Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Total flavonoids and phenolics in fermented soy products and their effects on antioxidant activities determined by different assays.

발효 대두 식품의 폴리페놀, 플라보노이드 함량과 다양한 측정 방법에 따른 항산화 활성 비교

  • Park, Jeong-Woo (Dept. of Food and Nutrition, Brain Korea 21 Project, Yonsei University College of Human Ecology, Yonsei University) ;
  • Lee, Young-Jin (Dept. of Food and Nutrition, Brain Korea 21 Project, Yonsei University College of Human Ecology, Yonsei University) ;
  • Yoon, Sun (Dept. of Food and Nutrition, Brain Korea 21 Project, Yonsei University College of Human Ecology, Yonsei University)
  • 박정우 (연세대학교 식품영양학과) ;
  • 이영진 (연세대학교 식품영양학과) ;
  • 윤선 (연세대학교 식품영양학과)
  • Published : 2007.06.30
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Abstract

This study was conducted to compare the antioxidant activities of fermented soy products such as chungkukjang, meju and doenjang with soybeans. Total phenolic, flavonoids contents and antioxidative activities of the methanol extract of soy and fermented products were compared with specific reference to alpha-diphenyl-2-picryl-hydrozyl (DPPH) radicals scavenging effects, ferric /reducing power (FRAP), inhibition of conjugated diene formation and tyrosinase activities. Total phenolic and flavonoids contents increased in soybeans after fermentation. Fermented soy products also displayed enhanced antioxidative activities in comparison with the non-fermented soybeans. There were linear relationships between total phenolic and flavonoids contents and ferric reducing/antioxidant power of the samples. Overall, the fermented soy products showed a better antioxidant activity than soybeans. Among the 3 kinds of fermented soy products, chungkukjang, meju and deonjang, doenjang exhibited the highest levels of DPPH-free radicals scavenging activity, ferric /reducing power, inhibition of conjugated diene formation and tyrosinase activities. The fermented soy products with longer fermentation time demonstrated the higher antioxidant activities as well as higher total phenols and flavonoids in the order of doenjang > meju > chunghlkjang> soybeans.

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References

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