The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Antioxidant Activity of Regional Traditional Soybean Pastes (Deonjang) in Jeonbuk Province

전북지역 전통 된장의 품질특성 및 항산화 활성

  • Song, Young Eun (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services) ;
  • Han, Hyun Ah (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services) ;
  • Lee, Song Yee (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services) ;
  • Shin, So Hee (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services) ;
  • Choi, So Ra (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services) ;
  • Kim, So Young (Department of Agro-Food Resources, National Institute of Agricultural Science, RDA)
  • Received : 2019.09.27
  • Accepted : 2019.10.31
  • Published : 2019.12.31
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Abstract

The purpose of this study was to investigate the quality characteristics and antioxidant activity by collecting four times on six samples of Jeonbuk regional soybean pastes (Doenjang) traditionally prepared for this study. The water content of samples decreased according to progress of the aging period and the water content of the fourth sample collected was 42.40~59.64% (p<0.05). The salinity of the fourth Doenjang samples was 11.80~18.60%. The amino-type nitrogen content was 122.67~540.33 mg% immediately after the preparation of Doenjang in the Jeonbuk region and the content of the fourth collection samples increased from 251.49 to 982.36 mg% (p<0.05). The isoflavone glycosides decreased but daidzein, genistein and glycitein, which are aglycones, increased during aging periods. The total polyphenol content of the fourth collected samples was 11.99~19.27 mg GAE/g (p<0.05). The DPPH radical scavenging activity, ABTS radical scavenging activity and FARP of the fourth Doenjang samples were 51.88~81.21%, 84.14~90.32%, and 1.08~3.11 mg Trolox/g, respectively. As a result of quality analysis on Doenjang, the superiority of traditional Doenjang has been proven by the increase of amino nitrogen content and antioxidant activity according to the aging period. However, factor analysis on quality differences of regional Doenjang should be conducted to ensure standardization and quality improvement.

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References

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