Geon Oh, June seok Lim, G. Cho, Sun-Il Choi, Xionggao Han, Xiao Men, Se-jeong Lee, Sangmi Jung, M. Kwon, Y. Song, O. Lee, Mooney Ra
{"title":"Analysis of physicochemical properties and antioxidant activities\n of commercial tteokbokki sauce in Korea","authors":"Geon Oh, June seok Lim, G. Cho, Sun-Il Choi, Xionggao Han, Xiao Men, Se-jeong Lee, Sangmi Jung, M. Kwon, Y. Song, O. Lee, Mooney Ra","doi":"10.11002/kjfp.2022.29.7.1150","DOIUrl":null,"url":null,"abstract":"\n \n This study investigated the physicochemical properties (total soluble solid,\n salinity, pH, Hunter color value, moisture content, and viscosity), total\n dietary fiber (TDF) content, free sugar content, and antioxidant activities\n (total flavonoid content, total phenolic content, and DPPH and ABTS radical\n scavenging activities) of 11 types of commercial tteokbokki\n sauce products in Korea. The pH values of the tteokbokki sauce\n products were 4.62-5.83, total soluble solids were 34.60-59.40 °Brix, and\n salinities were 2.89-5.77%. The lightness (L), redness (a), and yellowness (b)\n of the Hunter color value were 23.94–43.08, 4.32–22.49, and 1.67–19.88,\n respectively. The moisture contents in the tteokbokki sauce\n products were in the range of 27.73-53.20% and the viscosity values were\n 373.57–7,246.33 cP. The TDF contents determined by enzymatic-gravimetric method\n were in the range of 0.64–4.47 g/100 g, and the free sugar contents of the\n tteokbokki sauce products were 13.45-32.87 g/100 g. The\n eleven types of tteokbokki sauce products all contained\n fructose, glucose, and sucrose. The total flavonoid and phenolic contents of the\n tteokbokki sauce products were 0.12-0.36 mg RE/g and\n 1.14-1.82 mg GAE/g, respectively. The DPPH and ABTS radical scavenging\n activities of the tteokbokki sauce products were 32.98-87.41%\n and 18.45-74.72%, respectively. Pearson correlation analysis revealed that the\n total phenolic and flavonoid content, as well as the DPPH and ABTS radical\n scavenging activities were positively correlated (r=0.651-0.918) with the\n antioxidant activities. These results provide basic data for commercial\n tteokbokki sauce in Korea.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2022.29.7.1150","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
This study investigated the physicochemical properties (total soluble solid,
salinity, pH, Hunter color value, moisture content, and viscosity), total
dietary fiber (TDF) content, free sugar content, and antioxidant activities
(total flavonoid content, total phenolic content, and DPPH and ABTS radical
scavenging activities) of 11 types of commercial tteokbokki
sauce products in Korea. The pH values of the tteokbokki sauce
products were 4.62-5.83, total soluble solids were 34.60-59.40 °Brix, and
salinities were 2.89-5.77%. The lightness (L), redness (a), and yellowness (b)
of the Hunter color value were 23.94–43.08, 4.32–22.49, and 1.67–19.88,
respectively. The moisture contents in the tteokbokki sauce
products were in the range of 27.73-53.20% and the viscosity values were
373.57–7,246.33 cP. The TDF contents determined by enzymatic-gravimetric method
were in the range of 0.64–4.47 g/100 g, and the free sugar contents of the
tteokbokki sauce products were 13.45-32.87 g/100 g. The
eleven types of tteokbokki sauce products all contained
fructose, glucose, and sucrose. The total flavonoid and phenolic contents of the
tteokbokki sauce products were 0.12-0.36 mg RE/g and
1.14-1.82 mg GAE/g, respectively. The DPPH and ABTS radical scavenging
activities of the tteokbokki sauce products were 32.98-87.41%
and 18.45-74.72%, respectively. Pearson correlation analysis revealed that the
total phenolic and flavonoid content, as well as the DPPH and ABTS radical
scavenging activities were positively correlated (r=0.651-0.918) with the
antioxidant activities. These results provide basic data for commercial
tteokbokki sauce in Korea.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.