Antioxidative Activity of Cheonggukjang Prepared with Purple Sweet Potato
2014
Lee, M.J., Chonnam National University, Gwangju, Republic of Korea | Lee, Y.G., Chonnam National University, Gwangju, Republic of Korea | Cho, J.I., Chosun College of Science and Technology, Gwangju, Republic of Korea | Na, K.C., Chosun College of Science and Technology, Gwangju, Republic of Korea | Kim, M.S., Muan-gun Agritechnology Center, Muan, Republic of Korea | Moon, J.H., Chonnam National University, Gwangju, Republic of Korea
The characteristics and antioxidative activities of yellow and black soybean cheonggukjang prepared with the addition of purple sweet potato (Ipomoea batatas cv. Jami) were evaluated. In sensory evaluation experiments involving the addition of purple sweet potatoes to cheonggukjang at 0, 5, 10, 20, and 30% ratios (w/w), yellow (YCAP) and black (BCAP) soybean cheonggukjang with 20% purple sweet potato were most preferred. The total phenolics and flavonoid contents of YCAP and BCAP were higher than those of yellow (YC) and black (BC) cheonggukjang prepared without added purple sweet potato. YCAP and BCAP also showed higher DPPH radical-scavenging activities than other samples. Moreover, rat blood plasma samples taken 1 h after oral administration of YCAP and BCAP showed higher inhibitory effects against lipid peroxidation than did rats fed YC or BC. These results suggest that the long-term intake of cheonggukjang prepared with purple sweet potato may increase the antioxidative activity in the blood.
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