Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Physicochemical characteristics and antioxidant activity of pear vinegars using 'Wonhwang', 'Niitaka' and 'Chuhwangbae' fruits

원황, 신고 및 추황배를 이용한 배 식초의 이화학적 특성 및 항산화활성

  • Yim, Sun-Hee (Pear Research Station, National Institute of Horticultural and Herbal Science) ;
  • Cho, Kwang-Sik (Pear Research Station, National Institute of Horticultural and Herbal Science) ;
  • Choi, Jin-Ho (Pear Research Station, National Institute of Horticultural and Herbal Science) ;
  • Lee, Ju-Hyun (Pear Research Station, National Institute of Horticultural and Herbal Science) ;
  • Lee, ByulHaNa (Pear Research Station, National Institute of Horticultural and Herbal Science) ;
  • Kim, Myung-Su (Pear Research Station, National Institute of Horticultural and Herbal Science) ;
  • Jiang, Gui-Hun (Department of Food Science and Technology, Chonnam National University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University)
  • 임순희 (국립원예특작과학원 배연구소) ;
  • 조광식 (국립원예특작과학원 배연구소) ;
  • 최진호 (국립원예특작과학원 배연구소) ;
  • 이주현 (국립원예특작과학원 배연구소) ;
  • 이별하나 (국립원예특작과학원 배연구소) ;
  • 김명수 (국립원예특작과학원 배연구소) ;
  • 강귀훈 (전남대학교 식품공학과) ;
  • 은종방 (전남대학교 식품공학과)
  • Received : 2015.10.17
  • Accepted : 2016.01.19
  • Published : 2016.04.30
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Abstract

This study was to prepared vinegars using three kinds of pear cultivar with different maturities, 'Wonhwang', 'Niitaka', and 'Chuhwangbae', and investigate their physicochemical characteristics and antioxidant activities. Result showed that the firmness of 'Wonhwang' was much lower than other pear cultivars. No significant difference in soluble solid content was found among three pear cultivars. The total acidity of 'Chuhwangbae' pear vinegar was 4.89~7.98%, which was higher than that those of 'Wonhwang' and 'Niitaka' vinegars. The color of 'Niitaka' vinegar had a lower lightness and redness values, but a higher yellowness value, compared with the other two vinegars. The free sugar contents were mainly composed of fructose, glucose, and sorbitol, with the greatest content of sorbitol in all three peer vinegars. The total phenolics and flavonoids contents were 35.2~55.3 and 8.4~14.4 mg/100 mL, respectively. Antioxidant activity had a positive correlation with total phenolic contents. The DPPH free radical scavenging and $ABTS^+$ radical scavenging activity were 45.0~62.1% and 73.8~78.2%, respectively. From these results, we confirmed that immature pear cultivars such as 'Wonhwang', 'Niitaka' and 'Chuhwangbae' could be used as a raw materials to prepare vinegar regardless of maturity.

배의 가공 활용을 위해 숙기가 다른 원황, 신고 및 추황배를 이용하여 식초를 제조하여 이화학적 특성 및 항산화활성을 조사하였다. 숙기가 다른 배의 특성 조사 결과 경도는 숙기가 가까운 원황은 낮았고 미숙과인 신고, 추황배는 높았으며, 당도는 유의적인 차이가 없었다. 품종별 배식초의 품질 특성을 조사한 결과 총 산 함량은 4.89~7.98%로 추황배가 가장 높았고, 색도 $L^*$ 값은 원황 신고 추황배를 이용하여 제조한 식초의 색도 $L^*$ 값은 유의적인 차이를 나타내지 않았고, 적색도 $a^*$ 값은 원황 배를 이용하여 제조한 식초가 가장 높았으며, 황색도 $b^*$ 값은 신고배를 이용하여 제조한 식초가 가장 높은 값을 나타내었다. 주요 유리당은 glucose, fructose, sorbitol로 품종에 관계없이 sorbitol의 함량이 가장 높았다. 총 폴리페놀 및 플라보노이드 함량은 35.2~55.3, 8.4~14.4 mg/100 g으로 추황배를 이용하여 제조한 식초가 높았고, 원황, 신고를 이용하여 제조한 식초가 낮았다. 항산화 활성은 총페놀과 정의 상관을 보였으며, DPPH 라디컬 소거능은 세가지 품종 배를 이용하여 제조한 식가 45.0~62.1%였고, $ABTS^+$ radical 소거능은 73.8~78.2%를 나타내었다. 이상의 결과로부터 낙과나 비 상품과인 원황, 신고 및 추황배를 사용하여 기호성을 갖춘 식초를 제조할 수 있는 것으로 판단되어 이에 대한 관능적 특성 및 대규모 생산에 대한 추후 연구가 필요할 것으로 사료된다.

Keywords

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