Antioxidative activities of
hon-mirin (traditional alcoholic seasoning) were evaluated by a radical -scavenging activity using 1, 1-dipheny1-2-picrylhydrazyl (DPPH). The activity of
hon-mirin was superior to
mirin-like seasoning (seasoning mainly made of starch syrup). The main radical-scavenging fraction was characterized as nitrogen containing compounds with a low molecular weight (<1000 da). It was suggested that the active compounds are the early Maillard reaction products.
The antioxidative activity of
hon-mirin was superior to
mirin-like seasoning also in a food,
mirinboshi, which is dried sardine seasoned with
hon-mirin or
mirin-like seasoning.
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