Evaluation of the antioxidant activity of Taiwan soybean wines

• Main Authors: Mei-Lan Wang, 王美嵐
• Other Authors: none
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/36224186129377552943

碩士 === 嘉南藥理科技大學 === 生物科技研究所 === 94 === The objective of these studies are to determine the antioxidative capacity of black soybean from green-cotylendon black soybean(T3) and yellow- cotylendon black soybean(TN5), utilize the rice wine and sake to make black soybean wine. Total phenolic content, DPPH scavenging, reducing power, ferrous ion chelating power and thiobarbituric acid method were used to determine the antioxidative activity. The results shown that rice wine and sake extracts of TN3 has higher antioxidant activities than these of TN5 in domestic black soybean；its has higher antioxidant activity of KS7 in the variety of domestic edamame . Find that the antioxidant activation of KS7 is equal to TN3 after compared to black soybean and edamame, but it is most serious to oxidize the degree of TN3 and KS7 in thiobarbituric acid method . The antioxidant activity of rice wine group was higher from all domestic soybean, and the antioxidant activity was decrease with store time long. In the analysis of ferrous ion chelating power, it showed the TN3 and KS7 had the highest values. But it was not chelating power in the 60th, and the antioxidant activity of the sake group was better. It has antioxidant activity with TN3 and KS7 in all varieties, but it is the most serious to oxidize the degree. In conclusion, the antioxidative capacity of black soybean was higher than vegetable soybean.