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전통간장과 마늘첨가 간장의 이화학적 특성 및 항산화 활성비교
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전통간장과 마늘첨가 간장의 이화학적 특성 및 항산화 활성비교.pdf (507.8Kb) (68)

Comparison of Physicochemical Properties and Antioxidant Activities of Korean Traditional Kanjang and Garlic Added Kanjang

 

In order to develop the high quality kanjang in which a functionality is strengthened, the physicochemical
properties and antioxidant activities of Korean traditional kanjang and garlic-added kanjang were compared and
analyzed. Of color, lightness (L) and redness (a) value were not significant difference between a sample, but
yellowness (b) value was higher than garlic-added kanjang. Moisture and crude protein contents were not
significantly different, content of crude lipid and ash was higher than traditional kanjang. The pH were 5.02
and 4.91 in traditional and garlic-added kanjang, respectively. The salinity was 20.97±0.15% in garlic-added
kanjang, that was significantly lower in garlic-added kanjang. The reducing sugar and total sugar contents were
significantly higher in garlic-added kanjang. Na content was occupies 87~89% of total mineral content. The
contents of total amino acids were 1,564.02 mg% and 1,932.41 mg% in traditional and garlic-added kanjang,
respectiveluy. Also free amino acid was higher in garlic-added kanjang (484.43 mg%) than traditional kanjang
(461.13 mg%). The antioxidant activities were increased in a does-dependent manner. In 100 μL/mL
concentration, electron donating abilities were 14.43±0.25% and 54.6±1.48% in traditional and garlic-added
kanjang, ABTs radical scavenging activities of garlic-added kanjang was 57.21±1.34% that was higher than
traditional kanjang (43.27±0.19%).


Key words - garlic kanjang, physicochemical components, antioxidant activity

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