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KMID : 1134820150440050746
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 5 p.746 ~ p.751
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Quality Characteristics of Oenothera biennis Juice Fermented at Different Temperatures and Sugar Concentrations
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Ahan Yu-Bok
Kang Kyung-Myung
Kim Jin-Hak
Park La-Young
Lee Shin-Ho
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Abstract
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The quality characteristics of Oenothera biennis juice (OJ) fermented with various concentrations of sugar solutions (50, 60, and 70°Brix) and at different temperatures (20 and 30°C) were investigated. The sugar concentration and pH of fermented OJ decreased during fermentation and more rapidly decreased at 30°C rather than at 20°C. The number of total bacteria increased during 6 days of fermentation and decreased gradually thereafter, and coliform bacteria were not detected after 8 to 10 days of fermentation at 20 and 30°C. Enzyme activities (invertase, amylase, and cellulase) of fermented OJ with 50°Brix sugar solution were the highest among the different treatments after fermentation for 4 days at 30°C. Total polyphenol content and DPPH radical scavenging ability increased during fermentation. The highest total polyphenol contents and DPPH radical scavenging ability were 7.1 mg TAE/mL and 58.6%, respectively, when fermented at 30°C with 50°Brix sugar solution.
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KEYWORD
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Oenothera biennis, quality characteristics, fermentation, phenolic compounds, antioxidant activity
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