25. Blois, MS. Antioxidant determinations by the use of stable free radical. Nature 181:1199-1200. 1958 https://doi.org/10.1038/1811199a0
  26. Moskowitz, H. Applied Sensory Analysis of Food vol 1, pp.43-71. CRC press, Florida. USA. 1988
  27. Joslyn, MA. Methods in Food Analysis. pp.375-385. Academic press, New York. USA. 1970
  28. Halliwell, B and Gutteridge, JMC. Oxygen free radicals and iron in relation to biology and medicine. In: Some problems and concepts. Arch. Biochem. Biophys. 246:501-514. 1986 https://doi.org/10.1016/0003-9861(86)90305-X