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Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times

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dc.contributor.authorChoi, Hyung-Kyoon-
dc.contributor.authorLim, Yong-Suk-
dc.contributor.authorKim, Young-Suk-
dc.contributor.authorPark, So-Young-
dc.contributor.authorLee, Choong-Hwan-
dc.contributor.authorHwang, Kwang Woo-
dc.contributor.authorKwon, Dae Young-
dc.date.available2019-05-30T05:36:50Z-
dc.date.issued2008-01-
dc.identifier.issn0308-8146-
dc.identifier.issn1873-7072-
dc.identifier.urihttps://scholarworks.bwise.kr/cau/handle/2019.sw.cau/23869-
dc.description.abstractMethanol 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.extent5-
dc.language영어-
dc.language.isoENG-
dc.publisherELSEVIER SCI LTD-
dc.titleFree-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times-
dc.typeArticle-
dc.identifier.doi10.1016/j.foodchem.2007.06.024-
dc.identifier.bibliographicCitationFOOD CHEMISTRY, v.106, no.2, pp 564 - 568-
dc.description.isOpenAccessN-
dc.identifier.wosid000250038400018-
dc.identifier.scopusid2-s2.0-34548226862-
dc.citation.endPage568-
dc.citation.number2-
dc.citation.startPage564-
dc.citation.titleFOOD CHEMISTRY-
dc.citation.volume106-
dc.type.docTypeArticle-
dc.publisher.location영국-
dc.subject.keywordAuthorCheonggukjang-
dc.subject.keywordAuthorfree-radical-scavenging activity-
dc.subject.keywordAuthortyrosinase-inhibition activity-
dc.subject.keywordAuthortotal phenolic content-
dc.subject.keywordAuthortotal flavonoid content-
dc.relation.journalResearchAreaChemistry-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalResearchAreaNutrition & Dietetics-
dc.relation.journalWebOfScienceCategoryChemistry, Applied-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.relation.journalWebOfScienceCategoryNutrition & Dietetics-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
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