Main component of soy sauce representing antioxidative activity

Moon, Gap-Soon; Lee, Minja; Trakoontivakorn, Gassinee

doi:10.1016/s0531-5131(02)00915-9

Cited by 19 publications

(14 citation statements)

References 4 publications

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“…The correlation obtained is in agreement with those reported by Moon, Lee, Lee, and Trakoontivakorn (2002) in soy sauce. No significant correlation has been observed between TEAC and b-carotene bleaching assays, whereas a significant and moderate negative correlation (r = À0.686, p < 0.05) was demonstrated between the FRAP and b-carotene bleaching assays.…”

Section: Correlations Among Individual Free Phenolic Compounds Isoflsupporting

confidence: 92%

Antioxidant capacity, phenolics and isoflavones in soybean by-products

2010

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a b s t r a c tThis study aimed to determine proximate composition, antioxidant capacity, total phenolic content, isoflavones and free phenolic compounds in soy by-products. High carbohydrate and protein contents were found in grade A soymilk powder (GASP) compared to grade B soymilk powder (GBSP) and soy husk powder (SHP). Ash, moisture and total dietary fibre contents were reported to be the highest in soy husk, while GBSP had the highest fat content. Antioxidant capacity as assessed using b-carotene bleaching assay was in the order of SHP % GBSP > GASP, and the ranking order of the Trolox Equivalent Antioxidant Capacity (TEAC) value was GASP % GBSP > SHP, while the Ferric Reducing Antioxidant Power (FRAP) value was GASP > GBSP > SHP. The total phenolic content was in the range of 62.44-103.86 mg GAE/100 g wet weight, and the major phenolic compounds in free form were ferulic, vanilic as well as gallic acids. Acid hydrolysis increased the amount of total extractable isoflavone in all soy samples.

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Section: Correlations Among Individual Free Phenolic Compounds Isoflsupporting

confidence: 92%

Antioxidant capacity, phenolics and isoflavones in soybean by-products

2010

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“…For example, the pyrrole possessed the greatest antioxidant activity among heterocyclic compounds tested. It was reported that the main components of brown color products in soy sauce were recognized as melanoidin, the end product of MR process, which was also suggested as a compound with antioxidant activity (Moon, Lee, Lee, & Trakoontivakorn, 2002). On the other hand, the glycated protein with Psi showed a relatively faster MR rate and stronger cross-linking reaction than that modified with Fru and D-glucose (Glc) (Sun, Hayakawa, & Izumori, 2004b).…”

Section: Comparing Antioxidant Capacities Of Various Puddingsmentioning

confidence: 99%

Antioxidant properties of custard pudding dessert containing rare hexose, d-psicose

et al. 2007

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“…[33] Maillard reaction was found during the douchi processing. [34] This means that the melanoidin in douchi may play a more important role on its antioxidative activity effect.…”

Section: Fermentation Time-dependent Kinetics For Antioxidative Activitymentioning

confidence: 99%

Antioxidative Activity of Douchi (A Chinese Traditional Salt-Fermented Soybean Food) Extracts During Its Processing

Wang

Zou³

et al. 2007

International Journal of Food Properties

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Salt-fermented soybean foods are popular in Asia as an alternative food seasoning material. The a,a-Diphenyl-b-pricrylhydrazyl (DPPH) radical-scavenging activity, 2,2¢-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical-scavenging activity and reducing power of the 50% ethanol extracts from one variety called in layman term as douchi were evaluated in this study. TEAC on DPPH radical and ABTS radical of extracts and the reducing powers of the extracts was found to increase significantly during the prefermentation (p < 0.05), through to the postfermentation. We investigated the effect of adding salt to the antioxidative activity during postfermentation. It was found that high salt content was not favorable for high TEAC on DPPH radical and the reducing powers. The effect of salt content on TEAC on ABTS radical of extracts was not significant (p > 0.05). The WANG ET AL.results showed that the antioxidative compounds released during the douchi fermentation were inhibited by the high salt addition.

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Main component of soy sauce representing antioxidative activity

Cited by 19 publications

References 4 publications

Antioxidant capacity, phenolics and isoflavones in soybean by-products

Antioxidant capacity, phenolics and isoflavones in soybean by-products

Antioxidant properties of custard pudding dessert containing rare hexose, d-psicose

Antioxidative Activity of Douchi (A Chinese Traditional Salt-Fermented Soybean Food) Extracts During Its Processing

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