The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activity and Sensory Evaluation in Soy Sauce with Fruit, Stem, or Twig of Hovenia dulcis Thunb

헛개 열매, 줄기, 가지 간장의 항산화 활성 및 관능적 품질 특성

  • Won, Sae Bom (Dept. of Food and Nutrition, Seoul National University) ;
  • Song, Hee-Sun (Dept. of Food and Nutrition, Gwangju Health University)
  • 원새봄 (서울대학교 식품영양학과) ;
  • 송희순 (광주보건대학교 식품영양과)
  • Received : 2013.03.05
  • Accepted : 2013.06.04
  • Published : 2013.06.30
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Abstract

Home-made soy sauces with or without Hovenia dulcis Thunb (Hutgae) originated from different parts such as fruits, stems, and twigs were prepared according to the Korean traditional procedure. Soy sauces supplemented with Hutgae were evaluated for their activities of 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) and alcohol dehydrogenase (ADH), free amino acid profiles, and sensory quality. All soy sauce types containing Hutgae had a strong DPPH activity as compared to the general type of soy sauce without Hutgae (GSC). Among Hutgae groups, DPPH activities of soy sauce supplemented with Hutgae stems was higher than that of soy sauces with either Hutgae fruits or twigs. ADH activities of soy sauces with Hutgae ranged from 14% to 55%, thus indicating that the functional activity of Hutgae was not altered during soy sauce preparations. Total free amino acid content of GSC was 295.5 mg%, and that of soy sauce with Hutgae fruits (346.8 mg%) was the highest when compared to Hutgae stems (272.3 mg%) and Hutgae twigs (225.6 mg%). In amino acid profiles, aspartate, arginine, histidine, and lysine levels were higher in soy sauces with Hutgae compared to GSC, whereas isoleucine, leucine, and phenylalanine levels were lower. Particularly, high levels of aspartate, glutamate, threonine, and lysine were presented in Hutgae twigs, whereas for Hutgae fruits and Hutgae stems, the levels of serine, glycine and arginine, and proline and methionine were high, respectively. According to sensory evaluations, Hutgae stems were preferred than GSC, due to the lower offensive smell and higher umami tastes. These findings demonstrate that soy sauce with Hutgae stems has potential protective effects against hangovers, improves the taste, and implies a possible functional ingredient.

Keywords

References

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