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KMID : 1134820180470010046
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 1 p.46 ~ p.54
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Quality Comparison of Natural Fermented Vinegars Manufactured with Different Raw Materials
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Park Yeon-Ok
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Abstract
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This study was performed to evaluate the quality characteristics of four kinds of natural fermented vinegars manufactured with different raw materials (PBV, pear black rice vinegar; BRV, brown rice vinegar; CBV, curcuma root brown rice vinegar; SBV, sea grass brown rice vinegar), including pH, total acidity, color, contents of sugar, amino acids, total polyphenols, total flavonoids, polyphenolic compounds, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The total acidity of vinegars was significantly different and ranged from 4.1∼5.1% (P<0.05). L, a, and b values were the highest in BRV, PBV, and SBV, respectively. Among the four vinegars, essential amino acids were the highest in CBV in the order of valine, leucine, lysine, and threonine. Additionally, four kinds of natural fermented vinegars have many non-essential amino acids such as aspartic acid and glutamic acid. Aspartic acid content was highest in SBV while glutamic acid content was highest in CBV. The total polyphenol content was highest in CBV while total flavonoid content was highest in PBV. Polyphenolic compounds such as protocatechuic acid, caffeic acid, and coumaric acid were highest in SBV. DPPH radical scavenging activity (%) was the highest in CBV. These results show that CBV manufactured using two-stage fermentation would be desirable to prepare high-quality vinegars and functional foods.
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KEYWORD
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brown rice, characteristic, curcuma root, functional food, two stages fermentation
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