味噌の種類による抗酸化性の比較  [in Japanese] The comparison of antioxidative activities in several kinds of Miso  [in Japanese]

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Abstract

Miso is a traditional fermented soy product native to Japan. The purpose of this study is to compare the antioxidative activities of six kinds of miso. 80% EtOH soluble fractions were extracted from the miso made from different raw materials with different depths of color. The sample liquids were reacted with 1,1-diphenyl-2-picrylhydrazyl(DPPH)and the adsorption at 520 nm was measured. The antioxidative activity of miso with dark colors was stronger than those with bright colors. The results suggest that the greater part of the antioxidative activities of miso is due to melanoidin, also known as browning material.

Journal

  • 学苑

    学苑 (830), 27-29, 2009-12

    昭和女子大学近代文化研究所

Cited by:  2

Codes

  • NII Article ID (NAID)
    110007409738
  • NII NACSIS-CAT ID (NCID)
    AN00038441
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • Journal Type
    大学紀要
  • ISSN
    13480103
  • NDL Article ID
    10524068
  • NDL Source Classification
    ZW2(一般誌--交友会誌その他) // ZV1(一般学術誌--一般学術誌・大学紀要)
  • NDL Call No.
    Z24-49
  • Data Source
    CJPref  NDL  NII-ELS  IR 
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