Development of Black Garlic Yakju and Its Antioxidant Activity

흑마늘 발효주 개발 및 항산화 활성

  • Lee, Hyo-Hyung (Division of Applied Life Science (BK 21 Program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Ig-Jo (Division of Applied Life Science (BK 21 Program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kang, Sang-Tae (Division of Applied Life Science (BK 21 Program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Yeong-Hoon (Division of Applied Life Science (BK 21 Program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, Jeong-Ok (Division of Applied Life Science (BK 21 Program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Ryu, Chung-Ho (Division of Applied Life Science (BK 21 Program), Institute of Agriculture and Life Science, Gyeongsang National University)
  • 이효형 (경상대학교 응용생명과학부(BK21 program) 농업생명과학연구원) ;
  • 김익조 (경상대학교 응용생명과학부(BK21 program) 농업생명과학연구원) ;
  • 강상태 (경상대학교 응용생명과학부(BK21 program) 농업생명과학연구원) ;
  • 김영훈 (경상대학교 응용생명과학부(BK21 program) 농업생명과학연구원) ;
  • 이정옥 (경상대학교 응용생명과학부(BK21 program) 농업생명과학연구원) ;
  • 류충호 (경상대학교 응용생명과학부(BK21 program) 농업생명과학연구원)
  • Received : 2009.09.02
  • Accepted : 2009.10.07
  • Published : 2010.02.28

Abstract

Black garlic has recently received significant attention due to its various health functional properties, and there has been an increase in demand for its use as a functional food. This study was performed to determine the optimum concentration for the fermentation of black garlic yakju. In addition, the antioxidant activity of the fermented black garlic yakju was examined. The alcohol content in the black garlic yakju significantly increased for 6 days and the pH gradually increased as the concentration of black garlic increased. The reducing sugar content at each black garlic concentration was maximal when it was fermented for 24 hours, and then rapidly decreased at longer fermentation periods. The main organic acids were lactic, citric, malic and oxalic acid. Also, the lactic acid content increased as the concentration of the black garlic increased where as the content of other organic acids decreased. The total polyphenol content, ferric ion reducing antioxidant power (FRAP) activity and DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity of black garlic yakju increased as the concentration of black garlic increased. The sensory characteristics of fermented black garlic yakju were evaluated in terms of color, flavor, taste and overall acceptability, and the highest overall acceptability value was obtained for yakju containing a black garlic concentration of 1-3%. Therefore, the optimum concentration of black garlic was determined to be 1% for the production of high quality black garlic yakju.

Keywords

traditional brewage;black garlic yakju;fermentation

Acknowledgement

Supported by : 한국 교육 과학 기술부

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