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KMID : 1134820150440060847
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 6 p.847 ~ p.853
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Antioxidant Activity of Korean Traditional Soy Sauce Fermented in Korean Earthenware, Onggi, from Different Regions
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Park Sun-Young
Lee Sang-Ki
Park Su-In
Kim In-Yong
Jeong Yoon-Hwa
Yu Sung-Ryul
Shin Sam-Cheol
Kim Mi-Sook
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Abstract
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The purpose of this study was to compare color, protease, and antioxidant activities of Korean traditional soy sauce fermented for 120 days in Onggis obtained from five regions-Gangjin, Jeju, Ulsan, Yeoju, and Yesan in Korea. The brown color of soy sauce was increased during the fermentation period and was the highest in soy sauce fermented in Yesan. The values of total phenol contents, protease activity, and ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity activities were also increased during the fermentation period of soy sauce. Soy sauce fermented in Gangjin Onggi showed the highest protease activity, total phenol contents, DPPH radical scavenging activity, and FRAP ability. The partial least squares regression analysis indicated that the regional Onggis affect the quality of soy sauce with in terms of color, protease activity, and antioxidant activity.
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KEYWORD
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earthenware, soy sauce, antioxidant activity, color, protease
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