Abstract
We investigated the quality and antioxidative activity of “shio-zuke”, “miso-zuke” and “sunki-zuke” pickles prepared in the Laboratory of Cookery Science at Tokyo Kasei University and of various other pickles on the market. We measured the color difference, pH value, salt concentration, and rupture characteristics to investigate the quality of these pickles. Their antioxidative activity was measured by using the chemiluminescence, ORAC and HORAC methods.
The weight, color difference and rupture strain of each pickle changed with the period of preservation. The respective pH values of “shio-zuke” and “miso-zuke” were from 4 to 6 and about pH5.2.
There was high antioxidative activity in the salt solutions of “shio-zuke”, “miso-zuke” and “sunki-zuke”. “sunki-zuke” of the fermented pickles strongly scavenged the peroxyl and hydroxyl radicals. “suguki-zuke” and “takana-zuke” of the fermented commercial pickles also had high antioxidative activity.
