Comparative Analysis of Commercial Chinese Bean Sauce (Chunjang) from Korea and China Based on Antioxidant Activity

In this study, the antioxidant effects of seven types of commercial Chunjang from China (C1∼3) and Korea (K1∼4) were compared for their ability to protect against H₂O₂-induced DNA damage. Outputs included total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH RSA), oxygen radical absorbance capacity (ORAC), total radical trapping antioxidant potential (TRAP), and comet assays. TPC was the highest in C3...