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KMID : 1236020210490010095
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Microbiology and Biotechnology Letters
2021 Volume.49 No. 1 p.95 ~ p.100
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Antioxidant Activity of Korea Traditional Fermented Sauces Made with Asparagus
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Kim Ye-Eun
Ji Keun-Ho
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Abstract
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Asparagus have anti-cancer, antioxidant, and anti-inflammatory properties. Since the high functionality of Korean traditional sauces was discovered, various studies have been conducted using asparagus. In this study, the antioxidant activity of traditional sauces containing asparagus was confirmed. The antioxidant capacity of asparagus was independent of the concentration and showed the highest activity at 70 mg/ml. For instance, concerning Meju containing asparagus, high antioxidant activity was observed in water and ethyl acetate extracts; the total polyphenol content was equivalent to 1.4 mg/g and 0.7 mg/g of tannic acid in the water and ethyl acetate fractions respectively. The DPPH and ABTS radical scavenging activities were 27.6% and 9.04%, respectively, in the water layer, and 10.7% and 52.4%, respectively, in the ethyl acetate layer. Additionally, the antioxidant activity of asparagus-containing traditional sauces was measured using 95% ethanol extracts; soy sauce showed the highest activity, retained in a wide range of concentrations.
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KEYWORD
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Antioxidant, asparagus, traditional fermented sauce, Meju
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