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

Title
Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times
Authors
Choi H.-K.Lim Y.-S.Kim Y.-S.Park S.-Y.Lee C.-H.Hwang K.W.Kwon D.Y.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2008
Journal Title
Food Chemistry
ISSN
0308-8146JCR Link
Citation
vol. 106, no. 2, pp. 564 - 568
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Methanol extracts of Cheonggukjang, fermented for various times, were evaluated for their free-radical-scavenging and tyrosinase-inhibitory 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. © 2007 Elsevier Ltd. All rights reserved.
DOI
10.1016/j.foodchem.2007.06.024
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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