Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Comparison of Anti-Oxidant Activities of Chaff Vinegar Liquor

왕겨초액의 산화억제 활성 비교

  • Nam, Dong-Yoon (Departments of Food Science & Biotechnology, Kyungpook National University) ;
  • Lee, Si-Rim (Departments of Food Science & Biotechnology, Kyungpook National University) ;
  • Park, Chul-Hong (Departments of Food Science & Biotechnology, Kyungpook National University) ;
  • Park, Kyu-Sik (Bio-Industrial Machinery Engineering, Kyungpook National University) ;
  • Nam, Sang-Heon (Bio-Industrial Machinery Engineering, Kyungpook National University) ;
  • Heo, Jin-Chul (Food & Bio-Industry Research Institute, Kyungpook National University) ;
  • Lee, Sang-Han (Food & Bio-Industry Research Institute, Kyungpook National University)
  • 남동윤 (경북대학교 식품공학과) ;
  • 이시림 (경북대학교 식품공학과) ;
  • 박철홍 (경북대학교 식품공학과) ;
  • 박규식 (경북대학교 생물산업기계공학과) ;
  • 남상헌 (경북대학교 생물산업기계공학과) ;
  • 허진철 (경북대학교 식품생물산업연구소) ;
  • 이상한 (경북대학교 식품생물산업연구소)
  • Received : 2010.02.10
  • Accepted : 2010.06.11
  • Published : 2010.06.30
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Abstract

This study was carried out to compare anti-oxidant activities of chaff vinegar liquors. We examined the effects of several kinds of chaff vinegar liquor (CA; CA1, chaff vinegar liquor; CA2, wood vinegar liquor; CA3, chaff vinegar liquor with red ginseng; and CA4, chaff vinegar liquor with rosemary) by 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing activity of plasma (FRAP) assay, and $Cu^{2+}$ reduction. The results showed that CA have potential in reducing DPPH, FRAP and $Cu^{2+}$ activity. CA was increased its anti-oxidant activity by the fermentation of rosemary extract. The present results suggest that the chaff vinegar liquor could be used for anti-oxidant agents and/or be developed for anti-oxidative potentiation of prototypes.

왕겨초액은 최근 목초액을 대신할 수 있는 소재로 많은 연구가 이루어지고 있다. 본 연구는 왕겨초액과 목초액의 항산화 활성을 비교하고, 왕겨초액과 홍삼 및 로즈마리 농축액과의 발효를 통한 시료의 항산화 활성을 비교하여 보았다. DPPH와 FRAP 활성 실험을 통해 항산화 활성을 알아본 결과, 왕겨초액의 항산화 활성은 목초액 보다는 다고 미흡하나, 로즈마리와의 동시 발효를 통해 왕겨초액의 항산화 활성을 높일 수 있으므로, 이취 제거로 인한 기능성 소재로서의 가능성을 확인하였다.

Keywords

References

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