Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Omija (Schizandra chinesis Baillon) Extracts Under Various Conditions for Beverage Production

음료 제조를 위한 오미자 추출물의 추출 조건에 따른 품질 특성

  • Min, Sung Hee (Department of Oriental Medical Food & Nutrition, Semyung University)
  • 민성희 (세명대학교 한방식품영양학부)
  • Received : 2013.04.09
  • Accepted : 2013.06.19
  • Published : 2013.06.30
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Abstract

The quality characteristics of Omija (Schizandra chinesis Baillon) extracts under various extraction temperatures and times were examined. The pH level of the extracts ranged from 3.35-3.47. The sugar and solid content of the samples significantly increased with increasing extraction temperatures and times (p<0.01). In contrast, the lightness of the extracts decreased with increasing extraction temperatures and times (p<0.001). In a palatability test, extracts boiled at $80^{\circ}C$ for 30 minutes scored high in terms of color, flavor, turbidity, sourness, and overall acceptability. Hydroxy radical scavenging activity and polyphenol content of the extracts significantly increased with increasing extraction temperatures and times (p<0.01). Furthermore, direct correlations between hydroxy radical scavenging activity and polyphenol content (or flavonoid content) were established through simple regression (r>0.9) for different extraction temperatures and times. From these results, extracts boiled at $80^{\circ}C$ for 120 minutes is the best to product omija beverage considering functionality and sensory evaluation as well.

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