Antioxidant Properties of Lees Produced during Sake Making Using Fugu Muscle and Fin

• Autores: T. Nagai
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 9, Nº 2, 2003, págs. 123-126
• Idioma: inglés
• Títulos paralelos:
  • Propiedades antioxidantes de los posos producidos durante la elaboración de sake utilizando músculo y aletas de Fugu
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• Resumen

  • Enzymatic hydrolysates were prepared from lees produced during sake making using fugu muscle and fin. The antioxidant properties of these hydrolysates were measured using four different methods: autoxidation test, superoxide anion radical, DPPH radical and hydroxyl radical scavenging test. The yields of enzymatic hydrolysates were around 8.0% and their protein average content 0.66 mg/mg. The lees had remarkable antioxidant properties and high superoxide anion radical and hydroxyl radical scavenging abilities in comparison with those of ascorbic acid and alfa-tocopherol. According to the Corroer results, lees produced during sake making could be used as a protein source with antioxidant properties for different applications in food processing, and its use could contribute to reduce industrial wastes (A)