Journal of Sericultural and Entomological Science (한국잠사곤충학회지)

Korean Society of Sericultural Science (한국잠사학회)
권호 표지
DOI QR코드

DOI QR Code

The effect of citric acid and enzyme inactivation treatment on C3G stability and antioxidant capacity of mulberry fruit alcoholic drink

구연산 및 효소 불활성화 처리가 오디술의 C3G 안정성과 항산화능에 미치는 영향

  • Published : 2013.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

To promote the consumption of mulberry fruit, we manufactured mulberry fruit wine with 'simheung' by different processing methods and analyzed cyanidin-3-glucoside(C3G) stability and antioxidant capacity. In the processing of mulberry fruit alcoholic drink, 3 minutes blanching using microwave inhibited the C3G destruction by maintaining the antioxidant capacity and inactivation of enzymes related to pigment's stability. And freeze-dried mulberry fruit was the highest C3G pigment content and antioxidant capacity. Nevertheless, this is not recommended because the economic burden of the cost of freeze-drying. In conclusion, when processing mulberry fruit wine, the addition of citric acid and the enzyme's inactivation treatment were considered more effective than storage containers (transparent glass, brown glass bottles, aluminum foil, green glass, translucent glass bottles).

안토시아닌 색소는 일반적으로 pH에 따라서 색이 변하는 매우 불안정한 색소이며, 유기용매인 ether, ethyl acetate, acetone에는 녹지 않고 물과 알콜에 잘 녹는 수용성 색소로 알려져 있다. 또한 금속이온과 chelate compound를 형성하여 특유의 색을 띄며, sucrose, glucose, fructose, xylose, fomiate, luvuliniate, 5-hydroxymethylfurfural 및 furfural 등에 의해 분해가 촉진되고, 산소가 없을 때는 안정하나 산소가 존재하면 갈변하는 성질을 갖고 있다. 오디를 첨가하여 술을 제조하는 경우에도 여러 가지 인자에 의해 C3G 색소의 함량 변화 및 갈변 현상이 발생한다. 이를 해결하고 오디의 이용을 촉진하기 위해 C3G 색소를 안정화시킬 수 있는 가공 방법을 개발하고자 하였다. 그 결과를 요약하면 다음과 같다. 1. 냉동된 오디는 전자렌지를 이용하여 3분간 blanching 하는 것이 항산화능을 안정화시키고 색소의 안정성에 관여하는 효소를 불활성화 시킴으로써 저장기간에 따른 C3G 색소의 파괴를 억제시켰다. Sucrose 2.5% 및 citric acid 0.1%를 첨가하는 것이 C3G 함량이 높았다. 2. 냉동건조 오디를 사용할 경우 오디색소 함량과 항산화능이 처리구 중 가장 높았으나 동결건조 비용이 부담되므로 경제적으로 바람직하지 않다. 3. 보관용기(투명유리병, 갈색유리병, 알루미늄 호일, 녹색유리병, 반투명유리병)보다 효소 불활성화 처리 및 구연산의 첨가가 항산화색소 C3G의 안정성에 영향을 미치는 것으로 판단된다.

Keywords

References

  1. Bassa IA, Francis FJ (1987) Stability of anthocyanin from sweet potatoes in a model beverage. J Food Sci 52(6), 17531754.
  2. Kang CS, Ma SJ, Cho WD, Kim JM (2003) Stability of anthocyanin pigment extracted from mulberry fruit. J Korean Soc Food Sci Nutr 32(7), 960-964. https://doi.org/10.3746/jkfn.2003.32.7.960
  3. Kim HB, Kim JB, Kim SL (2005) Varietal analysis and quantification of resveratrol in mulberry fruits. Korean J Seric Sci 47(2), 51-55.
  4. Kim HB, Kim JB, Seok YS, Seo SD, Kim SL, Sung GB (2012) The effect of citric acid and enzyme inactivation treatment on C3G stability and antioxidant capacity of mulberry fruit jam. J Seric Entomol Sci 50(2), 82-86.
  5. Kim HB, Kim SL (2003) Identification of C3G(cyanidin-3-glucoside) from mulberry fruits and quantification with different varieties. Korean J Seric Sci 45(2), 90-95.
  6. Kim HB, Kim SL (2004) Quantification and varietal variation of rutin in mulberry fruits. Korean J Seric Sci 46(1), 1-5.
  7. Kim HB, Kim SL, Kang SW (2004) Varietal analysis and quantification of amino acid in mulberry fruits. Korean J. Seric Sci 46(2), 47-53.
  8. Kim HB, Kim SL, Sung GB, Nam HW, Chang SJ, Moon JY (2003) Quantification and varietal variation of fatty acids in mulberry fruits. Korean J Seric Sci 45(2), 75-79.
  9. Kim HB, Kim SL, Koh SH, Seok YS, Kim YS, Sung GB, Kang PD (2011) The development of natural pigment with mulberry fruit as a food additive. Korean J Crop Sci 56(1), 1822. https://doi.org/10.7740/kjcs.2011.56.1.018
  10. Kim HB, Lee YW, Lee WC, Moon JU (2001) Physiological effects and sensory characteristics of mulberry fruit wine with chongilppong. Korean J Seric Sci 56(1), 1822.
  11. Park JM, Joo KJ (1982) Stability of anthocyanin pigment from juice of raspberries. Korean J Nutrition & Food 11(3), 6774.
  12. Politzer M (1977) Experience in the medical treatment of progressive myopia. Klin Monatsbl Augenheikd 171(4), 616-619.
  13. Rice-Evans C, Miller NJ, Bolwell PG, Bramley PM, Pridham JB (1995) The relative antioxidant activities of plant derived polyphenolic flavonoids. Free Radical Res 22, 375-383. https://doi.org/10.3109/10715769509145649
  14. Rice-Evans C, Miller NJ, Paganda G (1996) Structrue-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biol Med 20(7), 933-956. https://doi.org/10.1016/0891-5849(95)02227-9
  15. RDA report (1996) Study on the extraction and utilization of natural edible pigment from purple sweet potato. Interim Report of 1st year.
  16. RDA report (1997) Study on the extraction and utilization of natural edible pigment from purple sweet potato. Completion reportof 2nd year.
  17. Scharrer A, Ober M (1981) Anthocyanosides in the treatment of retinopathies. Klin Monatsbl Augenheikd 178(5), 386-389. https://doi.org/10.1055/s-2008-1057228
  18. Sichel G, Corsaro C, Scalla M, Di Bilio AJ, Bonomo RP (1991) In vitro scavenger activity of some flavonoids and melanin against $O_{2}^{-}$. Free Radical Biol Med 11, 18.
  19. Siegel A, Markakis P, Bedford CL (1971) Stability of anthocyanin in frozen tart cherries blanching. J Food Sci 36(6), 962-963. https://doi.org/10.1111/j.1365-2621.1971.tb15570.x
  20. Tamura H, Yamagami A (1994) Antioxidative activity of monoacylated anthocyanins isolated from muscat bailey a grape. J Agric Food Chem 42, 1612-1615. https://doi.org/10.1021/jf00044a005
  21. Timberlake CF, Henry BS (1988) Anthocyanins as natural food colorants. Prog Clin Biol Res 280, 107-121.
  22. van Acker SABE, Tromp MNJL, Haenen GRMM, van der Vijgh WJF, Bast A (1995) Flavonoids as scavengers of nitric oxide radical. Biochem Biophys Res Commun 214(3), 755-759. https://doi.org/10.1006/bbrc.1995.2350
  23. Yoshiki Y, Okubo K, Igarashi K (1995) Chemiluminescence of anthocyanins in the presence of acetaldehyde and tert-butyl hydroperoxide. J Biolumin Chemilumin 10, 335-338. https://doi.org/10.1002/bio.1170100605
  24. Yun TH, Lee SW (1979) Stability of anthocyanin in food. Korean J Food Sci Technol 11(1), 63-73.