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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| Veröffentlicht in: | FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014, Vol.20(6), pp.1221-1228 |
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| container_title | FOOD SCIENCE AND TECHNOLOGY RESEARCH |
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| creator | Morikawa, Mami Ando, Yu Kita, Asami Sugita, Marie Matsumura, Saki 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 |
| format | Article |
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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.</description><identifier>ISSN: 1344-6606</identifier><identifier>EISSN: 1881-3984</identifier><identifier>DOI: 10.3136/fstr.20.1221</identifier><language>eng</language><publisher>Tsukuba: Japanese Society for Food Science and Technology</publisher><subject>antioxidant activity ; Antioxidants ; Charts ; DPPH ; fermentation ; Food processing ; maturation ; miso ; Myoglobin ; Oxygen ; Radicals ; Soups ; Vegetables</subject><ispartof>Food Science and Technology Research, 2014, Vol.20(6), pp.1221-1228</ispartof><rights>2014 by Japanese Society for Food Science and Technology</rights><rights>Copyright Japan Science and Technology Agency 2014</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c621t-5c9fa0570010857355f634a15d17782ee197508ea25c5f3035082f4adffb79bf3</citedby><cites>FETCH-LOGICAL-c621t-5c9fa0570010857355f634a15d17782ee197508ea25c5f3035082f4adffb79bf3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4009,27902,27903,27904</link.rule.ids></links><search><creatorcontrib>Morikawa, Mami</creatorcontrib><creatorcontrib>Ando, Yu</creatorcontrib><creatorcontrib>Kita, Asami</creatorcontrib><creatorcontrib>Sugita, Marie</creatorcontrib><creatorcontrib>Matsumura, Saki</creatorcontrib><creatorcontrib>Terashima, Masaaki</creatorcontrib><creatorcontrib>Department of Biosphere Sciences</creatorcontrib><creatorcontrib>Kobe College</creatorcontrib><title>Comprehensive Evaluation of the Antioxidant Activity of Miso by the Myoglobin Method</title><title>FOOD SCIENCE AND TECHNOLOGY RESEARCH</title><addtitle>Food Science and Technology Research</addtitle><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.</description><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Charts</subject><subject>DPPH</subject><subject>fermentation</subject><subject>Food processing</subject><subject>maturation</subject><subject>miso</subject><subject>Myoglobin</subject><subject>Oxygen</subject><subject>Radicals</subject><subject>Soups</subject><subject>Vegetables</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNpdkE9vEzEQxVeISpSWGx9gJS4c2ODx_z2hKGoLUiMu5Ww5XrtxtGsH24nIt8fbQJC42DOa38x7ek3zHtCCAOGfXS5pgdECMIZXzTVICR3pJX1da0Jpxznib5q3Oe8QAtZLfN08reK0T3ZrQ_ZH294d9XjQxcfQRteWrW2XoXa__KBDaZem-KMvp3m29jm2m9MLsz7F5zFufGjXtmzjcNtcOT1m--7Pf9P8uL97Wn3tHr8_fFstHzvDMZSOmd5pxEQ1gyQThDHHCdXABhBCYmuhFwxJqzEzzBFEaoMd1YNzG9FvHLlpPp7v7lP8ebC5qMlnY8dRBxsPWYFEEoBiJCv64T90Fw8pVHcKBKOYc9GLSn06UybFnJN1ap_8pNNJAVJzxGqOWGGk5ogr_nDGJzt4o8cYRh_sv8tuoi7GIdcFoAohjBBXczlvz48kPe6Bzva-nC_tctHP9iKrU_FmtBdZ_lf7MjFbnZQN5DcfeJta</recordid><startdate>2014</startdate><enddate>2014</enddate><creator>Morikawa, Mami</creator><creator>Ando, Yu</creator><creator>Kita, Asami</creator><creator>Sugita, Marie</creator><creator>Matsumura, Saki</creator><creator>Terashima, Masaaki</creator><general>Japanese Society for Food Science and Technology</general><general>The Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope></search><sort><creationdate>2014</creationdate><title>Comprehensive Evaluation of the Antioxidant Activity of Miso by the Myoglobin Method</title><author>Morikawa, Mami ; Ando, Yu ; Kita, Asami ; Sugita, Marie ; Matsumura, Saki ; Terashima, Masaaki</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c621t-5c9fa0570010857355f634a15d17782ee197508ea25c5f3035082f4adffb79bf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Charts</topic><topic>DPPH</topic><topic>fermentation</topic><topic>Food processing</topic><topic>maturation</topic><topic>miso</topic><topic>Myoglobin</topic><topic>Oxygen</topic><topic>Radicals</topic><topic>Soups</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Morikawa, Mami</creatorcontrib><creatorcontrib>Ando, Yu</creatorcontrib><creatorcontrib>Kita, Asami</creatorcontrib><creatorcontrib>Sugita, Marie</creatorcontrib><creatorcontrib>Matsumura, Saki</creatorcontrib><creatorcontrib>Terashima, Masaaki</creatorcontrib><creatorcontrib>Department of Biosphere Sciences</creatorcontrib><creatorcontrib>Kobe College</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>FOOD SCIENCE AND TECHNOLOGY RESEARCH</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Morikawa, Mami</au><au>Ando, Yu</au><au>Kita, Asami</au><au>Sugita, Marie</au><au>Matsumura, Saki</au><au>Terashima, Masaaki</au><aucorp>Department of Biosphere Sciences</aucorp><aucorp>Kobe College</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comprehensive Evaluation of the Antioxidant Activity of Miso by the Myoglobin Method</atitle><jtitle>FOOD SCIENCE AND TECHNOLOGY RESEARCH</jtitle><addtitle>Food Science and Technology Research</addtitle><date>2014</date><risdate>2014</risdate><volume>20</volume><issue>6</issue><spage>1221</spage><epage>1228</epage><pages>1221-1228</pages><issn>1344-6606</issn><eissn>1881-3984</eissn><abstract>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.</abstract><cop>Tsukuba</cop><pub>Japanese Society for Food Science and Technology</pub><doi>10.3136/fstr.20.1221</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Free Full-Text Journals in Chemistry |
| 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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