Title: Antioxidant activity of Korean traditional fermented soy sauce with different brewing periods
Abstract: In vitro antioxidant activity of Korean traditional fermented soy sauce with different brewing periods was investigated.The antioxidant activities of aged soy sauce were evaluated by free radical(DPPH,·OH) scavenging assay,H2O2 scavenging assay,peroxide value(POV) assay and conjugated dienes acid(CDA) test.The results suggested that aged soy sauce has a powerful free radical and H2O2 scavenging activity,and could effectively inhibit oxidation of linoleic acid via reducing POV and CDA formation.Antioxidant activity of soy sauce increased depending on the brewing periods.Hence,aged soy sauce has powerful in vitro antioxidant activity.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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