DOI QR코드

DOI QR Code

Physicochemical Properties and Antioxidant Activities of Fermented Mulberry by Lactic Acid Bacteria

오디 유산균 발효물의 이화학적 특성 및 항산화 활성

  • Lee, Dae-Hoon (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Hong, Joo-Heon (Department of Food Science and Technology, Catholic University of Daegu)
  • 이대훈 (대구가톨릭대학교 식품공학전공) ;
  • 홍주헌 (대구가톨릭대학교 식품공학전공)
  • Received : 2015.10.14
  • Accepted : 2015.12.14
  • Published : 2016.02.29

Abstract

The physicochemical properties and antioxidant activities of fermented mulberry by lactic acid bacteria were investigated. The viable cell counts of lactic acid bacteria slowly increased up to 8.31 log CFU/mL. The pH and titratable acidity were 3.90 and 0.15%, respectively, after 24 h of fermentation. Color in terms of L and a values decreased, whereas b and ${\Delta}E$ values increased. The total anthocyanin contents of fermented mulberry (171.40 mg/100 g) was higher than that of mulberry (144.70 mg/100 g). The cyanidin-3-glucoside and cyanidin-3-rutinoside contents of fermented mulberry were 61.39 mg/100 g and 85.45 mg/100 g, respectively. Total phenolic and flavonoid contents of fermented mulberry (10.75 g/100 g and 5.02 g/100 g, respectively) was higher than those of mulberry (4.53 g/100 g and 1.77 g/100 g, respectively). The oxygen radical absorbance capacity of fermented mulberry was $292.94{\mu}M/g$. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and superoxide radical scavenging activity of fermented mulberry at $250{\sim}2,500{\mu}g/mL$ were 17.40~58.21% and 32.63~87.34%, respectively. The ferric reducing antioxidant power and reducing power of fermented mulberry at $250{\sim}2,500{\mu}g/mL$ were $37.03{\sim}762.13{\mu}M$ and 0.12~0.74, respectively. The results suggest that mulberry fermented by lactic acid bacteria has potential as functional materials in food industry.

Acknowledgement

Supported by : 한국연구재단

References

  1. Fridovich I. 1989. Superoxide dismutases. An adaptation to a paramagnetic gas. J Biol Chem 264: 7761-7764.
  2. Ju MJ, Kwon JH, Kim HK. 2009. Physiological activities of mulberry leaf and fruit extracts with different extraction conditions. Korean J Food Preserv 16: 442-448.
  3. Lee HW, Shin DH, Lee WC. 1998. Morphological and chemical characteristics of mulberry (Morus) fruit with varieties. Korean J Seric Sci 40: 1-7.
  4. Lee EJ, Bae JH. 2011. Study on the alleviation of an alcohol induced hangover and the antioxidant activity by mulberry fruit. Korean J Food & Nutr 24: 204-209. https://doi.org/10.9799/ksfan.2011.24.2.204
  5. Kim YS, Jeong DY, Shin DH. 2008. Optimum fermentation conditions and fermentation characteristics of mulberry (Morus alba) wine. Korean J Food Sci Technol 40: 63-69.
  6. Kim E, Chang YH, Ko JY, Jeong Y. 2013. Physicochemical and microbial properties of Korean traditional rice wine, Makgeolli, supplemented with mulberry during fermentation. J Korean Soc Food Sci Nutr 42: 1682-1689. https://doi.org/10.3746/jkfn.2013.42.10.1682
  7. Sung JM, Choi HY. 2014. Effect of mulberry powder on antioxidant activities and quality characteristics of yogurt. J Korean Soc Food Sci Nutr 43: 690-697. https://doi.org/10.3746/jkfn.2014.43.5.690
  8. Chae KS, Jung JH, Yoon HH, Son RH. 2014. Antioxidant activity and main volatile flavor components of mulberry wine fermented with Saccharomyces cerevisiae B-8. J Korean Soc Food Sci Nutr 43: 1017-1024. https://doi.org/10.3746/jkfn.2014.43.7.1017
  9. Kwon HN. 2013. The effect of the antioxidant activities of fermented mulberry extracts as cosmetic materials. J Invest Cosmetol 9: 221-227. https://doi.org/10.15810/jic.2013.9.3.003
  10. Ha JH, Jeong MH, Seo YC, Yong CW, Kim JS, Kim HH, Ahn JH, Lee HY. 2010. Enhancement of antioxidant activities of bark of Berberis koreana Palibin by lactic acid fermentation. Korean J Medicinal Crop Sci 18: 421-428.
  11. Kim JH, Lee WJ, Cho YW, Kim KW. 2009. Storage-life and palatability extension of Betula platyphylla sap using lactic acid bacteria fermentation. J Korean Soc Food Sci Nutr 38: 787-794. https://doi.org/10.3746/jkfn.2009.38.6.787
  12. Park YS, Jang HK. 2003. Lactic acid fermentation and biological activities of Rubus coreanus. J Korean Soc Agric Chem Biotechnol 46: 367-375.
  13. Lee J, Durst RW, Wrolstad RE. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative Study. J AOAC Int 88: 1269-1278.
  14. Singleton VL, Rossi JL. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult 16: 144-158.
  15. Davis WB. 1947. Determination of flavonones in citrus fruits. Anal Chem 19: 476-478. https://doi.org/10.1021/ac60007a016
  16. Talcott ST, Lee JH. 2002. Ellagic acid and flavonoid antioxidant content of muscadine wine and juice. J Agric Food Chem 50: 3186-3192. https://doi.org/10.1021/jf011500u
  17. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  18. Nishikimi M, Appaji N, Yagi K. 1972. The occurrence of superoxide anion in the reaction of reduced phenazine methosulfate and molecular oxygen. Biochem Biophys Res Commun 46: 849-854. https://doi.org/10.1016/S0006-291X(72)80218-3
  19. Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem 239: 70-76. https://doi.org/10.1006/abio.1996.0292
  20. Oyaizu M. 1986. Studies on products of browning reaction -antioxidative activities of products of browning reaction prepared from glucosamine. Jpn J Nutr 44: 307-315. https://doi.org/10.5264/eiyogakuzashi.44.307
  21. Yang SJ, Hong JH. 2015. Quality characteristics of yanggaeng prepared with fermented blueberry by lactic acid bacteria. Korean J Food Cook Sci 31: 128-135. https://doi.org/10.9724/kfcs.2015.31.2.128
  22. Ahn CS, Yuh CS, Bang IS. 2009. Physicochemical characteristics of fermented milk containing mulberry leaf extract. Korean J Food & Nutr 22: 272-278.
  23. Kim JC, Lee SH, Min HL, Lee DS, Kim JK. 2009. Oenology enology. Baek-san publishing Co., Seoul, Korea. p 111-276.
  24. Lee JY, Chae SK. 2010. Studies on the changes in the extraction of phenolics and color characteristics by the enzyme treatment of red grape (Muscat Bailey A) wine during fermentation. Korean J Food & Nutr 3: 324-331.
  25. Lee YJ, Choi SW. 2013. Physicochemical characteristics and analysis of functional constituents of four different mulberry (Morus alba L.) fruit juices. J East Asian Soc Dietary Life 23: 768-777.
  26. Ryu IH, Kwon TO. 2012. Sensory characteristics of granular tea and the components of mulberry fruit extracts by different extraction process. Korean J Medicinal Corp Sci 20: 331-338. https://doi.org/10.7783/KJMCS.2012.20.5.331
  27. Seo MJ, Kang BW, Park JU, Kim MJ, Lee HH, Kim NH, Kim KH, Rhu EJ, Jeong YK. 2013. Effect of fermented Cudrania tricuspidata fruit extracts on the generation of the cytokines in mouse spleen cells. J Life Sci 23: 682-688. https://doi.org/10.5352/JLS.2013.23.5.682
  28. In MJ, Kim HM, Jin HJ, Kim DC, Oh NS, Chae HJ. 2010. Production of a fermented Korean pear puree using a new strain Leuconostoc mesenteroides KACC 91495P isolated from Kimchi. J Appl Biol Chem 53: 51-55. https://doi.org/10.3839/jabc.2010.009
  29. Alarcon E, Campos AM, Edwards AM, Lissi E, Lopez-Alarcon C. 2008. Antioxidant capacity of herbal infusions and tea extracts: A comparison of ORAC-fluorescein and ORAC-pyrogallol red methodologies. Food Chem 107: 1114-1119. https://doi.org/10.1016/j.foodchem.2007.09.035
  30. Park HM, Yang SJ, Kang EJ, Lee DH, Kim DI, Hong JH. 2012. Quality characteristics and granule manufacture of mulberry and blueberry fruit extracts. Korean J Food Cookery Sci 28: 375-382. https://doi.org/10.9724/kfcs.2012.28.4.375
  31. Song HS, Eom SH, Kang YM, Choi JD, Kim YM. 2011. Enhancement of the antioxidant and anti-inflammatory activity of Hizikia fusiforme water extract by lactic acid bacteria fermentation. Kor J Fish Aquat Sci 44: 111-117.
  32. Chen JH, Ho CT. 1997. Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds. J Agric Food Chem 45: 2374-2378. https://doi.org/10.1021/jf970055t
  33. Yamada T, Yamamoto M, Tanimar A. 1987. Studies on the formation of nitrosamines, 7: The effects of some polyphenols on nitrosation of diethylamine. J Food Hyg Soc Japan 19: 224-227.
  34. Sanchez-Gonzalez I, Jimenez-Escrig A, Saura-Calixto F. 2005. In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter). Food Chem 90: 133-139. https://doi.org/10.1016/j.foodchem.2004.03.037
  35. Tosun M, Ercisli S, Karlidag H, Sengul M. 2009. Characterization of red raspberry (Rubus idaeus L.) genotypes for their physicochemical properties. J Food Sci 74: C575-579. https://doi.org/10.1111/j.1750-3841.2009.01297.x

Cited by

  1. Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.127
  2. Quality Characteristics of Fermentation Gastrodia elata Blume by Saccharifying Methods vol.29, pp.5, 2016, https://doi.org/10.9799/ksfan.2016.29.5.698
  3. Lactic fermentation enhances the antioxidant activity of gold kiwifruit vol.25, pp.2, 2018, https://doi.org/10.11002/kjfp.2018.25.2.255