Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Comprehensive Evaluation of the Antioxidant Activity of Miso by the Myoglobin Method
Mami MorikawaYu AndoAsami KitaMarie SugitaSaki MatsumuraMasaaki Terashima
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2014 年 20 巻 6 号 p. 1221-1228


Antioxidant activities of ten different commercially available misos were measured against four reactive oxygen species using our developed Myoglobin method and the conventional DPPH method. Antioxidant activities were characterized using 5-axe cobweb charts. The examined misos showed high antioxidant activities against peroxyl radical, hypochlorite ion, and peroxynitrite ion. Samples were classified according to antioxidant activity against peroxynitrite ion into high, medium, and low activity groups. Miso soup prepared with miso and bonito-dashi, and miso soups prepared with miso, bonito-dashi, and vegetables showed higher antioxidant activities than miso. These results suggested that miso, bonito-dashi, and vegetables contribute additively to the antioxidant activities of miso soup.

© 2014 by Japanese Society for Food Science and Technology
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