Miso is classified into rice miso, barley miso, and soybean miso depending on its ingredients, and its color becomes darker with maturity. The pigment component of miso is melanoidin—a brown-colored substance produced by the reaction of amino acids and sugar. Melanoidin has a high antioxidant effect, which improves with the aging of the miso. Color is often evaluated using the color value—L*a*b*, where L*, a*, and b* represent brightness, redness, and yellowness, respectively. The color of miso is conventionally evaluated mainly by the L value. However, since melanoidin is brown-colored, a and b values must also be considered. In addition, the color of melanoidin depends on the type of amino acids and can be used to identify them, which is essential for evaluating the antioxidant effect of miso. Therefore, in this study, we clarified the interrelations of the antioxidant effect of miso, color value, and amino acid type contained in miso. The highest antioxidant activity and lowest Lab value were observed in soybean miso, and a high negative correlation was confirmed between the antioxidant effect and color value. Furthermore, melanoidins made from each amino acid and glucose were studied. Thermal reactants of cysteine, lysine, arginine, histidine, and glucose showed high antioxidant activity; however, color values of lysine, arginine, and histidine were the highest, while those of cysteine were the lowest. In addition, almost all amino acids showed a high correlation between coloration and antioxidant activity, but the correlation was low in case of glutamic acid. These results indicate that the antioxidant effect of miso showed a high negative correlation with not only the L value but also the a and b values, and that lysine, arginine, and histidine showed high antioxidant effect and color values in the model melanoidin, while cysteine showed high antioxidant effect but low color values, and that the color values and antioxidant effects of miso depend on the content of amino acids in miso and that lysine, arginine, and histidine contribute more to coloration, whereas cysteine, lysine, arginine, and histidine contribute more to the antioxidant effects.
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