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KMID : 1134820090380111580
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 11 p.1580 ~ p.1586
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Screening of Lignan Compounds and Antioxidant Activity of Chungkukjang Fermented with Defatted Sesame Flour
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Kim Tae-Su
Choi Mi-Kyeong
Kim Jin-Suk
Han Jae-Woong
Kang Myung-Hwa
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Abstract
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This study is on the effect of oil seed by-products added to Chungkukjang. For this, we designed three cases: Chungkukjang was added in with defatted sesame flour before fermented (DSFBF), added with defatted sesame flour after fermented (DSFAF) and with no adding (control). In each case, the common ingredients and the active antioxidant ingredients were examined and compared and the effects were analyzed. According to microanalysis result, carbohydrate content Chungkukjang the DSFAF 24.97%, control 23.86%, DSFBF Chungkukjang 20.21% as compared to control and Chungkukjang DSFAF relatively low carbohydrate content. The moisture contents in DSFBF (55.98%) or DSFAF (52.83%) were higher than that in control (48.89%). Chungkukjang crude ashes in DSFBF (1.48%) or DSFAF (2.41%) were much lower than in control (6.45%). The proportions of crude lipid in DSFBF (3.30%) or DSFAF (3.93%) were higher than in control (1.77%) by about 2%. As for crude protein, the percentage in DSFAF (15.86%) was lower than that of DSFBF (19.03%) or of control (19.03%). There was no meaningful difference in biological activity measurement as total phenolic contents were 1.26 ㎎/mL in DSFBF, 1.14 ㎎/mL in DSFAF and 1.26 ㎎/mL in control. But electron donating ability was meaningfully more active in DSFBF (21.30%) than in control (20.24%). The superoxide dismutase (SOD)-like activity in DSFBF (68.48%) was twice higher than in control (34.01%), which may imply that DSFBF contain some ingredients that can scavenge superoxide anion radically. In hydroxyl radical scavenging activity, DSFAF scores 96.87%, which is the highest with 96.40% in DSFBF and 95.73% in control. Relative antioxidative effects in DSFBF was 47.92%, which is comparable to 47.06% in control. As a result of extraction and quantitative HPLC analysis of sesamin and sesamolin extracted from the samples, DSFBF contained 3.04±0.21 ㎎g/g of sesamin, which is meaningfully higher than 2.41±0.14 ㎎/g in DSFAF. Content of sesamolin was higher in DSFBF (1.36±0.09 ㎎/g) than DSFAF (1.12±0.07 ㎎/g) or in control. We can conclude that biologically active and effective ingredients could be found more in DSFBF than in DSFAF or in control. This study conveys not only the meaning that oil seed by-products can be used as an ingredient for making Chungkukjang functional food, but also the possibility that oil seed by-products themselves could become excellent functional food.
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KEYWORD
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sesame seed, sesamin, sesamolin, lignan, antioxidant, Sesamum indicum L.
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