Antioxidant Preparations from NonSalted Soybean Miso

Studies on Antioxidative Activities of Amino Compounds on Fats and Oils Part X

Abstract

Antioxidative activity of miso was compared with known antioxidants including tocopherol, ascorbic acid and phytic acid. Synergistic effect of miso on those antioxidants and antioxidative activities of antioxidants prepared from miso were also Studied. (1) Synergistic effect of miso on antioxidative activity of tocopherol was recognized. However, the effect of miso on ascorbic acid and phytic acid was very weak. (2) Antioxidative activities of the antioxidant preparations from miso and their activity changes during storage for three months at 45°C were determined. Tocopherol: miso (2:8) and tocopherol: miso: ascorbic acid (2:7:1) preparation showed strong antioxidative activities and their activities increased during storage.