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KMID : 0881720200350050503
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Journal of Food Hygiene and Safety
2020 Volume.35 No. 5 p.503 ~ p.512
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Quality Characteristics and Antioxidant Activity of Puffed Rice Vinegar Added with Lemon Balm Extracts
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Choi Seung-Kwon
Kim Yong-Suk
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Abstract
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To enhance the usability of puffed rice, we evaluated the quality characteristics and antioxidant activity of vinegar made with puffed rice and lemon balm. First, puffed rice containing lemon balm extracts was fermented for alcohol production. The alcoholic fermented liquid was adjusted to an alcohol content of 6% and an initial acidity of 2% for vinegar fermentation. The pH and alcohol content of the lemon balm vinegar decreased overall as fermentation progressed. The total acidity was 5.20±0.01% (2.0% lemon balm) to 5.80±0.01% (0.0% lemon balm) on the 15th day of fermentation, and the total acidity was slightly lower as the amount of added lemon balm was increased. Citric, succinic, and acetic organic acids were detected in the vinegar and the acetic acid content was highest at 4.81% to 5.37% on the 15th day of fermentation. We found that the total polyphenol and total flavonoid content of the lemon balm vinegar increased as we added lemon balm, and the content on the 15th day of fermentation was 179.4±4.5 (0.0% lemon balm) - 340.8±2.6 mg/kg (2.0% lemon balm) and 1.5±0.3 (0.0% lemon balm) - 31.7±0.3 mg/ kg (2.0% lemon balm), respectively. The higher the amount of lemon balm added, the higher the DPPH radical scavenging activity, the FRAP (reducing power), and the ABTS radical scavenging activity. Moreover, those activities after 2.0% lemon balm treatment were 82.99±0.61%, 1.08±0.01 abs., and 87.67±0.68%, respectively, on the 15th day of fermentation. These results suggest that vinegar with added lemon balm may be used as an antioxidant agent.
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KEYWORD
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Puffed rice, Lemon balm, Vinegar, Antioxidant activity, Fermentation
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