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KMID : 0665220210340030263
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Korean Journal of Food and Nutrition
2021 Volume.34 No. 3 p.263 ~ p.271
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Extraction Characteristics on Soaked Liquor of Omija (Schisandra chinensis) by Freeze-thawing Process
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Lee Eun-Suk
Jee Yun-Jeong
Lee Seung-Eun
Kim Hyung-Don
Choi Je-Hun
Kang Min-Hye
Kim Geum-Soog
Choi Su-Ji
Jang Gwi-Young
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Abstract
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Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult to maintain during storage and distribution.
Freezing and freeze-thawing treatments can be utilized for the quality maintenance and processing of cold press juice. In this study, the color, antioxidant properties, and the major components of soaked liquor from Omija with freeze-thawing treatment were analyzed during the extraction periods. Each of the frozen and freeze-thawed Omija samples was soaked in 35% ethanol, extracted for 15 days, and used for analysis. The frozen and freeze-thawed samples showed a tendency toward better color and higher antioxidant activity and major component levels than the controls, and freeze-thawing was the best. The results of this study showed that freeze-thawing treatment improved the color, antioxidant properties, and level of the major components of Omija soaked liquor, and freeze storage is suitable for making soaked liquor.
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KEYWORD
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Omija, Schisandra chinensis Baillon, extraction, freeze-thawing, soaked liquor
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