Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Taste Composition and Biological Activities of Cheonggukjang Containing Rubus coreanum

  • 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) ;
  • Heo, Ho-Jin (Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Moon, Yong-Sun (Department of Horticulture, Yeungnam University) ;
  • Park, Sun-Hee (Department of Food and Nutrition, Yeungnam University) ;
  • Kim, Kwang-Soo (Department of Food and Nutrition, Yeungnam University) ;
  • Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University)
  • Published : 2008.08.31
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Abstract

This study was performed to investigate the taste composition and biological activities of cheonggukjang containing Rubus coreanum to improve cheonggukjangs' flavor and consumption. In R. corenum cheonggukjang (RCC), the total content of soluble sugars, including glucose, fructose, maltose, and sucrose, was 1,052.1 mg/100 g. Glutamic acid, phenlylalanine, leucine, cystine, and tyrosine were the major amino acids, and the ratio of sweet to bitter components was higher in RCC than in general cheonggukjang (GC). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of the extracts, in decreasing order, were found to be: ethanol extract> water extract> chloroform extract, at all concentrations. The water extract had the highest SOD-like activity (10.2%) at a concentration of 0.5 mg/mL, whereas the chloroform extract showed the highest SOD-like activity (19.1%) at a concentration of 2 mg/mL. The nitrite scavenging ability was higher at pH 1.2 than at pH 3.0 or 6.0, and had a positive correlation with the extract concentration. The chloroform extract had the highest nitrite scavenging ability (84.6%) at a concentration of 2 mg/mL and pH 2.0.

Keywords

References

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