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KMID : 0380620200520040333
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 4 p.333 ~ p.341
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Antioxidant activity of premature mandarin vinegar according to harvest period and raw material conditions
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Park Bo-Yeon
Choi Jae-Won
Kim Sung-Hyun
Yun Ye-Rang
Lee Young-Ran
Lee Young-Mi
Jung Ji-Hye
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Abstract
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This study aimed at comparing the antioxidant activity of premature mandarin (PM) vinegars by varying harvest periods (July, August, and September) and raw material conditions (PM fruit, PMF; PM fruit with 10% dried Citri Unshius Pericarpium Immaturus (CUPI), PMF-D, and PM fruit with 10% roasted CUPI, PMF-R). We found that the PM harvested in July exhibited the highest phenol content. Meanwhile, the July and August harvests showed stronger DPPH radical scavenging and reducing power. The phenol content of PMF-R vinegar was 0.62±0.02 μg GAE/mL, more than two times higher than that of PMF vinegar. The DPPH radical scavenging capacity and reducing power were the highest in the PMF-R vinegar, at 4.71±0.07 and 7.47±0.28 nL/mL, respectively. Therefore, it could be expected that PM vinegar prepared by adding roasted CUPI and harvested in July would exhibit high antioxidant activity and could be used as functional vinegar.
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KEYWORD
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antioxidant activity, premature mandarin, vinegar, citri unshius pericarpium immaturus, harvest period
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