Preparation of Fermented Sauces with Increased ACE Inhibitory and Antioxidative Activities

Abstract

For development of premium sauce, fermented sauces containing ferment (with wheat flour and soybean) and extract(s) of Styela clava (Korean name: miduduk) tunic and/or mulberry leaves and/or onion were prepared, and their angiotensin converting enzyme (ACE) inhibitory and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities were evaluated. All sauces containing extract(s) showed increased ACE inhibitory and DPPH radical scavenging activities. Especially, sauces containing extracts of mulberry leaves and onion showed superior activities, with 26.92% and 40.66% relatively increased ACE inhibitory and DPPH radical scavenging activities, respectively, compared to control (no extract was added). These results suggest that extracts of mulberry leaves and onion could improve antihypertensive and antioxidant activities of fermented sauce.