The identification of antioxidants in dark soy sauce.

Abstract:

:Soy 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.

journal_name

Free Radic Res

journal_title

Free radical research

authors

Wang H,Jenner AM,Lee CY,Shui G,Tang SY,Whiteman M,Wenk MR,Halliwell B

doi

10.1080/10715760601110871

subject

Has Abstract

pub_date

2007-04-01 00:00:00

pages

479-88

issue

4

eissn

1071-5762

issn

1029-2470

pii

773532692

journal_volume

41

pub_type

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