Browse > Article
http://dx.doi.org/10.9724/kfcs.2016.32.2.188

Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract  

Choi, Myoung Hyo (Namhae Garlic Research Institute)
Kang, Jae Ran (Namhae Garlic Research Institute)
Kang, Min Jung (Namhae Garlic Research Institute)
Sim, Hye Jin (Namhae Garlic Research Institute)
Lee, Chang Kwon (Monggo Foods Co., Ltd.)
Kim, Gyoung Min (Namhae Garlic Research Institute)
Kim, Dong Gyu (Namhae Garlic Research Institute)
Shin, Jung Hye (Namhae Garlic Research Institute)
Publication Information
Korean journal of food and cookery science / v.32, no.2, 2016 , pp. 188-196 More about this Journal
Abstract
Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.
Keywords
soy sauce; black garlic extract; polysaccharide; DPPH; ABTS;
Citations & Related Records
Times Cited By KSCI : 24  (Citation Analysis)
연도 인용수 순위
1 Choi KS, Lee HJ, Kwon DJ. 2009. Physicochemical and microbiological properties of Korean traditional Meju. Korean J Food Preserv 16(2):217-222.
2 Chung MJ, Jo JS, Kim HJ, Sung NJ. 2001. The components of the fermented soy sauce from Gorosoe and bamboos sap. Korean J Food Nutr 14(2):167-174.
3 Hong WJ, Kim SM. 2013. Quality characteristics, shelf-life, and bioactivities of the low salt squid Jeot-gal with natural plant extracts. J Korean Soc Food Sci Nutr 42(5):721-729.   DOI
4 Jang DK, Woo KL, Lee SC. 2003. Quality characteristics of soy sauces containing shiitake mushroom (Lentinus edodes). J Korean Soc Agric Chem Biotechnol 46(3):220-224.
5 Jang YJ, Kim EJ, Choi YH, Choi HS, Song J, Choi JH, Park SY. 2014. Quality characteristics of Korean traditional Kanjang containing Astragalus memvranaceus. Korean J Food Preserv 21(6):885-891.   DOI
6 Jeon MS, Sohn KH, Chae SH, Park HK, Jeon HJ. 2002. Color characteristics of Korean traditional soy sauces prepared under different processing conditions. J Korean Soc Food Sci Nutr 31(1):32-38.   DOI
7 Jeong SJ, Shin MJ, Jeong SY, Yang HJ, Jeong DY. 2014. Characteristic analysis and production of short-ripened Korean traditional soy sauce added with rice bran. J Korean Soc Food Sci Nutr 43(4):550-556.   DOI
8 Kataoka S. 2005. Functional effects of Japanese style fermented soy sauce and its compounds. J Biosci Bioeng 100(3):227-234.   DOI
9 Kim JA, Cho MS. 2009. Quality changes of immature green cherry tomato pickles with different concentration of soy sauce and soaking temperature during storage. Korean J Food Culture 24(3):295-307.
10 Kim JK, Kim CS. 1980. The taste components of ordinary Korean soy sauce. J Korean Agric Chem Soc 23(2):89-105.
11 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200.   DOI
12 Canizares P, Gracia I, Gomez LA, Garcia A, de Argila CM, Boixeda D, de Rafael L. 2004. Thermal degradation of allicin in garlic extracts and its implication on the inhibition of the in-vitro growth of Helicobacter pylori. Biotechnol Prog 20(1):32-37.   DOI
13 Choi DJ, Lee SJ, Kang MJ, Cho HS, Sung NJ, Shin JH. 2008. Physicochemical characteristics of black garlic (Allium sativum L.). J Korean Soc Food Sci Nutr 37(4):465-471.   DOI
14 Kim JS, Kim HO, Moon GS, Lee YS. 2008. Comparison of characteristics between soy sauce and black soy sauce according to the ripening period. J East Asian Soc Dietary Life 18(6):981-988.
15 Kim KK, Park HC, Son HJ, Kim YG, Lee SM, Choi IS, Choi YW, Shin TS. 2007. Antimicrobial and anticancer activity of Korean traditional soy sauce and paste with Chopi. J Life Sci 17(8):1121-1128.   DOI
16 Kim KR, Lee SJ, Shin JH, Seo JK, Shon MY, Sung NJ. 2002. The formation of N-nitrosamine in soy sauce, soybean paste and beer under simulated gastric digestion. J Korean Soc Food Sci Nutr 31(3):378-383.   DOI
17 Kim YS, Shin DB, Koo MS, Oh HI. 1994. Changes in nitrogen compounds of traditional Kochujang during fermentation. Korean J Food Sci Technol 26(4):389-392.
18 Ko YJ, Lee GR, Ryu CH. 2013. Anti-inflammatory effect of polysaccharide derived from commercial Kanjang on mast cells. J Life Sci 23(4):569-577.   DOI
19 Kobayashi M, Matsushita H, Yoshida K, Tsukiyama RI, Sugimura T, Yamamoto K. 2004. In vitro and in vivo anti-allergic activity of soy sauce. Int J Mol Med 14(5):879-884.
20 Kobayashi M, Nagatani Y, Magishi N, Tokuriki N, Nakata Y, Tsukiyama RI, Imai H, Suzuki M, Saito M, Tsuji K. 2006. Promotive effect of Shoyu polysaccharides from soy sauce on iron absorption in animals and humans. Int J Mol Med 18(6):1159-1163.
21 Korea Food and Drug Administration. 2015. Food code. Available from: http://www.foodsafetykorea.go.kr/portal/safefoodlife/food /foodRvlv/foodRvlv.do. Accessed December 21, 2015.
22 Kwon OC, Shin JH, Sung NJ. 2005. Effect of garlic on lipids of low salted anchovy during fermentation. J Korean Soc Food Sci Nutr 34(3):420-426.   DOI
23 Lee MS, Shin KS. 2013. Macrophage activation by polysaccharides from Korean's commercial and traditional soy sauces. Korean J Food Nutr 26(4):797-805.   DOI
24 Lee JG, Kwon KI, Choung MG, Kwon OJ, Choi JY, Im MH. 2009. Quality analysis on the size and the preparation method of Meju for the preparation of Korean traditional soy sauce (Kanjang). J Appl Biol Chem 52(4):205-211.   DOI
25 Lee JJ, Kim AR, Chang HC, Lee MY. 2009. Antioxidative effects of Chungkukjang preparation by adding solar salt. Korean J Food Preserv 16(2):238-245.
26 Lee KY, Kim HS, Lee HG, Han O, Chang UJ. 1997. Studies on the prediction of the shelf-life of Kochujang through the physicochemical and sensory analysis during storage. J Korean Soc Food Sci Nutr 26(4):588-594.
27 Lee MS, Shin KS. 2014. Intestinal immune-modulating activities of polysaccharides isolated from commercial and traditional Korean soy sauces. J Korean Soc Food Sci Nutr 43(1):9-15.   DOI
28 Lim SI, Song SM. 2010. Changes in characteristics of low-salted Kochujang with licorice (Glycyrrhiza glabra), mustard (Brassica juncea), and chitosan during fermentation. J Korean Soc Food Sci Nutr 39(4):560-566.   DOI
29 Matsushita H, Kobayashi M, Tsukiyama RI, Fujimoto M, Suzuki M, Tsuji K, Yamamoto K. 2008. Stimulatory effect of Shoyu polysaccharides from soy sauce on the intestinal immune system. Int J Mol Med 22(2):243-247.
30 Matsushita H, Kobayashi M, Tsukiyama RI, Yamamoto K. 2006. In vitro and in vivo immunomodulating activities of Shoyu polysaccharides from soy sauce. Int J Mol Med 17(5):905-909.
31 Ministry of Food and Drug Safety. 2015. Status of sodium intake. Available from: http://www.foodnara.go.kr/Na_down/res/contents/natrium2.jsp. Accessed December 21, 2015.
32 Oke M, Jacob JK, Paliyath G. 2010. Effect of soy lecithin in enhancing fruit juice/sauce quality. Food Res Int 43(1):232-240.   DOI
33 Moon GS, Cheigh HS. 1987. Antioxidative characteristics of soybean sauce in lipid oxidation process. Korean J Food Sci Technol 19(6):537-542.
34 Moon GS, Song YS, Lee CG, Kim SK, Ryu BM, Jeon YS. 1997. The study on the salinity of Kimchi and subjective perception of salinity in Pusan area. Korean J Soc Food Sci 13(2):179-184.
35 Oh SC, Song SI, Jang GH. 2013. The effect of squid ink on the textural properties of squid during low salt fermentation. J Korean Oil Chemists Soc 30(3):488-493.   DOI
36 Park HK, Sohn KH, Park OJ. 1997. Analysis of significant factors in the flavor of traditional Korean soy sauce (I)-Analysis of general characteristics, sugars and organic acids contents-. Korean J Dietary Culture 12(1):53-61.
37 Park YM, Kim JK. 1997. Characterization of the degradation of pear fruit cell wall by pectolytic enzymes and their use in fruit tissue liquefaction. J Korean Soc Hortic Sci 38(3):255-262.
38 Rahman MS. 2007. Allicin and other functional active components in garlic: Health benefits and bioavailability. Int J Food Prop 10(2):245-268.   DOI
39 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 Radic Biol Med 26(9):1231-1237.   DOI
40 Richard Forget FC, Goupv PM, Nicolas JJ. 1992. Cysteine as an inhibitor of enzymatic browning. 2. Kinetic studies. J Agric Food Chem 40(11):2108-2113.   DOI
41 Sung NJ, Hwang OJ, Lee EH. 1988. Studies on N-nitrosamine of Korean ordinary soy sauce. J Korean Soc Food Nutr 17(2):125-135.
42 Shin JH, Kang MJ, Yang SM, Lee SJ, Ryu JH, Kim RJ, Sung NJ. 2010. Comparison of physicochemical properties and antioxidant activities of Korean traditional Kanjang and garlic added Kanjang. J Agric Life Sci 44(2):39-48.
43 Shin YJ, Lee CK, Kim HJ, Kim HS, Seo HG, Lee SC. 2014. Preparation and characteristics of low-salt soy sauce with anti-hypertensive activity by addition of Miduduk tunic, mulberry, and onion extracts. J Korean Sco Food Sci Nutr 43(6):854-858.   DOI
44 Song MR, Lee KJ. 2008. Salinity and consumption patterns of Kimchi and soup stew in Jeonju area. Korean J Food Cook Sci 24(1):84-91.
45 Yang SM, Shin JH, Kang MJ, Sung NJ. 2011. Quality characteristics of pork ham containing different amounts of black garlic extracts. Korean J Food Preserv 18(3):349-357.   DOI
46 Yang ST. 2007. Antioxidative activity of extracts of aged black garlic on oxidation of human low density lipoprotein. J Life Sci 17(10):1330-1335.   DOI
47 You BR, Kim HR, Kim MJ, Kim MR. 2011. Comparison of the quality characteristics and antioxidant activities of the commercial black garlic and lab-prepared fermented and aged black garlic. J Korean Soc Food Sci Nutr 40(3):366-371.   DOI