Pancreatic Lipase Inhibitory Activity and Antioxidant Activity of Carrot Vinegar
2018
Kim, J.I., Inje University, Gimhae, Republic of Korea | Han, D.W., Inje University, Gimhae, Republic of Korea | Yun, J.A., Inje University, Gimhae, Republic of Korea | Baek, H.J., Inje University, Gimhae, Republic of Korea | Lim, S.W., Hurom Co., Ltd. Gimhae, Republic of Korea
The purpose of this study was to investigate pancreatic lipase inhibitory activities and antioxidant activities of carrot juice and fermented carrot vinegar in vitro. Carrot juice was prepared using a low-speed masticating juicer. Carrot juice was fortified with pear extract to 24 °brix, and then alcoholic fermentation was conducted using Saccharomyces cerevisiae (EC-1118) (3%) at 30℃. The alcohol fermentation product was fermented using Acetobacter pasteurianus (KCCM 12654) (5%) at 25℃ to produce carrot vinegar. Pancreatic lipase inhibitory activity and DPPH radical scavenging activity of carrot vinegar were 4.1 and 4.6 times higher than that of carrot juice, respectively (p less than 0.01). Total polyphenol contents of carrot juice and vinegar were 8.6 and 18.1 mg TAE/100 mL, respectively. Flavonoid contents of carrot juice and vinegar were 1.0 and 10.5 mg CTE/100 mL, respectively. The result demonstrated that fermented carrot vinegar could be a possible candidate for anti-obesity agent.
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