Metabolomics reveal that amino acids are the main contributors to antioxidant activity in wheat and rice gochujangs (Korean fermented red pepper paste)
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- 作者：Da Eun Leea ; Gi Ru Shina ; Sunmin Leea ; Eun Seok Jangb ; Hye Won Shinb ; Byoung Seok Moonb ; Choong Hwan Leea ; chlee123@konkuk.ac.kr" class="auth_mail" title="E-mail the corresponding author
- 关键词：WG ; wheat gochujang ; RG ; rice gochujang ; GC&ndash ; TOF-MS ; gas chromatography&ndash ; time of flight-mass spectrometry ; UPLC-Q-TOF-MS ; ultra-performance liquid chromatography quadruple-time-of flight mass spectrometry ; MSTFA ; n-methyl-n-(trimethylsilyl) trifluoroacetamide ; ABTS ; 2 ; 2&Prime ; -azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt ; TEAC ; Trolox equivalent antioxidant activity ; TFC ; total flavonoids content ; TAC ; total amino acids content ; Trolox ; 6-hydroxy-2 ; 5 ; 7 ; 8-tetramethy
- 刊名：Food Research International
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：87
- 期：Complete
- 页码：10-17
- 全文大小：1101 K
文摘
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The starch koji used in the production of gochujang affected the metabolites produced.
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The wheat gochujang showed higher antioxidant activity than did rice gochujang.
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The amino acids in gochujang had a stronger correlation with antioxidant activity than did flavonoids.