Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times

被引：33

作者：

Choi, Hyung-Kyoon ^{[1
]}

Lim, Yong-Suk

Kim, Young-Suk

Park, So-Young

Lee, Choong-Hwan

Hwang, Kwang Woo

Kwon, Dae Young

机构：

[1] Chung Ang Univ, Coll Pharm, Seoul 156756, South Korea

[2] Ewha Womans Univ, Dept Food Technol, Seoul 120750, South Korea

[3] Korea Univ, Coll Med, Environm Toxico Genom & Proteom Ctr, Seoul 136701, South Korea

[4] Konkuk Univ, Dept Biosci & Biotechnol, Seoul 143701, South Korea

[5] Korea Food Res Inst, Songnam 463746, South Korea

来源：

FOOD CHEMISTRY | 2008年 / 106卷 / 02期

关键词：

Cheonggukjang; free-radical-scavenging activity; tyrosinase-inhibition activity; total phenolic content; total flavonoid content;

D O I：

10.1016/j.foodchem.2007.06.024

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Methanol extracts of Cheonggukjang, fermented for various times, were evaluated for their free-radical-scavenging and tyrosinaseinhibitory activities and the underlying mechanisms were elucidated. The free-radical-scavenging activity was highest for Cheonggukjang extracts fermented for 40 h and this decreased as the fermentation time shortened. The tyrosinase-inhibition activity increased with the length of fermentation. While levels of total phenolic compounds were highest in the 40-h-fermented Cheonggukjang samples, the total flavonoid content was lower compared to samples fermented for shorter times. Therefore, the antioxidative and tyrosinase-inhibition activities exhibited by methanol-extracted Cheonggukjang samples may be attributable to the contents of total phenolic compounds. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：564 / 568

页数：5

共 15 条

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AHN YS, 2006, KOR J FOOD SCI TECHN, V38, P82

[2]

[Anonymous], 1999, FOOD INDUST NUTR

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