1, 1-Diphenyl-2-Picrylhydrazyl Radical(DPPH)Scavenging Ability of Sake during Storage

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A quantitative method of analyzing the ability of sake to scavenge 1, 1-diphenyl-2-picrylhydrazyl radical(DPPH)was established and applied to sake during storage. The DPPH-scavenging ability of sake was found to decrease non-enzymatically dependent on the length and/or temperature of storage, but the decrease gradually leveled off. From the rate constant of the initial decrease in DPPH-scavenging ability, the Arrhenius activation energy was calculated to be 15.8kcal/mol. The decrease in the DPPH-scavenging ability of sake is considered to be attributable to the generation of free radicals. These findings suggest that DPPH-scavenging ability can be utilized as an index to describe the sensory maturation of sake that will complement other maturation indexes such as 3-deoxyglucosone and Absorbance(420nm). The decrease in the DPPH-scavenging ability of sake correlated significantly(p<0.01)with sensory evaluations of the maturation.
1999-03-25