Comprehensive Evaluation of the Antioxidant Activity of Miso by the Myoglobin Method

被引：5

作者：

Morikawa, Mami ^{[1
]}

Ando, Yu ^{[1
]}

Kita, Asami ^{[1
]}

Sugita, Marie ^{[1
]}

Matsumura, Saki ^{[1
]}

Terashima, Masaaki ^{[1
]}

机构：

[1] Kobe Coll, Dept Biosphere Sci, Nishinomiya, Hyogo 6628505, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2014年 / 20卷 / 06期

关键词：

miso; fermentation; maturation; antioxidant activity; DPPH; OXIDATIVE STRESS; PEROXYNITRITE; MECHANISM; CAPACITY; DISEASE;

D O I：

10.3136/fstr.20.1221

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Antioxidant activities of ten different commercially available misos were measured against four reactive oxygen species using our developed Myoglobin method and the conventional DPPH method. Antioxidant activities were characterized using 5-axe cobweb charts. The examined misos showed high antioxidant activities against peroxyl radical, hypochlorite ion, and peroxynitrite ion. Samples were classified according to antioxidant activity against peroxynitrite ion into high, medium, and low activity groups. Miso soup prepared with miso and bonito-dashi, and miso soups prepared with miso, bonito-dashi, and vegetables showed higher antioxidant activities than miso. These results suggested that miso, bonito-dashi, and vegetables contribute additively to the antioxidant activities of miso soup.

引用

页码：1221 / 1228

页数：8

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