Earticle

초록

영어

To evaluate utilization of persimmon peels as novel bio-materials, the general composition and antioxidant activities of Daebong persimmon vinegar (DPV), Daebong persimmon peel vinegar (DPPV) and commercial persimmon vinegar (CPV) were investigated. The pH of DPPV had slightly higher than that of other vinegars. The titratable acidities of vinegars were 3.24% (DPV), 2.77% (DPPV) and 7.78% (CPV), respectively. The reducing sugar contents showed that DPV had slightly higher than that of other vinegars. The browning degree of DPV was lower than CPV in contrast to the turbidity. The results of Hunter’s color value have showed that overall values of CPV had significantly higher than DPPV and DPV. The total phenolic contents of DPV and CPV were 19.49 and 17.13 mg/100g GAE, respectively. The total flavonoid contents of DPPV (8.04 mg/100g CE) were two fold higher than that of DPV (3.85 mg/100g CE). The antioxidant activities, by DPPH and FRAP assays, of DPV showed stronger than those of other vinegars. Free sugars were mainly composed of fructose and glucose. Organic acids were presented in the order acetic acid, succinic acid, malic acid, tartaric acid, citric acid and oxalic acid. These results suggest that the Daebong persimmon peels could be utilized for vinegar production as a health-benefit material.

키워드

저자

• Gi-Un Seong [ School of Food Science and Biotechnology, Kyungpook National University ]
• In-Wook Hwang [ School of Food Science and Biotechnology, Kyungpook National University ]
• Shin-Kyo Chung [ School of Food Science and Biotechnology, Kyungpook National University ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  경북대농학지

• 간기

  계간

• pISSN

  2287-271X

• eISSN

  2288-0356

• 수록기간

  ~2014

• 십진분류

  KDC 525 DDC 635