Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical properties and antioxidant activities of vinegar using black raspberry pomace

복분자 착즙박을 이용한 식초의 이화학적 특성 및 항산화 활성

  • 류은혜 ((재)베리&바이오식품연구소) ;
  • 채규서 (고창군 농업기술센터) ;
  • 김성웅 ((재)베리&바이오식품연구소) ;
  • 김용석 (전북대학교 농업생명과학대학 식품공학과) ;
  • 김기덕 (고창군청 농어촌식품과) ;
  • 권지웅 ((재)베리&바이오식품연구소)
  • Received : 2020.10.26
  • Accepted : 2021.01.22
  • Published : 2021.02.28
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Abstract

In this study, vinegar was prepared using black raspberry pomace to increase its utilization capacity. As a result of alcohol fermentation, the final alcohol content was 8.90% and the sugar content was 7.03°Brix. The total acid content after acetic acid fermentation was 4.44%, which was 0.38% higher than that of the juice. Among the organic acid content, the acetic acid content was higher in the pomace than in the juice. The total polyphenol (51.58 TAE mg/mL), total flavonoid (9.55 RUE mg/mL), and total anthocyanin (6.05 CYE mg/mL) contents of vinegar produced using black raspberry residue were higher than those of the juice. In addition, 2,2'-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, reducing power, and ferric reducing antioxidant power (FRAP) activity were higher than those of the juice, indicating strong antioxidant properties. Thus, black raspberry pomace has excellent acetic acid fermentation ability and high antioxidant activity, indicating that it can be used as a functional fermented vinegar.

본 연구에서는 복분자 가공 후 버려지는 부산물의 활용성을 높이기 위하여 착즙박의 발효를 통해 식초를 제조한 후, 전통 발효식초의 소재로서의 이용 가능성을 살펴보고자 발효 특성 및 항산화 활성을 포함한 이화학적 특성을 분석하였다. 알코올 발효 후 이화학적 특성 분석 결과, 총 산도와 알코올 함량은 착즙액보다 착즙박에서 각각 0.49, 1.32% 만큼 낮게 나타났으며, 초산발효 후에는 알코올 함량과 당도가 착즙액에서 각각 0.72, 0.6 °Brix만큼 높게 나타났다. 착즙박에서 pH는 0.32 낮았고 총 산도가 0.38% 높게 나타났다. 이러한 결과에 비추어 볼 때 착즙박 또한 원활한 발효가 진행됨이 확인되었다. 유기산 분석 결과 착즙박에서는 acetic acid가 착즙액에서는 citric acid가 더 높게 나타났다. 복분자 착즙박을 이용한 식초의 총 폴리페놀, 총 플라보노이드, 총 안토시아닌 함량을 측정한 결과 각각 51.58 TAE mg/mL, 9.55 RUE mg/mL, 6.05 CYE mg/mL로 대조구인 복분자 착즙액 식초보다 높은 함량을 보였다. 복분자 착즙박 식초의 산화 방지 활성측정을 위해 DPPH 및 ABTS 라디칼 소거능의 IC50 값을 측정한 결과 각각 10.23, 18.30 µL/mL로 착즙액 식초보다 높은 활성을 나타내었으며, 환원력 및 FRAP 또한 착즙박을 이용한 식초에서 높게 나타났다. 이러한 결과를 종합해볼 때 복분자 가공 부산물로 버려지는 착즙박은 초산발효 결과가 우수하고, 높은 산화 방지 활성을 나타내어 기능성 발효식초로 활용이 가능할 것으로 판단된다.

Keywords

References

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