To assess a potential possibility of Deoduck as functional food resources, this study was performed to determine the changes in chemical components and antioxidant activities on Deoduck with various aging conditions; aging temperatures were 60, 70, and 80°C, and aging periods were 5, 10, 15, 30, and 50 days. We determined pH, total acidity, browning index, 5-hydroxymethyl-furfural, total phenolic contents, DPPH and ABTS radical scavenging activities of aged Deoduck. Total acidity of aged samples increased during aging treatment, at higher temperature and longer time. The pH value of aged Deoduck ranged from 4.97 to 3.76. Aged Deoduck at 60℃ decreased slowly than 70 and 80℃, and these results were similar in total acidity. 5-HMF and total phenolic contents increased when increased aging temperature and periods. The DPPH and ABTS radical scavenging activities of Deoduck were ranged from 0.374 to 1.560 mg TEAC eq/g and from 0.302 to 1.745 mg trolox eq/g, respectively.

Abstract
 Introduction
 Materials and Methods
  1. Aging of samples
  2. Change of chemical components with aging conditions
  3. Measurement of antioxidant activities with agingconditions
  4. Statistical analysis
 Results and Discussion
  1. Changes of chemical components with aging conditions
  2. Changes of antioxidant activities with aging conditions
 Reference

• Gwi Yeong Jang(National Institute of Horticultural and Herbal Science, Rural Development Administration)
• Youn Ri Lee(Dept. of Food and Nutrition, Daejeon Health Institude of Technology)
• Eun Mi Song(Dept. of Food Science and Biotechnology, Chungbuk National University)
• Heon Sang Jeong(Dept. of Food Science and Biotechnology, Chungbuk National University) Corresponding author