Comparison of Physicochemical Characteristics and Antioxidant Activities in Commercial Gochujang Products

Byeon, Jae-Young; Choi, Il-Sook

doi:10.5934/kjhe.2018.27.3.223

kjhe

2018

DOI: 10.5934/kjhe.2018.27.3.223

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Comparison of Physicochemical Characteristics and Antioxidant Activities in Commercial Gochujang Products

Jae-Young Byeon¹,

Il-Sook Choi²

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Cited by 5 publications

References 25 publications

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Physicochemical and biological properties of Gochujang in the presence of fermented apple products

Jo¹,

Kim²,

Yim³

et al. 2019

Korean Journal of Food Preservation

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This study was conducted to investigate the physicochemical and biological properties of Gochujang in the presence of fermented apple products. To accomplish this, apple was fermented using Lactobacillus sakei SRCM101059, and the products was used with Gochujang. No big differences in general chemical compositions was observed between three kinds of Gochujang tested in study, not added apple Gochujang (NAG), Gochujang with apple liquid (LAG), Gochujang with fermented apple (FAG). However, analysis of free sugar revealed that fructose and glucose had an especially high proportion in FAG. FAG had high contents of free amino acids such as phosphoserine, threonine, phenylalanine, and proline. FAG showed the antioxidant activity such as 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (40.16%) and superoxide dismutase (SOD)-like activity (43.12%). The activity was higher than those of others. FAG treatment significantly reduced lipopolysaccharide (LPS) induced nitric oxide (NO) and cytokine levels tumor necrosis factor (TNF)-α. Thus, FAG treatment was considered to be more effective in suppressing cell injury by inflammatory cytokine through the inhibition of LPS-induced NO and TNF-α. We confirmed that FAG had improved antioxidant activity and anti-inflammatory effects. Overall, the result of this study indicates that there is a potential to develop functional foods by the addition of fermented apple.

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Physicochemical and biological properties of Gochujang in the presence of fermented apple products

Jo¹,

Kim²,

Yim³

et al. 2019

Korean Journal of Food Preservation

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Analysis of physicochemical properties and antioxidant activities of commercial tteokbokki sauce in Korea

Oh¹,

Lim²,

Cho³

et al. 2022

Korean J. Food Preserv.

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This study investigated the physicochemical properties (total soluble solid, salinity, pH, Hunter color value, moisture content, and viscosity), total dietary fiber (TDF) content, free sugar content, and antioxidant activities (total flavonoid content, total phenolic content, and DPPH and ABTS radical scavenging activities) of 11 types of commercial tteokbokki sauce products in Korea. The pH values of the tteokbokki sauce products were 4.62-5.83, total soluble solids were 34.60-59.40 °Brix, and salinities were 2.89-5.77%. The lightness (L), redness (a), and yellowness (b) of the Hunter color value were 23.94–43.08, 4.32–22.49, and 1.67–19.88, respectively. The moisture contents in the tteokbokki sauce products were in the range of 27.73-53.20% and the viscosity values were 373.57–7,246.33 cP. The TDF contents determined by enzymatic-gravimetric method were in the range of 0.64–4.47 g/100 g, and the free sugar contents of the tteokbokki sauce products were 13.45-32.87 g/100 g. The eleven types of tteokbokki sauce products all contained fructose, glucose, and sucrose. The total flavonoid and phenolic contents of the tteokbokki sauce products were 0.12-0.36 mg RE/g and 1.14-1.82 mg GAE/g, respectively. The DPPH and ABTS radical scavenging activities of the tteokbokki sauce products were 32.98-87.41% and 18.45-74.72%, respectively. Pearson correlation analysis revealed that the total phenolic and flavonoid content, as well as the DPPH and ABTS radical scavenging activities were positively correlated (r=0.651-0.918) with the antioxidant activities. These results provide basic data for commercial tteokbokki sauce in Korea.

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Quality Characteristics of Gochujang Sauce Containing Various Amount of Laminaria japonica L. Water Extracts

Park¹,

Lee²

2019

easdl

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Comparison of Physicochemical Characteristics and Antioxidant Activities in Commercial Gochujang Products

Cited by 5 publications

References 25 publications

Physicochemical and biological properties of Gochujang in the presence of fermented apple products

Physicochemical and biological properties of Gochujang in the presence of fermented apple products

Analysis of physicochemical properties and antioxidant activities of commercial tteokbokki sauce in Korea

Quality Characteristics of Gochujang Sauce Containing Various Amount of Laminaria japonica L. Water Extracts

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