Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract
| Autor: | Myoung Hyo Choi, Min-Jung Kang, Gyoung-Min Kim, Jae Ran Kang, Dong-Gyu Kim, Chang Kwon Lee, Hye Jin Sim, Jung Hye Shin |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
0301 basic medicine chemistry.chemical_classification Brix 030109 nutrition & dietetics Antioxidant ABTS DPPH medicine.medical_treatment food and beverages Fructose Polysaccharide 01 natural sciences Reducing sugar 03 medical and health sciences chemistry.chemical_compound chemistry 010608 biotechnology medicine General Earth and Planetary Sciences Fermentation Food science General Environmental Science |
| Zdroj: | Korean Journal of Food & Cookery Science. 32:188-196 |
| ISSN: | 2287-1772 2287-1780 |
| DOI: | 10.9724/kfcs.2016.32.2.188 |
| Popis: | 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.Key words: soy sauce, black garlic extract, polysaccharide, DPPH, ABTS |
| Databáze: | OpenAIRE |
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