Antioxidant and Nitrite Scavenging Effect of Soybean, Meju and Doenjang

대두, 메주 및 된장의 항산화 효과와 아질산염 소거 효과

  • 최계선 (부산지방식품의약품안정청 시험분석실) ;
  • 임선영 (부산대학교 식품영양학과) ;
  • 최재수 (부경대학교 식품생명과학과)
  • Published : 1998.10.01

Abstract

The radical scavenging activity of the methanol extracts was in the order of doenjang〉 meju〉 soybean. The metha-nol extracts were further fractionated with dichloromethane, ethyl acetate, butanol and water in sequence. Among the solvent fractions of the methanol extracts, the ethyl acetate fraction demonstrated high levels of radical scave-nging activity. On the other hands, the nitrite scavenging activity of the methanol extrats was in the order of doen-jang〉soybean〉meju. All fractions from doenjang were exhibited the strong nitrite scavenging effect. Especially, $H_2O$, EtOAc and BuOH fractions with 6gmg/10$m\ell$ concentration exhibited much stronger nitrite scavenging effect than that of L-ascorbic acid. The ethyl acetate fraction showed remarkable antioxidant and nitrite scavenging effects compared with the other fractions obtained from soybean, meju and doenjang. The ethyl acetate fraction of doenjang was fur-ther purified by repeated chromoatograpic methods and isolated three compounds. There are identified as genistin, dai-dzein and genistein on the basis of spectral data.