가시파래(Enteromorpha prolifera)가 첨가된 막걸리의 품질 특성 및 항산화 활성

Abstract

The objective of the current study was to evaluate the quality characteristics (alcohol contents and antioxidant capacities)and sensory characteristics of the Korean traditional rice-based wine, Makgeolli supplemented with 5% and 10%Enteromorpha prolifera (Ep) during an 8-days cold storage at 4°C. The alcohol content in the unsupplemented Makgeolli(control) and Ep Makgeolli gradually increased from day 0 to day 8 (control, 2.05-8.03; 5% Ep, 2.15-9.03; 10%Ep, 3.15-10.07). The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities was significantly higherin the 10% Ep Makgeolli (75.87%) than 5% Ep Makgeolli (57.34%) and control (21.91%). The ABTS [2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were also significantly higher in the 10%Ep Makgeolli (90.85%) than 5% Ep Makgeolli (75.94%) and control (47.21%). Makgeolli supplemented with 10%Ep had the highest color, smell, taste, and overall acceptance scores. The current study suggest that Makgeolli supplementedwith 10% Ep could be potentially developed because of its high antioxidant properties and good consumeracceptance.