• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.138-142
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• 2001

Solid contents, free sugars, phenlic compounds and glycyrrhizin of extracts obtained from by-products of Glycyrrhizia uralensis by three different methods, i.e., shaking, heating, and static methods, were determined. Solid contents of extracts obtained by shaking, heating and static method were 15.6%, 15.0% and 5.3%, respectively. Phenolic compound contents of them were 11.33 mg/100 mL, 11.21 mg/100mL and 10.15 mg/100 mL. Main free sugars in the extracts from the by-products of G. uralensis were fructose, glucose, sucrose, and maltose. Glycyrrhizin content of the extracts from the by-products of G. uralensis were 2.79%, 3.54% and 0.63%, respectively. Extract obtained by the shaking methods had an ability of donating electron to DPPH. The relative antioxidant effects of th extract obtained from the shaking method showed 70% inhibitory effect of peroxidation on egg yolk lecithin.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.571-575
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• 2004

This study was conducted to investigate the effects of Glycyrrhizia uralensis water extract on the quality of Cheonggukjang(fermented soybean paste). Soybeans were soaked for 24 hrs, steamed for 1 hr at 121, mixed with G. uralensis extract(0, 1, 3 and 5%) and fermented for 54 hrs at 40 after inoculation of Bacillus lichenifomis. The amounts of viscous substance and reducing sugar, and pH of the products were increased when the G. uralensis extract was added. The color of the products was changed to dark yellow by the addition of G. uralensis extract. Ammonia odor and bitter taste decreased as the G. uralensis extract content increased. The products added with 5% of G. uralensis extract showed higher acceptability scores than the others. Results suggest that the water extract of G. uralensis could be used as an additive to improve the quality of Cheonggukjang.