Abstract
Fermentation of the red colored Omija (Schizandra chinensis Baillon) fruit and white sugar at a ratio of 1:1(w/w), results in the production of a concentrated extract called Omija-cheong. The current study undertook a market-basket evaluation for the color value, total acidity, total anthocyanins, total phenols, and antioxidant activity of commercial Omija-cheong products. Based on the market shares and ingredient formula, 9 commercial products were selected for evaluation. Soluble solid contents and total acidity were determined to be 59.15∼70.15 °Brix and 0.94∼2.09%, respectively. The levels of total anthocyanins and total phenols were obtained at 6.06∼16.69 ㎎/L and 1,261.06∼2,285.40 ㎎/L, respectively. The ABTS radical scavenging activity was significantly different among the products, with values ranging from 3.32∼10.14 mM trolox/L. Moreover, the activity was more highly correlated with total phenol contents than total anthocyanins. Significant differences were obtained between the products in the sensory evaluations for color, sourness, and astringency, whereas differences in sweetness and overall acceptability were not significant.
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