Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Antioxidant Effects of Yakju Added with Rose, Camellia and Cockscomb Flower

장미, 동백 및 맨드라미꽃 첨가 약주의 품질 특성 및 항산화효과

  • Son, Jong-Youn (Department of Food and Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University) ;
  • Cho, Ea-Kyong (Department of Food and Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University) ;
  • Kim, Gye-Won (Brewing Research Center, Hankyong National University)
  • 손종연 (한경대학교 식품생물공학과 식품생물산업연구소) ;
  • 조애경 (한경대학교 식품생물공학과 식품생물산업연구소) ;
  • 김계원 (한경대학교 양조연구센터)
  • Received : 2016.07.14
  • Accepted : 2016.08.22
  • Published : 2016.08.31
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Abstract

Purpose: This study investigated the quality characteristics and antioxidant effects of Yakju added with rose, camellia, or cockscomb flower during fermentation. Methods: The quality characteristics and antioxidant effects were estimated including pH, amino acidity, total acid, ethanol content, color value, sensory test, electric donating ability, nitrite-scavenging ability, and ferrous ion chelating effect. Results: The pH values of Yakjus added with rose, camellia, or cockscomb flower were decreased after 2 days of fermentation and then increased after 4 days of fermentation, with final pH ranging from 4.15 to 4.27. Total acid content and amino acidity were increased during fermentation. The ethanol content in Yakjus fermented with rose, camellia, or cockscomb flower was rapidly increased after 2 days of fermentation, reaching the maximum content of 19.1% after 8 days of fermentation. In color evaluation, the L values of Yakjus added with rose, camellia, or cockscomb flower did not changes during fermentation, whereas values of a and b were increased. Total phenolic compound contents in Yakjus added with rose, camellia, or cockscomb flower were 0.67, 0.59, and 0.52 mg/mL, respectively. Total flavonoid contents in Yakjus added with rose, camellia, or cockscomb flower were 0.20, 0.09, and 0.26 mg/mL, respectively. In sensory test, the overall acceptability of Yakjus added with cockscomb flower was higher than that of Yakju added with rose or camellia flower. However, the difference was not statistically significant (p<0.05). Electron donating ability and nitrite-scavenging abilities were the highest in Yakjus added with rose flower, whereas ferrous ion chelating effect was the highest in Yakjus added with cockscomb flower. Conclusion: These results indicated that Yakjus added with rose, camellia, or cockscomb flower might have valuable functional properties due to their antioxidant effects.

Keywords

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