Phenolic Composition and Radical Scavenging Activity of Sweetpotato-Derived Shochu Distillery By-Products Treated with Koji
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概要
- 論文の詳細を見る
Phenolic composition and radical scavenging activity in the shochu distillery by-products of sweetpotato (Ipomoea batatas L.) treated with koji (Aspergillus awamori mut.) and cellulase (Cellulosin T2) were investigated to develop new uses. Koji and Cellulosin T2 treatment of shochu distillery by-products from sweetpotatoes, rice, and barley increased phenolic content. Caffeic acid was identified as a dominant phenolic component in the shochu distillery by-products of the sweetpotato. Adding koji and/or Cellulosin T2 to the shochu distillery by-product indicated that koji was involved in caffeic acid production. Caffeic acid was not detected in raw or steamed roots of “Koganesengan”, the material of sweetpotato for shochu production, suggesting that it is produced during shochu fermentation. The phenolic content and radical scavenging activity the shochu distillery by-product treated with koji and Cellulosin T2 were superior to those of commercial vinegar. These results suggest that koji treatment of sweetpotato-derived shochu distillery by-products has potential for food materials with physiological functions. Further koji treatment of sweetpotato shochu-distillery by-products may be applicable to mass production of caffeic acid.
- 社団法人 日本農芸化学会の論文
- 2004-12-23
著者
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YOSHIMOTO Makoto
Department of Applied Chemistry and Chemical Engineering, Faculty of Engineering, Yamaguchi Universi
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FUJII Makoto
Department of Biopathological Science, Okayama University Graduate School of Medicine and Dentistry
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Fujii Makoto
Dep. Of Biochemical Sci. And Technol. Fac. Of Agriculture Kagoshima Univ.
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HOU De-Xing
Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University
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Yoshimoto Makoto
Department Of Applied Chemistry And Chemical Engineering Faculty Of Engineering Yamaguchi University
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Hou D‐x
Inst. Physical And Chemical Research Ibaraki Jpn
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Hou De-xing
Dep. Of Biological Sci. And Technol. Fac. Of Agriculture Kagoshima Univ.
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Hou De-xing
Department Of Biochemical Science And Technology Faculty Of Agriculture Kagoshima University
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Kurata Azuma
Department Of Upland Farming Research National Agricultural Research Center For Kyushu Okinawa Regio
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Yoshimoto M
Sweetpotato Breeding Research Team National Agricultural Research Center For Kyushu Okinawa Region
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IKEDA Kohji
Den-en Shuzo Co., Ltd.
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YOSHIDOME Tomohisa
Den-en Shuzo Co., Ltd.
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OSAKO Miho
Den-en Shuzo Co., Ltd.
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Osako Miho
Den-en Shuzo Co. Ltd.
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KURATA-AZUMA Rie
Department of Upland Farming Research, National Agricultural Research Center for Kyushu Okinawa Regi
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Ikeda Kohji
Den-en Shuzo Co. Ltd.
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Yoshidome Tomohisa
Den-en Shuzo Co. Ltd.
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Fujii Makoto
Department Of Animal Science Faculty Of Agriculture Kagoshima University
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