The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Effects of Kochujang with Added Omija (Schizandra chinensis) By-product Extract Powder

오미자박 압착액 분말을 첨가한 고추장의 항산화 효과

  • Kim, Jinkyung (Dept. of Convergence Science and Technology, Graduate School of Venture, Hoseo University) ;
  • Kang, Soon Ah (Institute of Health Industry, Hoseo University)
  • 김진경 (호서대학교 벤처대학원 융합과학기술학과) ;
  • 강순아 (호서대학교 보건산업연구소)
  • Received : 2018.04.24
  • Accepted : 2018.05.25
  • Published : 2018.06.30
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Abstract

This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

Keywords

References

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