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http://dx.doi.org/10.9799/ksfan.2012.25.1.142

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

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)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.1, 2012 , pp. 142-148 More about this Journal
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.
Keywords
Doenjang; quality; total polyphenol content; DPPH radical scavenging activity; ABTS radical scavenging activity;
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Times Cited By KSCI : 25  (Citation Analysis)
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