earticle

영어

This study was performed to investigate the taste composition and antioxidant properties of cheonggukjangcontaining Korean red ginseng (RGC), as compared to either general cheonggukjang (GC) or non-fermented boiled soybeans(BS). Amylase activity was the highest (576.7unit/g) in RGC, whereas protease activity was the highest (326.0unit/g) in GC.The total soluble sugar contents of BS, GC, and RGC were 2,027.5, 905.5, and 837.5mg/100g, respectively. RGC had thehighest amount of total amino acids (2,127.4mg/100g) and essential amino acid (50.9%) among the samples. The ratio ofsweet to bitter components was higher in RGC than in GC. Although the extracts of RGC had higher radical scavengingactivity for 1,1-diphenyl-2-picrylhydrazyl (DPPH) than BS or GC, regardless of the extract concentration, the ethanol extractof RGC showed the highest scavenging ability (92.4%) at 2.0mg/mL. The chloroform extracts from GC and RGC showedtheir greatest superoxide dimutase-like activities at 17.2 and 19.7% at a concentration of 2mg/mL, respectively. Regardless ofthe samples, the nitrite scavenging ability was positively correlated to the extract concentration, and RGC had highest abilityamong samples under the same extract concentrations.