Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times
DC Field | Value | Language |
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dc.contributor.author | Choi, Hyung-Kyoon | - |
dc.contributor.author | Lim, Yong-Suk | - |
dc.contributor.author | Kim, Young-Suk | - |
dc.contributor.author | Park, So-Young | - |
dc.contributor.author | Lee, Choong-Hwan | - |
dc.contributor.author | Hwang, Kwang Woo | - |
dc.contributor.author | Kwon, Dae Young | - |
dc.date.available | 2019-05-30T05:36:50Z | - |
dc.date.issued | 2008-01 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.issn | 1873-7072 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/23869 | - |
dc.description.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. | - |
dc.format.extent | 5 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.title | Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.foodchem.2007.06.024 | - |
dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.106, no.2, pp 564 - 568 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000250038400018 | - |
dc.identifier.scopusid | 2-s2.0-34548226862 | - |
dc.citation.endPage | 568 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 564 | - |
dc.citation.title | FOOD CHEMISTRY | - |
dc.citation.volume | 106 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | Cheonggukjang | - |
dc.subject.keywordAuthor | free-radical-scavenging activity | - |
dc.subject.keywordAuthor | tyrosinase-inhibition activity | - |
dc.subject.keywordAuthor | total phenolic content | - |
dc.subject.keywordAuthor | total flavonoid content | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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