ArticleFoods (Basel, Switzerland)2021
Effects of the Addition of Herbs on the Properties of Doenjang.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Chemical components and their impact on the organoleptic properties of herb-supplemented soy paste (doenjang).Food science and biotechnology · 2024Article
- The whole-genome sequence ofMicrobiology resource announcements · 2024Article
- Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives.Foods (Basel, Switzerland) · 2023Article
- Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More.Life (Basel, Switzerland) · 2023Review
- Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota.Foods (Basel, Switzerland) · 2021Review
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Authors and funding
4 authors.
Funding
Abstract
Three types of doenjang, a fermented soybean paste, were prepared by adding coriander (CR), Korean mint (KM), and peppermint (PM) and compared to the control group (CN) by studying their metabolite profiles and antioxidant activities followed by different fermentation periods (1, 30, and 150 days, respectively). The primary metabolome was analyzed by GC-TOF-MS, and 36 of metabolites were identified in four types of doenjang samples (CN, CR, KM, and PM). Samples were clustered based on the herb type and fermentation period in PCA and PLS-DA analysis. For the secondary metabolome analysis, UHPLC-Q-orbitrap-MS was used, and 26 metabolites were identified. The statistical analysis showed that the samples were clustered by herb type rather than fermentation period, and the samples containing KM and PM were located in the same group. The DPPH assay showed that PM-containing doenjang had the highest antioxidant activity. Correlation analysis indicated that organic acids such as lactic acid, malonic acid, succinic acid, uracil, vanillic acid, and quinic acid showed positive correlation with the DPPH activity. Overall, our results demonstrated that incorporating herbs in doenjang during fermentation caused significant shifts (
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