Antioxidant and free radical scavenging activity of methanol extract of chungkukjang

• Published in: Journal of food composition and analysis 2007-03, Vol.20 (2), p.113-118
• Main Authors: Shon, Mi-Yae, Lee, Jun, Choi, Je-Hun, Choi, Sun-Young, Nam, Sang-Hae, Seo, Kwon-Il, Lee, Sang-Won, Sung, Nak-Ju, Park, Seok-Kyu
• Format: Article
• Language: English
• Subjects: Anthocyanin; anthocyanins; Antioxidant activity; antioxidants; Biological and medical sciences; Black soybean chungkukjang; chemical composition; cultivars; Daidzein; fermentation; fermented foods; food analysis; Food industries; free radical scavengers; free radicals; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Genistein; Glycine max; Methods of analysis, processing and quality control, regulation, standards; Phenol; phenols; plant pigments; soybeans; traditional foods
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2006.08.003

An assessment of chungkukjang (traditional fermented soyfood) fermented at 42 °C for 72 h with six sample groups of Korean black soybean ( Glycine max) was carried out. Total phenol and isoflavone contents of large black soybean (LBS) group extracts were higher than that of small black soybean (SBS) group extracts. Genistein contents were higher than daidzein in all groups. In total anthocyanin pigment, LBS groups were similar to SBS groups. LBS group extracts exhibited good inhibition rate of about 70–90% in antioxidant and some scavenging activities of free radicals as well as hydrogen peroxide. Bacillus megaterium SMY-212 was a suitable fermenting strain to promote the antioxidant and free-radical scavenging activities in cooked black soybean.