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http://dx.doi.org/10.3746/jkfn.2008.37.4.401

Radical Scavenging Effects and Physicochemical Properties of Seolitae Chungkukjang Added with Green Tea  

Park, Hyun-Young (Dept. of Food Science and Nutrition, Research Institute of Ecology for the Elderly, Pusan National University)
Cho, Eun-Ju (Dept. of Food Science and Nutrition, Research Institute of Ecology for the Elderly, Pusan National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.4, 2008 , pp. 401-404 More about this Journal
Abstract
Seolitae Chungkukjang added with different ratios of green tea was prepared to increase the antioxidative activity of Chungkukjang. The physicochemical properties and the radical scavenging effect under in vitro were evaluated. The addition of green tea to Seolitae Chungkukjang (SC) revealed lower pH, green color and decrease in levels of NH3-N. Among the Chungkukjang group with Seolitae or green tea, SC with green tea 5.0% (SCG 5.0) showed the strongest scavenging activity against 1,1-diphenyl-2-picrylhydrazyl with $IC_{50}$ value of $82.1{\mu}g$/mL. In addition, SCG 5.0 exerted the most effective ${\cdot}OH$ scavenging activity. Moreover, SCG 5.0 showed the similar sensory preference to control soybean Chungkukjang. The present study suggests that SC exerts radical scavenging effect, and that the addition of green tea to SC leads to the increase in the antioxidative effect of Chunkukjang.
Keywords
Seolitae; Chungkukjang; green tea; radical scavenging activity; physicochemical properties;
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