Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of Physicochemical Properties and Antioxidant Activities of Naturally-Fermented Commercial Rice Vinegars Produced in Korea, China, and Japan

한국, 중국, 일본산 시판 천연발효 쌀식초의 이화학적 품질 및 항산화 활성 비교

  • Chung, Namhyeok (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Jo, Yunhee (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Gao, Yaping (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Gu, Song-Yi (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Jeong, Yong-Jin (Department of Research & Development, KMF Co.) ;
  • Kwon, Joong-Ho (School of Food Science and Biotechnology, Kyungpook National University)
  • Received : 2015.09.14
  • Accepted : 2015.10.01
  • Published : 2015.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Rice vinegar (RV) is primarily made from fermented rice or rice wine in Korea, China, and Japan. Ten commercially available naturally-fermented rice vinegars produced in Korea (KRV1~4), China (CRV1~2), and Japan (JRV1~4) were comparatively investigated for their physicochemical properties and antioxidant activities. KRV showed a significantly higher total acidity range (5.07~6.27) than both CRV (4.67~4.84) and JRV (4.64~4.84). These acidity ranges corresponded with respective standards of each country: Korea (Food Code), China (GB), and Japan (JAS). Six different organic acids were detected in RVs; acetic acid and succinic acid were the most prominent. Thirty different amino acids were detected in RVs, and main identified amino acids were alanine (KRV), phenylalanine and aspartic acid (CRV), and leucine and alanine (JRV). ${\gamma}-Aminobutyric$ acid was detected at high concentration in KRV1. KRV1 showed maximum total phenolic content, and DPPH and ABTS radical scavenging activities of samples were also determined with significantly increasing tendency. KRV1 (produced from brown rice with aging period of >1 year) exhibited the highest free amino acid content and antioxidant activity as compared to CRV and JRV.

쌀식초(rice vinegar, RV)는 쌀, 찹쌀, 현미 등을 주원료로 발효되며, 쌀을 주식으로 하는 아시아 지역에서 조미료로 이용되어 왔다. 본 연구에서는 한국산(KRV1~4), 중국산(CRV1~2), 일본산(JRV1~4) 시판 천연발효 쌀식초 10종을 구입하여 이들의 품질을 비교하였다. 식초의 적정산도에 대한 나라별 기준은 한국(식품공전) 4~29%, 중국(GB) 3.5% 이상, 일본(JAS) 4.2% 이상으로 10종의 시료는 모두 이 기준을 만족하였고, KRV(5.07~6.27%)가 CRV(4.67~4.84%) 및 JRV(4.64~4.84%)에 비해 유의적으로 높은 값을 나타내었다. 쌀식초의 주요 유기산으로 acetic acid와 succinic acid를 포함한 6종이 분석되었고 유리아미노산으로 30종이 분석되었으며, 한국산의 경우 alanine, 중국산의 경우 phenylalanine과 aspartic acid, 일본산의 경우 leucine과 alanine이 주요 성분으로 확인되었다. 한편 생리활성물질인 ${\gamma}-aminobutyric$ acid는 KRV1에서 유의적으로 높게 분석되었다. 총 폴리페놀은 KRV1에서 가장 높은 함량을 나타내었고, 이 시료의 DPPH 및 ABTS 라디칼 소거 활성 또한 유의적으로 높게 확인되었다. 천연발효 쌀식초의 이화학적 품질은 원료의 종류 및 함량, 발효방법, 숙성 여부에 따라 차이를 나타내었고, 현미를 사용하여 1년 이상 정치발효 한 KRV1에서 가장 높은 아미노산 함량 및 항산화 활성이 확인되었다.

Keywords

References

  1. Ministry of Food and Drug Safety. 2010. Korea Food Standard Code. Cheongju, Korea. p 5-21-1.
  2. Ministry of Food and Drug Safety. 2013. Production of Food and Food Additives. Cheongju, Korea. p 86,125.
  3. GB. 2010. General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Beijing, China. http://www.jnfda.gov.cn/module/download/downfile.jsp?classid=0&filename=1503181645093734012.pdf (accessed Sep 2015).
  4. JAS. 2014. Ministry of Agriculture, Forestry and Fisheries, Tokyo, Japan. http://www.maff.go.jp/j/jas/jas_kikaku/pdf/kikaku_jozosu_140212_3.pdf (accessed Sep 2015).
  5. Ha YD, Kim KS. 2000. Civilization history of vinegar. Food Industry and Nutrition 5(1): 1-6.
  6. Kwon SH, Jeong EJ, Lee GD, Jeong YJ. 2000. Preparation method of fruit vinegars by two stage fermentation and beverage including vinegar. Food Industry and Nutrition 5(1): 18-24.
  7. Jang SY, Sin KA, Jeong YJ. 2010. Quality characteristics of apple vinegar by agitated and static cultures. J Korean Soc Food Sci Nutr 39: 308-312. https://doi.org/10.3746/jkfn.2010.39.2.308
  8. Woo SM, Jo YJ, Lee SW, Kwon JH, Yeo SH, Jeong YJ. 2012. Quality comparison of static-culture and commercial brown rice vinegars. Korean J Food Preserv 19: 301-307. https://doi.org/10.11002/kjfp.2012.19.2.301
  9. Kim SD, Jang KS, Kim MK. 1994. Fermentation of apple vinegar in the farmhouse. J East Asian Soc Dietary Life 4: 75-86.
  10. Jang OY, Joo KH, Lee JH, Baik CG. 2003. Growth characteristics and production of cellulose of microorganisms in static culture vinegar. Korean J Food Sci Technol 35: 1150-1154.
  11. Baek CH, Jeong DH, Baek SY, Choi JH, Park HY, Choi HS, Jeong ST, Kim JH, Jeong YJ, Kwon JH, Yeo SH. 2013. Quality characteristics of farm-made brown rice vinegar via traditional static fermentation. Korean J Food Preserv 20: 564-572. https://doi.org/10.11002/kjfp.2013.20.4.564
  12. Kim GR, Yoon SR, Lee SW, Jeong MS, Kwak JY, Jeong YJ, Yeo SH, Kwon JH. 2011. Analysis of the free amino acids and volatile-flavor compounds in the commercial brown-rice vinegar prepared via static acetic-acid fermentation. Korean J Food Preserv 18: 803-810. https://doi.org/10.11002/kjfp.2011.18.5.803
  13. Lee SW, Kwon JH, Yoon SR, Woo SM, Yeo SH, Jeong YJ. 2011. Quality characteristics of brown rice vinegar prepared using varying amounts of Nuruk (an amylolytic enzyme preparation) and employing different fermentation conditions. Korean J Food Preserv 18: 26-32. https://doi.org/10.11002/kjfp.2011.18.1.026
  14. Lee SW, Kwon JH, Yoon SR, Woo SM, Jang SY, Yeo SH, Choi JH, Jeong YJ. 2010. Quality characteristics of brown rice vinegar by different yeasts and fermentation condition. J Korean Soc Food Sci Nutr 39: 1366-1372. https://doi.org/10.3746/jkfn.2010.39.9.1366
  15. Miller L, Houghton JA. 1945. The micro-Kjeldahl determination of the nitrogen content of amino acids and proteins. J Biol Chem 159: 373-383.
  16. Singleton VL, Rossi Jr JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16: 144-158.
  17. Blios MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  18. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  19. SAS. 2014. SAS User's Guide. version 9.4. Statistical Analysis System Institute, Cary, NC, USA.
  20. Traditional Food Quality Certification. 2010. National Agricultural Products Quality Management Service, Gimcheon, Korea. https://www.naqs.go.kr/multiboard/board/filedown.naqs?service=Y&filegroupid=1420619990&filename=T054.hwp (accessed Sep 2015).
  21. Jeong YJ, Seo JH, Jung SH, Shin SR, Kim KS. 1998. The quality comparison of uncleaned rice vinegar by two stages fermentation with commercial uncleaned rice vinegar. Korean J Postharvest Sci Technol 5: 374-379.
  22. Shim GS. 1984. Metabolism and health of vinegar. Food Science and Industry 17(1): 51-59.
  23. Lee YC, Jang OY, Kim HW, Choi CU, Yoon SK. 1999. Physicochemical characteristics of traditional vinegars in Andong province. Korean J Dietary Culture 14: 17-20.
  24. Joo KH, Cho MH, Park KJ, Jeong SW, Lim JH. 2009. Effects of fermentation method and brown rice content on quality characteristics of brown rice vinegar. Korean J Food Preserv 16: 33-39.
  25. Park JH, Nam SH, Kim YO, Kwon OD, An KN. 2010. Comparison of quality, physiochemical and functional property between organic and conventional rice. J Korean Soc Food Sci Nutr 39: 725-730. https://doi.org/10.3746/jkfn.2010.39.5.725
  26. Ha TY. 2002. Nutritional and functional properties of rice. Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference. Daegu, Korea. p 65-68.
  27. Mody I, De Koninck Y, Otis TS, Soltesz I. 1994. Bridging the cleft at GABA synapses in the brain. Trends Neurosci 17: 517-525. https://doi.org/10.1016/0166-2236(94)90155-4
  28. Saeed N, Khan MR, Shabbir M. 2012. Antioxidant activity, total phenolic and total flavonoid contents of whole plant extracts Torilis leptophylla L. BMC Complement Altern Med 12: 221. https://doi.org/10.1186/1472-6882-12-221
  29. Deby C, Goutier R. 1990. New perspectives on the biochemistry of superoxide anion and the efficiency of superoxide dismutases. Biochem Pharmacol 39: 399-405. https://doi.org/10.1016/0006-2952(90)90043-K
  30. Wang M, Li J, Rangarajan M, Shao Y, LaVoie EJ, Huang TC, Ho CT. 1998. Antioxidative phenolic compounds from sage (Salivia officinalis). J Agric Food Chem 46: 4869-4873. https://doi.org/10.1021/jf980614b
  31. Shimoji Y, Tamura Y, Nakamura Y, Nanda K, Nishidai S, Nishikawa Y, Ishihara N, Uenakai K, Ohigashi H. 2002. Isolation and identification of DPPH radical scavenging compounds in Kurosu (Japanese unpolished rice vinegar). J Agric Food Chem 50: 6501-6503. https://doi.org/10.1021/jf020458f

Cited by

  1. Rice vinegars of different origins: discriminative characteristics based on solid-phase microextraction and gas chromatography with mass spectrometry, an electronic nose, electronic tongue and sensory evaluation vol.123, pp.1, 2017, https://doi.org/10.1002/jib.406
  2. 레몬밤 추출물을 함유한 팽화미 식초의 품질 특성 및 항산화 활성 vol.35, pp.5, 2015, https://doi.org/10.13103/jfhs.2020.35.5.503
  3. Comparison of quality characteristics of ‘Makgeolli’ made using brown and white rice of ‘Mirchal’ vol.28, pp.6, 2021, https://doi.org/10.11002/kjfp.2021.28.6.790