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

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37 Scopus citations


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
Issue number2
StatePublished - 15 Jan 2008

Bibliographical note

Funding Information:
This work was supported by research grants from the Korea Science and Engineering Foundation (KOSEF) for Biofoods Research Program, the Ministry of Science and Technology, Republic of Korea.


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


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