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KMID : 1134820080370040401
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 4 p.401 ~ p.404
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Radical Scavenging Effects and Physicochemical Properties of Seolitae Chungkukjang Added with Green Tea
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Park Hyun Young
Cho Eun-Ju
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Abstract
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Seolitae Chungkukjang added with different ratios of green tea was prepared to increase the antioxidative
activity of Chungkukjang. The physicochemical properties and the radical scavenging effect under in vitro
were evaluated. The addition of green tea to Seolitae Chungkukjang (SC) revealed lower pH, green color and
decrease in levels of NH3-N. Among the Chungkukjang group with Seolitae or green tea, SC with green tea
5.0% (SCG 5.0) showed the strongest scavenging activity against 1,1-diphenyl-2-picrylhydrazyl with IC50
value of 82.1 μg/mL. In addition, SCG 5.0 exerted the most effective ·OH scavenging activity. Moreover, SCG
5.0 showed the similar sensory preference to control soybean Chungkukjang. The present study suggests that
SC exerts radical scavenging effect, and that the addition of green tea to SC leads to the increase in the
antioxidative effect of Chunkukjang.
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KEYWORD
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Seolitae, Chungkukjang, green tea, radical scavenging activity, physicochemical properties
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