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http://dx.doi.org/10.11002/kjfp.2017.24.8.1138

Comparison of physiochemical property, phytochemical contents, and biological activity of soy sauce added with bitter melon powder  

Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology)
Lee, Dong Hee (Gyeongbuk Institute for Bioindustry)
Joo, Ok Soo (Department of Food Science, Gyeongnam National University of Science and Technology)
Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology)
Kim, Su Cheol (Department of Food Science, Gyeongnam National University of Science and Technology)
Park, Kyung Sook (Department of Food Science, Gyeongnam National University of Science and Technology)
Um, Bong Sik (Department of Food Science, Gyeongnam National University of Science and Technology)
Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
Publication Information
Food Science and Preservation / v.24, no.8, 2017 , pp. 1138-1148 More about this Journal
Abstract
In this study, contetnts of phenolic acid and isoflavone, and biological activities of soy sauce were compared the soy sauce added bitter melon powder (BMPs). After the fermentation, pHs were decreased from 5.83 (0% BMP), 5.47 (5% BMP), and 5.32 (10% BMP) to 5.28, 5.36, and 5.16 at 90 days, whereas the acidities of soy sauce were increased from 0.06%, 0.07%, and 0.09% to 0.30%, 0.28%, and 0.36% at 90 days, respectively. In addition, the salinities of soy sauce were decreased, while viable cell numbers including Bacillus and yeast were increased. The contents of total phenolic, isoflavone-aglycone, and phenolic acid and antioxidant and ${\alpha}$-glucosidase inhibition activities were significantly increased for 90 days, while the isoflavone-glycoside contents were decreased. In Particular, soy sauce with 10% BMP at 90 days showed the highest contents of glutamic acid (GA, 9,876.09 mg/100 mL) and ${\gamma}$-aminobutyric acid (GABA, 325.02 mg/100 mL) contents than among other samples. Additionally, the radical scavenging activities (DPPH, ABTS, ${\cdot}OH$, and FRAP) and ${\alpha}$-glucosidase inhibition activities of soy sauce with 10% BMP at 90 days were shown to be high 96.07%, 97.27%, 59.47%, 1.98%, and 79.96%, respectively.
Keywords
antioxidant; bitter melon; soy sauce; isoflavones; phenolic acids;
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Times Cited By KSCI : 9  (Citation Analysis)
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