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KMID : 1134820150440101538
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 10 p.1538 ~ p.1542
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Preparation of Fermented Sauces with Increased ACE Inhibitory and Antioxidative Activities
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Shin Yu-Jin
Kim Min-Hwa
Lee Chang-Kwon
Kim Hyun-Jin
Kim Hyoun-Sung
Seo Han-Geuk
Lee Seung-Cheol
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Abstract
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For development of premium sauce, fermented sauces containing ferment (with wheat flour and soybean) and extract(s) of Styela clava (Korean name: miduduk) tunic and/or mulberry leaves and/or onion were prepared, and their angiotensin converting enzyme (ACE) inhibitory and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities were evaluated. All sauces containing extract(s) showed increased ACE inhibitory and DPPH radical scavenging activities. Especially, sauces containing extracts of mulberry leaves and onion showed superior activities, with 26.92% and 40.66% relatively increased ACE inhibitory and DPPH radical scavenging activities, respectively, compared to control (no extract was added). These results suggest that extracts of mulberry leaves and onion could improve antihypertensive and antioxidant activities of fermented sauce.
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KEYWORD
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sauce, antihypertension, antioxidant activity, ACE
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