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Title of article :
Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times
Author/Authors :
Choi، نويسنده , , Hyung-Kyoon and Lim، نويسنده , , Yong-Suk and Kim، نويسنده , , Young-Suk and Park، نويسنده , , So-Young and Lee، نويسنده , , Choong Hwan and Hwang، نويسنده , , Kwang Woo and Kwon، نويسنده , , Dae Young، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2008
Pages :
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Abstract :
Methanol extracts of Cheonggukjang, fermented for various times, were evaluated for their free-radical-scavenging and tyrosinase-inhibitory 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.
Keywords :
Free-radical-scavenging activity , Tyrosinase-inhibition activity , total phenolic content , Cheonggukjang , total flavonoid content
Journal title :
Food Chemistry
Journal title :
Food Chemistry
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Link To Document :