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KMID : 0380020180330020104
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Korean Journal of Biotechnology and Bioengineering
2018 Volume.33 No. 2 p.104 ~ p.109
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Pancreatic Lipase Inhibitory Activity and Antioxidant Activity of Carrot Vinegar
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Kim Jung-In
Han Do-Won
Yun Jung-A
Baek Hee-Jin
Lim Sang-Wook
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Abstract
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The purpose of this study was to investigate pancreatic lipase inhibitory activities and antioxidant activities of carrot juice and fermented carrot vinegar in vitro. Carrot juice was prepared using a low-speed masticating juicer. Carrot juice was fortified with pear extract to 24 obrix, and then alcoholic fermentation was conducted using Saccharomyces cerevisiae (EC-1118) (3%) at 30oC. The alcohol fermentation product was fermented using Acetobacter pasteurianus (KCCM 12654) (5%) at 25oC to produce carrot vinegar. Pancreatic lipase inhibitory activity and DPPH radical scavenging activity of carrot vinegar were 4.1 and 4.6 times higher than that of carrot juice, respectively (p<0.01). Total polyphenol contents of carrot juice and vinegar were 8.6 and 18.1 mg TAE/100 mL, respectively. Flavonoid contents of carrot juice and vinegar were 1.0 and 10.5 mg CTE/100 mL, respectively. The result demonstrated that fermented carrot vinegar could be a possible candidate for anti-obesity agent.
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KEYWORD
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carrot, vinegar, pancreatic lipase, antioxidant activity
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