Browse > Article
http://dx.doi.org/10.11002/kjfp.2014.21.1.46

Preparation of Cheonggukjang added onion (Allium cepa L.) and its antioxidative activity  

Lee, Minji (Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University)
Lee, Yu Geon (Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University)
Cho, Jung-Il (Department of Food Nutrient and Culinary, Chosun College of Science and Technology)
Na, Kwang-Chool (Department of Food Nutrient and Culinary, Chosun College of Science and Technology)
Hwang, Eom Ji (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration)
Kim, Mi Seung (Muan-gun Agritechnology Center)
Moon, Jae-Hak (Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University)
Publication Information
Food Science and Preservation / v.21, no.1, 2014 , pp. 46-54 More about this Journal
Abstract
Yellow and black soybean Cheonggukjangs (YBSC) prepared with an addition of onion (Allium cepa L.) in different contents (0, 5, 10, 20, and 30%, w/w) were manufactured, and the sensory evaluation was carried out. The optimum addition ratio of onion was determined to be 20%. Total phenolic and flavonoid contents of YBSC prepared with an addition of onion were higher than those of the YBSC prepared without an onion. In addition, YBSC prepared with an addition of onion showed higher 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activities than those prepared without an onion. Furthermore, rat blood plasma 1 hour after oral administration of YBSC prepared with an onion was more effective in suppressing the accumulation of cholesteryl ester hydroperoxide than those prepared without onion and control. These results indicated that the consumption of the YBSC prepared with onion may contribute to the antioxidant defense in vivo.
Keywords
onion; Cheonggukjang; total phenolics; yellow and black soybeans; antioxidant;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Lee JI, Cho YS, Shon MY, Kang KS, Seo KI (2000) Changes in physicochemical component and bacterial count during the fermentation of onion Kimchi. J East Asian Soc Dietary Life, 10, 419-424
2 Cheun KS, Kang SG, Kang SK, Jung ST, Park YK (2005) Change of the flavonoids in onion vinegar fermented with onion juice and ethanol. Korean J Food Preserv, 12, 650-655
3 Kim HD, Kim WI, Suh JK, Choi JU, Lee MJ, Kim CY (2000) Effect of calcium spraying on storage quality of onion (Allium cepa L.). Korean J Postharvest Sci Technol, 7, 19-22   과학기술학회마을
4 Lee JJ, Lee DS, Kim HB (1999) Fermentation patterns of chungkookjang and kanjang by Bacillus licheniformis B1. Kor J Microbiol, 35, 269-301   과학기술학회마을
5 Yang JL, Lee SH, Song YS (2003) Improving effect of powders of cooked soybean and chongkukjang on blood pressure and lipid metabolism in spontaneously hypertensive rats. J Korean Soc Food Sci Nutr, 32, 899-905   과학기술학회마을   DOI
6 Chang MS, Kim JG, Kim GH (2010) Survey on consumer's perception of fresh-cut root vegetables. Korean J Food Cookery Sci, 26, 649-654   과학기술학회마을
7 Murota K, Hotta A, Ido H, Kawai Y, Moon JH, Sekido K, Hayashi H, Inakuma T, Terao J (2007) Antioxidant capacity of albumin- bound quercetin metabolites after onion consumption in humans. J Med invest, 54, 2007
8 Rho SN, Han JH (2000) Cytoxicity of gallic and onion methanol extract on human lung cancer cell lines. J Korean Soc Food Sci Nutr, 29, 874-879
9 Choe JS, Kim JS, Yoo SM, Park HJ, Kim TY, Chang CM, Shin SY (1996) Survey on preparation method and consumer response of chungkookjang. Korean J Soybean Res, 13, 29-43
10 Bae EA, Moon GS (1997) A study on the antioxidative activities of Korean soybeans. J Korean Soc Food Sci Nutr, 26, 203-208   과학기술학회마을
11 Lee YC, Hwang KH, Han DH, Kim SD (1997) Compositions of Opuntia ficus-indica. Korean J Food Sci Technol, 29, 847-853   과학기술학회마을
12 Kim HE, Han SY, Jung JB, Ko JM, Kim YS (2011) Quality characteristics of doenjang (soybean paste) prepared with germinated regular soybean and black soybean. Korean J Food Sci Technol, 43, 361-368   과학기술학회마을   DOI
13 Kwon SH, Choi JH, Ko YR, Shon MY, Park SK (2003) Change in free sugar, organic acids and fatty acid composition of kanjang prepared with different cooking conditions of whole black bean. Korean J Food Preserv, 10, 333-338
14 Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phospomolybdic-phosphotungstic acid regents. Amer J Enol Viticult, 16, 144-158
15 Nithyameenakshi S, Jeyaramraja P R, Manian S (2006) Cytotoxicity of the fungicides azoxystrobin and difenoconazole in root tips of Allium cepa L. Asian J Cell Biol, 1, 65-80   DOI
16 Takahashi M, Shibamoto T (2008) Chemical compositions and antioxidant /anti- inflammatory activities of steam distillate from freeze- dried onion (Allium cepa L.) sprout. J Agric Food Chem, 56, 10462-10467   DOI   ScienceOn
17 Moon JH, Nakata R, Oshima S, Inakuma T, Terao J (2000) Accumulation of quercetin conjugates in blood plasma after the short-term ingestion of onion by women. Am H Physiol Regulatory Integrative Comp Physiol, 279, 461-467
18 Bors W, Heller W, Michel C, Saran M (1990) Flavonoids as antioxidant: Determination of radical-scavenging effectiveness. Meth Enzymol, 186, 343-335   DOI
19 Tsushida T, Suzuki M (1995) Isolation of flavonoid-glycosides in onion and identification by chemical synthesis of the glycosides. J Japan Soc Food Sci, 42, 100-108   DOI
20 Caridi D, Trenerry VC, Rochfort S, Duong S, Laugher D, Jones R (2007) Profiling and quantifying quercetin glucosides in onion (Allium cepa L.) varieties using capillary zone electrophoresis and high performance liquid chromatography. Food Chem, 105, 691-699   DOI
21 Tsushida T, Suzuki M (1996) Content of flavonol glucosides and some properties of enzymes metabolizing the glucosides in onion. J Japan Soc Food Sci, 43, 642-649   DOI
22 Lonn ME, Dennis JM, Stocker R (2012) Action of "antioxidants" in the protection against atherosclerosis. Free Rad Biol Med, 53, 863-884   DOI
23 Steinberg D, Parthasarathy S, Carew TE, Khoo JC, Witztum JLN (1989) Beyond cholesterol. Modification of low-density lipoprotein that increase its atherogenesity. N Engl J Med, 320, 915-924   DOI   ScienceOn
24 Yamamoto Y, Niki E (1989) Presence of cholesteryl ester hydroperoxides in human blood plasma. Biochem Biophys Res Commun, 165, 988-993   DOI
25 Kim HJ, Kim YC (2006) Antidiabetic and antioxidant effect of chunggugjang powder in streptozotocin-induced diabetic rats. J Environ Toxicol, 21, 139-146
26 Kwak CS, Kim MY, Kim SA, Lee MS (2006) Cytotoxicity on human cancer cells and antitumorigenesis of chungkookjang, a fermented soybean product, in DMBA-treated rats. Korean Nutr Soc, 39, 347-356   과학기술학회마을
27 Lee YK, Lee MY, Kim MK, Choe WK, Kim SD (2004) Effect of calcium lactate and chungkukjang on calcium status in rat. J Food Sci Nutr, 9, 45-52   DOI
28 Kim GD, Lee YS, Cho JY, Lee YH, Choi KJ, Lee Y, Han TH, Lee SH, Park KH, Moon JH (2010) Comparision of the content of bioactive substances and the inhibitory effects against rat plasma oxidation of conventional and organic hot pepper (Capsicum annuum L.). J Agric Food Chem, 58, 12300-12306   DOI   ScienceOn
29 Kim JS, Yoo SM, Choe JS, Park HJ, Hong SP, Chang CM (1998) Physicochemical properties of traditional chungkugjang produced in different regions. Agric Chem Biotechnol, 41, 377-383
30 Abe N, Nemoto A, Tsuchiya Y, Hojo H, Hirota A (2000) Studies of the 1,1-diphenyl-2-picrylhydrazyl radical scavenging mechanism for a 2-pyrone compound. Biosci Biotech Biochem, 64, 306-333   DOI   ScienceOn
31 Jung KA, Park CS (2013) Antioxidative and antimicrobial activities of juice from garlic, ginger, and onion. Korean J Food Preserv, 20, 134-139   과학기술학회마을   DOI   ScienceOn