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

doi:10.1016/j.foodchem.2007.06.024

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

Department of Food Science & Biotechnology

Research output: Contribution to journal › Article › peer-review

40 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 language	English
Pages (from-to)	564-568
Number of pages	5
Journal	Food Chemistry
Volume	106
Issue number	2
DOIs	https://doi.org/10.1016/j.foodchem.2007.06.024
State	Published - 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.

Keywords

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

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10.1016/j.foodchem.2007.06.024

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title = "Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times",

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 = "Cheonggukjang, Free-radical-scavenging activity, Total flavonoid content, Total phenolic content, Tyrosinase-inhibition activity",

author = "Choi, \{Hyung Kyoon\} and Lim, \{Yong Suk\} and Kim, \{Young Suk\} and Park, \{So Young\} and Lee, \{Choong Hwan\} and Hwang, \{Kwang Woo\} and Kwon, \{Dae Young\}",

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.",

year = "2008",

month = jan,

day = "15",

doi = "10.1016/j.foodchem.2007.06.024",

language = "English",

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AU - Choi, Hyung Kyoon

AU - Lim, Yong Suk

AU - Kim, Young Suk

AU - Park, So Young

AU - Lee, Choong Hwan

AU - Hwang, Kwang Woo

AU - Kwon, Dae Young

N1 - 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.

PY - 2008/1/15

Y1 - 2008/1/15

N2 - 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.

AB - 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.

KW - Cheonggukjang

KW - Free-radical-scavenging activity

KW - Total flavonoid content

KW - Total phenolic content

KW - Tyrosinase-inhibition activity

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DO - 10.1016/j.foodchem.2007.06.024

M3 - Article

AN - SCOPUS:34548226862

SN - 0308-8146

VL - 106

SP - 564

EP - 568

JO - Food Chemistry

JF - Food Chemistry

IS - 2

ER -

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

Abstract

Bibliographical note

Keywords

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