Correlation Between Reactive Oxygen Species Scavenging Ability by ESR Spin Trap Method and Brightness of Miso

• KAMEYA Hiromi

  Food Research Institute, NARO

• HOSOTANI Yukie

  Food Research Institute, NARO

Bibliographic Information

Other Title

• ESRスピントラップ法による活性酸素消去能と味噌の明度の相関
• ESR スピントラップホウ ニ ヨル カッセイ サンソ ショウキョノウ ト ミソ ノ メイド ノ ソウカン

Abstract

In this study, we evaluated the scavenging abilities of three reactive oxygen species (hydroxyl radical (・OH), superoxide radical (O₂^-), and singlet oxygen (¹O₂)) using the ESR spin trap method for 15 types of miso with different lightness. The positive values of the scavenging abilities of all the reactive oxygen species (・OH, O₂^-, and ¹O₂) examined indicated that they exhibited good scavenging abilities, among which the scavenging ability of ・OH (4001 to 9074 mmol mannitol eq./g) was higher. The scavenging abilities of ・OH (R=-0.81) and O₂^- (R=-0.91) were negatively correlated with the brightness of miso, whereas the scavenging ability of ¹O₂ (R=0.81) was positively correlated with the same parameter. Miso samples with the lower brightness exhibited high ・OH and O₂^- scavenging abilities, and those with the higher brightness showed low ¹O₂ scavenging ability.

Journal

• Journal of Cookery Science of Japan

  Journal of Cookery Science of Japan 53 (4), 266-269, 2020-08-05

  The Japan Society of Cookery Science

Keywords

• ESR spin trapping
• miso
• reactive oxygen scavenging ability

Details

• CRID: 1390285300182374528
• NII Article ID: 130007887514
• NII Book ID: AN10471022
• DOI: 10.11402/cookeryscience.53.266
• ISSN: 21865787
• ISSN: 13411535
• NDL BIB ID: 030589355
• Web Site: http://id.ndl.go.jp/bib/030589355
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I030589355
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed