Correlation Between the DPPH Radical Scavenging Activity and ORAC for Dried Bonito and Other Stock Types

Abstract

The oxygen radical absorbance capacity (ORAC) was evaluated for arabushi-dashi and karebushi-dashi prepared at various temperatures for various times. The ORAC value for both types of dashi increased with increasing temperature, the highest degree of extraction being at 100°C for 30 min. Arabushi-dashi showed a higher ORAC value than karebushi-dashi under all conditions. The DPPH radical scavenging activity behaved in a similar manner to the ORAC value, these values being well correlated. The DPPH radical scavenging activity and ORAC value were each evaluated for niboshi-dashi, kombu-dashi, and shiitake-dashi. Niboshi-dashi had the lowest value, while shiitake-dashi had the highest value among the three types of dashi. The DPPH radical scavenging activity and ORAC value for these three types of dashi and katsuo-dashi were well correlated.