→ 한국식품과학회지2020 ; 52(4): 333-341
Antioxidant activity of premature mandarin vinegar according to harvest period and raw material conditions
수확시기 및 원료 조건에 따른 풋귤 식초의 항산화 활성
Boyeon Park1, Jae Won Choi1, Sung Hyun Kim1, Ye-Rang Yun1, Young ran Lee2, Young mi Lee2, and Ji-Hye Jung1,*
1Hygienic Safety and Analysis Center, World Institute of Kimchi 2Jeju Nature & Vinegar Co., Ltd.
1세계김치연구소, 2(주)제주자연초
This study aimed at comparing the antioxidant activity of premature mandarin (PM) vinegars by varying harvest periods (July, August, and September) and raw material conditions (PM fruit, PMF; PM fruit with 10% dried Citri Unshius Pericarpium Immaturus (CUPI), PMF-D, and PM fruit with 10% roasted CUPI, PMF-R). We found that the PM harvested in July exhibited the highest phenol content. Meanwhile, the July and August harvests showed stronger DPPH radical scavenging and reducing power. The phenol content of PMF-R vinegar was 0.62±0.02 μg GAE/mL, more than two times higher than that of PMF vinegar. The DPPH radical scavenging capacity and reducing power were the highest in the PMF-R vinegar, at 4.71±0.07 and 7.47±0.28 nL/mL, respectively. Therefore, it could be expected that PM vinegar prepared by adding roasted CUPI and harvested in July would exhibit high antioxidant activity and could be used as functional vinegar.
antioxidant activity, premature mandarin, vinegar, citri unshius pericarpium immaturus, harvest period
한국식품과학회지 2020 Aug; 52(4): 333 - 341