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한국식품과학회지
→ 한국식품과학회지2017 ; 49(06): 617-624
Effects of fermentation by the commercial starter ABT-5 on the flavor and antioxidant activities of dark chocolate
복합 유산균 스타터 ABT-5를 이용한 발효 다크 초콜릿의 항산화 활성 및 향기 성분
So Yae Koh1, Ji-Yeon Ryu2, Hyeon A Kim3, and Somi Kim Cho1,2,*
1Interdisciplinary Graduate Program in Advanced Convergence Technology & Science, Jeju National University 2School of Biomaterials Science and Technology, Jeju National University 3Jekiss Co., Ltd., Research Institute
고소예1,†·류지연2,†·김현아3·김소미1,2,*
1제주대학교 차세대융복합과학기술협동과정, 2제주대학교 바이오소재공학과, 3(주)제키스
ABSTRACT
Chocolate, one of the most popular confectioneries in the world, is known for its aromatic flavor and high antioxidant activities. In this study, we investigated the effects of fermentation with commercially available lactic acid bacteria, ABT-5, on the flavor and antioxidant activities of dark chocolate. During 24 h fermentation, pH decreased from 5.52 to 3.97 and total acidity increased from 0.51 to 1.85%, whereas total polyphenol and flavonoid contents as well as DPPH and ABTS radical scavenging activities remained unchanged. Furthermore, compared with control HepG2 cells treated with unfermented dark chocolate, those treated with the fermented dark chocolate showed significantly lower levels of reactive oxygen species and higher viability under H2O2-induced oxidative stress. Finally, GC-MS and headspace GCMS analysis detected 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2-furanmethanol, known to enhance flavor, in the fermented dark chocolate. Collectively, these results suggest that ABT-5-fermented dark chocolate could be utilized for developing value-added dark chocolate products.
KEYWORD
dark chocolate, fermentation, antioxidant, GC-MS, Headspace GC-MS
한국식품과학회지 2017 Dec; 49(06): 617 - 624
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