Physicochemical Properties and Antioxidant Activities of Korean Traditional Alcoholic Beverage, Yakju, Enriched with Mulberry

Journal of Food Science

Volumn 77, Issue 7, 2012, Pages

  Kwak, Eun Jung ^a   Lee, Ji Yeon ^a   Choi, Il Sook ^b  

^a Yeungnam University   (South Korea)

^b Kyung Hee University   (South Korea)

Author keywords

Antioxidant activity; Mulberry; Physicochemical characteristics; Trans resveratrol; Yakju

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINO DI (3 ETHYLBENZOTHIAZOLINE) 6 SULFONIC ACID; 2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTHOCYANIN; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; BIPHENYL DERIVATIVE; FLAVONOID; PICRIC ACID; POLYPHENOL; RESVERATROL; STILBENE DERIVATIVE; SULFONIC ACID DERIVATIVE;

ALCOHOLIC BEVERAGE; ARTICLE; CHEMISTRY; FERMENTATION; FOOD HANDLING; FRUIT; METHODOLOGY; MORUS; PHYSICAL CHEMISTRY; SOUTH KOREA;

ALCOHOLIC BEVERAGES; ANTHOCYANINS; ANTIOXIDANTS; BENZOTHIAZOLES; BIPHENYL COMPOUNDS; FERMENTATION; FLAVONOIDS; FOOD HANDLING; FRUIT; MORUS; PHYSICOCHEMICAL PHENOMENA; PICRATES; POLYPHENOLS; REPUBLIC OF KOREA; STILBENES; SULFONIC ACIDS;

MORUS (ANGIOSPERM); MORUS ALBA;

EID: 84863508205     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02753.x     Document Type: Article

References (38)

1. AOAC. 1990. Official methods of analysis. 18th ed. Maryland: AOAC Intl. p 746.
2. Arnous A, Makris DP, Kefalas P. 2001. Effect of principal polyphenol components in relation to antioxidant characteristics of aged red wines. J Agric Food Chem 49:5736-42.
3. Baur JA, Sinclair DA. 2006. Therapeutic potential of resveratrol: the in vivo evidence. Nat Rev Drug Discov 5:493-506.
4. Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Anal Biochem 239:70-6.
5. Brand-Williams W, Cuvelier ME, Berset C. 1995. Use of a free-radical method to evaluate antioxidant activity. LWT 28:25-30.
6. Castaneda-Ovando A, Pacheco-Hernandez ML, Paez-Hernandez ME, Rodriguez JA, Galan-Vidal CA. 2009. Chemical studies of anthocyanins: a review. Food Chem 113:859-71.
7. De Rosso VV, Mercadante AZ. 2007. Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system. Innov Food Sci Emerg 8:347-52.
8. Ercisli S, Orhan E. 2007. Chemical composition of white (Morus Alba), red (Morus rubra), and black (Morus nigra) mulberry fruits. Food Chem 103:1380-4.
9. Fuhrman B, Volkova N, Suraski A, Aviram M. 2001. White wine with red wine-like properties: increased extraction of grape skin polyphenols improves the antioxidant capacity of the derived white wine. J Agric Food Chem 49:3164-68.
10. Granato D, Katayama FCU, de Castro IA. 2011. Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality. Food Chem 129:356-73.
11. Guerrero PF, Puertas B, Jiménez MJ, Cacho J, Cantos-Villar E. 2010. Monitoring the process to obtain red wine enriched in resveratrol and piceatannol without quality loss. Food Chem 122:195-202.
12. Howitz KT, Bitterman KJ, Cohen HY. 2003. Small molecule activators of sirtuins extend Saccharomyces cerevisiae lifespan. Nature 425:191-6.
13. Jeong JC, Jang SW, Kim TH, Kwon CH, Kim YK. 2010. Mulberry fruit (Moris fructus) extracts induce human glioma cell death in vitro through ROS-dependent mitochondrial pathway and inhibits glioma tumor growth in vivo. Nutr Cancer 62:402-12.
14. Jin TY, Wang MH, Yin Y, Eun JB. 2008. Effect of Citrus junos peel on the quality and antioxidant activity of traditional rice wine, Jinyangju. Korean Soc Food Sci Nutr 37:76-82.
15. Kim EO, Lee YJ, Leem HH, Yu MH, Kang DH, Choi SW. 2010. Comparison of nutritional and functional constituents, and physicochemical characteristics of mulberries from seven different Morus alba L. Cultivars. J Korean Soc Food Sci Nutr 39:1467-75.
16. Kim IH, Kim SH, Kwon JH. 2008a. Fermentation characteristics of yakju added with Acanthopanacis cortex extract. J Korean Soc Food Sci Nutr 37:521-7.
17. Kim SK. 1991. Beneficial medicine, mulberry fruit. In: Bonchohak. Seoul, Korea: Younglimsa. Chapter 17, p 598.
18. Kim YS, Jeong DY, Shin DH. 2008b. Optimum fermentation conditions and fermentation characteristics of mulberry (Morus alba) wine. Korean J Food Sci Technol 40:63-9.
19. Koh KH. 2009. Korean alcohol beverage from the viewpoint of food culture. Korean J Food Culture 24:33-8.
20. Korean Technical Service Inst. 2000. Alcohol beverage analysis regulation. Seoul: Korean Technical Service Inst. p 39-40.
21. Lee J, Chae K, Ha J, Park BY, Lee HS, Jeong S, Kim MY, Yoon M. 2008. Regulation of obesity and lipid disorders by herbal extracts from Morus alba, Melissa officinalis, and Artemisia capillaris in high-fat diet-induced obese mice. J Ethnopharmacol 115:263-70.
22. Lee JY, Kwak EJ. 2011. Physicochemical characteristics and antioxidant activities of grape yakju. Food Sci Biotechnol 20:175-82.
23. Lippi G, Franchini M, Favaloro EJ, Targher G. 2010. Moderate red wine consumption and cardiovascular disease risk: beyond the "French paradox". Semin Thromb Hemost 36:59-70.
24. Liu LK, Lee HJ, Shih YW, Chyau CC, Wang CJ. 2008. Mulberry anthocyanin extracts inhibit LDL oxidation and macrophage-derived foam cell formation induced by oxidative LDL. J Food Sci 73:H113-21.
25. MacDonald-Wicks LK, Wood LG, Garg ML.2006. Methodology for the determination of biological antioxidant capacity in vitro. J Sci Food Agric 86:2046-56.
26. Miller GL. 1959. Use of dinitrosalycilic acid reagent for the determination of reducing sugar. Anal Chem 31:426-8.
27. Moyer RA, Hummer KE, Finn CE, Frei B, Wrodstad RE. 2002. Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes. J Agric Food Chem 50:166-71.
28. Oyaizu, M. 1986. Studies on products of the browning reaction: antioxidative activities of browning reaction products prepared from glucosamine. Eiyogaku Zasshi 44:307-15.
29. Pawlowska AM, Oleszek W, Braca A. 2008. Quali-quantitative analyses of flavonoids of Morus nigra L. and Morus alba L. (Moraceae) fruits. J Agric Food Chem 56:3377-80.
30. Pervaiz S. 2004. Chemotherapeutic potential of the chemopreventive phytoalexin resveratrol. Drug Resist Updat 7:333-44.
31. Radovanović A, Radovanović B, Jovančićević B. 2009. Free radical scavenging and antibacterial activities of southern Serbian red wines. Food Chem 117:326-31.
32. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved abts radical cation decolorization assay. Free Radical Biol Med 26:1231-7.
33. Rocha-Gonzalez HI, Ambriz-Tututi M, Granados-Soto V. 2008. Resveratrol: a natural compound with pharmacological potential in neurodegenerative diseases. CNS Neurosci Ther 14:234-7.
34. Rodríguez-Delgado MA, González G, Pérez-Trujillo JP, García-Montelongo FG. 2002. Trans-resveratrol in wines from the Canary islands (Spain). Analysis by high performance liquid chromatography. Food Chem 76:371-5.
35. Shen Y, Jin L, Xiao P, Lu Y, Bao J. 2009. Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size, and weight. J Cereal Sci 49:106-11.
36. Yoon SK. 1998. Sueun Jabbang (translation). Seoul: Shinkwang. p 125.
37. Yu TS, Kim J, Kim HS, Hyun JS, Ha HP, Park MG. 1998. Bibliographical study on microorganisms of traditional Korean nuruk (since 1945). J Korean Soc Food Sci Nutr 27:789-99.
38. Waterhouse AL. 2002. Wine phenolics. Ann N Y Acad Sci 957:21-36.