Abstract
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 (p0.01). 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.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
