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KMID : 0364820110470010143
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Korean Journal of Microbiology
2011 Volume.47 No. 1 p.143 ~ p.150
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Making of Dongchimi Naengmyeun Broth Which Has Enhanced Antioxidant Activity Using Purple Sweet Potato
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Seo Weon-taek
Kim Han-gon
Lee Jin-sung
Cho Kye-man
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Abstract
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Lactic fermented dongchimi naengmyeun broth which has enhanced antioxidative activity was developed. During lactic fermentation of dongchimi naengmyeun broth at 25°C, changes of total lactic acid bacteria, pH, acidity, soluble phenolics, and anthocyanins were investigated. After 72 h of fermentation, the stronger antioxidant activities were observed in dongchimi naengmyeun broth supplemented with purple sweet potato than those of control dongchimi naengmyeun broth which showing 96.80% in DPPH radical scavenging activity, 100.82% in ABTS+· scavenging activity, 7.77 in reducing power, and 6.89 in ferric reducing/antioxidant power, respectively. These high antioxidant activities related with higher contents of soluble phenolics and anthocyanins in dongchimi naengmyeun broth supplemented with purple sweet potato. The results suggest that the making of functional dongchimi naengmyeun broth by using high soluble phenolics and anthocyanins upplements such as purple sweet potato powder was possible.
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KEYWORD
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antioxidant activities, dongchimi naengmyeun broth, purple sweet potato, soluble anthocyanins, soluble phenolics
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