In this study, the characteristics of alcohol fermentation using Elaeagnus multiflora juice were studied under static fermentation condition in an effort to develop new types of functional wine. After 9 days of fermentation at 25℃, the pH, soluble solids, reducing sugar, viable cell numbers, and alcohol contents were shown to be 3.32~3.33, 7.8~9.0°, 29.84~31.05 g/L, 7.26~8.73 cfu/mL, and 11.0%, respectively. The heat treated juice exhibited significantly higher antioxidant activity than untreated juice while the soluble phenolic and flavonoid contents became higher. Also, the fermented wine after the heat treated at 120℃ for 30 min contained free sugar such as fructose (0.42 g/L) and glucose (0.09 g/L), major organic acids such as lactic acid (7.32 g/L), malic acid (2.59 g/L), succinic acid (2.16 g/L), and oxalic acid (3.08 g/L), and major flavanols and phenolic acids such as catechin (99.45 mg/L), epicatechin (264.55 mg/L), epigallocatechin (82.19 mg/L), gallic acid (6.44 mg/L), and salicylic acid (60.53 mg/L). In addition, DPPH radical and ABTS radical scavenging activities and FRAP assay results were 70.47%,, 65.93%, and 1.254, respectively. These results suggest that it is possible to produced a new type of wine using Elaeagnus multiflora fruits.
In this study, the characteristics of alcohol fermentation using ripe Daebong persimmon juice were studied in static fermentation condition by Saccharomycess cerevisiae CS02 in an effort to develop new types of functional wine. Attempts were made to modify the ripe Daebong persimmon juice in order to find suitable conditions for alcohol fermentation. The modified ripe Daebong persimmon juice that was most suitable for alcohol fermentation contained 24 o brix of sugar supplemented with sucrose as a carbon source and 0.5 g/L of (NH 4) 2 HPO 4 as a nitrogen source. After 9 days of fermentation at 25 o C, 12.2±0.02% of alcohol was produced from the modified juice and its pH markedly decreased to 3.97±0.02. The wine contained free sugar such as fructose (0.12±0.02 g/L), some organic acids such as malic acid (35.92±0.24 g/L), succinic acid (8.12±0.03 g/ L), oxalic acid (22.14±0.11 g/L), and citric acid (13.63±0.08 g/L), as well as some flavanols and phenolic acids such as catechin gallate (38.99±0.32 mg/L), epicatechin gallate (110.21±0.16 mg/L), gallic acid (163.88±1.11 mg/L), epigallocatechin (15.97±0.18 mg/L), and tannic acid (13.36±0.02 mg/ L). In addition, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (84.25%) and ABTS •+ radical (99.65%) scavenging activities were increased significantly with a corresponding increased in the organic acid and phenolic acid contents, but decreased in the flavonoids.
In this study, the β-glucosidase activity and total phenolic and isoflavone contents and antioxidant activities during Cheonggukjang fermentation with bitter melon powder (BMP) were investigated and evaluation of the same was performed. The level of β-glucosidase activity was increased at 48 hr and decreased after 72 hr, and the total phenolic and isoflavone-malonylglycoside and aglycone contents increased, while the antioxidant activities increased, but the total isoflavone and isoflavone-glycoside contents decreased during the Cheonggukjang fermentation. In particular, the soybean with 5% BMP fermented at 37℃ for 72 hr displayed the highest antioxidant activities, among all the samples. The highest levels of total phenolic and daidzein contents and DPPH radical scavenging activity, ABTS radical scavenging activity and FRAP assay results after 72 hr fermentation in Cheonggukjang with 5% BMP were found to be 13.5 mg/g, 390.57 μg/g, 90.74%, 99.79%, and 1.705 (OD593 nm) respectively. In addition, the more BMP was added to the Cheoggukjang, the more the off-odor of the Cheonggukjang decreased. These results suggest that BMP can be used to come up with a new type of Cheonggukjang with improved palatability and antioxidant activity.
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