Composition and biochemical properties of l-carnitine fortified Makgeolli brewed by using fermented buckwheat

Namhyeon Park, Thi Thanh Hanh Nguyen, Gang Hee Lee, Shi Na Jin, So Hyung Kwak, Tae Kyung Lee, Yeong Hwan Choi, Seong Bo Kim, Atsuo Kimura, Doman Kim

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l-carnitine were utilized to brew l-carnitine fortified Makgeolli with rice. Makgeolli was prepared in two-stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8-fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%–65.7%). The amounts of l-carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8–1.0, and 1.0–1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l-carnitine and flavonols, but also made effective alcohol production (2.8%–8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.

Original languageEnglish
Pages (from-to)2293-2300
Number of pages8
JournalFood Science and Nutrition
Volume6
Issue number8
DOIs
Publication statusPublished - 2018 Nov

All Science Journal Classification (ASJC) codes

  • Food Science

Fingerprint Dive into the research topics of 'Composition and biochemical properties of l-carnitine fortified Makgeolli brewed by using fermented buckwheat'. Together they form a unique fingerprint.

  • Cite this

    Park, N., Nguyen, T. T. H., Lee, G. H., Jin, S. N., Kwak, S. H., Lee, T. K., Choi, Y. H., Kim, S. B., Kimura, A., & Kim, D. (2018). Composition and biochemical properties of l-carnitine fortified Makgeolli brewed by using fermented buckwheat. Food Science and Nutrition, 6(8), 2293-2300. https://doi.org/10.1002/fsn3.803