Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Radical Scavenging Effects and Physicochemical Properties of Seolitae Chungkukjang Added with Green Tea

녹차첨가 서리태청국장의 이화학적 특성 및 유리기 소거능

  • Park, Hyun-Young (Dept. of Food Science and Nutrition, Research Institute of Ecology for the Elderly, Pusan National University) ;
  • Cho, Eun-Ju (Dept. of Food Science and Nutrition, Research Institute of Ecology for the Elderly, Pusan National University)
  • 박현영 (부산대학교 식품영양학과, 노인생활환경연구소) ;
  • 조은주 (부산대학교 식품영양학과, 노인생활환경연구소)
  • Published : 2008.04.30
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Abstract

Seolitae Chungkukjang added with different ratios of green tea was prepared to increase the antioxidative activity of Chungkukjang. The physicochemical properties and the radical scavenging effect under in vitro were evaluated. The addition of green tea to Seolitae Chungkukjang (SC) revealed lower pH, green color and decrease in levels of NH3-N. Among the Chungkukjang group with Seolitae or green tea, SC with green tea 5.0% (SCG 5.0) showed the strongest scavenging activity against 1,1-diphenyl-2-picrylhydrazyl with $IC_{50}$ value of $82.1{\mu}g$/mL. In addition, SCG 5.0 exerted the most effective ${\cdot}OH$ scavenging activity. Moreover, SCG 5.0 showed the similar sensory preference to control soybean Chungkukjang. The present study suggests that SC exerts radical scavenging effect, and that the addition of green tea to SC leads to the increase in the antioxidative effect of Chunkukjang.

본 연구에서는 청국장의 기능성과 관능적 품질개선을 위한 연구의 일환으로 서리태청국장에 녹차를 0.5%, 2.0%, 5.0% 첨가(w/w)하여 청국장을 제조한 후 특성을 비교하고 항산화능을 검토하였다. 녹차 5% 첨가한 서리태청국장이 in vitro상에서 DPPH와 ${\cdot}OH$ 소거능이 우수하였고 관능검사 결과는 향, 맛, 종합적 기호도가 일반청국장과 유사하게 높게 나타났다. 이상의 결과를 종합하여 볼 때 녹차 5% 첨가 서리태청국장이 청국장의 관능적 품질이 뛰어날 뿐만 아니라 항산화활성이 가장 높은 것으로 평가되었다.

Keywords

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