The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Processing of Onion Vinegar Beverage containing Omija Extract and Its Antimicrobial and Antioxidative Activity

오미자 첨가 양파초음료 제조 및 항균·항산화 활성

  • Jeong, Eun-Jeong (Dept. of Food Science and Nutrition, Changshin University) ;
  • Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University)
  • 정은정 (창신대학교 식품영양학과) ;
  • 차용준 (창원대학교 식품영양학과)
  • Received : 2017.11.05
  • Accepted : 2018.01.12
  • Published : 2018.02.28
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Abstract

Onion vinegar, which has an undesirable flavor and taste formed through alcohol and acetic acid fermentation, possesses additives that can improve sensory quality. Thus, the objective of this study was to present an optimized blending ratio using response surface methods for an onion vinegar beverage by adding Omija extracts. This study was performed to formulate an Omija-onion vinegar beverage (OOVB) and investigate its antioxidant properties and antimicrobiological effects. The experimental design was conducted using an optimal mixture model of response surface methodology which generated eighteen experimental trials with overall acceptance as the responses. According to the statistical analyses, OOVB demonstrated a ratio containing onion vinegar, water, brown sugar, apple extracts and Omija extracts of 10, 72.3, 4.4, 12.2 and 1.1 (weight ratio), respectively. The OOVB revealed desirable nutrition values (phenolics compounds 19.3 mg/100 g, total flavonoids 3.1 mg/100 g, quercetin 1.9 mg/100). The OOVB displayed antibacterial effects in Gram negative Enterobacter aerogenes, Escherichia coli, Salmonella typhimurium and Gram positive Staphylococcus aureus. The findings revealed that OOVB was 18% in DPPH radical inhibitionand 11% in superoxide dismutase-like activity thus, OOVB has nutritional value and good quality as well as potential biological activities for functional beverages.

Keywords

References

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