Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Property Changes of Black Jujube and Zizyphus jujube Extracts during Lactic Acid Fermentation

흑대추와 일반 건조대추의 추출 및 유산발효과정 중 특성 변화

  • Auh, Mi Sun (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Yi Seul (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Ahn, Seung Joon (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Ahn, Jun Bae (Dept. of Food Service Industry, Seowon University) ;
  • Kim, Kwang Yup (Dept. of Food Science and Technology, Chungbuk National University)
  • 어미선 (충북대학교 식품공학과) ;
  • 김이슬 (충북대학교 식품공학과) ;
  • 안승준 (충북대학교 식품공학과) ;
  • 안준배 (서원대학교 외식산업학과) ;
  • 김광엽 (충북대학교 식품공학과)
  • Received : 2012.06.04
  • Accepted : 2012.09.07
  • Published : 2012.10.31

Abstract

This study was carried out to investigate the characteristics of black jujube and Zizyphus jujube extracts during lactic acid fermentation. Both extracts were fermented using Lactobacillus fermentum YL-3. As a result, viable cell number rapidly increased until 24 hours, after which it gradually decreased. Before lactic acid fermentation, the $IC_{50}$ of black jujube, which was 0.014 mg/mL, was lower than that of Zizyphus jujube. Further, black jujube showed stronger antioxidant activity (374.21 mg AA eq/g) than Zizyphus jujube. Contents of total polyphenolics in both extracts were 15.46 mg/g and 13.61 mg/g, respectively, whereas contents of total flavonoids were 374.21 ${\mu}g/g$ and 64.25 ${\mu}g/g$. After lactic acid fermentation, there was no significant increase in DPPH or ABTS free radical scavenging activity. Total polyphenolic content of Zizyphus jujube decreased to 12.39 mg/g upon fermentation, whereas flavonoid content significantly increased to 291.58 ${\mu}g/g$. Further, polyphenolic and flavonoid contents of black jujube increased from 15.46 mg/g to 17.46 mg/g and from 374.21 ${\mu}g/g$ to 1,135.29 ${\mu}g/g$, respectively. These results demonstrate that 9-Times Steamed and Dried increased functional components. Especially, lactic acid fermented black jujube showed remarkably high antioxidant activity. These results confirm the potential use of lactic acid fermented black jujube as a valuable resource for the development of functional foods.

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Acknowledgement

Supported by : 충북대학교

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