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KMID : 1011620190350030288
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 3 p.288 ~ p.298
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Quality Characteristics and Antioxidant Effects of Makgeolli with Onion Skin by Nuruk and Ipguk
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Ma Seong-Ho
Kim Gye-Won
Son Jong-Youn
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Abstract
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Purpose: This study examined the quality characteristics and antioxidant effects of Makgeolli produced with onion skin using Nuruk and Ipguk.
Methods: The quality characteristics and antioxidant effects were estimated based on pH, total acid, ethanol content, total polyphenol, flavonoid, quercetin content, electron donating ability, and nitrite scavenging ability.
Results: The pH of Makgeolli produced with yellow and red onion skin by Nuruk and Ipguk decreased after two days of fermentation and then increased from the 4th day. The final pH was 3.81∼4.20. The total acid, and alcohol content in Makgeolli produced with yellow and red onion skin by Nuruk and Ipguk increased as the fermentation progressed. The major organic acid of Makgeolli without onion skin (control) by Nuruk and Ipguk was lactic acid and citric acid. and that of Makgeolli with yellow and red onion skin was succinic acid. The total polyphenol, flavonoid and quercetin contents in Makgeolli with yellow and red onion skin by Nuruk was 77.02, 1.71 mg/100 mL, and 0.95 mg/100 mL, respectively. The electron donating ability and nitrite-scavenging ability were the highest in Makgeolli with red onion skins by Nuruk.
Conclusion: These results suggested that Makgeolli with red onion skin by Nuruk may have functional properties owing to its antioxidant effects.
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KEYWORD
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Makgeolli, onion skin, Nuruk, Ipguk, quercetin
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