Antioxidant Activity of Korean Traditional Soy Sauce Fermented in Korean Earthenware, Onggi, from Different Regions

지역별 옹기에서 발효된 한국 전통간장의 항산화 활성

  • Park, Sunyoung (Department of Food Science and Nutrition, Dankook University) ;
  • Lee, Sangki (Department of Food Science and Nutrition, Dankook University) ;
  • Park, Suin (Department of Food Science and Nutrition, Dankook University) ;
  • Kim, Inyong (Department of Food Science and Nutrition, Dankook University) ;
  • Jeong, Yoonhwa (Department of Food Science and Nutrition, Dankook University) ;
  • Yu, Sungryul (Department of Clinical Laboratory Science, Semyung University) ;
  • Shin, Sam Cheol (Dankook University Hospital) ;
  • Kim, Misook (Department of Food Science and Nutrition, Dankook University)
  • Received : 2015.02.12
  • Accepted : 2015.05.01
  • Published : 2015.06.30


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.


Supported by : 한국세라믹기술원


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