JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Production of Vinegar using Rubus coreanus and Its Antioxidant Activities
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 19, Issue 4,  2012, pp.594-603
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2012.19.4.594
 Title & Authors
Production of Vinegar using Rubus coreanus and Its Antioxidant Activities
Hong, Sung-Min; Kang, Min-Jeong; Lee, Ju-Hye; Jeong, Ji-Hye; Kwon, Seung-Hyek; Seo, Kwon-Il;
  PDF(new window)
 Abstract
This study developed a high-utility type of vinegar from Rubus coreanus by optimizing its fermentation conditions. In the alcohol fermentation process, the optimal conditions for the maximization of the alcohol contents were an initial sugar concentration of 15 , a temperature of and 4 days. The optimal conditions for the acetic acid fermentation were 9 days of fermentation at and 200 rpm, with 6% alcohol and 2% initial acidity. The sucrose, fructose, and glucose contents were 952.90, 491.01, and 386.62 mg%, respectively. The free organic acids were acetic, malic, succinic, malonic, oxalic, and lactic acids. The total free amino acid content was 104.33 , with alanine, glutamic acid, -amino-N-butyric acid, and o-phospho-ethanolamine as the major amino acids. The K, Na, and Mg contents were 1,686.10, 172.50, and 69.33 ppm, respectively. The total phenolic and anthocyanin contents were 25.19 and 80.71 mg/100 mL, respectively. The DPPH- and radical scavenging activities were approximately 65 and 94%, respectively. Moreover, the vinegar's -carotene bleaching activity and reducing power showed that it had strong anti-oxidant properties. These results show that Rubus coreanus vinegar has anti-oxidant properties and may be used as functional food.
 Keywords
Rubus coreanus;vinegar;antioxidant activities;
 Language
Korean
 Cited by
1.
배를 이용한 발효식초의 품질특성,박연옥;

한국식품저장유통학회지, 2016. vol.23. 6, pp.778-787 crossref(new window)
2.
복분자 식초를 이용한 장어딥핑소스의 제조의 최적화 연구,문원식;유승석;

한국조리학회지, 2016. vol.22. 2, pp.66-77
3.
미나리 발효액과 미나리 발효액을 이용한 식초의 특성 분석 및 glioma C6 세포에서 산화적 손상에 대한 보호 효과,김민주;이삼빈;최준혁;권승혁;김형대;방면호;양선아;

한국식품과학회지, 2013. vol.45. 3, pp.350-355 crossref(new window)
4.
시판 과일식초의 발효방법에 따른 이화학적 특성 비교,김경오;김성미;김수미;김동영;조덕조;여수환;정용진;권중호;

한국식품영양과학회지, 2013. vol.42. 5, pp.736-742 crossref(new window)
5.
죽순식초의 화학적 특성 및 향기분석,장혜진;이은실;심유신;서동원;황진봉;이송진;하재호;

한국식품과학회지, 2013. vol.45. 6, pp.675-681 crossref(new window)
6.
산양삼 혼입숙성 감식초 섭취에 의한 흰쥐의 혈중지질 감소와 항산화능 개선,전병덕;김판기;류승필;

한국산림과학회지, 2013. vol.102. 2, pp.182-188
7.
2단계 발효에 의한 고산도 사과식초의 품질특성,성나혜;우승미;권중호;여수환;정용진;

한국식품영양과학회지, 2014. vol.43. 6, pp.877-883 crossref(new window)
8.
복분자 에탄올 추출물의 항산화 및 항용혈 효능,장태수;양재찬;임선영;김보애;

한국유화학회지, 2014. vol.31. 1, pp.130-135 crossref(new window)
9.
으름 어린잎 식초의 품질특성과 생리활성,권우영;이은경;윤진아;정강현;이권재;송병춘;안정희;

한국식품영양과학회지, 2014. vol.43. 7, pp.989-998 crossref(new window)
10.
재래 식초에서 초산균의 분리와 발효특성 신속 비교,백성열;박혜영;이충환;여수환;

한국식품저장유통학회지, 2014. vol.21. 6, pp.903-907 crossref(new window)
11.
반응표면분석법을 이용한 아로니아 식초 제조를 위한 발효조건 최적화,박희전;정소희;윤해훈;정지혜;송지영;

한국식품조리과학회지, 2014. vol.30. 6, pp.792-799 crossref(new window)
12.
고산도 배식초 제조 시 발효조건에 따른 품질특성,조덕조;이혜진;정용진;여수환;권중호;

한국식품과학회지, 2014. vol.46. 4, pp.418-424 crossref(new window)
13.
복분자(Rubus coreanus) 추출물의 라디칼 소거활성 및 고지방 식이에 대한 흰쥐의 간 지질 개선 효과,이수정;송윤오;정민섭;장선희;원청길;송영민;조재현;

한국가축위생학회지, 2015. vol.38. 2, pp.117-125 crossref(new window)
14.
복분자 와인 제조를 위한 바이오제닉 아민 비생성 효모의 선별 및 통계학적 기법을 이용한 배양조건 최적화,양희종;정수지;정성엽;허주희;정도연;

한국식품영양과학회지, 2015. vol.44. 4, pp.592-601 crossref(new window)
15.
무독화 옻 추출물로 제조한 발효식초의 품질 특성,백성열;이충환;박유경;최한석;문지영;여수환;

한국식품저장유통학회지, 2015. vol.22. 5, pp.674-682 crossref(new window)
16.
Physicochemical Properties and Volatile Components of Wine Vinegars with High Acidity Based on Fermentation Stage and Initial Alcohol Concentration,;;;;;;;

Food Science and Biotechnology, 2015. vol.24. 2, pp.445-452 crossref(new window)
17.
고추냉이 잎으로 제조한 식초의 품질 특성 연구,신언환;

한국조리학회지, 2015. vol.21. 6, pp.255-263
18.
흑마늘의 첨가량을 달리한 식초의 품질특성,심혜진;서원택;최명효;김경화;신정혜;강민정;

한국식품조리과학회지, 2016. vol.32. 1, pp.16-26 crossref(new window)
19.
흑마늘의 첨가량과 초기 알코올 농도를 달리한 발효 식초의 품질특성,서원택;최명효;심혜진;김경화;신연미;강민정;

한국식품저장유통학회지, 2016. vol.23. 1, pp.34-41 crossref(new window)
20.
전통 식초의 종류와 제조방법에 관한 문헌 연구,박은희;최찬영;권훈주;김명동;

식품과학과 산업, 2016. vol.49. 4, pp.94-99
21.
호박, 바나나, 파인애플 식초를 첨가한 샐러드드레싱의 품질 및 항산화 특성,김정미;박미란;이미희;권승혁;권순재;김민섭;이종숙;

한국식품영양과학회지, 2017. vol.46. 12, pp.1486-1493 crossref(new window)
1.
Characteristics of Fermented Dropwort Extract and Vinegar Using Fermented Dropwort Extract and Its Protective Effects on Oxidative Damage in Rat Glioma C6 Cells, Korean Journal of Food Science and Technology, 2013, 45, 3, 350  crossref(new windwow)
2.
Optimization of the Acetic Acid Fermentation for Aronia Vinegar using Response Surface Methodology, Korean journal of food and cookery science, 2014, 30, 6, 792  crossref(new windwow)
3.
Quality Characteristics of High Acidity Apple Vinegar Manufactured Using Two Stage Fermentation, Journal of the Korean Society of Food Science and Nutrition, 2014, 43, 6, 877  crossref(new windwow)
4.
Comparison of the fermented property and isolation of acetic-acid bacteria from traditional Korean vinegar, Korean Journal of Food Preservation, 2014, 21, 6, 903  crossref(new windwow)
5.
Chemical Characteristics and Flavors of Bamboo-shoot Vinegar, Korean Journal of Food Science and Technology, 2013, 45, 6, 675  crossref(new windwow)
6.
Physicochemical properties and volatile components of wine vinegars with high acidity based on fermentation stage and initial alcohol concentration, Food Science and Biotechnology, 2015, 24, 2, 445  crossref(new windwow)
7.
Physicochemical Properties of Commercial Fruit Vinegars with Different Fermentation Methods, Journal of the Korean Society of Food Science and Nutrition, 2013, 42, 5, 736  crossref(new windwow)
8.
Screening of Biogenic Amine Non-Producing Yeast and Optimization of Culture Conditions Using Statistical Method for Manufacturing Black Raspberry Wine, Journal of the Korean Society of Food Science and Nutrition, 2015, 44, 4, 592  crossref(new windwow)
9.
Quality Characteristics of Vinegar Added with Different Levels of Black Garlic, Korean Journal of Food & Cookery Science, 2016, 32, 1, 16  crossref(new windwow)
10.
Antioxidant and Antihemolytic Activity of Ethanol Extracts of Rubus coreanus Miquel, Journal of the Korean Oil Chemists' Society, 2014, 31, 1, 130  crossref(new windwow)
11.
Quality Characteristics and Biological Activities of Vinegars Added with Young Leaves of Akebia quinata, Journal of the Korean Society of Food Science and Nutrition, 2014, 43, 7, 989  crossref(new windwow)
12.
Antioxidant activity and hepatic lipids improvement effects of Rubus coreanus in high-fat diet-fed rats, Korean Journal of Veterinary Service, 2015, 38, 2, 117  crossref(new windwow)
13.
Quality Properties of Pear Vinegars with High-Acidity under Different Fermentation Conditions, Korean Journal of Food Science and Technology, 2014, 46, 4, 418  crossref(new windwow)
14.
Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract, Korean Journal of Food Preservation, 2015, 22, 5, 674  crossref(new windwow)
15.
Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanusMiquel) vinegar, Journal of the Science of Food and Agriculture, 2016, 96, 11, 3723  crossref(new windwow)
16.
Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties, Molecules, 2017, 22, 8, 1313  crossref(new windwow)
17.
Quality characteristics of vinegar fermented with different amounts of black garlic and alcohol, Korean Journal of Food Preservation, 2016, 23, 1, 34  crossref(new windwow)
 References
1.
Kim YT, Seo KI, Jung YJ, Lee YS, Shim KH (1997) The production of vinegar using citron (Citrus junos Seib) juice. J East Asian Soc Dietary Life, 7, 301-307

2.
Gil BI (2004) Physicochemical characteristics of brown rice vinegars produced by traditional and industrial manufacturing method. J Nat Sci, 11, 1-7

3.
Jeong YJ, Lee MH (2000) A view and prospect of vinegar industry. Food Ind Nutr, 5, 7-12

4.
Kim DH (1999) Studies on the production of vinegar from fig. J Korean Soc Food Sci Nutr, 28, 53-60

5.
Jeong YJ, Seo JH, Jung SH, Shin SR, Kim KS (1998) The quality comparison of uncleaned rice vinegar by two stages fermentation with commercial uncleaned rice vinegar. Korean J Food Preserv, 5, 374-379

6.
Kim SW, Park JH, Jun HK (2008) Analysis of optimum condition for production of an onionic vinegar by two-step fermentations. J Life Sci, 18, 1410-1414 crossref(new window)

7.
Jeong YJ (2009) Current trends and future prospects in the Korean vinegar industry. Food Sci Ind, 42, 52-59

8.
Yoon HN (1999) Chemical characterization of commercial vinegars. Korean J Food Sci Technol, 31, 1440-1446

9.
Woo SM, Kim OM, Choi IW, Kim YS, Choi HD, Jeong YJ (2007) Condition of acetic acid fermentation and effect of oligosaccaride addition on kiwi vinegar. Korean J Food Preserv, 14, 100-104

10.
Seo JH, Lee GD, Jeong YJ (2001) Optimization of the vinegar fermentation using concentrated apple juice. J Korean Soc Food Sci Nutr, 30, 460-465

11.
Kim MS, Pang GC, Lee MW (1997) Flavonoids from the leaves of Rubus coreanum. J Pharm Soc Korea, 41, 1-6

12.
Heo J (1994) Donguibogam 1-5. Yeogang Publishing Co, Seoul, Kore, p 62, p 296, p 334, p 617, p 984, p 1085, p 2679

13.
Pang KC, Kim MS, Lee MW (1996) Hydrolyzable tannins from the fruits of Rubus coreanum. Korean J Pharm, 27, 366-370

14.
Lee YA, Lee MW (1995) Tannins from Rebus coreaum. Korean J Pharm, 26, 27-30

15.
Lee MW (1995) Phenolic compounds from the leaves of Rubus coreaum. J Pharm Soc Korea, 39, 200-204

16.
Kim JH, Kim CH, Kim HS, Kwon MC, Song YK, Seong NS, Lee SE, Yi JS, Kwon OW, Lee HY (2006) Effect of aqueous extracts from Rubus coreanus Miquel and Angelica gigas Nakai on anti-tumor and anti-stress activities in mice. Korean J Med Crop Sci, 14, 206-211

17.
Lee MK, Lee HS, Choi GP, Oh DH, Kim JD, Yu CY, Lee HY (2003) Screening of biological activities of the extracts from Rubus coreanus Miq. Korean J Med Crop Sci, 11, 5-12

18.
Lee YC, Hong HD, Oh SW (2002) Antimicrobial characteristics of edible medicinal herbs extracts. Korean J Food Sci Technol, 34, 700-709

19.
Moon SY, Chung HC, Yoon HN (1997) Comparative analysis of commercial vinegars in physicochemical properties, minor components and organoleptic tastes. Korean J Food Sci Technol, 29, 663-670

20.
Sung KH, Lee JH (2009) A study on quality characteristics of Teriyaki sauce with added Rubus coreanus Miquel. J East Asian Soc Diet Life, 19, 958-966

21.
Song YJ (2004) A study to marketing strategies for the korean wild-berry wine industry. Korean Bus Edu Assoc, 4, 119-146

22.
Kim OM, Jang SY, Woo SM, Jo YJ, Choi MS, Jeong YJ (2010) Changes in the physicochemical properties of tomato wine by alcohol fermentation. J Korean Soc Food Sci Nutr, 29, 1516-1521 crossref(new window)

23.
Jeong CH, Kwak JH, Kim JH, Choi GN, Jeong HR, Kim DO, Heo HJ (2010) Changes in nutritional components of Daebong-gam (Diospyros kaki) during ripening. Korean J Food Preserv, 17, 526-532

24.
Slinkard K, Singleton VL (1977) Total phenol analysis: automation and comparison with manual method. Am J Enol Vitic, 28, 49-56

25.
Giusti MM, Wrolstad RE (2001) Characterization and measurement of anthocyanins by UV-visible spectroscopy. In: Current Procotols in Food Analytical Chemistry. Wrolstad RE (Ed), NY, USA, p F1.2.1-F1.2.13.

26.
Blois MA (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200 crossref(new window)

27.
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorizing assay. Free Radical Biol Med, 26, 1231-1237 crossref(new window)

28.
Yildirim A, Mavi A, Kara A (2001) Determination of antioxidant and antimicrobial activities of Rumex crispus L. extracts. J Agric Food Chem, 49, 4083-4089 crossref(new window)

29.
Mattaus B (2002) Antioxidant activity of extracts obtained from residues of different oilseeds. J Agric Food Chem, 50, 3444-3452 crossref(new window)

30.
Jeong YJ, Lee GD, Kim KS (1998) Optimization for the fermentation condition of persimmon vinegar using response surface methodology. Korean J Food Sci Technol, 30, 1203-1208

31.
Kim YD, Kang SH, Kang SK (1996) Studies on the acetic acid fermentation using maesil juice. J Korean Soc Food Sci Nutr, 25, 695-700

32.
Ko YJ, Jeong DY, Lee JO, Park MH, Kim EJ, Kim JW, Kim YS, Ryu CH (2007) The establishment of optimum fermentation conditions for Prunus mume vinegar and its quality evaluation. J Korean Soc Food Sci Nutr, 36, 361-365 crossref(new window)

33.
Son SS, Ji WD, Chung HC (2003) Optimum condition for acetic acid fermentation using mume (Prunus mume sieb. et Zucc) fruits. J Korean Soc Food Sci Nutr, 32, 544-548 crossref(new window)

34.
Rhee CH, Park HD (1997) Isolation and characterization of alcohol fermentation yeasts from persimmon. Korean J Appl Microbiol Biotechnol, 25, 266-270

35.
Jeong YJ, Lee MH, Seo KI, Kim JN, Lee YS (1998) The quality comparison of grape vinegar by two stages fermentation with traditional grape vinegar. J East Asian Soc Diet Life, 8, 462-468

36.
Yae MJ, Lee GH, Nam KH, Jang SY, Woo SM, Jeong YJ (2007) Establishment of quality control standardization for pomegranate vinegar. J Korean Soc Food Sci Nutr, 36, 1425-1430 crossref(new window)

37.
Hong SK (2010) A study on quality properties of mulberry vinegar with different addition ratios of mulberry fruit. MS thesis. Sunchon National University, Sunchon, Korea

38.
Kim MH, Choi UK (2006) Acetic acid fermentation by Acetobacter sp. SK-7 using maesil juice. Korean J Food Culture, 21, 420-425

39.
Ko EJ, Hur SS, Choi YH (1998) The establishment of optimum cultural conditions for manufacturing garlic vinegar. J Korean Soc Food Sci Nutr, 27, 102-108

40.
Kim HJ, Park SH, Park CH (1985) Studies on the production of vinegar from barley. Korean J Food Sci Technol, 17, 350-354

41.
Cha HS, Lee MK, Hwang JB, Park MS, Park KM (2001) Physicochemical characteristics of Rubus coreanus Miquel. J Korean Soc Food Sci Nutr, 3, 1021-1025

42.
Choi HS, Kim MK, Park HS, Kim YS, Shin DH (2006) Alcoholic fermentation of Bokbunja (Rubus coreanus Miq) wine. Korean J Food Sci Technol, 38, 543-547

43.
Jang SY, Sin KA, Jeong YJ (2010) Quality characteristics of apple vinegar by agitated and static cultures. J Korean Soc Food Sci Nutr, 39, 308-312 crossref(new window)

44.
Yukimichi K, Yasuhiro U, Fujiharu Y (1987) The general composition inorganic cations free amino acids and organic acid of special vinegars. Nippon Shokuhin Kogyo Gakkaishi, 34, 592-596 crossref(new window)

45.
Lee JW, Do JH (2000) Chemical compounds and volatile flavor of Rubus coreanum. Korean J Food & Nutr, 13, 453-459

46.
Jeong YJ, Seo KI, Kim KS (1996) Physicochemical properties of marketing and intensive persimmon vinegars. J East Asian of Diet Life, 6, 355-363

47.
Kough K, Kim KS (1999) Studies on quality characteristics of commercial vinegars. Bull Nat Sci, 2, 171-187

48.
Bidlack W (1999) Phytochemicals as bioactive agents. Technomic Publishing Co, Lancaster, Basel, Switzerland, p 25-36

49.
Kim SH (2011) Physicochemical properties and antioxidant activity of drinking vinegars commercially available in Korean market. MS thesis, Dongguk University, Seoul, Korea

50.
Cha HS, Park MS (2001) Physiological activities of Rubus coreanus Miquel. Korean J Food Sci Technol, 33, 409-415

51.
Hassas-Roudsari M, Chang PR, Pegg RB, Tyler RT (2009) Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanol and hot water extraction. Food Chem, 114, 717-726 crossref(new window)

52.
Wang MF, Shao Y, Li JG, Zhu NQ, Rngarajan M, lavoie EJ, Ho CT (1998) Antioxidative phenolic compounds from sage (Salivia officinalis). J Agric Food Chem, 46, 4869-4873 crossref(new window)

53.
Labuza TP (1971) Kinetics of lipid oxidation in foods. CRC Crit Rev Food Technol, 2, 335-405

54.
Nam HS, Chang SM, Kang MY (2003) Varietal difference in antioxidative activity of ethanolic extracts from colored rice bran. J Korean Soc Agric Chem Biotechnol, 46, 16-22

55.
Choi JI, Kim YJ, Kim JH, Song BS, Yoon Y, Byun MW, Kwon JH, Chun SS, Lee JW (2009) Antioxidant activities of the extract fractions from Suaeda japanica. J Korea Soc Food Sci Nutr, 38, 131-135 crossref(new window)