earticle

영어

Aronia is tremendous known to excellent food for anti-cancer and anti-bacterial and the Kimchi which occupies a prominent position in dietary life of Korea is also a significantly outstanding food for prevention of constipation and colorectal cancer or intestinal regulation. For development of manufacturing technique of functionality Aronia added Kimchi that has a superior medical action, the effects during Kimchi production were researched through fermentation with water and 70% ethanol extract or addition of powder of 0.5% to 2% within 5℃ to 15℃. Optimal fermentation temperature of Aronia added Kimchi was 10 ℃ and when the addition rate of water or ethanol extract was 1 % was adequate. Furthermore, optimal fermentative temperature and times of Aronia powder added Kimchi were similar to that add Aronia extract but the addition rate was 0.5 % which was a half of extract additive. The total polyphenol content of the fermented functional Kimchi which has added with Aronia was twice higher than that of the control Kimchi. DPPH radical and ABTS anion scavenging of the functional Kimchi were 2.7 times and 1.7 times higher than those of the control Kimchi, respectively as well (p<0.05). This was observed as the result of 1.6 times higher antioxidant effect of the functional Kimchi than the control Kimchi. As the total content of polyphenol was increased during fermentation of the functional Kimchi with various food materials, high anti-oxidant activity of the functional Kimchi was observed as well. This result shows that the antioxidant effect of the functional Kimchi is increased by adding Aronia melnocarpar which has high antioxidant activity and good antioxidant functionality.