This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

Abstract
 서 론
 재료 및 방법
  1. 실험재료 및 시료 조제
  2. 오미자박 압착액 분말 첨가 고추장의 제조
  3. 총 페놀 및 총 플라보노이드 함량
  4. α-α-Diphenyl-β-picrylhydrazyl(DPPH) radical 소거활성
  5. FRAP(Ferric reducing antioxidant power) 측정
  6. ABTS radical 소거활성 측정
  7. 오미자박 압착액 분말 첨가 고추장의 성분분석
  8. 아미그달린 함량 측정
  9. 오미자박 압착액 분말 첨가 고추장의 세균수 및 대장균군 측정
  10. 통계 분석
 결과 및 고찰
  1. 오미자박 압착액, 오미자박 압착액 분말의 항산화 활성 및 아미그달린 함량
  2. 오미자박 압착액 분말 첨가 고추장 항산화 활성
  3. 오미자 압착액 분말 첨가 고추장의 성분분석
  4. 오미자 압착액 분말 첨가 고추장의 저장 시 세균 수 및 대장균
 요약 및 결론
 References

• 김진경(호서대학교 벤처대학원 융합과학기술학과) | Jinkyung Kim
• 강순아(호서대학교 보건산업연구소) | Soon Ah Kang Corresponding author