Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Antioxidant Compounds and Activities of Short-term Green Gochujang

단기속성 청고추장의 항산화 성분 및 항산화 활성

  • Shin, Kyung-Eun (Dept. of Culinary & Food Service Management, Kyung Hee University) ;
  • Choi, Soo-Keun (Dept. of Culinary & Food Service Management, Kyung Hee University) ;
  • Kim, Dong-Seok (Dept. of Food Service Industry, Seowon University) ;
  • Kim, Ha-Yun (Dept. of Agrofood Resources, NAAS, RDA)
  • 신경은 (경희대학교 조리.외식경영학과) ;
  • 최수근 (경희대학교 조리.외식경영학과) ;
  • 김동석 (서원대학교 외식산업학과) ;
  • 김하윤 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2012.08.20
  • Accepted : 2012.10.23
  • Published : 2012.10.31
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Abstract

The purpose of this study was to improve the quality of Korean traditional sauce products by producing short-term green gochujang with cheongyang pepper powder. To determine its antioxidant compounds and activities, we examined vitamin C, capsaicinoid, total phenolic, and total flavonoid contents, as well as electron-donating, SOD-like, ferrous ion-chelating, and nitrite-scavenging activities. Vitamin C content of short-term green gochujang was higher in CON-M than in the sample, whereas capsaicinoid content increased as the amount of cheongyang pepper powder increased. Total phenolic content, total flavonoid content, electron-donating activity, and nitrite-scavenging activity were higher in the sample than in CON-M, and the contents increased as the amount of meju powder increased. Green gochujang containing the highest amount of cheongyang pepper powder showed the highest SOD-like, and ferrous-ion chelating activities as well as superior nutrient contents, compared to red gochujang.

Keywords

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