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

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 antioxida...

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Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014, Vol.20(6), pp.1221-1228
Main Authors: Morikawa, Mami, Ando, Yu, Kita, Asami, Sugita, Marie, Matsumura, Saki, Terashima, Masaaki
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants
Charts
DPPH
fermentation
Food processing
maturation
miso
Myoglobin
Oxygen
Radicals
Soups
Vegetables
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cited_by cdi_FETCH-LOGICAL-c621t-5c9fa0570010857355f634a15d17782ee197508ea25c5f3035082f4adffb79bf3
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creator Morikawa, Mami
Ando, Yu
Kita, Asami
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Terashima, Masaaki
description 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.
doi_str_mv 10.3136/fstr.20.1221
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subjects antioxidant activity
Antioxidants
Charts
DPPH
fermentation
Food processing
maturation
miso
Myoglobin
Oxygen
Radicals
Soups
Vegetables
title Comprehensive Evaluation of the Antioxidant Activity of Miso by the Myoglobin Method
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