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

Hyung Kyoon Choi, Yong Suk Lim, Young Suk Kim, So Young Park, Choong Hwan Lee, Kwang Woo Hwang, Dae Young Kwon

Research output: Contribution to journalArticlepeer-review

34 Scopus citations

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.

Original languageEnglish
Pages (from-to)564-568
Number of pages5
JournalFood Chemistry
Volume106
Issue number2
DOIs
StatePublished - 15 Jan 2008

Keywords

  • Cheonggukjang
  • Free-radical-scavenging activity
  • Total flavonoid content
  • Total phenolic content
  • Tyrosinase-inhibition activity

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