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KMID : 1134820130420010096
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 1 p.96 ~ p.101
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Changes of Antioxidant Activity and the Isoflavone and Free Amino Acid Content of Fermented Tofu with Kimchi Ingredients and Lactic Acid Bacteria
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Kang Kyung-Myung
Lee Shin-Ho
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Abstract
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This study was carried out to investigate the changes in antioxidant activity, and the isoflavone and free amino acid content in fermented tofu of the ingredients of kimchi (red pepper, garlic, ginger, and anchovies) and lactic acid bacteria (Pediococcus acidilactici KL-6) during 24 weeks of fermentation at 20oC. The total polyphenol content of various types of fermented tofu such as the control (tofu with kimchi ingredients mixture), tofu and kimchi ingredients with lactic acid bacteria (TL), and tofu in pre-fermented kimchi ingredients with lactic acid bacteria (TPL) ranged from 156.34 to 165.17 mg/g, showing that TPL was significantly higher in terms of fermentation time (6 weeks) compared to others. The DPPH free radical scavenging activity of TPL (84.11%) was higher than that of the control (76.68%) and TL (78.95%) after 12 weeks fermentation at 20oC. The changes of nitrite scavenging activity and SOD-like activity in the tested tofu showed the same tendency as the DPPH free radical scavenging activity during 14 weeks fermentation TPL showed statistically significant levels of increased antioxidant activity, so we compared the isoflavone and free amino acid content. The isoflavone and free amino acid content of TPL was 2.34 mg/g and 20.81 mg/g after 14 weeks fermentation, respectively.
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KEYWORD
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fermented tofu, Pediococcus acidilactici, kimchi, isoflavone, amino acid, antioxidant activity
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