Effect of fermentation process on antioxidant contents in mulberry vinegar | ผลของกระบวนการหมักที่มีต่อปริมาณสารต้านอนุมูลอิสระในน้ำส้มสายชูหมักจากผลหม่อน
2009
Auengploy Chailangka(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology) E-mail:[email protected] | Suthat Surawang(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology)
Mulberry vinegar was produced by processes of alcoholic and acetic acid fermentation. The effect of various alcohol concentrations on total contents of phenolic, flavonoid and anthocyanin were investigated. The results showed that antioxidant contents of fermented mulberry juice in alcoholic fermentation process were significantly different compared with mulberry juice. The different alcohol concentrations were not significantly effect on antioxidant contents. Total phenolic and flavonoid contents were significantly increased, whereas total anthocyanin content trend to decrease after 7 days of acetic acid fermentation. Mulberry vinegar obtained by 9 percent alcoholic fermented juice, produced the highest acetic acid and total phenolic contents of 1.07+-0.01 percent and 285.20+-6.10 mg GAE/100 ml, respectively.
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