Physicochemical properties, phytochemicals, and biological activities of heat-treated Elaeagnus multiflora juice and vinegar

열처리 보리수 과즙과 식초의 이화학적 특성, phytochemicals 및 생리활성

  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Kim, Su Cheol (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Jo, Ok Soo (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 조계만 (경남과학기술대학교 식품과학부) ;
  • 황정은 (경남과학기술대학교 식품과학부) ;
  • 김수철 (경남과학기술대학교 식품과학부) ;
  • 주옥수 (경남과학기술대학교 식품과학부)
  • Received : 2018.01.29
  • Accepted : 2018.02.22
  • Published : 2018.02.28


In this study, vineger was produced after heat treatment of Elaeagnus multiflora juice and its fermentative characteristics were investigated. The heat-treated juice and vinegar of E. multiflora were similar in fruit color, with b values (redness) of 39.48 (juice) and 37.56 (vinegar). After 10 days of fermentation of E. multiflora fruit, the acetic acid bacteria viable cell number, pH, acidity, reducing sugar content, and alcohol content were 4.59-4.62 log CFU/mL, 3.14-3.45, 0.2-2.12%, 0.69-35.24 mg/mL, and 0.2%, respectively. The heat-treated juice and vinegar showed significantly higher radical scavenging and digestive enzyme inhibitory activities than untreated samples, and the levels of soluble phenolics, soluble flavonoids, flavan-3-ol derivatives, and phenolic and derivatives were increased. Additioinally, the heat-treated vinegar contained major organic acids, such as acetic acid (21.82 mg/mL), and major flavan-3-ols and phenolic acids, such as catechin ($72.24{\mu}g/mL$), catechin gallate ($273.36{\mu}g/mL$), epigallocatechin gallate ($68.35{\mu}g/mL$), protocatechuic acid ($12.84{\mu}g/mL$), and salicylic acid ($42.29{\mu}g/mL$). At $25{\mu}L/mL$ treatment, DPPH and ABTS radical scavenging activities and ${\alpha}$-glucosidase and pancreatic lipase inhibitory activities were 79.66%, 93.99%, 90.12%, and 64.85%, respectively. This result suggested that it is possible to produce new types of vinegar and beverages, using heat-treated E. multiflora juice.


Supported by : 국립경남과학기술대학교


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