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Antioxidant and Anticarcinogenic Effects of Traditional Doenjang during Maturation Periods  

Kwon Sun-Hwa (Korea Fermented Food Research Institute)
Shon Mi-Yae (Korea Fermented Food Research Institute)
Publication Information
Food Science and Preservation / v.11, no.4, 2004 , pp. 461-467 More about this Journal
Abstract
Antioxidant effect of traditional doenjang(TD) was reduced by increasing of maturation period. Methanol fractionate of TD matured for 1 year showed strong antioxidant effect against linoleic acid, following the order of hexane and water layer. Antioxidant effect in lipophilic and hydrophilic extracts of TD were gradually increased according to increasing maturation period, whereas their values or two extracts were lower than those or fractionates from TD. Hydrogen-scavenging effect in hydrophobic extract, methanol and butanol fractionates of TD were much higher than those of the other samples. Chloroform and ethylacetate fractionates were markedly lower in the range of $10.57{\sim}22.84\%\;and\;7.82{\sim}22.58\%$, respectively. Anticarcinogenic effect of extracts and fractionates from TD were higher in water fractionates for A549 cell (human lung carcinoma) and methanol fractionates fur MCF-7 cell (human breast adenocarcinoma). Especially, inhibitory effect for growth of cancer cell was increased by the increasing maturation period of TD.
Keywords
traditional doenjang; antioxidant effect; hydrogen-scavenging; anticarcinogenic effect;
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