発酵中のペルシモンワインの物理化学的性質と抗酸化作用の変化
So-Won Jang1, Hwan Hee Yu1, Da-Sol Jung1
1Food Standard Research Center, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Wanju-gun 55365, Republic of Korea.
Foods (Basel, Switzerland)
|August 28, 2025
まとめ
サカロミセア菌による発酵によるパルシモンワインの生産は,抗酸化作用を高め,主要成分を変化させます. この研究は,パルシモンワインの産業用途に関するデータを提供します.
科学分野:
- 食品科学と技術
- 発酵科学
- 栄養薬
背景:
- ペルシモンは生物活性化合物が豊富にある果実です.
- アルコールによる発酵は,フルーツワインの生産における一般的な方法である.
研究 の 目的:
- ペルシモンワインの発酵過程における物理化学的特性,生物活性化合物,および抗酸化作用の変化を調査する.
- ワイン生産の原料としてのポルシモンの可能性を評価する.
主な方法:
- パルシモンモストは,サッカロミケス・セレヴィシアで30°Cで7日間発酵した.
- 分析には,物理化学的特性,有機酸,糖,エタノール,メタノール,自由アミノ酸,総フェノール含量 (TPC),総フラボノイド含量 (TFC),および抗酸化作用 (DPPH,ABTS,FRAP) が含まれていた.
主要な成果:
- 溶解性固体とpHは減少し,総酸性は発酵中に増加した.
- グルコースとフルクトースは減少し,エタノールは7. 93%に達した.
- TPC,TFC,および抗酸化能力は著しく増加し,自由アミノ酸は減少した.
結論:
- アルコールの発酵により 重要な品質成分が大きく変化します
- 発酵はパルシモンワインの抗酸化特性を高めます
- この発見は,パルシモンワインの生産の 産業的活力を裏付けている.
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