Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Active Oxygen Scavenging by Dried Bonito Stock (Katsuo-dashi)
Jun YamadaYusuke AkahoriHideki MatsudaYoshiro HasegawaToshimichi MaedaKazuki Harada
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2010 Volume 43 Issue 1 Pages 24-30

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Abstract
The active oxygen scavenging activities of katsuo-dashi were investigated. The fractions that were separated by porous-polymer resin and such compounds as anserine(Ans), histidine(His)and creatinine(Crn)were also identified. The superoxide-anion, hydroxyl radical, singlet oxygen and peroxyl radical were used as active oxygen species. Katsuo-dashi and the fraction non-adsorbed to the resin scavenged all four active oxygen species. Creatinine strongly scavenged the superoxide anion. This result indicates that creatinine could stop the continuous reaction following the hydroxyl radical. Ans and His strongly scavenged the hydroxyl radical, singlet oxygen and peroxyl radical.
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© 2010 The Japan Society of Cookery Science
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