Antioxidative Constituents from Fermented Sardine with Rice-Bran.

• YATSUNAMI Kazuhisa

  Faculty of Agriculture, Tamagawa University

• TAKENAKA Tetsuo

  Faculty of Agriculture, Tamagawa University

Abstract

Information on antioxidative constituents from fermented sardine with rice-bran (FSR, “Iwashinukazuke”) was obtained by fractionating the hot water soluble fraction of fish meat in FSR. Antioxidative activity of each fraction was measured in the model system for linoleic acid oxidation. Chemical composition of the fraction showing the strongest oxidative activity was analyzed and separated by size exclusion chromatograpy. Antioxidative activities of hot water soluble fraction of FSR increased with ripening. The strongest antioxidative fraction from FSR was estimated to be about 3900 Da and was composed of peptides consisting of mainly Asp, Glu, Gly, and Lys. It is suggested that the increase of antioxidative activity during the ripening of FSR is attributable to the production of the antioxidative peptides from the meat.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 5 (4), 343-346, 1999

  Japanese Society for Food Science and Technology

Keywords

• Antioxidants
• antioxidative constituents
• sardine
• <i>Etrumeus micropus</i>
• fermented sardine
• iwashi
• nukazuke
• fermented sardine with rice-bran

Details

• CRID: 1390001204455631360
• NII Article ID: 10013198968
• NII Book ID: AA11320122
• DOI: 10.3136/fstr.5.343
• COI: 1:CAS:528:DC%2BD3cXjtVygtb8%3D
• ISSN: 18813984
• ISSN: 13446606
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed