연잎(Nelumbo nucifera) 분말을 첨가하여 제조한 막걸리의 발효 중 품질 특성 및 항산화 활성

Abstract

As an aquatic plant, the lotus leaf Nelumbo nucifera is rich in polyphenols, carotenoids, and flavonoids. We analyzed the chemical (pH, acidity, sugar, alcohol), microbiological (lactic acid bacteria, yeast), and antioxidant activity of Makgeolli supplemented with 5% and 10% lotus leaf (ll) during fermentation for 7 days. The pH of the non-additive group (control) was 3.10–6.03, that of the 5% added group was 3.17–5.77, and that of the 10% added group was 3.27–5.70, which decreased significantly (P<0.05) as the fermentation time elapsed. The acidity and sugar content were 1.89–2.12% and 9.10–12.90 Brix, respectively, which were significantly higher (P<0.05) as the amount of added ll increased. The alcohol content was 5.90–7.20% and was the highest on the seventh day of fermentation. The lactic acid bacteria was 6.07–7.17 log CFU/mL, which was higher in ll Makgeolli. Yeast increased until day 3 and then decreased to 3.27–5.86 log CFU/mL. DPPH (1,1-diphenyl-2-picrylhdrazyl) and ABTS [2,2′-azino-bis (3-ethylbenzothiazoline- 6-sulfonic acid)] radical scavenging activities were higher in ll Makgeolli (DPPH 68.72–81.48%, ABTS 90.71–91.67%). In this study, the commercialization potential of ll Makgeolli was expanded by enhancing the quality and antioxidant function of Makgeolli added with ll.