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KMID : 1024420120160040340
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Food Engineering Progress
2012 Volume.16 No. 4 p.340 ~ p.346
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Quality Characteristics and Antioxidant Activity of Bokbunja (Black Raspberry) Vinegars
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Park Song-Yie
Chae Kyu-Seo
Son Rak-Ho
Jung Ji-Hye
Im Young-Rae
Kwon Ji-Wung
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Abstract
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This study was performed to investigate the physicochemical properties and antioxidant activity of bokbunja (Black raspberry) vinegar by two step fermentation. The bokbunja vinegar was contained the highest amount of acetic acid (4,641.59 mg%) followed by citric acid (1,241.05 mg%) among the major organic acids in the vinegar. The total polyphenol and flavonoid contents in bokbunja vinegar were 38.0 mg/g and 17.8 mg/g, respectively. The ellagic acid and gallic acid contents in bokbunja vinegar were 1,127.43 μg/g and 962.44 μg/g, respectively. At concentration of 500 μg/mL bokbunja vinegar, the DPPH radical scavenging activity and reducing power were 60.3% and 0.50, respectively.
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KEYWORD
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bokbunja, vinegars, quality characteristics, antioxidant activity
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