Resumen de Antioxidant Properties of Lees Produced during Sake Making Using Fugu Muscle and Fin
T. Nagai
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)
