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김정인(Jung-In Kim),한도원(Do-Won Han),윤정아(Jung-A Yun),백희진(Hee-Jin Baek),임상욱(Sang-Wook Lim) 한국생물공학회 2018 KSBB Journal Vol.33 No.2
The purpose of this study was to investigate pancreatic lipase inhibitory activities and antioxidant activities of carrot juice and fermented carrot vinegar in vitro. Carrot juice was prepared using a low-speed masticating juicer. Carrot juice was fortified with pear extract to 24 obrix, and then alcoholic fermentation was conducted using Saccharomyces cerevisiae (EC-1118) (3%) at 30℃. The alcohol fermentation product was fermented using Acetobacter pasteurianus (KCCM 12654) (5%) at 25℃ to produce carrot vinegar. Pancreatic lipase inhibitory activity and DPPH radical scavenging activity of carrot vinegar were 4.1 and 4.6 times higher than that of carrot juice, respectively (p<0.01). Total polyphenol contents of carrot juice and vinegar were 8.6 and 18.1 mg TAE/100 mL, respectively. Flavonoid contents of carrot juice and vinegar were 1.0 and 10.5 mg CTE/100 mL, respectively. The result demonstrated that fermented carrot vinegar could be a possible candidate for anti-obesity agent.
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