The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics and Antioxidant Activity of Commercial Doenjang and Traditional Doenjang in Korea

국내 시판된장 및 재래된장의 품질 및 항산화 특성

  • Ahn, Jun-Bae (Dept. of Food Service Industry, Seowon University) ;
  • Park, Jin-A (Dept. of Food Service Industry, Seowon University) ;
  • Jo, Hye-Ji (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Woo, In-Hye (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Sang-Hwa (Dept. of Food and Nutrition, Seowon University) ;
  • Jang, Keum-Il (Dept. of Food Science and Technology, Chungbuk National University)
  • 안준배 (서원대학교 외식산업학과) ;
  • 박진아 (서원대학교 외식산업학과) ;
  • 조혜지 (충북대학교 식품공학과) ;
  • 우인혜 (충북대학교 식품공학과) ;
  • 이상화 (서원대학교 식품영양학과) ;
  • 장금일 (충북대학교 식품공학과)
  • Received : 2012.02.13
  • Accepted : 2012.03.11
  • Published : 2012.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study compared the quality and antioxidant characteristics of commercial and traditional Doenjangs from various regions of Korea. The pH, salinity, and brix degree of the samples tested ranged from 4.61~6.36, 0.90~1.00% and 0.97~1.10 $^{\circ}Bx$, respectively. The pH was highest for Doenjang made in the Jeonnam region. No significant differences in the salinity or brix degree of Doenjang from different regions of Korea were found(p>0.05). The L, a, and b-values for color of the Doenjang samples ranged from 52.92~55.00, 0.03~0.62 and -0.74~2.70, respectively. The total polyphenol content(TPC) ranged from 18.71~25.78 mg GAE/$m{\ell}$, and the 1,1-diphenyl-2-picrylhydrazyl(DPPH) and 2,2-azinobis(3-ethyl benzothiazoline)-6-sulfonic acid(ABTS) radical scavenging activities ranged from 6.43~14.38 and 2.46~7.08 mg AE/$m{\ell}$, respectively. The TPC was highest for Doenjang from Gyeongnam, while that from Gyeongbuk had the lowest content. The DPPH radical scavenging activity was highest for Doenjang from Jeonnam and lowest for Doenjang from Gangwon. The ABTS radical scavenging activities for Doenjang from Gyeonggi and Gyeongbuk were lower in comparison to samples from other regions. Consequently these results should provide better information for standardizing and improving the quality and functional activity of commercial Doenjang in Korea.

본 연구에서는 국내의 다양한 지역에서 판매 중인 22가지의 시판 된장을 구입하여 품질특성과 항산화 효과를 비교하고자 하였다. 먼저 pH, 염농도, 당도는 각각 4.61~6.36, 0.90~1.00 및 0.97~1.10%의 범위를 나타내었다. pH의 경우, 전남 지역의 된장이 가장 높게 나타났으며, 염도와 당도의 경우, 유의적인 차이는 나타나지 않았다(p>0.05). 된장 색도의 경우 L, a 및 b 값은 각각 52.92~55.00, 0.03~0.62 및 -0.74~2.70의 범위로 다양하게 나타났다. 총 폴리페놀 함량은 18.71~25.78 mg GAE/$m{\ell}$, DPPH 및 ABTS 라디칼 소거능은 각각 6.43~14.38 및 2.46~7.08 mg AE/$m{\ell}$를 나타내었다. 총 폴리페놀 함량은 경남 지역의 된장이 가장 높게 나타난 반면, 경북 지역의 된장이 가장 낮은 함량을 나타내었다. 그리고 DPPH 라디칼 소거능은 전남 지역의 된장이 가장 높은 활성을 나타내었고, 강원지역의 된장이 낮은 활성을 나타내었으며, ABTS 라디칼 소거능은 경기 지역과 경북 지역의 된장이 낮은 활성을 나타내었다. 이는 지역별 된장을 제조하기 위한 방법과 대두의 종류와 전분질 함량 그리고 된장의 발효조건 및 숙성기간의 차이 때문이라고 생각되며, 된장의 품질 및 기능성 향상을 위해 그리고 된장의 표준화를 위해 각각의 차이점에 대한 적절한 조건이 제시되어야 한다.

Keywords

References

  1. Ahn SC, Bog HJ. 2007. Consumption pattern and sensory evaluation of traditional Doenjang and commercial Doenjang. Korean J Food Cul 22:633-6443
  2. Blois MS. 1958. Antioxidant determinations by the use a stable free radical. Nature 26:1199-1203
  3. Chang M, Kim IC, Chang HC. 2010. Effect of solar salt on the quality characteristics of Doenjang. J Korean Soc Food Sci Nutr 39:116-124 https://doi.org/10.3746/jkfn.2010.39.1.116
  4. Choi GN, Jeong CH, Kim JH, Kwak JH, Shin YH, Lee SC, Cho SH, Choi SG, Heo HJ. 2009. Effect of storage temperature and water activity on antioxidant activities of powdered green tea extracts. Korean J Food Preserv 16:333-341
  5. Choi SH, Kim YS. 2002. The sensory properties and flavor components of the white bread added with arrowroot juice. Korean J Food Sci Technol 34:604-609
  6. Chung SK, Choi DM, Joung YM, Shin DJ. 2010. Effect of reuse of Onggi containers on the quality of anchovy soy sauce. Korean J Food Preserv 17:223-229
  7. Dewanto V, Xianzhong W, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agr Food Chem 50:4959-4964 https://doi.org/10.1021/jf0255937
  8. Gramza A, Khokhar S, Yoko S, Swiglo AG, Hes M, Korczak J. 2006. Antioxidant activity of tea extracts in lipids and correlation with polyphenol content. Eur J Lipid Sci Technol 108:351-362 https://doi.org/10.1002/ejlt.200500330
  9. Hammerschmidt P, Pratt D. 1978. Phenolic antioxidants of dried soybean. J Food Sci 43:556-559 https://doi.org/10.1111/j.1365-2621.1978.tb02353.x
  10. Hong JS, Park JR, Jeon JR, Cha MH, Kim J, Kim JH. 2004. Quality characteristics and angiotensin converting enzyme inhibitory activity of Doenjang prepared with Bacillus subtilis SS103. J East Asian Soc Dietary Life 14:363-369
  11. Jo HW, Park JC. 2008. Phenolic compounds isolated from the leaves of Angelica keiskei showing DPPH radical scavenging effect. Korean J Pharmacogn 39:146-149
  12. Jung BM, Roh SB. 2004. Physicochemical quality comparison of commercial Doenjang and traditional green tea Doenjang. J Korean Soc Food Sci Nutr 33:132-139 https://doi.org/10.3746/jkfn.2004.33.1.132
  13. Kim HE, Han SY, Jung JB, Ko JS, Kim YS. 2011a. Quality characteristics of Doenjang(soybean paste) prepared with germinated regular soybean and black soybean. Korean J Food Sci Technol 43:361-368 https://doi.org/10.9721/KJFST.2011.43.3.361
  14. Kim JW, Doo HS, Kwon TH, Kim YS, Shin DH. 2011b. Quality characteristics of Doenjang meju fermented with Aspergillus species and Bacillus subtilis during fermentation. Korean J Food Preserv 18:397-406 https://doi.org/10.11002/kjfp.2011.18.3.397
  15. Kim MH, Im SS, Yoo YB, Kim GE, Lee JH. 1994. Antioxidative materials in domestic meju and Doenjang 4. setaration of phenolic compounds and their antioxidative activity. J Korean Soc Food Nutr 23:792-798
  16. Kim SH, Kim SJ, Kim BH, Kang SG, Jung ST. 2000. Fermentation of Doenjang prepared with sea salt. J Korean Soc Appl Biol Chem 49:7-14
  17. Kim SH. 1998. New Trends of studying on potential activities of Doen-Jang(fibrinolytic activity). Korea Soybean Digest 15:8-15
  18. Kwon SH, Shon MY. 2004. Antioxidant and anticarcinogenic effects of traditional Doenjang during maturation periods. Korean J Food Preserv 11:461-467
  19. Lee CH, Moon SY, Lee JC, Lee J. 2004. Study on the antioxidant activity of soybean products extracts for application of animal products. Korean J Food Sci Ani Resour 24:405-410
  20. Lee CH, Youn Y, Song GS, Kim YS. 2011. Immunostimulatory effects of traditional Doenjang. J Korean Soc Food Sci Nutr 40:1227-1234 https://doi.org/10.3746/jkfn.2011.40.9.1227
  21. Lee JJ, Cho CH, Kim JY, Kee DS, Kim HB. 2001. Antioxidant activity of substances extracted by alcohol from Chungkookjang powder. Korean J Microbiol 37:177-181
  22. Lee JY, Mok CK. 2010. Changes in physicochemical properties of low salt soybean paste(Doenjang) during fermentation. Food Engin Prog 14:153-158
  23. Lee SH, Hwang IG, Kim HY, Lee HK, Lee SH, Woo SH, Lee JS, Jeong HS. 2010. Starch properties of deahak waxy corn with different harvest times. J Korean Soc Food Sci Nutr 39:573-579 https://doi.org/10.3746/jkfn.2010.39.4.573
  24. Lee SK, Kim ND, Kim HJ, Park JS. 2002. Development of traditional Doenjang improved in color. Korean J Sci Technol 34:400-406
  25. Lee SM, Chang HC. 2009. Growth-inhibitory effect of the solar salt-Doenjang on cancer cells, AGS and HT-29. J Korean Soc Food Sci Nutr 38:1664-1671 https://doi.org/10.3746/jkfn.2009.38.12.1664
  26. Lim SY, Park KY, Rhee SH. 1999. Anticencer effect of Doenjang in vitro sulforhodamine B(SRB) assay. J Korean Sor Food Sci Nutr 28:240-245
  27. Mok CK, Song KT, Lee JY, Park YS, Lim SB. 2005. Changes in microorganisms and enzyme activity of low salt soybean paste(Doenjang) during fermantation. Food Engin Prog 9:112-117
  28. No JD, Lee DH, Lee DH, Choi SY, Kim NM, Lee JS. 2006. Changes of quality and physiological functionality during the fermentation of Doenjangs made by isolated Nuruk mold and commercial Nuruk mold. J Korean Soc Food Sci Nutr 35:1025-1030 https://doi.org/10.3746/jkfn.2006.35.8.1025
  29. Oh HJ, Kim CS. 2007. Antioxidant and nitrite scavenging ability of fermented soybean foods(Chungkukjang, Doenjang). J Korean Soc Food Sci Nutr 36:1503-1510 https://doi.org/10.3746/jkfn.2007.36.12.1503
  30. Park JW, Lee YJ, Yoon S. 2007. Total flavonoids and phenolics in fermented soy products and their effects on antioxidant activities determined by different assays. Korean J Food Cul 22:353-358
  31. Park KY, Moon SH, Baik HS, Cheigh HS. 1990. Antimutagenic effect of Doenjang(Korea fermented soy paste) toward aflatoxin B1. J Korean Soc Food Nutr 19:156-162
  32. Pratt DE, Birac PM. 1979. Source of antioxidant activity of soybeans and products. J Food Sci 44:1720-1722 https://doi.org/10.1111/j.1365-2621.1979.tb09125.x
  33. Ryu BM, Sugiyama K, Kim JS, Park MH, Moon GS. 2007. Studies on physiological and functional properties of Susijang, fermented soybean paste. J Korean Soc Food Sci Nutr 36:137-142 https://doi.org/10.3746/jkfn.2007.36.2.137

Cited by

  1. Antioxidant Activity of Korean Traditional Soy Sauce Fermented in Korean Earthenware, Onggi, from Different Regions vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.847
  2. Bacterial Community of Traditional Doenjang in Longevity Area and Antagonistic Effect against Bacillus cereus vol.45, pp.7, 2016, https://doi.org/10.3746/jkfn.2016.45.7.1035
  3. A study on the customer's perception of Korean traditional soy sauce and soybean paste products in Seoul and Gyeonggi-do vol.45, pp.6, 2012, https://doi.org/10.4163/kjn.2012.45.6.577
  4. Quality and Antioxidant Properties of Tofu Coagulated with 'Tsugaru' Apple (Malus domestica Borkh) Juice vol.45, pp.8, 2016, https://doi.org/10.3746/jkfn.2016.45.8.1130
  5. Characterization Analysis of Functional Gochujang including Grain Syrup with Tomato Puree vol.22, pp.11, 2012, https://doi.org/10.5352/JLS.2012.22.11.1463
  6. Antioxidant Production by Bacillus methylotrophicus Isolated from Chungkookjang, Korean Traditional Fermented Food vol.22, pp.7, 2013, https://doi.org/10.5322/JESI.2013.22.7.855
  7. Antioxidant Activity of Korean Traditional Soy Sauce vol.44, pp.9, 2015, https://doi.org/10.3746/jkfn.2015.44.9.1399
  8. Determination of Amounts of Benzoic Acid and Propionic Acid in Fermented Soybean Products vol.45, pp.5, 2013, https://doi.org/10.9721/KJFST.2013.45.5.565
  9. Analysis of Quality Characteristics of Regional Traditional and Commercial Soybean Pastes (Doenjang) vol.32, pp.6, 2016, https://doi.org/10.9724/kfcs.2016.32.6.686
  10. Physicochemical Characteristics and Antioxidative Effects of Barley Soybean Paste (Doenjang) Containing Kelp Extracts vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1843
  11. Biological Activities and Physiochemical Properties of Gangwon-do Endemic Makjang Products vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.862
  12. Quality Characteristics and Antioxidant Activity of Doenjang Made from Lipoxygenase-Free Genotypes Soybeans vol.45, pp.1, 2016, https://doi.org/10.3746/jkfn.2016.45.1.035
  13. Quality Characteristics and Antioxidant Activities of Commercial Makjang vol.31, pp.1, 2015, https://doi.org/10.9724/kfcs.2015.31.1.026
  14. Quality Characteristics and Composition Profile of Traditional Doenjang and Manufactured Doenjang during Storage Time vol.29, pp.5, 2016, https://doi.org/10.9799/ksfan.2016.29.5.785
  15. Quality Characteristics and Antioxidant Activity of Espresso Coffee Prepared with Green Bean Fermented by Lactic Acid Bacteria vol.45, pp.12, 2016, https://doi.org/10.3746/jkfn.2016.45.12.1799
  16. In vitro Antioxidant Effects of Sarijang vol.43, pp.4, 2014, https://doi.org/10.3746/jkfn.2014.43.4.618
  17. (fermented soybean paste) in Korea pp.08878250, 2018, https://doi.org/10.1111/joss.12462
  18. 온도 변화 방법을 이용한 조미계란의 신속 가염 방법 vol.25, pp.2, 2012, https://doi.org/10.9799/ksfan.2012.25.2.393
  19. 원료 배합비를 달리하여 제조한 메밀 속성장의 이화학적 특성 및 항산화 활성 vol.42, pp.8, 2012, https://doi.org/10.3746/jkfn.2013.42.8.1236
  20. 고추씨를 첨가한 저염 고추장의 품질 분석 vol.21, pp.6, 2012, https://doi.org/10.20878/cshr.2015.21.6.016
  21. 국내에서 분리된 황국균을 활용한 된장 제조 및 특성 분석 vol.44, pp.1, 2016, https://doi.org/10.4014/mbl.1511.11012
  22. 소금 종류를 달리하여 제조한 된장들의 발효 중 protease 역가 및 항산화 활성 변화 vol.44, pp.3, 2016, https://doi.org/10.4014/mbl.1606.06005
  23. Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화 vol.24, pp.5, 2017, https://doi.org/10.11002/kjfp.2017.24.5.697
  24. Analysis of the Physicochemical Characteristics and Antioxidant Activities with Consumer Acceptance Test in Commercial Doenjang Products of Large Corporations and Small Businesses vol.34, pp.6, 2018, https://doi.org/10.9724/kfcs.2018.34.6.576
  25. 전북지역 전통 된장의 품질특성 및 항산화 활성 vol.32, pp.6, 2012, https://doi.org/10.9799/ksfan.2019.32.6.598
  26. 김치 유래 Lactobacillus plantarum을 이용한 팽화 검은콩 발효물의 제조 및 품질특성 vol.35, pp.6, 2020, https://doi.org/10.13103/jfhs.2020.35.6.618
  27. Isolation of Microorganism with High Protease Activity from Doenjang and Production of Doenjang with Isolated Strain vol.50, pp.1, 2012, https://doi.org/10.3746/jkfn.2021.50.1.79
  28. 경남지역 전통 된장의 숙성기간에 따른 품질 특성 및 미생물 군집 비교 vol.34, pp.1, 2012, https://doi.org/10.9799/ksfan.2021.34.1.058
  29. Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents vol.28, pp.2, 2021, https://doi.org/10.11002/kjfp.2021.28.2.169
  30. Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea vol.9, pp.7, 2021, https://doi.org/10.3390/microorganisms9071348
  31. Quality and Antioxidant Characteristics of Apple Puree Containing Peel and Added Vitamin C vol.50, pp.9, 2021, https://doi.org/10.3746/jkfn.2021.50.9.992
  32. Quality and Antioxidant Activity of Soybean Curd Supplemented with Gloiopeltis furcata Juice vol.33, pp.6, 2021, https://doi.org/10.13000/jfmse.2021.12.33.6.1326