뿌리채소 분말을 첨가한 된장의 페놀성 물질의 조성, 함량 및 항산화 특성

To increase the functional ability of doenjang, doenjang containing four kinds of root vegetable powder, such as deodeok, balloon flower root, burdock root, and lotus root, was fermented for 40 days at 30℃. The phenolic composition, phenolic compound content, and antioxidant activity of root vegetable doenjang were investigated. The flavonol, phenolic acid, total polyphenol, and total flavonoid content tended to increase with fermentation time. Epicatechin, catechin, and rutin were detected as flavanol. Caffeic acid, p-coumaric acid, 3,4-dihydroxybenzoic acid, hydroxybenzoic acid, ferulic acid, sinapic acid, and syringic acid were the phenolic acids in root vegetable doenjang. The free radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) as well as the ferric reducing antioxidant power (FRAP) of root vegetable doenjang increased with increasing fermentation time. The contents of phenolic compounds and the antioxidant activity of burdock root doenjang were the highest among the root vegetable doenjang. The lotus root doenjang and control also contained a high content of phenolic compounds and antioxidant activity. These results show that burdock root powder could be potent material to make doenjang with high functional ability.