Browse > Article
http://dx.doi.org/10.9799/ksfan.2020.33.1.086

Effects of Antioxidant and Quality Characteristics of Herb Soy Sauce  

Kim, Ki-Myong (Dept. of Food & Nutrition, Honam University)
Shin, Ji-Sun (Food Research Center, Jeollanamdo Bioindustry Foundation)
Lee, Jae-Woo (Dept. of Food & Nutrition, Gimcheon University)
Publication Information
The Korean Journal of Food And Nutrition / v.33, no.1, 2020 , pp. 86-90 More about this Journal
Abstract
Herb soy sauce was prepared by extracting rosemary, lemon balm, spearmint and peppermint at a low temperature in fresh soy sauce. The antioxidant and physicochemical properties of herb soy sauces were examined. Herb soy sauces were prepared by adding 2.5% (w/v) of herbs to fresh soy sauce at 60℃. The total polyphenol, DPPH%, ABTS% increased with extracting time but five minutes extraction with sufficient antioxidant herb soy sauce could be prepared. The antioxidant powers of herb soy sauces were higher in lemon balm extract, and the rosemary extract showed the lowest. Soy sauces added with herbs had lower pH and salinity (p<0.05) and higher sugar content than without herbs. The colorness according to the type of herbs showed significant difference.
Keywords
herb; soy sauce; antioxidant; extraction; lemon balm;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Choe E, Kim J. 2018. Effect of tocopherols present in soybean oil on the antioxidant activity of peppermint extract during autoxidation of oil-in-water emulsion. Korean J Food Cookery Sci 34:172-177   DOI
2 Choi SY, Sung NJ, Kim HJ. 2006. Physicochemical analysis and sensory evaluation of fermented soy sauce from Gorosoe (Acer mono Max.) and Kojesu (Betula costata T.) saps. Korean J Food Nutr 19:318-326
3 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200   DOI
4 Cho SH, CHoi YJ, Oh JY, Kim NG, Rho CW, Choi CY, Cho SH. 2007. Quality characteristics of Kanjang (soy sauce) fermentation with bamboo sap, xylem sap and Gorosoe. Korean J Food Preserv 14:294-300
5 Gad AS, Sayd AF. 2015. Antioxidant properties of rosemary and its potential uses as natural antioxidant in dairy products: A review. Food Nutr Sci 6:179-193   DOI
6 Kim SK, Ahn CB, Kang OJ. 1993. Preparation of imitation sauce from enzymatic hydrolysate of cod skin gelatin. J Korean Soc Food Sci Nutr 22:470-475
7 Jeong YU, Lee H, Park H, Kim K, Kim S, Park YJ. 2018. Studies on antioxidant, anti-inflammation and tyrosinase inhibitory activities of Melissa officinalis extracts and their fractions. J Soc Cosmet Sci Korea 44:465-475   DOI
8 Kang IJ, Ham SS, Chung CK, Lee SY, Oh DH, Do JJ. 1999. Production and characteristics of fermented soy sauce from mountain herbs. Korean J Food Sci Technol 31:1203-1210
9 Kim JH. 2003. Effect of rosemary leaf on quality and sensory characteristics of kimchi. Korean J Food Nutr 16:283-288
10 Oh HS, Kim JH. 2006. Development of functional soy-based stew sauce including hot water extract of Cornus officinalis. S. et Z. J Korean Soc Food Cult 21:550-558
11 Oh KH, Song HS. 2013. Sensory evaluation of seasoned soy sauce with hutgae (Hovenia dulcis Thumb) fruit and pear extracts. Korean J Food Nutr 26:323-328   DOI
12 Osawa T. 1994. Novel natural antioxidants for utilization in food and biological system. In Uritani I, Garcia VV, Mendoza EM (Eds.), Postharvest Biochemistry of Plant Food Material in the Tropics. pp.241-251. Japan Scientific Societies Press
13 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26:1231-1237   DOI
14 Folin O, Dennis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12:239-243   DOI
15 Shin JH, Chung MJ, Kim HS, Kim HJ, Sung NJ. 2001. The effect of soybean and hearbs on formation of N-nitrosamine during the fermentation of low salted anchovy. Korean J Food Nutr 14:204-210
16 Richheimer SL, Bernart MW, King GA, Kent MC, Beiley DT. 1996. Antioxidant activity of lipid-soluble phenolic diterpenes from rosemary. J Am Oil Chem Soc 73:507-514   DOI
17 Ryu KY, Kim AG, Kim TS, Lee HH, Seo KW, Cho BS. 2018. Inhibition effect of herbs on the rancidity of soybean oil. Korean J Food Preserv 25:36-43   DOI
18 Shim SL, Ryu KY, Kim W, Jun SN, Seo HY, Han KJ, Kim JH, Song HP, Cho NC, Kim KS. 2008. Physicochemical characteristics of medicinal herbs Ganjang. Korean J Food Preserv 15:243-252
19 Yu MH, Chae IG, Jung YT, Jeong YS, Kim HI, Lee IS. 2011. Antioxidative and antimicrobial activities of methanol extract from Rosmarinus officinalis L. and their fractions. J Life Sci 21:375-384   DOI