Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Analysis of the Taste Components and Antioxidant Properties of Cheonggukjang Containing Korean Red Ginseng

  • Kim, Eun-Jung (Department of Food and Nutrition, Yeungnam University) ;
  • Hong, Ju-Yeon (Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University) ;
  • Shin, Seung-Ryeul (Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University) ;
  • Moon, Yong-Sun (Department of Horticulture, Yeungnam University) ;
  • Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University)
  • Published : 2009.02.28
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Abstract

This study was performed to investigate the taste composition and antioxidant properties of cheonggukjang containing Korean red ginseng (RGC), as compared to either general cheonggukjang (GC) or non-fermented boiled soybeans (BS). Amylase activity was the highest (576.7 unit/g) in RGC, whereas protease activity was the highest (326.0 unit/g) in GC. The total soluble sugar contents of BS, GC, and RGC were 2,027.5, 905.5, and 837.5 mg/100 g, respectively. RGC had the highest amount of total amino acids (2,127.4 mg/100 g) and essential amino acid (50.9%) among the samples. The ratio of sweet to bitter components was higher in RGC than in GC. Although the extracts of RGC had higher radical scavenging activity for 1,1-diphenyl-2-picrylhydrazyl (DPPH) than BS or GC, regardless of the extract concentration, the ethanol extract of RGC showed the highest scavenging ability (92.4%) at 2.0 mg/mL. The chloroform extracts from GC and RGC showed their greatest superoxide dimutase-like activities at 17.2 and 19.7% at a concentration of 2 mg/mL, respectively. Regardless of the samples, the nitrite scavenging ability was positively correlated to the extract concentration, and RGC had highest ability among samples under the same extract concentrations.

Keywords

References

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