Change of Physiological Activities of Chungkukjang according to the Addition Stage of Cornus officinalis, Heat Treatment and Salt Concentration

Autor:	Hae Sook Oh, Sung Hee Min
Rok vydání:	2017
Předmět:	chemistry.chemical_classification biology Chemistry DPPH Flavonoid food and beverages Salt (chemistry) Cornus officinalis biology.organism_classification chemistry.chemical_compound Polyphenol Officinalis Fermentation Food science Scavenging
Zdroj:	Journal of the East Asian Society of Dietary Life. 27:600-609
ISSN:	2288-8802 1225-6781
DOI:	10.17495/easdl.2017.12.27.6.600
Popis:	This study was conducted to investigate functional Chungkukjang using hot water extract of Cornus officinalis. Evaluation of the total polyphenol contents, flavonoid contents, DPPH radical scavenging activities and fibrinolytic activities revealed that fermentation or salt adding stage were the optimal times for the addition of 10% hot water extract of C. officinalis. The total polyphenol contents and DPPH radical scavenging activities of Chungkukjang were significantly increased when 10% C. officinalis extracts were added at the fermentation stage (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::20d8f8d9e2a10fe5a6b5d4844b30b16c https://doi.org/10.17495/easdl.2017.12.27.6.600 Zobrazit plný text záznamu