Preparation of Cheonggukjang added onion (Allium cepa L.) and its antioxidative activity

Abstract

Yellow and black soybean Cheonggukjangs (YBSC) prepared with an addition of onion (Allium cepa L.) in different contents (0, 5, 10, 20, and 30%, w/w) were manufactured, and the sensory evaluation was carried out. The optimum addition ratio of onion was determined to be 20%. Total phenolic and flavonoid contents of YBSC prepared with an addition of onion were higher than those of the YBSC prepared without an onion. In addition, YBSC prepared with an addition of onion showed higher 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activities than those prepared without an onion. Furthermore, rat blood plasma 1 hour after oral administration of YBSC prepared with an onion was more effective in suppressing the accumulation of cholesteryl ester hydroperoxide than those prepared without onion and control. These results indicated that the consumption of the YBSC prepared with onion may contribute to the antioxidant defense in vivo.

Effects of Rubus coreanus-Cheonggukjang on Bone Mineral Density and Bone Mineral Content in Growing Rats

“…As the utility of CGJ is being studied worldwide, several studies are being conducted to promote its functions and flavors by changing the bean types or by mixing with natural foods that have specific functions (8,9). The preference of CGJ is not good due to the formation of volatile ammonium-type nitrogen compounds during the fermentation process (10).…”