Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Quality characteristics of fermented vinegar prepared with Seomaeyaksuk (Artemisia argyi H.) extract

섬애약쑥 주정 추출물로 제조한 발효식초의 품질특성

  • Shin, Ji Hyeon (Namhae Garlic Research Institute) ;
  • Kang, Min Jung (Namhae Garlic Research Institute) ;
  • Byun, Hee Uk (Namhae Garlic Research Institute) ;
  • Bea, Won Yoel (Artemisia Argyi H Agricultural Association Corporation) ;
  • Shin, Jeong Yeon (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Seo, Weon Tack (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Choi, Jine Shang (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Shin, Jung Hye (Namhae Garlic Research Institute)
  • 신지현 ((재)남해마늘연구소) ;
  • 강민정 ((재)남해마늘연구소) ;
  • 변희욱 ((재)남해마늘연구소) ;
  • 배원열 (섬애약쑥영농조합법인) ;
  • 신정연 (경남과학기술대학교 식품과학부) ;
  • 서원택 (경남과학기술대학교 식품과학부) ;
  • 최진상 (경남과학기술대학교 식품과학부) ;
  • 신정혜 ((재)남해마늘연구소)
  • Received : 2017.06.05
  • Accepted : 2017.08.24
  • Published : 2017.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the quality characteristics of vinegars containing jaceosidin and eupatilin using Artemisia argyi H. ethanol extract (AEE). 10% malt extract (ME) and water extract of Artemisia argyi H. (AWE) were also prepared for vinegar production. Three kinds of materials were mixed in the same amount to prepare vinegar as follows; CO (ME, water, 18% edible ethanol), SE (ME, water, and AEE), SW (ME, AWE, and 18% edible ethanol) and SM (ME, AWE, AEE). All samples were fermented by Acetobacter pasteurianus A8 at $30^{\circ}C$ for 25 days and analyzed at 10, 15, 20 and 25 days. The pH decreased significantly during the fermentation. pH was lower in SE and SM than CO and SW. The acidity increased significantly during the fermentation, and was highest in SM (4.44%) at 25 days of fermentation. The concentration of acetic acid was higher than other organic acids for all vinegars. Jaceosidin and eupatilin were not detected in both CO and SW, but both were detected in the SE and SM. At 25 days of fermentation, jaceosidin and eupatilin concentrations in SE and SM were 6.49-6.88 mg/kg and 2.23-2.24 mg/kg, respectively. From these results, we confirmed that production of vinegar containing jaceosidin, eupatilin and phenolic compounds can be prepared by using Artemisia argyi H. edible ethanol extract.

본 연구에서는 섬애약쑥의 유효성분인 jaceosidin과 eupatilin을 함유하는 식초의 제조 가능성을 확인하기 위해 섬애약쑥 70% 주정추출물을 첨가하여 식초를 제조하였으며, 물추출물 첨가군과 그 품질특성을 비교하였다. 모든 실험군은 동량의 10% 맥아추출물을 첨가하였으며, 여기에 동량의 정제수와 주정을 혼합한 것을 대조군(CO), 정제수와 섬애약쑥 주정추출물을 혼합한 것을 SE, 주정과 섬애약쑥 물추출물을 혼합한 것을 SW, 섬애약쑥 물추출물 및 주정추출물을 혼합한 것을 SM군으로 구분하여 각각의 발효기질을 제조하였다. 최종 혼합물의 주정 농도는 6%로 조절하였으며, 각각의 발효기질 3 L에 종배양한 초산균액을 3% 접종하고, $30^{\circ}C$에서 정치배양하면서 발효 10일부터 5일간격으로 25일까지 시료를 취하였다. 25일간 발효한 섬애약쑥 식초의 L 값은 26.5-46.6, a 값은 -0.4-3.1이었고, b 값은 5.7-12.4의 범위였다. 최종 산도의 경우 3.60-4.44% 였으며, 섬애약쑥 주정추출물이 첨가된 SE 및 SM시료는 발효 20일 이후부터 급격히 산도가 증가하여 발효 25일에는 SM시료에서 가장 높았다. 유리당은 fructose 및 glucose 두 종류가 정량되었고 발효기간 동안 감소하여 발효 25일차에 각각 0.13-0.22 g/100 mL 및 0.18-0.48 g/100 mL이었다. Acetic acid는 주요 유기산으로 발효 25일에 3,638.51-4,532.90 mg/100 mL 범위였다. 페놀화합물들은 섬애약쑥 주정추출물의 첨가 유무에 따라 검출여부 및 함량에 차이가 있었는데, 주정추출물이 첨가된 시료에서는 총 7종의 페놀화합물이 검출된 반면 대조군과 물추출물이 첨가된 시료에서는 4종만이 검출되었다. Jaceosidin과 eupatilin은 섬애약쑥 주정추출물을 첨가한 SE 및 SM시료에서만 검출되었는데 발효기간이 경과할수록 점차 감소하여 발효 25일차에 jaceosidin은 각각 6.88 mg/L와 6.49 mg/L였으며, eupatilin은 각각 2.24 mg/L 및 2.23 mg/L였다. 이상의 결과부터 섬애약쑥 주정 추출물을 첨가함으로써 25일간의 초산발효 단일과정을 통해 식초로서 적합한 산도를 가지며, 유기산과 페놀화합물의 함량이 더 높고 유효성분으로 jaceosidin과 eupatilin을 함유하는 식초의 제조가 가능하였다.

Keywords

References

  1. Baek SY, Lee CH, Park YK, Choi HS, Mun JY, Yeo SH (2015) Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract. Korean J Food Preserv, 22, 674-682 https://doi.org/10.11002/kjfp.2015.22.5.674
  2. Shin EH (2015) Quality Characteristics of vinegar using Wasabi japonica matsum leaves. Korean J Culinary Res, 21, 255-263
  3. Hong SM, Kang MJ, Lee JH, Jeong JH, Kown SH, Seo KI (2012) Production of vinegar using Rubus coreanus and Its antioxidant activities. Korean J Food Preserv, 19, 594-603 https://doi.org/10.11002/kjfp.2012.19.4.594
  4. Kim KO, Kim SM, Kim SM, Kim DY, Jo DJ, Yeo SH, Jeong YJ, Kwon JH (2013) Physicochemical properties of commercial fruit vinegars with different fermentation methods. J Korean Soc Food Sci Nutr, 42, 736-742 https://doi.org/10.3746/jkfn.2013.42.5.736
  5. Kang KM, Lee SH (2013) Effects of extraction methods on the antioxidative activity of Artemisia sp.. J Korean Soc Food Sci Nutr, 42, 1249-1254 https://doi.org/10.3746/jkfn.2013.42.8.1249
  6. Seo KS, Yun KW (2011) Antimicrobial activity and total polyphenol content of extracts from Artemisia capillaris Thunb. and Artemisia iwayomogi Kitam. used as Injin. Korean J plant Res, 24, 10-16 https://doi.org/10.7732/kjpr.2011.24.1.010
  7. Lee SD, Park HH, Kim DW, Bang BH (2000) Bioactive constituents and utilities of Artemisia sp. as medicinal herb and foodstuff. Korean J Food Nutr, 13, 490-505
  8. Ha GJ, Lee DS, Seung TW, Park CH, Park SK, Jin DE, Kim NK, Shin HY, Heo HJ (2015) Anti-amnesic and neuroprotective effects of Artemisia argyi H. (seomae mugwort) extracts. Korean J food Sci Technol, 47, 380-387 https://doi.org/10.9721/KJFST.2015.47.3.380
  9. Kang JR, Kang MJ, Choi MH, Byun HU, Shin JH (2017) Physicochemical characteristics of ethanol extract from Artemisia Argyi H. using different preparation methods. J Life Sci, 27, 23-31 https://doi.org/10.5352/JLS.2017.27.1.23
  10. Hwang CR, Seo WT, Bae WY, Kang MJ, Shin JH (2014) Physicochemical characteristics and biological activities of Artemisia Argyi H.. J Life Sci, 24, 377-385 https://doi.org/10.5352/JLS.2014.24.4.377
  11. Ahn JB, Hur JN, Jung HG Park JH (2012) Study on the growth environment of 'Gangwha-mugwort' through the climatological characteristic analysis of Gangwha region. Korean J Agricultural Forest Meteorology, 14, 71-78 https://doi.org/10.5532/KJAFM.2012.14.2.071
  12. Park EK, Kwon BM, Jung IK, Kim JH (2014) Hypoglycemic and antioxidant effects of jaceosidin in streptozotocin-induced diabetic mice. J Nutr Health, 47, 313-320 https://doi.org/10.4163/jnh.2014.47.5.313
  13. Choi MH, Kang JR, Sim HJ, Kang MJ, Seo WT, Bea WY, Shin JH (2015) Physicochemical characteristics and antioxidant activity of Sumaeyaksuk depending on harvest times and processing methods. Korean J Food Preserv, 22, 399-407 https://doi.org/10.11002/kjfp.2015.22.3.399
  14. Hwang CR, Seo WT, Jung MJ, Shin JH (2013) Antioxidant activity of the Sumaeyaksuk tea extracts prepared with different drying and extract conditions. Korean J Food Preserv, 20, 546-553 https://doi.org/10.11002/kjfp.2013.20.4.546
  15. Lee SH, Kim JC (2009) A comparative analysis for main components change during natural fermentation of persimmon vinegar. J Korean Soc Food Sci Nutr, 38, 372-376 https://doi.org/10.3746/jkfn.2009.38.3.372
  16. Lee GE, Kim SM, Huh CK, Cho IK, Kim YD (2015) Comparison of quality properties and identification of acetic acid bacteria for black waxy rice vinegar. Korean J Food Preserv, 22, 443-451 https://doi.org/10.11002/kjfp.2015.22.3.443
  17. Lee SW, Kwon JH, Yoon SR, Woo SM, Jang SY, Yeo SH, Choi JH, Jeong YJ (2010) Quality characteristics of brown rice vinegar by different yeasts and fermentation condition. J Korean Soc Food Sci Nutr, 39, 1366-1372 https://doi.org/10.3746/jkfn.2010.39.9.1366
  18. Seo JH, Kim YJ, Lee KS (2003) Comparison of physicochemical characteristics of fruit vinegars produced from two-stage fermentation. Food Industry and Nutrition, 8, 40-44
  19. Lee JC, Han WC, Lee JH, Jang KH (2012) Quality evaluation of vinegar manufactured using rice and Rosa rugosa Thunb.. Korean J Food Sci Technol, 44, 202-206 https://doi.org/10.9721/KJFST.2012.44.2.202
  20. Kwon SH, Jeong EJ, Lee GD, Jeong YJ (2000) Preparation method of fruit vinegars by two stage fermentation and beverages including vinegar. Food Industry and Nutrition, 5, 18-24
  21. Na HS, Choi GC, Yang SI, Lee JH, Cho JY, Ma SJ, Kim JY (2013) Comparison of characteristics in commercial fermented vinegars made with different ingredients. Korean J Food Preserv, 20, 482-487 https://doi.org/10.11002/kjfp.2013.20.4.482
  22. KFDA (2008) Korea Food Standard Code. Korea Food Drug Administration, Korea, 21, 1-2
  23. Park CS, Kwon CJ, Choi MA, Park GS, Choi KH (2002) Antibacterial activities of Cordyceps spp., mugwort and pine needle extracts. Korean J Food Preserv, 9, 102-108
  24. Park SK, Park JC (1994) Antimicrobial activity of extracts and coumaric acid isolated from Artemisia princeps var. orientalis. Korean J Biotechnol Bioeng, 9, 506-511
  25. Jeong YJ, Seo JH, Park NY, Shin SR, Kim KS (1999) Changes in the components of persimmon vinegars by two stages fermentation (1). Korean J Postharvest Sci Technol, 6, 228-232
  26. Jang SY, Shin KA, Jeong YJ (2010) Quality characteristics of apple vinegar by agitated and static cultures. J Korean Soc Food Sci Nutr, 39, 308-312 https://doi.org/10.3746/jkfn.2010.39.2.308
  27. Moon SY, Chung HC, Yoon HN (1997) Comparative analysis of commercial vinegars in physiochemical properties, minor components and organolepic tastes. Food Sci Technol, 29, 663-670
  28. Furukawa S, Ueda R (1963) Studies on non-volatile organic acid in vinegar (I): Contents of non-volatile organic acids in commercial vinegars. J Ferment Technol, 41, 14-19
  29. Joo KH, Cho MH, Park KJ, Jeong SW, Lim JH (2009) Effects of fermentation method and brown rice content of quality characteristics of brown rice vinegar. Korean J Food Preserv, 16, 33-39
  30. Yi MR, Hwang JH, Oh YS, Oh HJ, Lim SB (2014) Quality characteristics and antioxidant acitivity of immature Citrus unshiu vinegar. J Korean Soc Food Sci Nutr, 43, 250-257 https://doi.org/10.3746/jkfn.2014.43.2.250
  31. Lee KH, Kwon HJ, Chun SS, Kim JH, Cho YJ, Cha WS (2006) Biological activities of extracts from Phellinus linteus. J Korean Soc Appl Biol Chem, 49, 298-303
  32. Kim DK, Baik MY, Kim HK, Hahm YT, Kim BY (2012) Manufacture of the red ginseng vinegar fermented with red ginseng concentrate and rice wine, and its quality evaluation. Korean J Food Sci Technol, 44, 179-184 https://doi.org/10.9721/KJFST.2012.44.2.179
  33. Ryu SN, Han SS, Yang JJ, Jeong HG, Kang SS (2005) Variation of eupatilin and jaceosidin content of mugwort. Korean J Crop Sci, 50, 204-207
  34. Kim MJ, Han JM, Jin YY, Baek NI, Bang MH, Chung HG, Choi MS, Lee KT, Sok DE, Jeong TS (2008) In vitro antioxidant and anti-inflammatory activities of jaceosidin from Artemisia princeps Pampanini cv. Sajabal. Arch Pharm Res, 31, 429-437 https://doi.org/10.1007/s12272-001-1175-8

Cited by

  1. 으뜸도라지 식초의 저장기간별 품질 특성 및 항산화 활성 vol.31, pp.4, 2018, https://doi.org/10.9799/ksfan.2018.31.4.549