품종별 무궁화 첨가 약주의 항산화활성 및 품질특성Antioxidant Activities and Quality Characteristic of Yakju Fermented with Hibiscus syriacus Cultivars
- Other Titles
- Antioxidant Activities and Quality Characteristic of Yakju Fermented with Hibiscus syriacus Cultivars
- Authors
- 김미정; 진소연
- Issue Date
- Oct-2017
- Publisher
- 한국식품조리과학회
- Keywords
- Yakju; Mugunghwa; Hibiscus cultivars; antioxidant activity; quality characteristics
- Citation
- 한국식품조리과학회지, v.33, no.5, pp 495 - 503
- Pages
- 9
- Journal Title
- 한국식품조리과학회지
- Volume
- 33
- Number
- 5
- Start Page
- 495
- End Page
- 503
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/5095
- DOI
- 10.9724/kfcs.2017.33.5.495
- ISSN
- 2287-1780
2287-1772
- Abstract
- Purpose: This study investigated the quality characteristics and antioxidant activities of five kinds of Yakju (a traditional Korean alcoholic beverage) made with “Mugunghwa” (Hibiscus) cultivars, for the development of Mugunghwa-flavored Yakju. Methods: To measure quality characteristics and antioxidant effects, the following parameters were examined: pH, sugar content, color value, alcohol content, temperature change, total phenol content, DPPH radical scavenging activity and sensory evaluation. Results: The pH values of Yakju with added Hibiscus cultivars decreased after 2 days of fermentation and then increased after 4 days of fermentation, with the final pH ranging from 4.10 to 4.42. Sugar content increased rapidly after 2 days of fermentaermentation, whereas a and b values both increased. Alcohol content of Hibiscus-flavored Yakju rapidly increased after 2 days of fermentation, reaching a maximum concentration of 8.9-9.2% by the end of fermentation. Total phenolic compound contents of Yakju flavored with Hibiscus syriacus ‘Hwanhee’ was the highest, at 44.98 mg GAE/g. DPPH radical scavenging activities of Yakju with H. syriacus ‘Hwanhee’ and Hibiscus sabdariffa L. were the highest at 95.92% and 96.01%. respectively. In the sensory tests, overall acceptability of Yakju with H. syriacus ‘Hwanhee’was higher than those of other Hibiscus cultivars. Conclusion: These results indicate that Yakju with H. syriacus ‘Hwanhee’ might have valuable functional properties due to its antioxidant effects.
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