Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and 2,000 µg/mL, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

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Sumaeyaksuk (Artemisia Argyi H.) is one of the original mugwort spices in Namhae-gun, Korea. This study was conducted to investigate the physicochemical characteristics and biological activities of water extracts from dried and aging Sumaeyaksuk samples during the May-July harvest season. One (SD) was dried under shade for 12 days, while the other (AD) was aged for 7 days at 60℃ and then roasted for 220 minutes at over 90℃. Glucose was solely detected as a free sugar, and its SD and AD content were 0.42±0.02~0.43±0.01 g/100 g, and 0.41±0.02~0.47±0.04 g/100 g, respectively. The total phenolic contents of SD were 1.85±0.09~3.45±0.14 g/100 g, which were higher than those of AD (1.29±0.08~2.90±0.08 g/100 g). The antioxidant activities of the water extract powder from each Sumaeyaksuk were assessed by different in vitro methods, such as the DPPH and ABTS radical scavenging activity, FRAP, and decoloration prevention activity in β-carotene linoleic system. The DPPH and ABTS radical scavenging activity of AD extract were significantly higher than those of the SD extract (p<0.05). Moreover, at the concentrations of 31.25, 62.5, 125, 250, 500 μg/mL, the FRAP of the SD-May extract showed 1.67±0.58~489.90±7.59 μM, while the AD-July extract showed 9.70±1.07~590.40±7.45 μM. The β-carotene decoloration prevention activity of the SD-May and AD-July extracts were 25.53±2.85~81.43±2.56%, 35.98±2.22~79.00±1.42%, respectively. Based on these results, the extracts of SD-May and AD-July were promising as a functional food source due to their high antioxidant activites.

The quality characteristics of black garlic vinegar produced by acetic acid fermentation were analyzed over a 25 day period. Black garlic vinegar was produced using black garlic 3, 6, 9 and 12 folds with water, and initial alcohol concentrations of 6~12%. The pH values of the vinegar samples were in range of 3.85~4.46 after 25 days fermentation, and the sugar contents were highest after 9 days of fermentation (12.00~13.50 °Brix). The total polyphenol concents of vinegars were in the range of 20.65~52.04 mg/100 mL 25 days fermentation. Pyrogallol and vanillic acid were detected in the completely fermented vinegars, and their contents increased with black garlic content. Five organic acids (lactic acid, acetic acid, citric acid, succinic acid and propionic acid) were detected after 25 days of fermentation, with the total amount of organic acids being 5,327.34~6,307.64 mg/100 mL, and the total abetic acid contents beging the highest of the organic acids at 4208.90~5,570.29 mg/100 mL. After 25 days of fermentation, the total minerals contents were higher, and depending on the quantity of black garlic added. Of the minerals, the of potassium content was the highest (366.23~1,619.67 mg/L).

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