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KMID : 1134820230520030268
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 3 p.268 ~ p.275
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Comparison of the Biotin Contents of Traditionally and Commercially Fermented Soybean Products
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Pyeon Ji-Ye
Kim Da-Gyeong
Choi Young-Min
Kim Young-Hwa
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Abstract
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Despite the importance of fermented soybean products in Korean cuisine, little is known about their biotin contents. This study was undertaken to investigate and compare the biotin contents of 35 traditionally and commercially fermented soybean products, including doenjang (soybean paste), ganjang (soy sauce), and gochujang (red chili paste). Biotin contents were determined by immunoaffinity column and high-performance liquid chromatography. The accuracy and precision of the method used for biotin analysis were excellent, with high recoveries and low relative standard deviations, which satisfied AOAC guidelines. Limits of detection and quantification were 0.004 μg/mL and 0.013 μg/mL, respectively. Biotin contents were highest in traditional doenjang (∼12.544 μg/100 g). Overall, biotin levels in gochujang were significantly higher in traditional fermented products, but levels in ganjang were higher in commercial products. These results provide reliable data about the biotin contents of Korean fermented soybean products.
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KEYWORD
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fermented soybean product, biotin, doenjang, ganjang, gochujang
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