한국식품영양학회지 Vol. 35 No. 2 (p.96-105)

채소수로 제조한 된장의 항산화 효과 연구

A Study on the Antioxidant Effect of Doenjang Prepared with Vegetable Water
키워드 :
antioxidant effect,different proportion,Doenjang,vegetable water

목차

Abstract
서 론
재료 및 방법
   1. 실험재료
   2. 채소수 제조
   3. 된장 제조
   4. 된장 추출물 제조
   5. 총 페놀성 화합물 함량 측정
   6. 총 플라보노이드 함량 측정
   7. 전자공여능 측정
   8. SOD 유사활성 측정
   9. ABTs radical 소거능 측정
   10. 환원력 측정
   11. 통계 분석
결과 및 고찰
   1. 총 페놀성 화합물 함량
   2. 총 플라보노이드 함량
   3. 전자공여능
   4. SOD 유사활성
   5. ABTs radical 소거능
   6. 환원력
   7. 상관관계 분석
요약 및 결론
References

초록

This study compared and analyzed the antioxidant effect of Doenjang prepared from vegetable water, and explored the optimal addition ratio of vegetables of 5 kinds and the possibility of application to Doenjang. The sample is three kinds of vegetable water (VW1, VW2, VW3) prepared by adding different ratios of radish, carrot, green onion, onion and shiitake mushroom and Denjang prepared using it. Doenjang was aged and fermented at about 40°C for 40 days, and then separated and used only solids. The content of their antioxidant compounds was measured the content of total phenolic acid contents and total flavonoid contents. In addition, the antioxidant effect was measured by electron donating activity, SOD-like activity, ABTs radical scavenging activity and reducing power. The total phenolic acid contents and total flavonoid contents were high at VW3 and that Doenjang made with VW3. Electron donating activity and SOD-liked activity were high at VW2 and Doenjang made with VW2. ABTs radical scavenging activity was high in Doenjang made of VW3, and Reducing power was high in VW3. Therefore, if Doenjang is prepared with vegetable water prepared by properly mixing 5 types of vegetables, the possibility of developing Doenjang with high antioxidant effect was suggested.