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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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Abstract

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.

본 연구는 한국 전통간장을 각기 다른 지역별 옹기에서 숙성시키면서 변화하는 색도, protease 활성과 항산화 활성을 비교하였다. 120일간 지역별 옹기에서 발효한 간장의 색도는 적색도에서만 유의적인 차이를 나타내었다. 간장의 갈색도는 발효가 진행될수록 증가하였으며 발효 120일째 예산 옹기 간장의 갈색도가 가장 높았다. 간장의 protease 활성은 발효하는 동안 지속적으로 증가하였으며 강진 옹기의 간장에서 가장 높았다. 모든 지역 옹기에서 발효된 간장은 발효될수록 총 페놀 함량과 항산화 활성이 증가하였다. 강진 옹기의 간장은 총 페놀 함량(16.6 mg GAE/mL), FRAP(54.3 mg AAE/mL), DPPH 라디칼 소거 활성(43.6%)이 지역별 옹기 중에서 가장 높았다. 갈색도와 항산화 활성과의 상관성은 낮으나 protease 활성과 총 페놀 함량과의 상관은 높았다(R=0.85). 120일 동안 발효된 간장의 항산화 활성, protease 활성, 갈색도, 총 페놀 함량은 지역별 옹기에 따라 차이가 있었다.

Keywords

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