The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study on the Antioxidant Effect of Doenjang Prepared with Vegetable Water

채소수로 제조한 된장의 항산화 효과 연구

  • Kim, Do Hee (Dept. of Food & Nutrition, Hoseo University) ;
  • Shin, Ye Ji (Dept. of Food & Nutrition, Hoseo University) ;
  • Kang, Myung Hwa (Dept. of Food & Nutrition․Institue of Bacal Sciences, Hoseo University)
  • 김도희 (호서대학교 식품영양학과) ;
  • 신예지 (호서대학교 식품영양학과) ;
  • 강명화 (호서대학교 식품영양학과.기초과학연구소)
  • Received : 2022.02.24
  • Accepted : 2022.04.06
  • Published : 2022.04.30
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Abstract

This study compared and analyzed the antioxidant effect of Doenjang prepared from vegetable water, and explored the optimal addition ratio of vegetables of 5 kinds and the possibility of application to Doenjang. The sample is three kinds of vegetable water (VW1, VW2, VW3) prepared by adding different ratios of radish, carrot, green onion, onion and shiitake mushroom and Denjang prepared using it. Doenjang was aged and fermented at about 40℃ for 40 days, and then separated and used only solids. The content of their antioxidant compounds was measured the content of total phenolic acid contents and total flavonoid contents. In addition, the antioxidant effect was measured by electron donating activity, SOD-like activity, ABTs radical scavenging activity and reducing power. The total phenolic acid contents and total flavonoid contents were high at VW3 and that Doenjang made with VW3. Electron donating activity and SOD-liked activity were high at VW2 and Doenjang made with VW2. ABTs radical scavenging activity was high in Doenjang made of VW3, and Reducing power was high in VW3. Therefore, if Doenjang is prepared with vegetable water prepared by properly mixing 5 types of vegetables, the possibility of developing Doenjang with high antioxidant effect was suggested.

Keywords

Acknowledgement

본 연구는 산업통상자원부의 사회적경제 혁신성장사업(과제번호 P0013046)의 지원을 받아 수행되었습니다.

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