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KMID : 1134820180470111128
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 11 p.1128 ~ p.1135
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Effects of Acetic Acid Fermentation on Contents of Bioactive Components in Soy-Koji Vinegar Brewed from Monascus-Fermented Soybeans
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Hwang Ji-Young
Pyo Young-Hee
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Abstract
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Changes in concentrations of bioactive components during acetic acid fermentation of soy-koji vinegar brewed from Monascus-fermented soybeans were evaluated. The levels of total polyphenols (49.3∼97.2 mg gallic acid equivalents/100 mL) and flavonoids (9.9∼38.3 mg quercetin equivalents/100 mL) were determined spectrophotometrically. The contents of organic acid (10.1∼60.0 mg/mL), free isoflavones (6.8∼7.8 mg/L), ubiquinones (116.0∼364.1 μg/L), γ-aminobutyric acid (GABA, 5.4∼22.1 mg/L), and free amino acids (1,222.7∼4,551.8 mg/L) were determined by HPLC-UV. Significant increases (P<0.05) in acetic acid, lactic acid, coenzyme Q9 (CoQ9), essential amino acids, and GABA were observed in soy-koji vinegar, with a 3.8∼5.8 fold increase occurring during acetic acid fermentation at 30°C for 28 days. These results indicate that soy-koji vinegar would be desirable for use in preparation of high-quality vinegars and functional foods.
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KEYWORD
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Monascus sp., soy-koji vinegar, bioactive components
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