The objective of this study was to investigate the physicochemical properties and antioxidant activities of seven (A, B, C, D, E, F, G) commercial ketchups marketed in Korea. The 70% ethanol extracts were prepared and evaluated for total phenolic content, DPPH and ABTS radical scavenging activities, and metal chelating effect. pH ranged from 3.64 to 3.94, and soluble solid and reducing sugar contents of samples were 2.21~3.51oBrix and 4.78~13.45%, respectively. Salinity of samples was in the range of 1.79 to 3.21%, and sample G showed the lowest salinity. The lightness, redness, and yellowness of the Hunter color system of samples were 15.42~19.94, 18.55~23.98, and 20.87~24.34, respectively. The phenolic contents ranged from 1.37 to 2.60 mg GAE (gallic acid equivalents)/g, with samples F and G exhibiting the highest contents. Antioxidant activity determined based on DPPH and ABTS radical scavenging activities, and metal chelating effects were 45.10~90.87, 55.35~92.53, and 71.10~92.20%, respectively, at a concentration of 200 mg/mL. Samples A and G showed higher antioxidant activity than other samples. There were positive correlations between phenolic contents and antioxidant activity, suggesting that phenolic compounds are the major contributors to antioxidant activity.

미국인이 즐겨먹는 기능성 고추케찹과 한국산 고추케찹의 생리활성 특성을 비교하고, 한국산 고추케찹의 외국인 관능 평가를 진행하여 고추케찹의 특성과의 상관관계를 분석하여 고부가 가치 고추가공품의 기초자료를 마련하고자 연구를 진행하였다. 미국산 고추케찹 4종과 한국산 고추케찹의 총 당, 염도, 당도의 이화학적 분석과 ASTA 값, 총 캡사이시노이드, 총 카로티노이드, 총 페놀, 총 항산화력의 생리활성 성분을 분석하고, 관능평가를 실시하였다. 한국산 고추케찹은 미국 고추케찹보다 생리활성 성분이 모두 높게 나타났으며, 관능평가 결과, 미국 고추케찹에 비하여 단맛과 짠맛이 약하고, 종합적 기호도가 높은 것으로 평가되었다. 생리활성 성분과 관능평가 결과의 상관관계 분석을 통하여 ASTA 값, 총 캡사이시노이드, 총 카로티노이드 함량과는 통계적으로 서로 양(positive)의 상관관계를 갖는 것으로 분석되었고, 이 3가지 생리활성 성분은 종합적 기호도와 높은 상관관계가 있는 것으로 나타났다.

The purposes of this study were to develop value-added sauce(ketchup) products with Korean advanced chile peppers (Capsicum annuum L.), determine their physicochemical characteristics, and conduct a sensory evaluation. American chile ketchup products were collected from American local favorites and analyzed based on their compositions. The Korean chile ketchup contained tomato paste(37.5%), Korean chile pepper(14.1%), sugar(14.8%), vinegar(14.1%), garlic(8.5%), herbs, plum extract, and oligosaccharide. Its physiochemical analysis showed: moisture 59.61±0.28%, crude protein 2.18±0.11%, crude lipid 1.99±0.04%, crude ash 9.26±0.13%, crude carbohydrate 26.97±0.48%, reducing sugar 35.19±0.97%, salt 3.04±0.04%, acidity 2.22±0.01%, pH 3.7±0.01, and °brix 36.3±0.14. Korean chile ketchup showed higher overall acceptability compared to American local favorite chile ketchup. This result suggests the possibility for replacing chile ketchup products imported from foreign countries(USA and Europe).