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Microbiology and Biotechnology Letters

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Fermentation Microbiology (FM)  |  Food Biotechnology and Food Processing

Microbiol. Biotechnol. Lett. 2021; 49(1): 95-100

https://doi.org//10.48022/mbl.2008.08006

Received: August 10, 2020; Accepted: November 12, 2020

아스파라거스를 이용한 전통장류의 항산화 효과

Antioxidant Activity of Korea Traditional Fermented Sauces Made with Asparagus

Yeeun Kim 1 and Keunho Ji 2*

1Department of Microbiology, Pukyong National University, Busan 48513, Republic of Korea 2Basic Science Research Institute, Pukyong National University, Busan 48513, Republic of Korea

Correspondence to :
Keunho Ji,
jkh@pknu.ac.kr

Abstract

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Asparagus have anti-cancer, antioxidant, and anti-inflammatory properties. Since the high functionality of Korean traditional sauces was discovered, various studies have been conducted using asparagus. In this study, the antioxidant activity of traditional sauces containing asparagus was confirmed. The antioxidant capacity of asparagus was independent of the concentration and showed the highest activity at 70 mg/ml. For instance, concerning Meju containing asparagus, high antioxidant activity was observed in water and ethyl acetate extracts; the total polyphenol content was equivalent to 1.4 mg/g and 0.7 mg/g of tannic acid in the water and ethyl acetate fractions respectively. The DPPH and ABTS radical scavenging activities were 27.6% and 9.04%, respectively, in the water layer, and 10.7% and 52.4%, respectively, in the ethyl acetate layer. Additionally, the antioxidant activity of asparagus-containing traditional sauces was measured using 95% ethanol extracts; soy sauce showed the highest activity, retained in a wide range of concentrations.

Keywords: Antioxidant, asparagus, traditional fermented sauce, Meju

References

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