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
收藏
页码：564 / 568
页数：5
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