Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented Vinegars
Abstract
1. Introduction
2. Materials and Methods
2.1. Preparation of Korean Fermented Vinegar Samples
2.2. Physicochemical Analysis
2.2.1. pH
2.2.2. Titratable Acidity
2.2.3. Brix
2.2.4. Total Nitrogen
2.3. Free Sugar Content
2.4. Organic Acid Content
2.5. Free Amino Acid Content
2.6. Antioxidant Capacity
2.6.1. Total Polyphenol Content
2.6.2. Total Flavonoid Content
2.6.3. DPPH (1,1-Diphenyl-2-Picrylhydrazyl) Assay
2.6.4. ABTS [2,2′-Azinobis(3-Ethylbenzothiazoline-6-Sulphonic Acid)] Assay
2.6.5. FRAP (Ferric Reducing Antioxidant Power) Assay
2.7. Enzyme Activity Assay
2.7.1. Collagenase Inhibitory Activity
2.7.2. Tyrosinase Inhibitory Activity
2.8. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Analysis of Korean Fermented Vinegar
3.2. Free Sugar Contents of Korean Fermented Vinegar
3.3. Organic Acid Contents of Korean Fermented Vinegar
3.4. Total Nitrogen and Amino Acid Contents of Korean Fermented Vinegar
3.5. Antioxidant Capacities of Korean Fermented Vinegar
3.6. Skin-Related Functionalities of Korean Fermented Vinegar and Correlation with Qualities of Vinegar
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Yu, H.H.; Jang, S.-W.; Kim, E.; Kim, J.-C.; Jang, M. Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented Vinegars. Foods 2025, 14, 2728. https://doi.org/10.3390/foods14152728
Yu HH, Jang S-W, Kim E, Kim J-C, Jang M. Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented Vinegars. Foods. 2025; 14(15):2728. https://doi.org/10.3390/foods14152728
Chicago/Turabian StyleYu, Hwan Hee, So-Won Jang, Eungyeong Kim, Jong-Chan Kim, and Mi Jang. 2025. "Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented Vinegars" Foods 14, no. 15: 2728. https://doi.org/10.3390/foods14152728
APA StyleYu, H. H., Jang, S.-W., Kim, E., Kim, J.-C., & Jang, M. (2025). Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented Vinegars. Foods, 14(15), 2728. https://doi.org/10.3390/foods14152728