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Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times
- Authors
- Choi, Hyung-Kyoon; Lim, Yong-Suk; Kim, Young-Suk; Park, So-Young; Lee, Choong-Hwan; Hwang, Kwang Woo; Kwon, Dae Young
- Issue Date
- Jan-2008
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Cheonggukjang; free-radical-scavenging activity; tyrosinase-inhibition activity; total phenolic content; total flavonoid content
- Citation
- FOOD CHEMISTRY, v.106, no.2, pp 564 - 568
- Pages
- 5
- Journal Title
- FOOD CHEMISTRY
- Volume
- 106
- Number
- 2
- Start Page
- 564
- End Page
- 568
- ISSN
- 0308-8146
1873-7072
- Abstract
- Methanol extracts of Cheonggukjang, fermented for various times, were evaluated for their free-radical-scavenging and tyrosinaseinhibitory activities and the underlying mechanisms were elucidated. The free-radical-scavenging activity was highest for Cheonggukjang extracts fermented for 40 h and this decreased as the fermentation time shortened. The tyrosinase-inhibition activity increased with the length of fermentation. While levels of total phenolic compounds were highest in the 40-h-fermented Cheonggukjang samples, the total flavonoid content was lower compared to samples fermented for shorter times. Therefore, the antioxidative and tyrosinase-inhibition activities exhibited by methanol-extracted Cheonggukjang samples may be attributable to the contents of total phenolic compounds. (C) 2007 Elsevier Ltd. All rights reserved.
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