Radical-Scavenging Activity and Isoflavone Content of Sufu (Fermented Tofu) Extracts from Various Regions in China

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概要

• 論文の詳細を見る

• Water extracts and 50% ethanol extracts of 14 samples of sufu (fermented tofu) produced in various regions of China were prepared, and their DPPH (α,α-Diphenyl-β-pricryl-hydrazyl) radical-scavenging activity and isoflavone content were determined. Although the extracts showed different radical-scavenging activity levels depending on their color and region of production, all contained highly active components. Radical-scavenging activity in the water extracts ranged from 2.03 to 11.93 μg α-tocopherol/mg, while that for the 50% ethanol extracts ranged from 2.14 to 14.62 μg α-tocopherol/mg. Radical-scavenging activity in extracts from grey sufu was higher than that found in red or white sufu. Samples from the same regions showed similar radical-scavenging activity, but there was no clear directional tendency (north/south, east/west) for the produced sufu to have high activity. Most of the isoflavone in sufu was shown to be in the form of aglycone. Isoflavone aglycones in water extracts ranged from 50.2 to 179.3 μg/g of dry matter, and that in 50% ethanol extracts ranged from 199.0 to 706.9 μg/g of dry matter.

• 2004-08-01

著者

• Wang Lijun

  College Of Food Science And Nutritional Engineering China Agricultural University

• Saito Masayoshi

  Food Science And Technology Division Japan International Research Center For Agricultural Sciences

• Tatsumi Eizo

  Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences

• Li Lite

  College Of Food Science And Nutritional Engineering China Agricultural University

• Li Lite

  College Of Food Science And Engineering China Agricultural University

• Fan Junfeng

  College Of Bioscience And Biotechnology Beijing Forestry University

• Fan Junfeng

  College Of Food Science And Nutritional Engineering China Agricultural University

• Saito Masayoshi

  Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences

関連論文

• Production of Sufu, a Traditional Chinese Fermented Soybean Food, by Fermentation with Mucor flavus at Low Temperature
• Effects of Fermentation Temperature on the Content and Composition of Isoflavones and β-Glucosidase Activity in Sufu
• Preparation of Angiotensin I-Converting Enzyme Inhibiting Peptides from Soybean Protein by Enzymatic Hydrolysis
• Radical-Scavenging Activity and Isoflavone Content of Sufu (Fermented Tofu) Extracts from Various Regions in China
• Changes in the Radical Scavenging Activity of Bacterial-Type Douchi, a Traditional Fermented Soybean Product, during the Primary Fermentation Process
• Isoflavone Content and Anti-acetylcholinesterase Activity in Commercial Douchi (a Traditional Chinese Salt-fermented Soybean Food)
• Nutritional Composition and .ALPHA.-Glucosidase Inhibitory Activity of Five Chinese Vinegars

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