Journal of the Korean Society of Industry Convergence (한국산업융합학회 논문집)

The Korean Society of Industry Convergence (한국산업융합학회)
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The Effect of Vinegar Fermentation on the Nutritional Quality of Lotus Flower Fermented Product

  • Nam, Mikyung (Department of Bio-industrial Machinery Engineering Pusan National University) ;
  • Chrysta, Maynanda Brigita (Department of Bio-industrial Machinery Engineering Pusan National University) ;
  • Lee, Eunsuk (Department of Bio-industrial Machinery Engineering Pusan National University) ;
  • Choi, Wonsik (Department of Bio-industrial Machinery Engineering Pusan National University)
  • Received : 2018.10.02
  • Accepted : 2019.01.08
  • Published : 2019.01.31
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Abstract

All the parts of lotus, including the seed, rhizome, leaf, stalk, petal, anther, pericarp, and fruit receptacle, have been used in traditional medicine system as a health beneficial supplement. However the most usually used from lotus plant is only the root. Therefore in this study, it will be discussed more the utilization of other parts of the lotus, namely the flower of lotus. The petals and stamens of lotus actually are also rich in bioactive components such as flavonoids and alkaloids, are used in the treatment of tissue inflammation, cancer, skin disease, and also for us as antidotes. One of the biotechnological process that can be used to improve the nutritional content, sensory, and also antioxidant activities is fermentation process. The final product desired from the fermentation process in this study is vinegar. The microbial strain powder used is Uinkin fermented powder with three variations of fermentation. The variations given in this study were initial sugar 32%, 24%, and 14% with the same fermentation temperature, $35^{\circ}C$ for 3 months. The results obtained showed that the pH value and sugar content of products during the fermentation process were decreasing during the fermentation process, with total polyphenol content of $283.7{\pm}97.6mg/100g\;QAE$, and total flavonoid content of $3.3{\pm}0.0mg/100g\;QAE$. For the DPPH radical scavenging ability of the fermentation product also increased in a concentration dependent manner, with ORAC activity of the product showed a high activity of $20.7{\pm}0.41{\mu}M$ TE. Therefore, fermentation process can be the one of method for improving the product. The efficiency of lotus flower vinegar fermentation can be reached with an initial sugar condition of 25% (sample B).

Keywords

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Fig. 1 pH value of product with time.

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Fig. 2 Brix value of product with time.

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Fig. 3 Color changes to lotus flower fermentation products during the process after 24 hours (a), 1 month (b), and 3 months (c).

Table 1. Total polyphenol and flavonoid contents of product

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Table 2. DPPH radical scavenging ability of product

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Table 3. ORAC activity of fermentation product

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