Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Activity of Korean Traditional Soy Sauce

한국 전통 간장의 항산화 활성

  • Lee, Sangki (Department of Food Science and Nutrition, Dankook University) ;
  • Jeong, Yoonhwa (Department of Food Science and Nutrition, Dankook University) ;
  • Yim, Seoung Been (Department of Culinary Art, Woosong University) ;
  • Yu, Sungryul (Department of Clinical Laboratory Science, Semyung University)
  • 이상기 (단국대학교 식품영양학과) ;
  • 정윤화 (단국대학교 식품영양학과) ;
  • 임성빈 (우송대학교 외식조리학부) ;
  • 유성률 (세명대학교 임상병리학과)
  • Received : 2015.05.14
  • Accepted : 2015.08.10
  • Published : 2015.09.30
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Abstract

The purpose of this study was to investigate the antioxidant activity of Korean traditional soy sauce and its relationship with physicochemical properties. Seventeen samples of soy sauce prepared by using a Korean traditional method were obtained from six provinces of Korea. The most powerful antioxidant activity of soy sauce was ranging from 8.96 to 63.39% for 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, from 0.12 to 2.41 AE mg/mL for ferric reducing antioxidant power (FRAP) value, and from 8.42 to 115.69 TE mg/mL for oxygen radical absorbance capacity (ORAC). Protease activity and total polyphenol contents were highly correlated with antioxidant activities such as DPPH radical scavenging activity and FRAP value (R=0.97). The contents of amino nitrogen were also correlated with DPPH radical scavenging activity (R=0.92), FRAP (R=0.93), and ORAC values (R=0.80). Based on these results, antioxidant activities were highly influenced by protease activity, contents of total polyphenols, and amino nitrogen.

본 연구에서는 전국 17지역에서 생산한 한국 전통 간장의 이화학적 분석, 색도 및 갈색도, 총 질소 및 아미노태 질소, 총 폴리페놀의 함량, protease 활성과 항산화 활성을 측정하고, 이들 사이의 상관관계를 분석하였다. pH는 4.34~5.37, 염도는 16.77~34.71%, 환원당은 3.00~32.04 mg/mL, 총 고형분 함량은 19.95~36.86%, 가용성 고형분 함량은 23.10~41.70oBrix의 범위를 보였다. 총 질소 함량은 무주(JMJ) 간장이 12.60%로 가장 높았고, 평창(GPC) 간장이 2.23%로 가장 낮았다. 아미노태 질소는 JMJ 간장에서 139.30mg%로 가장 높은 함량을 보였고, GPC 간장에서 28.23mg%로 가장 낮은 함량을 보였다. Protease 활성은 JMJ 간장에서 2.20 U/mL로 가장 높은 활성을 나타냈고, GPC 간장에서 0.35 U/mL로 가장 낮은 활성을 나타냈다. 총 폴리페놀 함량은 JMJ 간장에서 11.20 GAE mg/mL로 가장 많이 포함되었고, GPC 간장에서 2.37 GAE mg/mL로 가장 적게 포함되었다. DPPH 라디칼 소거 활성은 JMJ 간장에서 63.39%로 가장 높은 활성을 보였고, GPC 간장에서 8.96%로 가장 낮은 활성을 보였다. FRAP는 JMJ 간장에서 2.41 AE mg/mL로 가장 높은 활성을 보였고, GPC 간장에서 0.12 AE mg/mL로 가장 낮은 활성을 보였다. ORAC는 JMJ 간장에서 115.69 TE mg/mL로 가장 높은 항산화 활성을 보였고, GPC 간장에서 8.42 TE mg/mL로 가장 낮은 항산화 활성을 보였다. 실험항목 간 상관관계를 본 결과 protease 활성이 총 폴리페놀 함량과 0.995로 가장 높은 상관성을 보였고, 총 폴리페놀 함량은 DPPH 라디칼 소거 활성과 0.973으로 상관성이 높았다.

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