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Manufacture and quality evaluation of purple sweet potato Makgeolli vinegar using a 2-stage fermentation
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The antioxidant activity of one-stage and two-stage vinegars was greater than that of Hericium erinaceus vinegar (16.26%) and sweet potato Makgeolli vinegar (67.63%).
“The current results for the antioxidant activity of one and two stage vinegar were greater than for Hericium erinaceus vinegar (16.26%; Li et al., 2014) and sweet potato Makgeolli vinegar (67.63%; Chun et al., 2014).”
From Physicochemical properties and antioxidant activity of banana vinegar produced using one-stage and two-stage fermentation (2019) · cites this paper as Chun et al., 2014
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Research works printed but not linked: 18
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- Vogel RA, Corretti MC, Plotnick GD. The postprandial effect of components of the Mediterranean diet on endothelial function. Am. Coll. Cardioln. 36: 1455–1460 (2000) · DOI
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- Jeong YJ, Seo JH, Lee GD, Park NY. The quality comparison of apple vinegar by two stages fermentation with commercial apple vinegar. J. Korean Soc. Food Sci. Nutr. 28: 353–358 (1999)
- Cho HK, Seo WT, Lee JY, Cho KM. Quality characteristics of cereal makgeolli rice nuruk prepared Rhizopus oryzae CCS01. J. Korean Soc. Food Sci. Nutr. 41: 1002–1008 (2012) · DOI
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- Seo WT, Kim HG, Lee JS, Cho KM. Making of dongchimi naengmyeun broth which has enhanced antioxidant activity using purple sweet potato. Korean J. Microbiol. 47: 143–150 (2011)
- Park YM, Kim DJ, Yoon MR, Oh Sk, CHoi IS, Hong HC, Kim YG. Effect of milling degree on the physicochemical and sensory quality of Sogokju. J. Korean Soc. Food Sci. Nutr. 41: 136–142 (2012) · DOI
- Kim SJ, Rhim JW, Lee LS, Lee JS. Extraction and characteristics of purple sweet potato pigment. Korean J. Food Sci. Technol. 28: 345–351 (1996)
- Lee BK, Shin HH, Jung JH, Hwang KT, Kim TY. Effect of blending seeds on chemical characteristics of black raspberry wine fermentation. J. Korean Soc. Food Sci. Nutr. 38: 580–586 (2009) · DOI
- Ko YJ, Jeong DY, Lee JO, Park MH, Kim EJ, Kim JW, Kim YS, Ryu CH. The establishment of optimum fermentation conditions for Prunusmume vinegar and its quality evaluation. J. Korean Soc. Food Sci. Nutr. 36: 361–365 (2007) · DOI
- Kim SW, Park JH, Kim HK. Analysis of optimum condition for production of an onionic vinegar by two-step fermentations. J. Life Sci. 18: 1410–1414 (2008) · DOI
- Shin JS, Jeong YJ. Changes in the components of acetic acid fermentation of brown rice using raw starch digesting enzyme. J. Korean Soc. Food Sci. Nutr. 32: 381–387 (2003) · DOI
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- Kim JH, Lee JH, Baik CH. Characteristics and stability of the color of the cranberry solution. J. Korean Soc. Food Sci. Nutr. 32: 806–811 (2003) · DOI
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(2019) · Agriculture and Natural Resources · doi:10.34044/j.anres.2019.53.3.12 · Cited by 4
“…previous studies and the acidity of those vinegars was in the range 2.34−5.61%, including blueberry vinegar (2.34%; Kim et al., 2012), pine vinegar (5.21%; Chen et al., 2011), purple sweet potato Makgeolli vinegar (5.61%; Chun et al., 2014) and Hericium erinaceus vinegar (4.09%; Li et al., 2014).”
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Metadata
- Authors
- Chun, J.-E., Baik, M.-Y., & Kim, B.-Y.
- Affiliations
- Kyung Hee University (KR)
- Corresponding author
- Kim, Byung-Yong
- Venue
- Food Science and Biotechnology
- Published
- 2014-08
- Volume
- 23
- Issue
- 4
- Pages
- 1145-1149
- ISSN
- 1226-7708 (ISSN-L)
- 2092-6456
- OpenAlex
- W1989664158
- Cited by
- 8
- References
- 0
- Citations by year
- 2025: 1 · 2022: 3 · 2019: 1 · 2018: 1 · 2017: 1 · 2016: 1
- FWCI
- 0.96
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Food Science and Biotechnology (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- purple sweet potato, two-stage fermentation, Acetobacter aceti, alcoholic fermentation, vinegar quality, total polyphenols, DPPH radical scavenging, antioxidant activity, storage stability
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