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Article: The identification of antioxidants in dark soy sauce

TitleThe identification of antioxidants in dark soy sauce
Authors
Issue Date2007
PublisherInforma Healthcare. The Journal's web site is located at http://www.tandf.co.uk/journals/titles/10715762.asp
Citation
Free Radical Research, 2007, v. 41 n. 4, p. 479-488 How to Cite?
AbstractSoy sauce is a traditional fermented seasoning in Asian countries, that has high antioxidant activity in vitro and some antioxidant activity in vivo. We attempted to identify the major antioxidants present, using the 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay as a guide. 3-Hydroxy-2-methyl-4H-pyran-4-one (maltol) was one of several active compounds found in an ethyl acetate extract of dark soy sauce (DSS) and was present at millimolar concentrations in DSS. However, most of the antioxidant activity was present in colored fractions, two of which (CP1 and CP2) were obtained by gel filtration chromatography. Their structural characteristics based on nuclear magnetic resonance (NMR) and electrospray-ionization time-of-flight mass spectrometry (ESI-TOF-MS) analysis suggest that carbohydrate-containing pigments such as melanoidins are the major contributors to the high antioxidant capacity of DSS.
Persistent Identifierhttp://hdl.handle.net/10722/178985
ISSN
2015 Impact Factor: 2.949
2015 SCImago Journal Rankings: 1.159
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorWang, Hen_US
dc.contributor.authorJenner, AMen_US
dc.contributor.authorLee, CYJen_US
dc.contributor.authorShui, Gen_US
dc.contributor.authorTang, SYen_US
dc.contributor.authorWhiteman, Men_US
dc.contributor.authorWenk, MRen_US
dc.contributor.authorHalliwell, Ben_US
dc.date.accessioned2012-12-19T09:51:15Z-
dc.date.available2012-12-19T09:51:15Z-
dc.date.issued2007en_US
dc.identifier.citationFree Radical Research, 2007, v. 41 n. 4, p. 479-488en_US
dc.identifier.issn1071-5762en_US
dc.identifier.urihttp://hdl.handle.net/10722/178985-
dc.description.abstractSoy sauce is a traditional fermented seasoning in Asian countries, that has high antioxidant activity in vitro and some antioxidant activity in vivo. We attempted to identify the major antioxidants present, using the 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay as a guide. 3-Hydroxy-2-methyl-4H-pyran-4-one (maltol) was one of several active compounds found in an ethyl acetate extract of dark soy sauce (DSS) and was present at millimolar concentrations in DSS. However, most of the antioxidant activity was present in colored fractions, two of which (CP1 and CP2) were obtained by gel filtration chromatography. Their structural characteristics based on nuclear magnetic resonance (NMR) and electrospray-ionization time-of-flight mass spectrometry (ESI-TOF-MS) analysis suggest that carbohydrate-containing pigments such as melanoidins are the major contributors to the high antioxidant capacity of DSS.en_US
dc.languageengen_US
dc.publisherInforma Healthcare. The Journal's web site is located at http://www.tandf.co.uk/journals/titles/10715762.aspen_US
dc.relation.ispartofFree Radical Researchen_US
dc.subject.meshAcetates - Chemistryen_US
dc.subject.meshAntioxidants - Analysis - Chemistryen_US
dc.subject.meshChromatography, Gelen_US
dc.subject.meshChromatography, High Pressure Liquiden_US
dc.subject.meshFood Analysis - Methodsen_US
dc.subject.meshFree Radical Scavengersen_US
dc.subject.meshMagnetic Resonance Spectroscopyen_US
dc.subject.meshPeptides - Chemistryen_US
dc.subject.meshPolymers - Chemistryen_US
dc.subject.meshPyrones - Chemistryen_US
dc.subject.meshSoy Foods - Analysisen_US
dc.subject.meshSpectrometry, Mass, Electrospray Ionizationen_US
dc.titleThe identification of antioxidants in dark soy sauceen_US
dc.typeArticleen_US
dc.identifier.emailLee, CYJ: jettylee@hku.hken_US
dc.identifier.authorityLee, CYJ=rp01511en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1080/10715760601110871en_US
dc.identifier.pmid17454130-
dc.identifier.scopuseid_2-s2.0-33947501012en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33947501012&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume41en_US
dc.identifier.issue4en_US
dc.identifier.spage479en_US
dc.identifier.epage488en_US
dc.identifier.isiWOS:000245588900011-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridWang, H=13103566900en_US
dc.identifier.scopusauthoridJenner, AM=7006757910en_US
dc.identifier.scopusauthoridLee, CYJ=13104265200en_US
dc.identifier.scopusauthoridShui, G=14020558700en_US
dc.identifier.scopusauthoridTang, SY=7403436651en_US
dc.identifier.scopusauthoridWhiteman, M=7005165419en_US
dc.identifier.scopusauthoridWenk, MR=7006380030en_US
dc.identifier.scopusauthoridHalliwell, B=7101878919en_US

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