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KMID : 1140120090140020171
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Cancer Prevention Research
2009 Volume.14 No. 2 p.171 ~ p.176
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Effect of Antioxidant Activity of Cheonggukjang
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Kim Hyo-Jeong
Kim Jeong-Sang
Kang Hee-Chung
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Abstract
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Cheonggukjang (CGJ) is one of the important fermented foods in Korea. The traditionally fermented soy paste, CGJ, has been reported to have several health benefits including antioxidant, antimicrobial, blood pressure lowering and antidiabetic activities, compared to the unprocessed soybeans and cooked soybeans. The objective of this study was to establish the optimum fermentation conditions for maximizing antioxidative activity and production of free isoflavones. The fermentation of CGJ for 5 h resulted in a significant increase in the antioxidant capacity as evaluated by radical scavenging assay (DPPH), total phenolic contents and flavonoid contents. Significant differences in antioxidant capacity were observed at 5 h of fermentation time.
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KEYWORD
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Cheonggukjang, Soybean, Isoflavones, Fermentation, Antioxidant
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