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KMID : 0613820180280101193
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Journal of Life Science
2018 Volume.28 No. 10 p.1193 ~ p.1200
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Physiochemical Properties, and Antioxidative and Alcohol-metabolizing Enzyme Activities of Nectarine Vinegar
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Jung Kyong-Im
Jung Han-Nah
Ha Na-Yeon
Choi Young-Ju
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Abstract
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This study investigated the physiochemical properties, antioxidative, nitrite-scavenging, and alcohol metabolism enzyme activities of nectarine vinegar prepared by a traditional fermentation method. The pH of nectarine vinegar was 3.70, the sugar content was 8.87 ˚Brix, and the total acidity was 6.29%. Among organic acids detected, acetic acid was highest at 32.42 mg/ml, followed by lactic acid, malic acid, and succinic acid. Total phenol content of the nectarine vinegar was 121.84 μg tannic acid equivalents (TAE)/100 ml. The antioxidative effects of muskmelon vinegar were measured using 1,1-Diphenyl- 2-picrylhydrazy (DPPH) radical-scavenging activity and superoxide dismutase (SOD) assay. DPPH of nectarine vinegar was increased in a dose-dependent manner, which was 84.47% at 40% concentration. SOD activity was increased in a dose-dependent manner, which was 89.06% at 60% concentration. Nitric scavenging activities of nectarine vinegar were 94.17%, 76.91%, and 20.21% at pH values 1.2, 3.0, and 6.0 at 100% concentration, respectively. The effects of nectarine vinegar on alcohol-metabolism were determined by measuring the generation of reduced nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). ADH and ALDH activities of nectarine vinegar were increased in a dose-dependent manner, which were 153.61% and 178.20 % at 60% concentration, respectively. These results suggest that nectarine vinegar has great potential as a resource for high quality functional health beverages.
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KEYWORD
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Alcohol dehydrogenase, antioxidant, nectarine, nitrite scavenging, vinegar
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